Happy Comida Caseira - Amadora

I've been happy for a while, and I'm always impressed with food quality. perhaps this is because this is one of those rarer places where the chef actually cooks! he not only composes the dishes before he is served. he actually cooks them. Celebrity Churches should learn from him instead of awarding their names to places that sometimes leave evil spots on their names and, damn, cook pedro chefira good! I have tried many of the dishes in the offer and they were all delicious and well prepared, give or take some fine tuning. they can be at the 'teppiscos', have a 'fully cultivated' main dish, a sandwich or dare to cope with the amazing 'kuleton'. I especially upload the delicious chicken wings (force, soft meat, full taste), the garnel with garlic (no need for mango mayo, chef, the garnel ' sauce is tasty), the surprising pork sandwich on 'caco' bread (super delicate delicious meat) and, yes, I did it, the cheek: great person for simple but tasteful decoration. good price for money. this is the place that would be packed around the clock if it was in lisbon. their offer can be a bit of edgy for amadora, whose inhabitants may prefer simple options. Nevertheless, it means being in amadora that it will also get that the disorder tourism has caused in many restaurants in lissabon. I am very happy about it and will be even happier to return many more paints.

Nós adoramos o restaurante. É muito silencioso e bonito, é como almoçar em casa. O bacalhau foi óptimo, já faz muito tempo que comi uma boa. A picanha também era muito boa. Vamos repetir!

Meus amigos, já não sei como te dizer, mas o amador transformou-se numa espécie de triangulo dos bermudas dos lanches. tudo o que há de lanches e eu opto. já tinha tentado outras tres tendo ficado feliz por último. o que posso dizer e não olhou para trás dos outros. do que eu provei foi tudo otimista, mas desapegar as chamuças, muito bom e sem ficar oleosa, o pau de atum pica que era divino e as asas de frango qye tb e pedir obrigatório. simpatia sem exagerar e com zómato de ouro o precioso e insuportável. a decoração e minimalista, mas funciona, e para ser sincero tb não e a decoração que nos enche a barriga e nos deixa com um sorriso. Vale a pena.

I've been going to Happy for a few times since it opened and I'm always impressed by the food quality. Maybe that's because this is one of those increasingly rare places where the Chef actually cooks! He not just composes the dishes before being served,...he actually cooks them. Celebrity chefs should learn from him, instead of lending their names to places that sometimes leave nasty spots on their names. And, damn, does Chef Pedro ira cook well!! I've tried many of the dishes on offer and they were all delicious and well prepared, give or take some fine tuning. You can stick to the petiscos', have a full grown' main dish, a sandwich or dare to tackle the amazing chuleton'. I particularly highliht the tasty chicken wings (tender, soft meat, full of flavour), the shrimp with garlic (no need for the mango mayo, Chef, the shrimps' sauce is delicious), the surprising pork cheek sandwich on caco' bread (super tender delicious meat) and, yes, I did it, the chuleton: big enough for three persons, cooked to absolute perfection, a few salt crystals are enough to take it to the amazing level (no need for the side mayo). Excellent wine selection, not an extensive list but very good entries, friendly and kind waitresses, service is good but may slow down if there is a lot of people  (it's only the Chef cooking, remember). Simple but tasteful decoration. Good value for money. This is the sort of place that would be packed round the clock if it was in Lisbon. Their offer may be a bit edgy for Amadora, whose inhabitants may prefer more straightforward options. Nevertheless, being at Amadora means also it will be preserved from the destruction tourism has caused in many restaurants in Lisbon. I'm very happy about that and will be even more happy to return many more times.

I've been going to Happy for a few times since it opened and I'm always impressed by the food quality. Maybe that's because this is one of those increasingly rare places where the Chef actually cooks! He not just composes the dishes before being served, he actually cooks them. Celebrity chefs should learn from him, instead of lending their names to places that sometimes leave nasty spots on their names. And, damn, does Chef Pedro Moreira cook well!! I've tried many of the dishes on offer and they were all delicious and well prepared, give or take some fine tuning. You can stick to the 'petiscos', have a 'full grown' main dish, a sandwich or dare to tackle the amazing 'chuleton'. I particularly highliht the tasty chicken wings (tender, soft meat, full of flavour), the shrimp with garlic (no need for the mango mayo, Chef, the shrimps' sauce is delicious), the surprising pork cheek sandwich on 'caco' bread (super tender delicious meat) and, yes, I did it, the chuleton: big enough for three persons, cooked to absolute perfection, a few salt crystals are enough to take it to the "amazing" level (no need for the side mayo). Excellent wine selection, not an extensive list but very good entries, friendly and kind waitresses, service is good but may slow down if there is a lot of people  (it's only the Chef cooking, remember). Simple but tasteful decoration. Good value for money. This is the sort of place that would be packed round the clock if it was in Lisbon. Their offer may be a bit edgy for Amadora, whose inhabitants may prefer more straightforward options. Nevertheless, being at Amadora means also it will be preserved from the destruction tourism has caused in many restaurants in Lisbon. I'm very happy about that and will be even more happy to return many more times.