Once you’ve sampled Emiliano’s fresh robalo (snook) in a savoury crust with hot peppers, accompanied by sautéed tomato, aubergine and courgette, you’ll come to see why this restaurant, which goes by the same name as the hotel that houses it, is considered to have one of the best chefs in the city at its helm.

If pasta appeals, try the potato-stuffed tortelli with caramelised onion in black truffle sauce, on parmesan shavings; or go for the pescada amarela (grey snapper) in salmoriglio sauce with clams and asparagus crostini. The restaurant has a lovely vertical garden that’s particularly picturesque at lunchtime, when it’s bathed in natural light.