This historic tavern in Lisbon was reborn with a former chef from 100 Maneiras(Esta tasca histórica de Lisboa renasceu com um ex-chef do 100 Maneiras)

Don't expect to find cod à Brás transformed into foam, a piece of bread disassembled into five elements or a croquette that no longer looks like a croquette. Hugo Brito worked in more sophisticated kitchens, worked at 100 Maneiras and created one of the most irreverent projects in Alfama, but arrived at Alpendre with an apparently much more mission [ ]