We tried to go there for dinner, however we were told that the wait would be 15 minutes, which is ok, but 1 hour later, 30 minutes of waiting for a glass of wine and orange juice. You come and ask what we want at almost midnight as if you were doing us a favor. We chose to leave so as not to waste another hour waiting. Even a shame
Atmosphere: 2
Service: 2
craig grammer
How is it that every week we say this is our favorite restaurant in Portugal then the next week, something tops it? Well king of the heap this week is Patio do Lo. I assume it’s proprietor Louis, is the namesake. Although his master chef whom we also met is named Louisa. Why quibble over trivial matters. Let’s eat! And eat we did, we trusted Louis to make this an epic meal, and boy did he! This place is classic Portuguese with thick exposed stone walls, an ample patio out back. We set near the kitchen, to check out the action.
We started with an amazing warm bread and homemade pimento butter with paprika also homemade tuna salad to spread over that delectable bread. A bowl of olives kept us from chewing the table as we were famished. We let Louis pick the wine and Game on!
The roasted salted peppers quickly followed then shorty the homemade chorizo on fire came. The waiter instructed me to turn it over a few times till we thought it was cooked. Then he expertly killed the flame, and scraped the burnt casing off most of the link then cut it for us to chow down on. My wife said maybe we could get a doggie back and take some home to make chorizo n eggs for breakfast. Not a chance! Perfectly spiced and unctuously fatty rich and meaty, we inhaled it! Just in time for the bacalhau fried crepes, to help sop us some of the chorizo richness. The next unexpected course was a pulled duck pot pie with fresh greens to accompany. Oh man it was richer than Françoise Bettencourt Meyers! Just as we were thinking some time tonight we are gonna get that steak we ordered… Nope a scotch egg was next. We never this dish had so while Louis expertly cut it in half he explained what it was all about. Basically art mixed with chef alchemy, decadence and booming with flavor. As we sopped up the remaining bits of sriracha mayo, the main event finally arrived. But before Louis put the wooden platter down, he explains to he wife, “I know you don’t like very rare meat so if it’s not to you liking, I will ask the sachet to continue to cook it, are you willing to try to taste the way we think it’s best?”
Once she said a little scared.. “well… ok… The steak (for 2) was placed in front of us looking all sexy and very rare. She took a bit with Louis paying very close attention to her reaction ready to pounce and send it back to the kitchen. No need, her eyes glazed over as she barely chewed her first bite. She sat back in her chair and swore out loud, “outrageous! It so good, how the heck… what… where did you learn to cook like this what planet do these cows live on?” Louise chuckled and explained his theory of cooking and fine cuisine. We were getting a master class from a master while we ate THE BEST STEK IVE EVER EATEN.
While maintaining his panache he humbly introduced us to his master chef Louisa, and maintained while he curates and experiments she was the master.
Then the idea of dessert started bubbling up. But before they turned around to he dessert display I said no sir! I want that steak flavor to be the last thing on my palette. Louisa insisted that if we weren’t going to EAT dessert we should at least drink it. Perplexed we listen to her explain that what she was going to give us was the their normal “hooch” as the haven’t done something with the sour cherries, but this was a good substitute. Stupidly nodding our heads we went along with it. Then once the shot glasses were full, Louis took a lime and expertly squeezed some juice in each, then a dash of sea salt. I’m thinking ok this is like a tequila shot or something. Well it was a shot alright, but it was sweet. It only took a minute to register, this complex concoction tasted like I drank a key lime pie, crust n all. Brilliant.
The restaurant is very busy on weekends Louis quipped, because I said I’d be back for the prego sando the next day, my face plastered to the front glass w
José Carlos Macedo
Pleasant, welcoming and peaceful environment to have a drink and chat. I recommend.
Atmosphere: 5
Food: 5
Service: 5
Francisco Pires
High quality and affordable prices. Meat as it should be, delicious tapas.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Scotch Egg
LY Luo
An amazing experience not only for the delicious food, but also for the service of kindness of the chef & owner. We have been warmly welcomed with the beer in the beautiful terrace. Then, we are amazed by the well worked tapas menu and the well cooked beef. The service is flawless with the special attention for different client. The cooking is not typical and traditional Portuguese way, but I do like the fusion method applied in the dish ! Bravo !
Atmosphere: 4
Food: 5
Service: 5
Mighty Manotas
Habla Manotas,
Here you'll have a good meal for a good price. The service is friendly although on the slower side depending on where you'll sit. And the food is good. The only thing I didn't like was that it was very loud. Other than that you'll come out full and forget about that detail.
Atmosphere: 3
Food: 4
Service: 4
Angela Mota
Very friendly! The burrata was delicious, with pesto, arugula and cherry tomatoes Very good broken eggs Very attentive service.
Atmosphere: 3
Food: 4
Service: 5
Recommended dishes: Preguinhos
Bruna Silva
The tapas are very good, excellent price/quality. The staff is really friendly and attentive. It's a place to repeat!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Tapas
Joao Pereira
An incredible gastronomic experience! From the delicious tapas to the succulent meat, each dish was an explosion of flavors. Additionally, the ambiance of the restaurant was warm and inviting. I can't wait to go back and try more dishes from this culinary gem!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Tarte, Crepes de Bacalhau, Tapas
paulo Moura de Castro
Excellent place to have a good time with well-prepared dishes with quality products
We tried to go there for dinner, however we were told that the wait would be 15 minutes, which is ok, but 1 hour later, 30 minutes of waiting for a glass of wine and orange juice. You come and ask what we want at almost midnight as if you were doing us a favor. We chose to leave so as not to waste another hour waiting. Even a shame
Atmosphere: 2
Service: 2
How is it that every week we say this is our favorite restaurant in Portugal then the next week, something tops it? Well king of the heap this week is Patio do Lo. I assume it’s proprietor Louis, is the namesake. Although his master chef whom we also met is named Louisa. Why quibble over trivial matters. Let’s eat!
