Sempre presente no salão, é o próprio Nuno Lopes, o chefe e proprietário, que costuma dar as boas-vindas aos comensais. A carta de pretensão mediterrânica, com fartas opções de mariscos, deixa clara a vocação do lugar para preparos vindos do mar. Facto que não significa ausência de sala para o receituário de terra, que é servido, inclusive, com garrafeira tinta para acompanhar. A escolha faz-se então entre tapas ou um jantar propriamente dito. De modo geral, há uma única regra definida: serviço simpático e imperiais que não param de chegar.
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