Behind the bright red wooden boards of an old salt warehouse is this exciting restaurant run by young chef Duarte Eira. His kitchen team build on Aveiro's history as a center of the cod and salt trade with the aim of producing the best bacalhau in the world. Dishes include saltcod steak braised in olive oil with soft-shell crab, seafood rice and algae mayo, or for real hardcore bacalhau enthusiasts roe, tongues and cheeks of bacalhau in a parsley infused cream. For those not seduced by the delights of the fish the Portuguese call their "loyal friend" there are tasty dishes of fresh fish, meat and vegetarian alternatives.