The best Lisbon restaurants
This restaurant was born in 2009, with a unique tasting menu, where the irreverent chef Ljubomir Stanisic shows his most authorial side, in original creations. In this laboratory of his, each dish is a voyage through Portuguese flavors – working more and more closely with national suppliers - and, for now, there are only 30 seats available for you to get to know it. Soon, with no set date yet, the 100 Maneiras moves to another number on the same street and is likely to bring some novalties with it - if there is someone who likes to surprise, it's Ljubomir Stanisic.
Perfect for: an unpretencious and laid back author’s cuisine experience
Must try: the estendal do bairro, the sole fixed resident in the restaurant’s menu.
Time Out usually defines this restaurant as the right place to get a cod overdose. The joke is obvious as it’s name translates to “The House of Cod”, but we have not yet found a better way to describe this house - a real house, with stone arches, which once housed the stables of the Palace of the Duke of Lafões - where they are so loyal to this fish that it’s represented in 25 of their dishes. From cod the Brás to Gomes de Sá way, from the Margarida da Praça to the Zé do Pipo, you will find the usual suspects and even those less noble parts, such as the tongue or faces.
Perfect for: taking someone who’s never been there – and making yourself look good, of course.
Must try: the pataniscas de bacalhau - codfish fritters - winners of the first contest for the Best Patanisca in Lisbon.
Portuguese chef Kiko Martins traveled the world, explored the gastronomy from various continents and brought them to Lisbon with his own interpretation and style. He first gave the city O Talho, then A Cevicheria and, before he set up other projects, he entered a stardom phase that has not yet passed. Partly because this small-great Peruvian restaurant of his is one of the best tables in Lisbon. It honors the national dish of Peru with salmon, tuna and cod, but also has causas and quinotos in recipes that vary throughout time.
Perfect for: going with someone with whom you have a lot to talk about, because you will wait in line for a while.
Must try: the pure ceviche, with seasonal white fish, mashed sweet potatos, onions, seaweed and tiger's milk.
When the clock strikes at one o'clock, the Floresta do Salitre’s room is bursting at the seams - read: if you want a table for lunch, get there a few minutes early. As the minutes progress, Mr. Joaquim distributes the homemade soups, announcing the dishes of the day, cracking jokes, bringing fish on the grill, bitoques and opening good bottles of wine (here, there’s wine and knowledge on the subject). In the end, just go past Mrs. Rosa, pay the bill and hate yourself for not having gone to the counter to peek at the desserts earlier.
Perfect for: eating good ammounts of great food, at a cheap price, at Avenida da Liberdade.
Must try: the suckling pig entremeada (pork belly), accompanied by homemade potato chips (on Fridays).
To general unhapiness, this small twenty-first century tavern stopped takingg reservations on it’s second day of operation, a few yearks back.. And since that day the queues line up at the door for both lunch and dinner. During the day,you can try traditional recipes like the meia-desfeita (cod salad with chickpeas); at night, go for a series of dishes and tapas that chef André Magalhães and his entourage invent every day with what the season, and the producers (many of them near Lisbon), bring him.
Perfect for: introducing a friend to great Portuguese food.
Must try: the iscas com elas – just go for it.
It celebrates 40 years of age this year and that is more than enough reason to go there and celebrate with the owners, Viviane Durieu and António Moita, the fact that they have held on for so long with such a special restaurant. Special because it combines several cuisines - from the partridge the Convento das Bernardas way to the ray au beurre noir, or from the lamejinhas to the venison medallions with truffles, there is a bit of everything -; special because a restaurant in a former convent, with tables in the cloister is something that seems straight out of a movie; and special because there is always someone famous sitting at the table.
Perfect for: a top dinner at a place where there aren’t many restaurants of this kind.
Must try: the flounder meuniere.
Several Insta Stories can be made at the Adega das Gravatas. First, point your camera towards the the bizarre collection of ties that customers leave at the restaurant; then to the steak resting on the hot stone, with that slight cooking noise, to provoke severe envy amongst your followers; then to photograph your company, since this is a good restaurant to go with a group and/or family; and finally, at the end, to capture some old-fashioned desserts, such as the molotof, the flan or the abade priscos pudding. Be ready for the amount of likes you get to shoot through the roof.
