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Here, all cuts are prepared in a josper, the combination of a 100% vegetable charcoal grill with a high temperature oven, which enhances the traditional texture, flavor and succulence of the ember.
Meat is rigorously selected from certified beef producers. The intimate dining room atmosphere and the relaxed but professional service guarantee an exclusive gastronomic experience.
In the kitchen is the chef Luis Gaspar, 24, who began his career at the School of Hospitality and Tourism of Leiria, where he was born. He started working at the Hotel Pestana Palace with chef Aimé Barroyer and since 2009 has won several medals at the service of the Junior Olympic Cooking Team. In 2013 he worked with chef Henrique Sá Pessoa in Cais da Pedra and in the same name in the Ribeira Market.
They propose six cuts of meat - Empty, Picanha, Entrecôte, Loin, Chateaubriand and Cholet of Ox. Pasting is done in traditional cutting boards and includes a sauce of choice and a good range of accompaniments. But there are also the Nails, the Bitoque and the Hamburger.
There is also an original offer of cocktails - Pisco Sour is one of the proposals to whet the appetite - and the wines, selected by sommelier Rodolfo Tristão, are organized according to their intensity, grape varieties and regions.
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