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An independent in the heart of the city, Luso extends its Portuguese brief to include influences from former colonies – hence the presence of a deconstructed pork vindaloo (sparky with green
chillis) & piri-piri spring rolls on the menu. The kitchen also pays due homage to the traditional side of Portuguese cuisine as well: sardine pâté is served alongside bread & butter,
bacalao is salted in-house, & much use is made of the shell-shaped cataplana cooking pots. The restaurant itself is simple & bright, dominated by a couple of dramatic canvases, & it can
get pretty loud as punters dive into the exclusively Portuguese wine list.
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