Open space in September 2011, owned by renowned chef José Avillez. In a relaxed and informal environment, decorated with vintage furniture, tiles and an installation of Lamego Widow authored by artist Joana Astolfi, the letter offers a variety of snacks, nails, plates and desserts that reveal influences of some Cook's voyages. Cocktails are another pleasant surprise and are served at the bar.

Composed of two floors, it has views of the Tagus and a sophisticated atmosphere, vintage and comfortable decoration. It presents creations of contemporary Portuguese cuisine, with influences of travel.

Already the Bachus and, before, the Tavares Poor. Now, about the purview of Bosnian chef Ljubomi Stanicic, change the name and the concept for bistro, followed their brand image: 100 Ways. The building, Art Deco type, divided into two floors. The first with a bar, where you can drink a cocktail before your meal or following the same; the second with a room that shares the space with the filled wine cellar. Your kitchen is, as the entire environment created, simple and beautiful, with traditional Portuguese, French influences and, of course, Yugoslavia. As the chef likes to say: "food from …

Large restaurant, divided into two floors, with a variety of burgers. Young and lively environment.

Este restaurante é conhecido pelas suas deliciosas francesinhas, que já venceram dois festivais de francesinhas consecutivos, bem como outros pratos tais como a Lasagna no forno a lenha, Bife à Tappas entre outras.

Typical café at the Chiado, where is usual to find show business people. Open from 8h to 24h.

Abriu recentemente em Lisboa e já é um caso de sucesso: Trata-se um franshising de Montaditos, um petisco tipicamente espanhol, as caraterísticas tapas entre duas fatias de pão. Saladas, sopas e petiscos variados, além de tábuas de degustação, completam a ementa. O espaço, ao Príncipe Real, costuma ser pequeno para tantos pedidos, espoeciualmente ao domingo quando há uma vasta seleção de petiscos por €1.

With a contemporary Portuguese roots-based cuisine, the cuisine of chef Nuno Barros's responsibility to use domestic products, seasonal ingredients and biological, from small producers, promoting sustainability and fair trade. The same philosophy is applied in the selection of wines. Very appealing decor.

Espaço moderno, com ambiente descontraído, a servir autêntica cozinha italiana e deliciosas pizzas artesanais.

The National Museum of Natural history is an organism of the University of Lisbon, which has the functions of preserving heritage, investigate and disseminate knowledge through the methods and techniques of communication that are appropriate. In the space dedicated to science take place exhibitions about exact sciences (various modules relating to physical laws, documented with interactive experiences). Is divided into four thematic nuclei: the historical and interactive exhibition of long duration, the chemical laboratory of the Ecole Polytechnique, the experimental workshops of chemistry and the Planetarium.