The former Calcutá, a big Indian restaurant within the artistic and literary community in Bairro Alto, is now Laranja Tigre, thanks to writer Afonso de Melo, a regular customer of Calcutá, who received an offer he couldn't refuse: to take over the restaurant. With another partner, Ricardo Regal, they opened a Goan restaurant, in honour of the writer's city of passion, with a menu signed by chef Hugo Brito, from the Boi Cavalo restaurant, combining tradition and modernity. After all, the menu at Laranja Tigre is a bit like Goan gastronomy: it draws inspiration from all four corners of the world. Hugo Brito is free to innovate, and you can feel it at the table.

Fun fact. The xec xec is made with soft-shell crab – it doesn't dirty your hands or clothes, and you eat it whole, shell and all.