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"Described as “much more than a restaurant, with a gastronomic proposal that goes far beyond a meal,” this dining room is led by Portugal’s Top Chef winner Alexandre Silva; as writer Celeste Moure described, standout moments from the tasting menu included “chorizo stuffed in a steamed bun and served on a bed of greens inside a small wood box” and “the oysters cooked at the table in a bamboo steamer.”" - Ella Riley-Adams