At Paolo’s Pizzeria you can enjoy an extensive pizza menu, with garlic bread and drink, or the option of a pizza roll. But you will be making a mistake if you think that Paolo’s only has pizzas. The diversity of starters impresses, from the traditional olives, through the sausage or cheese boards, to the house specialty, a steak puff pastry, accompanied with fried potatoes. There is a panoply of salads and pasta dishes, but the menu of traditional Portuguese dishes is also a great bet, as well as the unavoidable Francesinha (a sandwich from the city of Porto, consisting of sausage, fresh sausage, ham, cold meats and beef steak, covered with cheese later melted; it is garnished with a tomato, beer and piri-piri sauce and can be served with French fries as a side dish) and some snacks. As a cherry on top of the cake, there is also a dessert menu for all tastes and shapes.

Active since 1991, it is impossible to pass by Café Riviera and not find it. This cafeteria and snack bar, situated very close to the emblematic Rotunda da Boavista, is a large and airy establishment with many snacks to choose from. You can stop for a coffee or a cold beer on a hot day, or try some of Café Riviera’s specialties. You can sit down to eat a nail, a hot dog, a hamburger or a mixed toast, or even enjoy a ham sandwich. It is a good stopping point for regaining strength and satisfying hunger with a quick and economical meal.

Sarmas is a restaurant with a sophisticated and modern decoration, which gives it a warm and cosy atmosphere, inviting to abstraction and to take an effective break. The bet is clear, confection of dishes based on traditional Portuguese cuisine, with a varied and different offer every day. There are options of soup, there may be cream of vegetables, cabbage soup, green beans soup, julienne soup, there are options of fish, such as codfish ‘pataniscas’ (they consist of pieces of shredded cod fried in wheat flour, seasoned with salt and sometimes pepper and parsley; they have a flattened or spherical irregular shape, if fried in abundant fat and are about 8-12 cm in diameter), roasted sea bass, hake velvet, “bacalhau à Gomes de Sá” (a casserole of codfish, potatoes, eggs, olives, olive oil and onion),hake fillets, among others, and meat options, with stewed veal, breaded chicken, lasagna, roasted ribs, “carne de porco à Alentejana” (pork with clams), among many others.