Dan Nicholl

"The flavour was almost, but not quite, the Algarve original. But it came awfully close and nailed true peri peri hot and spicy, but in the name of flavour rather than sensory overload."

Max Jacobson

"Yesterday, I ate one of this country’s specialties, frango a piri-piri, rotisserie chicken brushed with fiery peppers from Angola, at O Ramires. Will someone please do one of these places in Vegas? I promise you, there will be lines!"

Cathy Winston

"Owner Jose Carlos Ramires came up with the spicy recipe, using piri piri chillis, oil, garlic and a few other secret ingredients – the original piri piri chicken. What you do get is a platter of piri piri chicken joints – we ended up ordering a second as the first vanished so quickly."

Michelle May

"It was… AMAZING. I can see why they are famous for their peri-peri chicken, it was special."