Dishes such as spicy polenta with fennel pickle, confit cod, white trevally fish from the Azores and, to finish, the banana treacle ice cream with liquorice-flavoured rice pudding, are accompanied by a choice of "low intervention, biodynamic and organic wines" that are high on quality. This oasis of creativity can be found in a tiny contemporary bistro in Viseu’s historic centre, where it is run by João Guedes in the kitchen and Anna front of house.