Just a few plastic tables in the sand alley where local fisherfolk grill fresh catch nightly. Pick your dinner by size from the family's peixaria (fishmonger) next door: pargo (red snapper), garoupa (grouper), robalo (sea bass), shrimp and/or langosta (lobster). Weigh it, sit back and wait while they barbecue it, garnished with nothing but lime and salt.
Service is slow and somewhat surly. Unfortunately the fishmongers sometimes assume you have a bigger appetite than you do. Keep them honest: about 500g is a good fish portion per person. The entire experience is one to remember.