De Segunda Restaurante

"Young chefs Júlia Tricate and Gabriel Coelho already have impressive CVs, having won TV food competitions and worked in Michelin-starred restaurants such as Noma (Copenhagen) and Oro (Rio de Janeiro). Following on from these incredible experiences, they decided to open their own restaurant with an open kitchen and a discreet decor that helps to channel the complete focus onto their cuisine. Their modern culinary vision is showcased on a creative menu that champions fresh, seasonal ingredients on a tasting menu, à la carte and midweek “executive” menu”. Combinations such as the pork rib cooked for 12 hours and served with a meat glaze hummus and fried onion, and the restaurant’s classic take on hump of beef, here accompanied by a creamy sweet potato and gorgonzola purée, will definitely leave a lasting memory of this restaurant." - Michelin Inspector

De Segunda

"Young chefs Júlia Tricate and Gabriel Coelho already have impressive CVs, having won TV food competitions and worked in Michelin-starred restaurants such as Noma (Copenhagen) and Oro (Rio de Janeiro). Following on from these incredible experiences, they decided to open their own restaurant, with an open kitchen and simple decor that helps to channel the complete focus onto their cuisine. Their modern culinary vision is showcased on a creative menu that champions fresh, seasonal ingredients. Start with the “katsu sando”, consisting of breaded pork belly in toasted milk bread and a sweet and sour Asian-inspired sauce. As a main, we recommend the “arroz caldoso” rice dish with cod served with a delicate beurre blanc, followed by the strawberry with yoghurt and jabuticaba, accompanied by an irresistible white chocolate ganache." - Michelin Inspector