Francisco, João Maria, and Miguel wanted to create a pizzeria without the usual “Italian restaurant” label, so they chose a Portuguese name on purpose: Patife. They use as many local products as possible, like Portuguese flour from Paulino Horta, and cheeses from Ortodoxo. Every month, they introduce a new seasonal pizza, and the latest addition featured wild garlic from João Maria’s garden — they made a pesto base with it, and the result was unbelievable!

Insider tip: Patife is growing! They've taken over the space next door and will soon open their “living room” — an extension with more tables and a small bar, serving 2 or 3 cocktails and a wider wine list.