A bacalao specialist above all: by its own account more than 25 salt-cod recipes, from the Portuguese classics to the kitchen's own. Beyond that there are Portuguese entrantes and traditional stews, top Aliste beef from Zamora, and homemade Spanish and Portuguese desserts, poured against a long wine list with a strong Portuguese section. The carta is on the venue's own site.

The bacalao section is the heart of the carta, each dish around €27.50 to €29.50: a salt-cod carpaccio salad on tomato, bacalao dorado scrambled with farm eggs and straw potatoes, an oven-roasted cod neck with onion and potatoes, bacalao à las natas, flaked and baked gently over patatas panaderas under a gratinated cream, a cod puff pastry with pepper sauce, tempura cod sticks with apple compote, grilled cod loin with garlic and onion, and the Fragateiro, confit à la meunière with sautéed seafood and a carabinero sauce.

To start there are bolinhos, fried salt-cod and potato croquettes with parsley, caldo verde, a smoked-sardine toast on roast peppers, homemade foie, garlic prawns and Queijo da Serra da Estrela. Stews and other fish include pochas with clams, seafood, cod and boletus, the house lulas, stuffed baby squid stewed with broad beans and ham, and grilled octopus; the meats are an Ibérico secreto with cherry sauce and posta à mirandesa, beef loin in meat juices. Desserts mix Spain and Portugal: pastéis de Belém, a strawberry pastry with port-macerated fruit and cream, filloa flambéed with orujo and an orange tocino de cielo.

The wine list runs past 200 references; the house history puts it at more than 300, about a third of them from Portugal, so Portuguese bottles are well represented alongside the food.