António

Frommer's Review

Portuguese businesspeople flock to António for its relaxing ambience and good food. It's a refreshing oasis of blue-and-white glazed earthenware tiles, a free-form blue ceiling, and white tablecloths topped with blue linen. The menu is printed in English. You can start with excellent shellfish soup. Fish dishes garnished with vegetables include filets with tomato sauce, and baked sole. Polvo à lagareira (octopus with broiled potatoes, olive oil, and garlic) is a justifiably popular specialty. If you prefer fowl or meat, try frango na prata (chicken broiled in foil with potatoes) or pork with clams Alentejana-style. The owner-manager recommends açorda de marisco, a stewlike breaded shellfish-and-egg dish. The dessert list is extensive, even listing a banana split. The chefs still cook exactly as their parents and grandparents did, and that seems to please the mainly local clientele.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.