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In a former bakery, there are four tables that, in the silence of a space with no exhaust hood, receive dishes that were designed in detail and created one by one by Chef Tiago Feio, who we can observe while we wait. Restaurant Leopold promises an unforgettable dining experience and doesn’t disappoint: everything is challenging, everything is new, everything is innovative.

The concept favors a careful selection of ingredients (the vegetables are mostly national and biological, for example) and challenges the Chef himself: the idea is to play with the flavors, textures and premium plating on Caldas tableware. The menu is tiny, but all the dishes are unique and placed in the middle of the table – sharing and socializing is encouraged between everyone who sits around it.

We recommend the Alentejo bread; the corn bread with fresh lime-aromatized goat cheese; creamy egg cooked at a low temperature with shitake mushrooms and crispy wheat seeds; and Azores beef with algae and mizuna. For dessert, order the banana cream with cinnamon and São Jorge cheese.

Experimentalist and intimate, this is Leopold, perfect for those who truly enjoy culinary adventures.

Cool Tip: Since there’s no stove in the restaurant, all the ingredients are cooked in sous-vide or by using other cooking techniques that don’t require heat.