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The restaurant serves up terrific traditional dishes like bacalhau grelhado (grilled salted cod), which is shipped straight from Portugal and soaked for days before it’s ready to be served.
Other traditional dishes include caldo verde, the traditional vegetable soup that makes a great meal-starter, and favas guisadas, stewed broad beans with chorizo and pork ribs. There are also clams with lemon, wonderfully citric but cut with coriander leaves.
Queijo de serra, a typical goat’s cheese from the mountains where Pena grew up, is a good way to finish your meal. Wash it all down with a glass or two of vinho verde, a light, slightly tart white wine.