Food and drink
While the restaurant is technically Belgian, the menu has a wide-ranging international feel. Expect lots of seasonal fresh fish and hearty meat dishes such as the infamous slow roasted pork. Delicious fresh bread is baked daily on the premises in a stone oven.
On Saturdays, mussels are the only thing on the menu and a table here is the greatest prize in Lisbon's culinary diary.
I like this place for its excellence in food and style, which makes for an eternally jovial restaurant. The 17th-century convent setting adds a little magic, which is welcome but unnecessary – in reality this place is all about good food and good company. Who needs more?
Always excellent. Last time I visited, the owner, Antonio, sent me home with a couple of loaves of the leftover baked bread.
Up one of Lapa's winding historic lanes.
It's not cheap. My bill usually comes to around 60-70 euros pp, depending on wine consumption.
Tables to book
During the summer up to 100 tables are set up in the open-air courtyard and in the winter I like to be close to the log fire.
- Special occasions
- Design and architecture