It sits beside the train station, a little away from the historic centre, in a single-storey house with a modern interior whose name references the year the couple behind it, Petr at the stoves and Ariana running the service, met while both were working in England. The concept? Contemporary, European-rooted cooking that minds the details and takes shape exclusively through several menus: a good-value lunch option (weekdays only), another in set-menu format (you can choose two or three courses) and a more complete tasting-style option. The Czech-born chef’s iconic dish is the Risotto de trufas, mascarpone e parmesão, truffle risotto with mascarpone and Parmesan, but we recommend saving room for dessert, because his Tarte de nata, folha de figueira, noz-moscada e crème fraîche, custard tart with fig leaf, nutmeg and crème fraîche, struck us as spectacular!