This Portuguese barbecue restaurant is part takeaway shop and part tasca, the traditional tavern. It’s also a family-run affair where dishes exude national pride, and service radiates homely hospitality.

Bolinhos de bacalhau sees salt cod and fluffy pureed potato fried into airy, football-shaped croquettes. Look out for slow braises such as the ox tongue, its richness balanced by sweet caramelised onion. Dobrada is another hearty stew of pork belly, smoky chorizo, creamy white beans and tripe. Eat it with white rice.

The petite venue happily accommodates groups – numbers are necessary to tackle the three-tiered tower of charcoal-barbecued chorizo, steak, ribs and chicken marinated in piri-piri. The Portuguese condiment takes many forms, but here it’s served as a bright, aromatic chilli oil you can add to just about anything.