On Lisbon’s vibrant food map, this elegant meat-oriented dining destination helmed by chef -patron Luis Gaspar, stands out. Dry aged meat cuts (from 30 up to 180 days) are licked delicately by the smoky charm of open fire ending up at the table as tender sublime masterpieces with a robust and mineral tinged flavour. Their wine cellar with around 130 exceptional wines is a huge plus.
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