Pesca is a “100% focused on the sea” restaurant, according to chef Diogo Noronha. The menu includes, therefore, fish, seafood and water plants. The dishes are created within a conceptual approach where the idea of sustainability always plays a major role: in Pesca’s squid tartar (17€), the whole of the squid is used (instead of just its “nobler” part). There’s a bar at the entrance, followed by a 20 seats chamber and a nice patio that resembles a Botanic Garden. The restaurant lives from the cooperation between three experts: Diogo Noronha, the chef; Fernão Gonçalves, the barman; and Clayton Ferreira, the pastry cook.
Rua da Escola Politécnica, 27
|Opening hours:||Tue-Sun noon-3pm/7pm-midnight|
|Price:||more than €50|