Let's talk about couverts. If there are restaurants that put the tickets on the table without the customer asking, permission is requested here. However, according to customers, entries should be mandatory. The chef Luís Américo makes sure that all the confection is handmade and made on site. So, if you spread black garlic butter and paprika on a sweet, still warm, sweet potato bread, you need not ask where such delicacy will come from. Comes from the chef's kitchen. And we are only talking about entries. With a strong focus on Portuguese cuisine, chef Luís Américo added simple things of direct flavors to his dishes, depending on the trips he made. In Typographia Progress one eats but also travels.
Codfish Zé do Pipo, porto-style guts, prawn and grouper cataplana, shrimp moqueca typical of Brazil, starters and snacks from the Philippines, Japan, Spain
Tuesday to Thursday: 16:00-23:00, Friday and Saturday: 13:00-15:30/19:30-23:45, Sunday: 13:00-15:30, Monday: Closed
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Rua Dr. Sousa Viterbo, 91