The chef from Euskalduna, in Porto, makes his debut in Lisbon, in the Avenidas Novas district. It is a restaurant where the animal is used “from nose to tail,” from the soupy oxtail rice to the chicken heart skewer.
With Lamina, Vasco Coelho Santos bets on Lisbon (and brings the famous French toast)
Monday, 23 March 2026RSS
