Vítor Sobral, one of Lisbon's most experienced chefs, has busied himself opening up establishments in Brazil and Angola. But, judging from the quality of the food here, Sobral still remembers his first. Here was also where he changed his style – thus showing that a haute cuisine chef can also impress in snacks and simpler dishes. Stingray confit in olive oil, shredded cod with potato and egg and fried gizzards with chives and cherries will attest to this.
Time Out tips:
– The “stay in the chef's hands” menu has four to eight serving and is a great deal.
– Vítor Sobral has two right arms: Hugo Nascimento and Luís Espadana.
– The appetizers include a delightful soft “entorna” cheese.