Perfect for: leaving that tie that your mother-in-law gave you and you "loved, thank you", but ...
Must try: the polvo à lagareiro (traditional octupous dish), swimming in hot oil, with baked potatoes.
It is difficult to choose the reason why Adega da Tia Matilde is best known for: whether for traditional food, or for being, for many years, one of Eusébio's (the famous football player) favourite places. But if you're not familiar with it yet, you can go there as much to see the homage to the Black Panther (we mean Eusébio, not the Marvel super-hero one) as to taste the pataniscas (fritters), the stews, the Coelho à caçador (stewed rabbit), the cod Isabel’s way, the feijoada à transmontana (beens and meat stew), the crème brûlée, and all things good and Portuguese, in very generous ammounts.
Perfect for: longing for old-fashioned restaurants with old-fashioned service.
Must try: the cozido à portuguesa (Portuguese stew), on Tuesdays.
"Watch out for Adega do Saraiva, the restaurant where everything is so good that you need to have a bigger stomach than your eyes," Miguel Esteves Cardoso wrote in one of his Público chronicles, referring to the Portuguese saying “eyes bigger than your stomach” which is to stay you’re “biting more than you can chew”. A great truth when it comes to this traditional house in Nafarros, famous for its roasted kid goat, a decades-long recipe, which can also be ordered to go. Wednesdays, Saturdays and Sundays have a great Portuguese stew and a well-known cod à Tia Emília.
Perfect for: dragging your group for a lunch in Sintra.
Must try: the roasted kid goat.
Part of the charm of Adraga, a fish and seafood restaurant, lies in it’s simplicity and relaxation. The last few years have seen one or another decorative upgrade, but paper towels, aluminum trays and other traditional details have remained intact. After all, what matters here is the fresh fish and shellfish, some caught nearby, where the waters are cold and choppy, and grilled by those who understand of the matter. Save space for desserts, all, without exception, excellent.
Perfect for: a lunch in the winter sun, at one of the tables by the window.
Must try: the sea bass, caught nearby, and the barnacles, also local.
It's one of those infallible recommendations when someone asks, "where’s cool cheap place to go and have dinner?" Água pela Barba fits like a glove in this request and has a very fish and shellfish-oriented menu, with dishes to share. From the fried fish tacos to the fish ceviche, from the sea rice to the crab on the bread, here the exception to the ocean is seen in only two pork dishes and their beautiful desserts – be sellfish and ask for the shackles just for you.
Perfect for: a lively friends dinner, without suffering in the end.
Must try: the burrata with almond pesto and grilled shrimp.
2017 was a happy year for chef Henrique Sá Pessoa. He consolidated his new Alma in Chiado, finally won the first Michelin star of his career - repeated the feat in 2018 - and opened a workshop where he experiments with new dishes. In four tasting menus (from 80 to 100 €) and à la carte, he presents a fine dining kitchen with reinterpretations of Portuguese classics, some Asian touches and other influences of his life and work abroad. Pay close attention to the stove, if you get a chance: a 750kg piece designed by the chef.
Perfect for: going to a soulful and relaxed Michelin star restaurant.
Must try: the calçada de bacalhau with onion and egg yolk puree.
It is one of the most peculiar restaurants in Greater Lisbon, but it deserves your full attention. The cook comes from Minho and serves portions the northern way – that is, except a big plate of food; the menu has a series of traditional dishes, meat and fish on the coal and good hearty cuisine; and then there is a section dedicated to game meat, which could be the list of species at the Zoo, with rabbit, partridge, pheasant, woodcock, koala, zebra, camel, venison, and kangaroo; has great traditional desserts; and the wine cellar is luxurious.
Perfect for: eating exotic meats with Portuguese sides.
Must try: the rabbit, fried in olive oil – serves two.
