CASADORIO

If you’re thinking of trying fried sweetbreads, a chunk of veal, wood-fired slow-cooked chanfana (goat stew), or even confit pork cheeks from black pigs, there’s no better place than Casa do Chef Victor Felisberto. The specialty here is meat, cooked — mostly slowly — in a wood-fired oven, ensuring extremely succulent textures and deeper flavours. Additionally, the restaurant’s incredible signature fondants, as well as the bread baked in the same oven, should not be forgotten. With experience in renowned restaurants, the chef strives to share his interpretation of regional cuisine, blending tra