When it comes to charcoal cooked dishes, few restaurants work the grill as well as Toscana Casa de Pasto. The list of fresh fish is endless – from cod to white swordfish, from hake eggs to grouper head. On the meat side of the menu, the highlight is the “racket” - an XL veal rib –, but there is also “picanha” and “maminha” beef, and even grilled “alheira” sausages. The menu has its own dialect based on Portuguese inside jokes – ask the staff why potatoes are “à la Sá Pinto” or why black swordfish is a “Mantorras”.
Time Out tips:
– There is always a crowd with artists of all sorts (actors, musicians, politicians...).
– The wine comes in jars and, in the restaurant's patois, is known as the “charge”.
– Grilled tuna bellies are also usually on the menu.
