Attla

André Fernandes worked as a cook in several Michelin-starred restaurants before taking off to work in kitchens from Southeast Asia to Central America. When he returned home, he opened an informal restaurant in Alcântara, infusing easygoing, modern cuisine with tastes from the places he traveled and worked.

Expect tasty and seasonal dishes focused on fish and vegetables, topped with Basque pil-pil (cod and garlic sauce), alongside sauces and seasonings from Mexico, Italy, and France because Fernandes has a knack for balancing complex flavors, like John Dory cured in seaweed with apricot chutney or spider crab with miso beurre blanc.