The first adventure of chef Sergi Arola in Lisbon celebrates 10 years in 2018. It suffered some changes, true, saw half the room being cut out to become a top notch restaurant, but kept the line of hot and cold tapas and Iberian snacks, with other world influences with which he opened the doors to the place. All because at the head there’s Sergi Arola, the rockstar chef in love with motorcycles, who has already ventured into restaurants around the world, like a globetrotter, and brought the world to the idyllic Penha Longa.
Perfect for: lunch after training your swing on the golf course.
Must try: the Arola batatas bravas, with aioli and spicy tomatoes.
Aron Vargas, a disciple of Takashi Yoshitake (Aya), already had a beautiful restaurant near Gulbenkian, but decided to double the recipe at the January 31 Market, where he set up a Japanese tavern with two small rooms. The fish comes, of course, from the stalls right next to it - the famous fish vendor Açucena Veloso is one of the suppliers - and has everything from classic options to some other of the chef's creations. The menu is just the same as the first location, so this Aron Sushi is worth two of its kind.
Perfect for: trying good Japanese cuisine in a cool and semi-secret place.
Must try: Ika mentaiko, wich is to say, squid with cod roe.
Indecisive people, this restaurant will be a torment for you: there are several pieces of meat, from the matured entrecôte to Black Angus brisket, two ways to eat it, on bread or on the plate, and four possible side dishes. To complicate matters, the burgers are delicious (the cut of meat is also chosen by you), it is foolish to ignore the entrees - the provolone cheese and the grilled sausage are drool worthy - and there are even several rooms inside for you to decide where to steat. Not to mention the terrace, facing the Jardim Botânico (botanical garden).
Perfect for: Eeny, meeny, miny, moe on the menu - any choice is good.
Must try: the ribeye with potatoes wedges and coleslaw.
The venue changed its name in 2017, so as to distance it from what the rest of the Sushicafé group does in Lisbon. After all, this is the crown jewel of the company and the place where chef Daniel Rente puts all his creativity in full motion. With the change of name, some adventures that mix the Japanese gastronomy with international flavours and national raw material came to join the more traditional pieces already in place. Care for some sashimi in a stone made from Himalayan salt? Or a maki with crab on the inside and wagyu on the outside?
Perfect for: closing a deal at lunch in Avenida da Liberdade.
Must try: the mille-feuilles tuna tartar, with parchment leaves.
The idyllic locality in which it is settled gave the name to this classic fish and seafood restaurant where meals are made in a glass room above the swimming pool and the Azenhas do Mar beach. And is this not what you fancy on either a radiant sunny day or one with rain and rough seas? Start with the amêijoas à Bulhão Pato (clams) and the octopus salad, go crazy with the fried shrimp (do not forget the toasts for you to dip in the sauce), move on to the barnacles and then split steak. Everything is great here.
Perfect for: a lunch with friends, with some Colares wine.
Must try: the barnacles, almost always from that area.
One space, four restaurants. This is the great house that chef José Avillez opened in the summer of 2016 in Chiado, where he joined four gastronomic concepts. There is the Taberna, with signature tapas; the Páteo, a mixture of shellfish and fish restaurant with other fish dishes; the Beco Cabaret Gourmet, a secret tasting room, where dinner comes with a burlesque show; and the Cantina Peruana, upstairs, a four-handed adventure of José Avillez with Peruvian chef Diego Muñoz. Ah! And there is also a grocery store.
Perfect for: having the José Avillez kitchen experience from one end to the other.
Must try: corvina with sausage crumbs.
It has been difficult to keep up with the changes of leadership in Bastard and, with them, the changes to the menu. The restaurant is now in the hands of Duarte Madeira, hitherto subchef, who continues the work of breaking with all the preconceived ideas of a hotel kitchen. Here, comfort dishes are made, ranging from pasta to risotto, as well as other traditional dishes such as corvina, shrimp and clams stew. The entrance bar has been renovated and is now more seriously dedicated to cocktails.
Perfect for: instagramming the popular paper trays with the phrase "on this magic place, calories don’t count".
Must try: the gnocchis with crab, tomato and salicornia.
