Simplicity, tradition, quality. And hey, honesty too. “Caçador” means hunter, but the only hunting in this restaurant would be underwater – it's a great place to have fish. Grouper and seabream are available for boiling; sea bass, fish eggs, gilthead sea bream and sole are also ready for grilling. As for meats, there's beef and pork steaks, but go for the day's specials – if these include kid goat, don't hesitate.
Time Out tips:
– Among the specialities is boiled fish head.
– If you get lucky, one of the day's specials will be Negrais-style “entremeada” side bacon.
– One of the few places in the city to serve good boiled cod.