Pigmeu
Campo de Ourique
Nose-to-tail Alentejano pork in a no-frills Campo de Ourique room
Slow-fermented artisan bakery from Vitor Sobral & Mário Rolando
Chef Vitor Sobral and master baker Mário Rolando run this Campo de Ourique bakery dedicated to slowly fermented artisanal bread, alongside Portuguese sweet and savoury bakes. A serious bread destination tied to the Tasca/Taberna da Esquina family.
Snelle antwoorden over Padaria da Esquina, reserveringen, openingstijden, dresscode en prijsklasse.
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