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
Risposte rapide su Pigmeu — prenotazioni, orari, dress code e fascia di prezzo.
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