José Avillez has added great achievements to his resume in his (still short) career. He is the Portuguese chef with more restaurants to his own name in the country, was the first Portuguese to stamp two Michelin stars in his curriculum and the first to obtain that distinction for the Greater Lisbon. The Belcanto is his baby, the one where he takes his creativity to the fullest and where he explores traditional Portuguese cuisine in new and out of the box creations. Go without haste, with an open mind and ready for a unique voyage at the table – for several hours, be warned.
Perfect for: Going on special date and accompanying the occasion with a good bottle of wine.
Must try: the mergulho no mar (sea dive), which is to say, the sea bass with seaweed and bivalves.
It may not have the commotion of both portuguese and celebreties from the old days, but it is a fact that Bica do Sapato continues to be a good place to taste traditional Portuguese cuisine with foreign influences and some original touches. In charge, since 2013, is Manuel Bóia, responsible for having left in the menu some icons as the peixinhos da horta, but throwing himself into a consistent menu, based on good products and still very creative. It's also worth going up to the first floor and dining at the sushi-bar.
Perfect for: going to a restaurant that was hip 15, 10 and five years ago. And still is.
Must try: the crispy piglet with potato anna and esparregado (creamed spinach).
The irreverent chef Ljubomir Stanisic was already a city celebrity. And 2017 grew his status to the whole country. Whoever followed him beyond the small screen – he’s our very own Gordon Ramsay discovering kitchen nightmares across the country -, discovered a chef connected to nature, to the purity of the products, and consistently betting on, from his restaurants in the Douro to those in Lisbon, having seasonality at the table. In his increasingly popular Bistro, he mixes Portuguese influences with some of his origins and other European countries, in some always creative, tasty and good dishes. Want a cool restaurant in Lisbon? Look no further.
Perfect for: accompanying the meal with cocktails by of one of the best bartenders in Lisbon.
Must try: the entrecôte tataki with torricado, mushrooms and egg.
It was all the rage this past year and a must-go spot for those who keep up with gastronomic trends and, judging by the queues at the door, it has everything to continue that way. From the kitchen, that mixes the best of the Far East and Southeast Asia, there are currys, Chinese rolls, dumplings, spring rolls, soups and broths from various countries and even mochis. The best thing is to go with a group and dive into sharing mode. It also has great cocktails and a nice terrace to lunch at on sunny days.
Perfect for: pre-evenning, with dinner and drinks in a lively place.
Must try: the tom yam kung, that is, the spicy shrimp soup from Thailand.
The chef Hugo Brito has a taste for disruption. When all his peers were opening restaurants in all the fashionable neighborhoods, he trotted through Alfama on top of his Boi-Cavalo (which would translate to Ox-Horse); when everyone bet on tasting menus at high prices, he chose to make them for €35 and run them every week. Here there are no two equal weeks, there are no star dishes, there is, rather, a laboratory of experiences in a national-based cuisine, which appeals to the Portuguese memory, but can travel to other latitudes.
Perfect for: dining in Alfama without having to be quiet every 20 minutes.
Must try: the full menu that varies every week.
Look at this little text as a list of reasons to go to Bonsai. Here they go: 1) it has been serving good Japanese food for 31 years and it does not stick with just sushi; 2) It has a very complete lunch menu at 10€ which is one of the best deals in this city; 3) in the cold months, on Saturdays, every two weeks, there is a serious ramen, which takes days to be prepared; 4) already met several sushimen, but now has Lucas Azevedo ahead of the kitchen who knew how to maintain the quality of the restaurant; 5) There is almost always toro, the part that comes from the belly of tuna. Convinced already?
Perfect for: a meal away from the paparazzi, in one of the private Bonsai cubicles.
Must try: the ramen (in the winter), the toro and the pudding (all year).
It opened in the middle of 2017 as an extension of Sal, in Praia do Pego (that same one where Madonna had lunch), where for years the Bota Velha tasca worked and brought to Lisbon dishes and tapas from the sea, some meats and, this is the only snag, the high prices. Still, it is worth going to this nice modern tidbit to taste the sirloin pica-pau, the lulinhas à algarvia (squid the Algarve way), fish soup with fried bread and the mythical nero cuttlefish rice with strips of bacon. Ah! There is a beer happy hour from 6:00 p.m. to 7:30 p.m.
