About

It all starts with

The Ambiance

You are where you eat

 

Since 1987 that we have been working together. Through our dedication, love and acknowledgment we have been able to create a personal and professional family full of great affection and good vibrations.

We want to thank all our customers for always believing in our work and in our “pleasure to serve well”. This is our motto. We want everyone to feel that this restaurant is an extension of your home.

We hope you enjoy, you remember and return.

Mafalda and Miguel

 

 

 

Everyday

Everyday

Fresh fish

Every ingredient is carefully chosen by Chef Miguel Reino in his morning visits to the Lisbon markets.

 

 

Gallery

Of our Home

An Extention

We want to thank all our customers for always believing in our work and in our “pleasure to serve well”. This is our motto.

 

Chef

Meet the

The Chef

We just need to listen

 

 

 

Chef Miguel

From Portugal to Brazil there are quite a few places where Miguel Reino stamped his uniqueness. His adventure as a cook started ate the age of sixteen in a restaurant owned by his uncle. In the early 80’s he moved to Rio de Janeiro and started working in the mining business, which lasted few months before he decides to become Chef. Miguel started working with Chef Claude Troisgros, and later with some other well-known chefs such as Gaston Lenôtre and Alain Jacob in Sheraton and Rio Palace.

A few years later he decides to emancipate and pursues his own professional life. At the age of twenty-three he opens his first restaurant, Adamastor, in Búzios, coastline of Rio de Janeiro, and starts his journey of discoveries and reinvention of himself as a Chef.

Bacj in Portugal he opens a new restaurant, Flor da Várzea, in Sintra, with his brother Gigi, followed by his own creperie Só Crepes, restaurant Picanha in Lisbon and, finally, the famous beach restaurant Aqui Há Peixe, in the beautiful west coast beach Praia do Pêgo. To honor the magnificent 65km of wild beach he stood twelve years between the sea-line and a pinewood.

His instinct of finding and looking for new challenges lead him, thirteen years later, to move to Lisbon. Settled in Chiado, one of the most remarkable neighborhoods  of the capital, he shows a growing maturity and excellence in his cooking, keeping simplicity as the main secret and giving tourists and Portuguese people the best there is: the fish.