It's SMUP's restaurant. For years and years it was an old-fashioned tavern, until the building closed for renovations for eight years. When it reopened in 2014, those responsible no longer wanted to take over the space. This task then fell to chef Leopoldo Calhau, who gave it a new life. Even so, this phase only lasted until the end of 2016. At that time, the cook intended to dedicate himself to other projects and that was how the new partners entered the scene. The brothers Carlos, Pedro and Nuno Costa grew up in Carcavelos and were regular customers of the old tavern and SMUP's own activities. Furthermore, they had a strong connection to music: Pedro Costa is responsible for the important label Clean Feed and his brother Carlos had been one of the partners of the Sabotage Club, in addition to being a record distributor, event promoter and responsible for other bars. With partners Pedro Guedes and Hugo Bernardo, they took the business and built a Portuguese food restaurant, with seasonal products, filled with little twists.
They change their menu twice a year, although they always keep the steak served to the Society (€14.50) and an oven-baked octopus (€17), which at this stage is served with sweet potatoes and greens. The dish evokes Parede octopuses, although they use Algarve octopuses, as they are more tender. Other specialties are the Azorean tuna tartare (€11.50), in ponzu and onion sauce, with wakame seaweed and kimchi; the duck pie (12€); and the spicy chicken with lime, crispy on the outside but soft on the inside (€11). Many of the dishes they have are ideal snacks for sharing, served with the owners' characteristic good disposition, whether in the cozy room or on the covered terrace.