Perfect for: those who remember, and miss, the old Bota Velha.
Must try: the pastel de massa tenra (meat pastry).
Fast, warm up your jaw, train the cuts with an imaginary knife and then sit at the table at this nice steakhouse in Parque das Nações. You will need all of the above to properly attack one of the specimens of matured meat in the restaurant or other more simple chunks, such as sirloin steaks or Black Angus breast. The pieces go to the raw grill, without salt and other seasonings, and arrive at the table with salads and sweet potato fries. Want something simpler? Ask for a prego (steack sandwich).
Perfect for: making a vegetarian fall into temptation.
Must try: the chuletón with 35 days of maturation.
Last summer the Café Buenos Aires gave the people of Lisbon what they had been asking for for a long time: lunchtime with longer working hours. And it came to stay. In other words, one of the terraces with the best view of the city can now be enjoyed aaalll day - at lunch there is a menu from 12€. Luckily, nothing else has changed. The restaurant continues to serve good Argentine beef, the famous flower salad and the homemade fresh pasta; continues to stock up at Quinta do Poial and to sweeten the mouth thanks to the chocolate cake with dulce de leche.
Perfect for: eating a good steak overlooking the São George Castle.
Must try: the endives with pears and roquefort in hot sauce.
Already a lot has been written on the sirloin steak from Café de São Bento. About the tender meat, on the sauce inspired by the Marrare, but with its own recipe, with the cream, butter, salt, pepper and, importantly, the juices of the meat, on the fired sweet potatoes, gone soft after swimming in the pool of gravy, on the friendly way any client, from eight to eighty, are treated in the pub aura of this space. But did they tell you already about the apple tatin pie? What about the loin prego? What about the carpaccio? Oh yeah.
Perfect for: telling the world that you sank your teeth on the best steak in Lisbon.
Must try: the steak the Café de São Bento way (what else?).
"Hello, how are you?" This is the way all customers who ring the bell at the Café do Paço are welcomed, whether they are newcomers or habitués. The first will gasp at this English-style pub house with red-capped sofas, and the menu where there are rare dishes like the prawn balchao. The second ones will immediately throw themselves at the croquette with mustard, the tenderloin steak swimming in cream sauce and ensuring that they have the dose of Caldas' trouxas de ovos (convent dessert rich in sugar and eggs) at the end. You know what to do.
Perfect for: going back to the 90's in service, food and smoking area.
Must try: the sirloin steak the Café do Paço way.
It was another territorial achievement of José Avillez in Chiado, this time inside (and outside as well, with a good terrace) of the National São Carlos Theater, where one learns that a chef can shine on very simple dishes. We speak of croquettes, sweet pastries, a caldo verde, a roasted cod with onions and a series of very good rices, all well presented, with one or the other touch of the author cuisine, who sweeps the hearts of tourists and melts those of the Portuguese.
Perfect for: going to a restaurant with the Avillez brand without spending too much.
Must try: the cod nuggets with tomato rice.
The opening of Memmo Príncipe Real brought to Lisbon another author's cuisine restaurant, in the hands of the talented Vasco Lello. The concept is a celebration of Lusofonia, in a journey that crosses the influences of the Portuguese in the Brazilian, African and Asian cuisines. Hence the menu presents dishes as different as the seasons’ vegetable tempur, the Asian duck or the cassava cheese cake. It has a splendid view over Lisbon and a terrace with a cocktail bar to enjoy before or after meals.
Perfect for: meeting one of the coolest boutique hotels in Lisbon.
Must try: the marinated partridge with thin toasted bread.
There is a wave of Portuguese tasca here, with dishes from the day at lunch, tables lined up together and quick employees walking around, but what leaves the kitchen are Mozambican specialties. More than just the samosas (good, by the way) flavors of crabmeat curry or chicken mulecas. Throw yourself at unknown dishes like ikala (prawns and crab with the shell in coconut and peanut sauce) or bakra piripiri (lamb chops in reddish sauce with vegetables, and spicy). It has a good esplanade.
