It only has 18 square meters and a table for 10 people. André Lança Cordeiro, who inaugurated the restaurant in 2017 and left at the beginning of 2018 to devote himself to another project, left the legacy to Manuel Lino, who returns to the capital after the La Torre del Visco hotel in Spain. To complete the pair of cooks is João Mealha, who had already teamed with Manuel Lino in Tabik, on Avenida da Liberdade. Local continues to serve only 20 dinners per day, with two shifts, one at 8:00 PM, the other at 10:00 PM, and each pair or small group arriving must share a long table. You can count on an entrée of prawns served with vegetables such as peas, green peas or round green beans and a cream with shrimp broth and herb pesto. The fish dish may well be a red snapper with white asparagus served in various textures and fried or powdered capers. For dessert: chocolate ganache and English cream emulsified with olive oil. Playing this game between sweet and salty, Manuel Lino will also add fried bread and a string of olive oil.
Perfect for: joining 10 friends at the table (not one more)
Must try: trust in the hands of the chef without fears