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Cocktails at the counter, hamburger on the table, and maybe a fresh cheese and spinach Yugoslavian Burek to better understand the Yugoslav cuisine by the hands of the chef's mother?

We can say that chef Ljubomir Stanisic conceived the bistro and not the bistrô!, next to the Trindade theater, where he serves unbiased food, contemplating his past and his present, without forgetting what is most daring: proposing apparently challenging dishes. From the least to the most daring adventurers, this space welcomes those who are looking for a late meal or not. The idea is: we are open to anyone who wishes to visit us, right here in Chiado, and we serve without bias those who enjoy a relaxed atmosphere, full of great ways to feel good.

We tasted fresh grilled swordfish from Sesimbra with duck bullion linguini, the interesting salmon burger in cuttlefish ink bread, and the traditional octopus that likes greens, “torricado” (a type of bruschetta), tomato and coriander. The bridge between Yugoslav roots and Portugal is very well done, and if you want to try a Portuguese bitoque (steak in a bun) in freshly baked bread during late hours, this is the right place to do it.

Finally, the cheese foam, guava sorbet and almond crumble are all recommended to finish off any meal on a sweet note.

100 Maneiras has an independent room called “O Quarto” (“The Room”) that works like an antechamber for the main restaurant. The menu is focused on snacks, cocktails and mini-hamburgers and “O Quarto” has room for 12 people and doesn’t accept reservations.

Cool Tip: On the second floor, there is a private room called “Hendrick’s Room”, a restaurant with 13 seats where exclusive gin based menus are served.