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"There are only seven tables at avant-garde Boi-Cavalo, a former butcher shop in the heart of Alfama, where chef Hugo Brito shows off his creativity with inventive dishes designed for adventurous diners. The internationally inflected menu, which changes seasonally, might include cozido rice with pink prawns, lettuce gazpacho with potato dauphine and XO sauce, or oysters with grape leaf tempura and homemade vinaigrette. The wine list is short, but offers a good mix of small producers." - Rafael Tonon, Miguel Pires
