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Bidrage med feedbackEl chef Vítor Sobral invita a degustar sus especialidades, tales como: El carpaccio de bacalao con kokotxas o lenguas y mandioca; los lomitos de rape a la crema de naranja con migas de mango y cilantro; el cherne al horno con piña, aceitunas negras, almendras tostadas, vainas; el lomo de bacalao, de larga curación, apenas cocido en aceite, que se complementa con un guiso de kokotxas o lenguas, sobre cebolla confitada, col con distintos tratamientos y una espuma de limón.
El chef vitor sobral invita a probar tan especialidades como: cod carpaccio con kokotxas o lenguas y mandioca; los lomitos de violación a la crema naranja con mango y cilantro miga; la querena en el horno con piña, aceitunas negras, tostadas almendras, vainas; la lona de bacalao,
This square is huge in size and is just across the road from the river. It has a wonderful central monument with large black and white figures of a horseman along with a rampaging horse and an elephant.
It's a central place in Lisbon. Lots of people and restaurants around. Street vendors and local talent. It's a pretty place to walk around. I wouldn't call it spectacular but it's nice.
Decent food without being anywhere near any top standards. Again I found a place where the cook was apparently unable to “cook” rice. They were surly reheated. It cannot be that hard.
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