What appears to be a gallery is on closer inspection a fascinating temple to tinned fish (or conservas as the Portuguese say) – the result of an industry on its deathbed revived by a savvy marketing about-face and new generations of hipsters. The retro-wrapped tins, displayed along with the history of each canning factory, are artworks.
The most popular? Brisa's boneless/skinless sardines in olive oil, lime and basil. Samples are available during opening hours; book more elaborate private tastings one day in advance for €2.50 per person (two-person minimum). Or try more elaborate recipes at its next door restaurant (small plates €3 to €9).