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A former fishermen’s tavern, wedged between the sea and the fish market, serving up unapologetically traditional Portuguese cooking. Don’t skip the wine cellar: founder Ramiro Pinto has been building it since 1964, amassing some of the finest wines produced in Portugal – now totalling around 4,000 bottles and 500 different labels. House specialities include fish soup with mint, fish and prawn cataplana, grouper fillet, and grilled gilt-head bream or sea bass.