Mito

At Mito, the first restaurant of chef Pedro Braga, who gained experience in the kitchens of Reitora and Tenra, the menu includes sharing options, and is divided in four sections: hot, cold, grilled and sweet. Start with some beef croquetes, made of tender shredded meat, juicy and nicely seasoned, and perfectly combined with the chorizo mayonnaise. The chef bets on aged meat in particular, with a ribeye steak matured for a month. To drink, we recommend the Medronho Sour, and for dessert, the matcha French toast with bacon ice cream and maple syrup.