From Berlin to Sassoeiros—that’s the journey chef Ivo Salgueiro took when he left the kitchen of a fine-dining restaurant in the german capital after several years to return to his home country. He was invited back by a friend, João Alves—one of the owners of the new Joanino (alongside his namesake business partner, João Capitão)—to take charge of the kitchen at this modern Portuguese restaurant, which puts a fresh spin on traditional petiscos while drawing inspiration from global flavours.
Opened in December 2024, Joanino took over the very same space previously occupied by another culinary venture from the same team. Hoja Santa, which launched in August 2023, quickly became a go-to spot for lovers of authentic Mexican cuisine. However, the high cost of importing quality ingredients—essential to maintaining the restaurant’s standards—ultimately made the concept unsustainable.
So, they opted for a petiscos restaurant—something more familiar to the Portuguese palate—especially given the location in a predominantly residential area on the border between Cascais and Oeiras. Before Hoja Santa, the space was home to the traditional Olh’ó Petisco.
“The menu reflects a little bit of everywhere I’ve been, the trips I’ve taken, the things I’ve learned—but without straying too far from classic petiscos, to keep the risk in check,” explains Ivo Salgueiro. “Coming from Berlin, I know people here aren’t as naturally open to very different things. We want to stand out—and we do in many ways—but we also understand our audience.”
The commitment to quality ingredients remains unchanged since the Hoja Santa days. The menu is relatively short—suggesting a kitchen that knows exactly what it wants to do—but it’s packed with flavour. A good place to start? The tostones (€3), crispy plantain chips, paired with the chickpea and beetroot pâté (€3.50).
Petiscos are the stars of the menu, flying out from the kitchen to both the dining room and the terrace—each seating 25 guests. Standout dishes include the sea bass ceviche (€13), pica-pau (€12), pork cheeks (€10.50), and steak tartare with beer yeast (€12.50). You’ll also find fried prawns (€12.50), Padrón peppers (€6), patatas bravas (€5.50), and croquettes served with mustard (€2 each).
You can also go for a classic prego in bolo do caco with fries (€9.50) or the pulled pork (€6.50), a favourite from Hoja Santa that has found a new home at Joanino. The same goes for the much-loved margaritas (€8), which were simply too popular to take off the menu—even after the restaurant changed concept. They also serve other classic cocktails and a selection of Portuguese wines. And come summer, they’ll be pouring sangria.
For more substantial dishes, the vegan option is a "thick slice" of cauliflower (€13.50), slow-cooked "like a steak," served with a romesco sauce made from hazelnuts, almonds, tomato, and bread. You can also try the squid with purée and grenobloise (€15.50), the cod loin à Brás with chorizo (€15), or the black pork plumas (€14.50) cooked with the Japanese fungus koji, coriander, and fries.
Finish off your meal with a 70% cocoa chocolate mousse, topped with sea salt and hazelnut shavings (€4.50), a Basque tart (€4.50), or a panna cotta with strawberry purée (€4.50).
“I’ve already got plenty of ideas to change things up and maybe take more risks,” says Ivo Salgueiro, who plans to add more petiscos to the menu this spring.
Rua Funchal, 3B, Carcavelos. Wed-Sun 12.30-15.30, 19.00-23.00. 918 780 145