Bistrô Bicho Mau
Campo de Ourique
Tiny market-driven bistro from two young chef-owners
Nose-to-tail Alentejano pork in a no-frills Campo de Ourique room
Chef Miguel Azevedo Peres cooks the whole pig — native Alentejano breed from a single organic farm — across a menu that is one-third seasonal vegetables, one-third offal, one-third meat. The torresmo, croquetes and gravy-soaked bifana porcalhona sit beside a short list of natural and organic wines. A Michelin Bib Gourmand where character and cooking matter far more than comfort.
Michelin Bib Gourmand
Schnelle Antworten zu Pigmeu – Reservierung, Öffnungszeiten, Dresscode und Preisniveau.
Etwas auf dieser Seite stimmt nicht? Fehler melden
Weitere Mekane in diesem Viertel entdecken
Campo de Ourique
Tiny market-driven bistro from two young chef-owners
Campo de Ourique
Neighbourhood tasca for fried cuttlefish and petiscos
Mouraria
Brazilian-Portuguese petiscos in a tiny Mouraria room
Campo de Ourique
Decades-old Alentejano specialist for roast kid and rice
1 Bar, 3 Restaurant, 2 Cafe — 6 Mekane in Laufnähe
Red Nose Natural Wine Bar & Merceria
Bar · Natural wine bar
O Magano
Restaurant · Alentejano regional
Pastelaria Aloma
Cafe · Pastelaria / pastel de nata
Padaria da Esquina
Cafe · Artisan bakery
Bistrô Bicho Mau
Restaurant · Market-driven bistro
Choco do Bairro
Restaurant · Traditional tasca
Mehr entdecken