Eusebio Tome, the son of Portuguese vintners, opened his intimate eatery in 1993. With its homey decor and red-and-white-checked tablecloths, it is now one of Taipa’s busiest and best Portuguese restaurants. This is where the local Portuguese go for their fix (Macau was handed over to the Chinese in 1999). Fresh cheese is made daily. Fans spread it on bread with a little olive oil. Dinner portions are hearty and generous. And the wine list offers a range of Portuguese wines: red, white and green. Portuguese food is known for its wealth of seafood. Order the white wine garlic clams and seafood rice, and finish with a chocolate mousse. A Petisqueira is crowded at dinnertime, and reservations are highly recommended.