Bairro do Avillez
Considering the country’s entire western and southern limits border the Atlantic Ocean, it’s no surprise that the sea features quite heavily in the Portuguese diet. (There are thousands of local preparations of cod alone.) You can try a couple of them at Pateo, the star of Jose Avillez’s multi-kitchen Bairro, which opened in August 2016. There the chef and his team dedicate themselves to the pride of Portugal’s natural pantry with dishes like oven-baked cod loin with a breaded crust and bacalhau a brás, a traditional dish of cod flakes mixed with onions, parsley, scrambled eggs, and potatoes. Avillez takes it up a notch by adding exploding spherical olives.