There's an upmarket take on regional cooking in this noble house hewn from local stone in the cathedral square. The dining room is spacious and classically stylish with white linen table covers. Dishes are attractively presented on fine porcelain crockery. Grilled local veal, slow-cooked goat and salt-cod baked with olive oil and skin-on potatoes are among the specialties. On summer evenings, the outdoor terrace offers a romantic view of the cathedral. Prices above average, but you can ask for a meia-dose (half-portion) that will satisfy most appetites.