Time Out says
Six years ago, it was a "total 'tasca', the kind that only opens for lunchtime", says Marco Costa, the chef at Zé do Cozido. That's when the parents of this traditional cuisine chef, with tattoos on his arms, bought the venue, keeping the name and a part of the concept. "Now it's a 'tasca' with a little bit more investment in presentation", he says. The speciality remains the same, and you have to try it: Portuguese "cozido" boiled stew.