Menu Petisqueria
Portuguese Petiscos
Bolinho de Bacalhau, Cod Meatballs, Stuffed and Fried Sardines, Shrimp Empada and Cold Soup of Peach, Melon and Cod Marinated in Ginger
Ligurian Petiscos
Fried Panissa, Cuculli, fried Ravioli, vegetable Savoury Pie, Meatloaves, stuffed Vegetables
Bread Crostone with Sapateira and Avocado
Bruschetta with Crab meat and fresh Avocado
Boteco Tuna Preserve with Bread Crostone
Our Artisanal Tuna Preserve accompanied by a Rustic Bread Crostone
Kibe
Meatball with Bulgur and Spices. A loan of Middle Eastern cuisine that enjoys success in the Lusophone world
Sheep skewers with Cassava Crumble and Vinaigrette
Juicy skewers made crispy by our Crumble
Breaded and fried Anchovies
Classic of Ligurian Streetfood
Stuffed Sardines
The secret is in the filling…
Cod Meatballs
Warning: highly addictive!
Bolinho de Bacalhau
The Portuguese Streetfood par excellence: a croquette of Cod and Potatoes
Shrimp Empada
Savoury Shortcrust Pie stuffed with Shrimp and Coconut Milk
Shrimp “Garlic and Oil”
Freshly sautéed Prawns that go fantastically well together with a glass of wine or a nice cold beer
Pataniscas
The Portuguese cousins of Cod Fritters
Fried Panissa
Slices of fried chickpea flour, a classic of Genoese streetfood
Menu Restaurant
Starters
Portuguese Petiscos
Bolinho de Bacalhau, Cod Meatballs, Stuffed and Fried Sardines, Shrimp Empada and Cold Soup of Peach, Melon and Cod Marinated in Ginger
Ligurian Petiscos
Fried Panissa, Cuculli, fried Ravioli, vegetable Savoury Pie, Meatloaves, stuffed Vegetables
Gaspacho Alentejano with Cod
Cold Soup of Tomato, Peppers, Garlic, Onion and Bread garnished with Cod
Brandacujun
Cod Mousse with Potatoes (Ligurian recipe)
Tuna Tartare with Mango, Avocado and Cocco Vinaigrette
A fresh appetizer, served with its salad
Oysters à Portuguesa (from Thursday to Sunday)
First Courses
Risotto with Cod Tongue and Pesto Drops
Italian tradition meets Portuguese tradition in this dish created by Marilia specifically for her Boteco
Cod Ravioli with Salted Butter and Lemon
Another invention of Marilia’s that you will not find elsewhere, in which everything is designed to enhance the flavor of the cod filling
Pansoti with Nut sauce
This is a recipe scrupulously faithful to the Genoese tradition. Because it’s already too good like that!
Tagliolini with Sapateira, Crumble and Sparkling Tomatoes
The juicy pulp of the Sapateira (Brown Crab) contrasts pleasantly with the crunchiness of the Crumble and the tingling of the Sparkling Cherry Tomatoes
Bigoli with Anchovies
Incursion into Sicilian cuisine, but with a Venetian pasta that fantastically “gets” the sauce
Main courses
Tris of Cod
Trio of super classics of Portuguese cuisine: Bacalhau à Bras, Fried Cod breaded in Corn, and Açorda de Bacalhau
Sea Bream in Banana Leaf, Cassava Crumble and Fried Banana
A fish dish with delicate tropical suggestions
“Brick” Cockerel with Potato chips
The Cockerel is marinated and grilled under a brick
Octopus with cold-smoked hazelnut purée
A combination that is not trivial but very pleasant
Buridda of Cuttlefish
Ligurian soup made with cuttlefish, potatoes and peas
Cataplana (Friday, Saturday and Sunday)
Portuguese stew of Cod, Seafood and Vegetables, cooked in the typical spherical pot from which it takes its name
Açorda de Bacalhau
Portuguese Stew of Cod, Shrimp Bisque, Tomato, Mint and Vinho Verde. Slightly spicy
Desserts
Saudades de Portugal
The duo of superclassics: Pastel de Nata and Ginja in a chocolate shot glass
Trio of Porras
The Portuguese version of Churros: chubby, soft inside and crispy outside. Filled with Doçe de Leite, Pistachio and Chocolate
Portuguese Trifle
Like a Trifle, but made with Ginja Liquor
Tiramisu of Açaì and Red Berries
Interpretation of Tiramisu with Açaì (an Amazonian berry rich in antioxidants) and red fruits
