You haven't been to Polémico yet? Chef António Lobo Xavier (formerly at Chez Chouette), combines seasonality, freshness, tradition, and flavors from his travels to create dishes that change every month to offer customers variety and allow them to discover new things. Examples include katsu sando with hoisin aioli and trout roe, pork belly skewer with lime zest and citrus vinaigrette, or flatbread with pesto, burrata, and confit tomato. The idea is simple, yet amazing: sharing plates that convey different flavors, and a wine list that's sure to make you happy! What are you waiting for? 
 
Insider tip: If the weather is good, ask for a table in the winter garden.