Leopold

Chef Tiago Feio closed the Mouraria location of Leopold in April 2016 to open in a chic, cozy space in the Palacio Belmonte hotel in November. There are just 22 seats, and the best ones are any of the ten at the communal chef’s table with full views of the kitchen. There, Feio forgoes a traditional stove in favor of other cooking methods—from fermentations and raw preparation to sous-vide and hand torching—to highlight the unique flavors and textures of every ingredient featured in his seven-course tasting menu. Plating here takes on a minimalist art form so don’t be surprised if each dish is comprised of but a few elements, like a veggie-friendly plate of soft-boiled egg, roasted buckwheat, and sautéed shiitake mushrooms. (Note: Inform them of food restrictions in advance.)