António

People in the know head to this small, traditionally styled restaurant in Taipa Village, done up with blue-and-white-tiled walls and under the direction of chef Antonio Coelho. Because it seats only 24 diners on the main floor and another dozen on the rooftop terrace, reservations are a must. You might want to start with the roasted homemade Portuguese sausage, assorted Portuguese cheeses, Portuguese green cabbage soup, or the yummy stuffed crab meat, followed by African chicken, black pork imported from Portugal, monkfish and prawns served with rice in a ceramic pot, or tenderloin steak Portuguese style (fried with garlic and white wine) and served with Portuguese smoked ham, fried egg, potatoes, and pickles. You'll want to linger here, inspired, perhaps, by the Spumanti sparkling wine or chef Antonio's engaging personality.

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.