A (great) local restaurant disguised as a TabernaTalented Chef Leopoldo Calhau, from Alentejo, recreated the feeling of a genuine taberna in the Mouraria neighbourhood. A menu hand-written on a chalkboard on the floor welcomes guests with a dozen original dishes reflecting his extroverted personality, preferences and family origins (from Southern Alentejo region). A trained architect turned chef, who enjoys bringing back many traditional recipes from his childhood with an occasional twist of his own. The plating is always down to earth and unpretentious.The menu changes regularly but “Hake, egg and coriander” is one of my favorites, but there’s so much more, like the “Hare and beans", “Cod and chickpeas”, “Asparagus ‘migas’ (traditional bread dish from Alentejo)” and the “Joana’s walnut pudding”.I love the bustling, lively ambiance, the ingenious but straightforward dishes and the magnetic personality of the chef Leopoldo Calhau with his flair for hospitality.
A contemporary take on rustic dishes in a Taberna setting