Kappo

Cascais was the spot Tiago Penão chose to make a long-held dream come true: opening a Japanese restaurant where he can shine as part of a team while sharing a little of his craft. The name comes from the Japanese cooking style that literally translates as “cut and cook,” but it’s much more than that – it’s about the connection between the chef and those seated before him. And “before him” is literal: around a counter seating just over ten people, where all the magic happens. Surrender yourself, no holds barred, to the Omakase tasting menu.