Clássicos Portugueses

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  Bacalhau Assado — Lombo de Bacalhau Assado em Azeite

  Thick cod loins, soaked and desalted here over two full days, then baked slowly in a generous pool of olive oil with sliced onion and garlic until the fish flakes easily but is never dry.
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  Bacalhau à Brás

  We soak and desalt the cod ourselves over two days, then shred it by hand and cook it slowly with onion and garlic in olive oil.
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  Bolinhos de Bacalhau

  Salt cod fritters, made by hand every day. We desalt the cod ourselves over two days, then flake it finely and fold it through mashed potato with parsley, egg and a pinch of white pepper.
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  Caldo Verde

  The classic Portuguese kale soup. We cook onion and potato down slowly until the potato breaks up and thickens the broth, then add the kale sliced into very thin ribbons so it cooks in seconds and stays green.
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  Castanhas de Ovos

  A convent sweet from Alcobaça, made from egg yolks and sugar cooked together into a dense golden paste, shaped by hand into rounds and baked until the tops catch and blister while the inside stays soft.
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  Covilhetes

  A pastry from Vila Real, in the north of Portugal.
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  Favas com Chouriço

  We render sliced chouriço slowly in a wide pan until it releases its red paprika oil and the edges start to catch.
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  Francesinha

  Porto's most famous sandwich, made the proper way.
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  Molotof

  A Portuguese pudding made from egg whites alone, whipped to stiff peaks with sugar and baked in a bain-marie until it sets very light, with a golden surface.
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  Pasteis de Nata

  Custard tarts, baked fresh through the day in our stone oven.
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  Pastéis de Vouzela

  A traditional pastry from Vouzela, in the Beira Alta region. Very thin filo pastry is rolled around a filling of rich egg cream, brushed with butter and baked until the outside is crisp and blistered, then finished with icing sugar.
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  Polvo Grelhado

  We slow-cook the whole octopus until it is completely tender, which cannot be rushed, then take it straight to a very hot grill so the tentacles char on the outside while staying soft inside.
• 
  Sardinhas Assadas com Salada e Pão

  Two whole sardines, butterflied and grilled over charcoal until the skin blisters and chars at the edges and the flesh stays moist. We dress them with garlic, fresh herbs and a generous pour of olive oil that collects on the plate.