"Entering a restaurant through a butcher’s shop (“talho” in Portuguese) provides a clue as to the focus here and is a guarantee that the meat quality will be high and that it comes directly from the source! And it is in this modern yet at the same time informal space that chef Kiko offers his unique cuisine to guests through superb dishes prepared in an exceptional way. Meat-lovers can savour irresistible choices such as picanha from Uruguay, Galician 60-day dry aged T-bone, and A5 Kobe flank, considered one of the world’s best cuts of meat. Meat can also be purchased to be cooked at home." - Michelin Inspector