And eat we did, we trusted Louis to make this an epic meal, and boy did he!
This place is classic Portuguese with thick exposed stone walls, an ample patio out back. We set near the kitchen, to check out the action.
We started with an amazing warm bread and homemade pimento butter with paprika also homemade tuna salad to spread over that delectable bread. A bowl of olives kept us from chewing the table as we were famished. We let Louis pick the wine and Game on!
The roasted salted peppers quickly followed then shorty the homemade chorizo on fire came. The waiter instructed me to turn it over a few times till we thought it was cooked. Then he expertly killed the flame, and scraped the burnt casing off most of the link then cut it for us to chow down on. My wife said maybe we could get a doggie back and take some home to make chorizo n eggs for breakfast. Not a chance! Perfectly spiced and unctuously fatty rich and meaty, we inhaled it! Just in time for the bacalhau fried crepes, to help sop us some of the chorizo richness. The next unexpected course was a pulled duck pot pie with fresh greens to accompany. Oh man it was richer than Françoise Bettencourt Meyers!
Just as we were thinking some time tonight we are gonna get that steak we ordered…
Nope a scotch egg was next. We never this dish had so while Louis expertly cut it in half he explained what it was all about. Basically art mixed with chef alchemy, decadence and booming with flavor.
As we sopped up the remaining bits of sriracha mayo, the main event finally arrived.
But before Louis put the wooden platter down, he explains to he wife,
“I know you don’t like very rare meat so if it’s not to you liking, I will ask the sachet to continue to cook it, are you willing to try to taste the way we think it’s best?”
Once she said a little scared.. “well… ok… The steak (for 2) was placed in front of us looking all sexy and very rare.
She took a bit with Louis paying very close attention to her reaction ready to pounce and send it back to the kitchen. No need, her eyes glazed over as she barely chewed her first bite. She sat back in her chair and swore out loud, “outrageous! It so good, how the heck… what… where did you learn to cook like this what planet do these cows live on?”
Louise chuckled and explained his theory of cooking and fine cuisine. We were getting a master class from a master while we ate THE BEST STEK IVE EVER EATEN.
While maintaining his panache he humbly introduced us to his master chef Louisa, and maintained while he curates and experiments she was the master.
Then the idea of dessert started bubbling up. But before they turned around to he dessert display I said no sir! I want that steak flavor to be the last thing on my palette. Louisa insisted that if we weren’t going to EAT dessert we should at least drink it.
Perplexed we listen to her explain that what she was going to give us was the their normal “hooch” as the haven’t done something with the sour cherries, but this was a good substitute. Stupidly nodding our heads we went along with it.
Then once the shot glasses were full, Louis took a lime and expertly squeezed some juice in each, then a dash of sea salt. I’m thinking ok this is like a tequila shot or something. Well it was a shot alright, but it was sweet. It only took a minute to register, this complex concoction tasted like I drank a key lime pie, crust n all. Brilliant.
The restaurant is very busy on weekends Louis quipped, because I said I’d be back for the prego sando the next day, my face plastered to the front glass w
Pleasant, welcoming and peaceful environment to have a drink and chat. I recommend.
Atmosphere: 5
Food: 5
Service: 5
High quality and affordable prices. Meat as it should be, delicious tapas.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Scotch Egg
An amazing experience not only for the delicious food, but also for the service of kindness of the chef & owner. We have been warmly welcomed with the beer in the beautiful terrace. Then, we are amazed by the well worked tapas menu and the well cooked beef. The service is flawless with the special attention for different client. The cooking is not typical and traditional Portuguese way, but I do like the fusion method applied in the dish ! Bravo !
Atmosphere: 4
Food: 5
Service: 5
Habla Manotas,
Here you'll have a good meal for a good price.
The service is friendly although on the slower side depending on where you'll sit. And the food is good. The only thing I didn't like was that it was very loud.
Other than that you'll come out full and forget about that detail.
Atmosphere: 3
Food: 4
Service: 4
Very friendly!
The burrata was delicious, with pesto, arugula and cherry tomatoes
Very good broken eggs
Very attentive service.
Atmosphere: 3
Food: 4
Service: 5
Recommended dishes: Preguinhos
The tapas are very good, excellent price/quality. The staff is really friendly and attentive. It's a place to repeat!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Tapas
An incredible gastronomic experience! From the delicious tapas to the succulent meat, each dish was an explosion of flavors. Additionally, the ambiance of the restaurant was warm and inviting. I can't wait to go back and try more dishes from this culinary gem!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Tarte, Crepes de Bacalhau, Tapas
Excellent place to have a good time with well-prepared dishes with quality products
Atmosphere: 5
Food: 5
Service: 5
Restaurantji Recommends
Burrata was simply amazing, and complements as well
Atmosphere: 4
Food: 5
Service: 5
Congratulations to the chef for the menu and the preparation. Thank you for the professionalism and efficiency of the staff. I will come back!
Atmosphere: 4
Food: 5
Service: 5
Recommended dishes: Tapas
Excellent quality food, great presentation, very professional, friendly and pleasant service. Highly recommended restaurant.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Tapas
Excellent and relaxed place. Varied menu with several tapas classics. I recommend the
Atmosphere: 5
Food: 4
Service: 5
Recommended dishes: Tapas
Very good atmosphere, super friendly and attentive staff, wonderful food...I definitely recommend...
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Crepes de Bacalhau, Tapas
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