SAPO

"Noteworthy is the Original Prego, with beef, tomato and marinated red onion, cooked at low temperature for 12 hours, but the Traditional Prego, with meat aged for 16 days is a good surprise."

Time Out Lisbon

"Do try the traditional "prego", whose beef is matured for 14 days; it comes with homemade fries and mustard."

Inês de Freitas

"The seven pregos created by Vítor Sobral give a twist to this Portuguese classic. The Traditional was reinvented by the 16-day matured meat. Grilled portobello mushrooms are added to the Traditional. The meat is tender, very well seasoned and cooked to the point."

Nelson Rodrigues

"Among the various options we highlight the “Original”, with slow cook veal slices, bacon, grilled tomatoes and red onion marinade, and the “Traditional” which takes 16 days of meat to mature, then cooked at a low temperature."