Chef Renato Lopes, together with Ina de Abreu from fusion restaurant Mestiço, has given the traditional a twist with Fillipa’s menu. With a nod to flavours from Thailand, Vietnam, France, Italy and Brazil, pad thai and green curry jostle on the menu alongside filet mignon and sole with Sicilian lemon sauce. If a full three-course meal isn’t your usual style, you might consider it here: start with the couvert of fig bread and butter and finish with a bang: the coconut sorbet with caramelised ginger and orange is truly outstanding.