The Sala de Corte reopened after seven months closed. It is in the same area, in the Cais do Sodré, and the sensation is that of the Sala de Corte as always: the tables have the same marble tops, the lamps are made of copper, and the maturation chamber at the entrance is loaded with different cuts of beef. But all on a larger scale. There are more than 100 seats, between the living room, the counter (ten remain here) and an interior terrace. They evolved in the maturation process of the meats - the maturation is now made to 30 days, instead of 21, and there are two jospers instead of one. To the six beef cuts two more were added, the T-Bone and the Minhota Galega oxtail. The best for last: they now accept reservations.
Perfect for: a hangover day when everything you dream of is a serious steak.
Must try: the oxtail with bean rice.