The black painted façade, patio shared with the Vermelho contemporary art gallery and staff uniforms alert guests to the restaurant's bold, cutting-edge feel! O Sal oozes freshness and personality under the baton of Henrique Fogaça who makes use of Brazilian ingredients to create informal, modern and attractive Tupiniquim dishes - a mirror image of himself, in fact! Tuna in a sesame crust with Teriyaki sauce and the truffle-like Brigadeiro with Brazil nuts and peanut sorbet are two of the chef's signature dishes.
- MICHELIN guide inspectors