Page 103 - WINE DINE AND TRAVEL MAGAZINE SUMMER 2023 LISBON EDITION

Our favorites combined for a satisfying last
meal. We shared Gambas à Guilho, shrimp in a
spicy, garlicky wine sauce flavored with
Madeira Piri-Piri, and Pica Pau de Atum, seared
chunks of tender tuna in a rich sauce with a
touch of mustard and dash of brandy. Both
dishes are marvelous.
The restaurant offers an affordable wine se-
lection. We often shared a bottle of crisp rose
with overtones of strawberries, perfect for
balmy summer weather. Our bill totaled $45
with a tip - the cost of the most affordable bot-
tle on a restaurant wine list at home.
Go before 1 p.m and there’s a good chance
you can nab a table outside; go earlier if it’s a
weekend or holiday.

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