Peixe & Marisco

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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.
• 
  Esparguete com Mexilhões e Pimento Vermelho

  Mussels cooked to order in white wine and garlic, then tossed through spaghetti with diced red pepper that has been softened in olive oil until sweet. The pasta finishes cooking in the mussel broth so it takes on the flavour.
• 
  Mexilhões com Pimentos e Salsa

  We only put mussels on the menu when we are happy with what came in that morning.
• 
  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.