ANTONIO

Located within the section of Taipa’s old district that is usually populated with tourists, Antonio nevertheless delights its guest with traditional Portuguese cooking in a colonial-style building. The two-storey restaurant is home to notable Portuguese signatures, from salads to charcuterie to a variety of seafood stews and rice dishes. Antonio has long been a perennial favourite with a loyal following; guests come for the establishment’s stews and seafood rice, as well as the restaurant’s bacalao, or salt cod, that are offered in various styles from simmered to grilled and deepfried croquettes. Our favourite is the grilled codfish with potatoes and sautéed garlic—the tender fish is especially great matched with crispy garlic flakes. Sauteed clams in olive oil, garlic, white wine and lemon showcases perfectly steamed clams with a light, tangy broth, a great dish to serve with crusty bread. The cooking is humble, no-fuss, but keeps the finesse of the popular cuisine. Save room for puddings, matched with a good

Portuguese port.