António Galapito's restaurant was a breath of fresh air on the restaurant scene when it opened in 2018. The chef came from London with a suitcase – and his mind – full of ideas about making the best use of fresh, seasonal Portuguese produce. The concept is "farm and ocean to table", and the menu, based on the idea of sharing, changes regularly. Set in a room with ceilings as high as the eye can see, the restaurant uses green colours and plants suspended from the ceiling to stand out in aesthetic terms.

Insider tip. The carefully selected wines are all organic, biodynamic and natural.