Ó Balcão
Don't be fooled by the simple green-and-white tiled interior: this former tavern inspires inventive cooking by Rodrigo Castelo, who uses often overlooked local ingredients to craft sumptuous and surprising dishes. The à la carte menu is a good value, with updated traditional fare such as oxtail gratin or chargrilled croaker served with creamy barley, but if you can, splash out on a tasting menu (€130), which may feature a dozen or so different species of fish from the Tagus, as well as locally sourced meats. All bread, olive oil, and charcuterie is made in-house, along with an amazing range of pungent pickles and fermented foods that are used to bring extra flavor to the chef's creations.
