The concept is simple: six tapas per person, straight from the Portuguese and Atlantic pantry — salt cod in three different moods, shrimp swimming in a proper feijoada, tuna the Madeira way, and enough garlic and coriander to make your Portuguese grandmother proud. Some dishes are cold and bright (hello, gazpacho with a sardine twist), others are rich, saucy, and made for mopping up with bread — because in this house, sauce left on the plate is basically a crime. There are no “starters” or “mains” here — just a table full of small plates arriving in whatever order the kitchen feels like, designed for sharing, stealing from your neighbour’s plate, and the inevitable argument over who gets the last piece of pica-pau. Traditional flavors, honest ingredients, and the kind of copo-e-conversa spirit that makes a Portuguese meal last three hours and nobody minds. Come hungry. Come ready to share. Leave slightly garlicky and very happy.- Cod carpaccio- Pica pau veal- Fricassé chicken