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
Quick answers about Pigmeu — reservations, hours, dress code, and price range.
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1 Bar, 3 Restaurant, 2 Cafe — 6 venues within walking distance
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