Chef Alexandre Silva has some experience to offer. He also goes a step further than the 4 basic seasons, by dividing the year into micro-seasons. This means choosing the right ingredient at the right time even more accurately. On top of that, there is plenty of organic here and homemade non-alcoholic fermented drinks that can be chosen to accompany the dishes. A nice basic philosophy for a contemporary restaurant.
Rua dos Navegantes 53 B
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