Chef Miguel Castro e Silva was one of Porto's leading culinary lights when he resolved to make his mark in the capital. He has done so in this airy space whose brick arches are offset with modern features, including artfully lit tanks containing jellyfish. Castro e Silva describes his dishes as "Mediterranean revisited": traditional recipes but lighter and with a twist, such as bacalhau cooked at 80°C and served with querelles de poejo e hortelã (breadcrumbs fried
with pennyroyal and mint), and duck magret with truffle risotto and asparagus. There is a two-course lunchtime menu, but two people may also split starters and mains.