O Alexandre

Campo das Hortas 10 Cuisines: Spanish

About

Since the 1970s, this small eatery has attracted patrons from all walks of city life, including the mayor and church officials. It seems busiest at lunch, when businesspeople book most of the tables. Regional wines accompany most meals. There's an a la carte menu, but always ask about the daily specials. Portions are generous, and the cooking is rich. Roast cabrito (kid) is in season in June; the year-round favorite is bacalhau (dried salt cod), prepared in an infinite number of ways.