At this update of a traditional adega (tavern), the split-level dining room is traditionally tiled, and the food is thoroughly Portuguese, but the prints on the wall are modern, the clientele firmly professional, and the wine list wide ranging. Consider starting with a plate of clams drenched in oil and garlic and follow it with a fresh seafood dish; the meat dishes are less inspiring, although if you feel daring, you might try the tripe or the kidneys.
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