There is a wave of Portuguese tasca here, with dishes from the day at lunch, tables lined up together and quick employees walking around, but what leaves the kitchen are Mozambican specialties. More than just the samosas (good, by the way) flavors of crabmeat curry or chicken mulecas. Throw yourself at unknown dishes like ikala (prawns and crab with the shell in coconut and peanut sauce) or bakra piripiri (lamb chops in reddish sauce with vegetables, and spicy). It has a good esplanade.
Perfect for: scheduling a big dinner, with 30 people, without a fixed menu and astronomic prices.
Must try: the makoufe, a mixture of sprouts with prawns and crab leg.