Perfect for: scheduling a big dinner, with 30 people, without a fixed menu and astronomic prices.
Must try: the makoufe, a mixture of sprouts with prawns and crab leg.
In theory it was not the first restaurant of José Avillez, in practice it was. Or rather, it was the first of a succession of openings in Chiado and the one where José Avillez took a step back from the high cuisine (to later give others ahead) and presented a series of Portuguese roots and foreign influences – I’ll take a MX-LX prego, please. Seven years have passed since the opening, but his Cantinho is still current, good and recommendable. And it should be remembered that this was where the mythical Avelã3 was born – trust us, and just go for it.
Perfect for: remembering chef Avillez’s first-born.
Must try: cod slivers, loose crumbs, BT egg and explosive olives.
At the end of 2016, Diogo Noronha left the Casa de Pasto and passed the testimony to Hugo Dias de Castro, a vimaranense still unknown to the locals, who was inspired by a one pot cuisine and wanted to follow what was already the traditional but creative side of the restaurant. The cockle patties, the cooked meats in the Josper and some of the main dishes were kept, and were born other specialties with good combinations of flavors. All in all, Casa de Pasto continues to be one of the great ones in the city.
Perfect for: going to one of the most gorgeous dining rooms in Lisbon. No exaggeration.
Must try: the mussel grilled in the coal with pickled vegetables.
Tanka Sapkota has gained fame in Lisbon thanks to his Italian restaurants - Come Prima, Forno d'Oro and Il Mercato. Few know that this Nepalese is the owner of a space that respects its origins at Avenidas Novas. The Casa Nepalesa is based on fresh and seasonal products, many spices ground in the kitchen and one of those endless menus, but where any dish is good. From recipes with goat to the ones with prawns, from vegetarian to chicken, just choose. It's a good place for groups.
Perfect for: killing the hunger for Nepalese food in a place with European decor.
Must try: the samosas, with the pastry stretched by hand.
The same years that have passed (and have deteriorated) the Bairro Alto have left the Casanostra unharmed. It is true that the restaurant no longer has the clientele of artists, politicians and journalists of other times, that proper competition has been rising in Lisbon, but Maria Paola Porru knew what she was doing when it opened 31 years ago. The kitchen of Italian pastries and other dishes remains current, the room decorated grandmother's kitchen style remains charming and neither the service fails. Remember: burrata, trofie al pesto, ossobuco and zabaglione.
Perfect for: getting a last minute restaurant in Bairro Alto.
Must try: the spaghetti al pomodoro, with basil leaves.
The suggestion "let’s go to Lux’s pizzas?" bring out the same reaction in adults as the phrase "kids, wanna go to Disneyland?" does on three-year-old children: excitement. It doesn’t matter waiting in the queue, sitting next to a couple fighting, that the cruise docked takes the whole view of the river, because what matters here comes in round white dishes, burned at the tips, moist in the center and is called pizza. Ask for starters the Puglia burrata to accompany with some focaccia. Perfect for: take the afternoon and spend it on the terrace eating pizzas and drinking prosecco with cremolato.Must try: the pizza Diavola? The San Daniele? The Parmigiana? Alas ...
The spices aroma begins to feel still on the stairs leading to the first floor of this restaurant in Praça da Figueira. And if you get there after your clock strikes 13.00, you probably have to continue to feel it outside the door while waiting for a table. Because the Indian food of Caxemira, which does not pity stomachs sensitive to spicy food, is so famous that the place is always packed. The shrimp curry is excellent, the lamb duck as well and it must be accompanied by nan bread.
Perfect for: testing that friend who says he's super tolerant spicy food.
Must try: the meat samosas.
Our critic Alfredo Lacerda called it the most invisible shellfish restaurant in Lisbon and if not for GPSs in mobile phones and nobody would find it - this is only valid for those who do not live in the area, of course. Here pregos are had with garlic and thin meat, clams the Bulhão Pato way, prawns from Algarve, as well as cold salads (octopus and ear), gizzards and other such snacks. If you're already dreaming of a perfect post-beach, with cold beer and snails in front of you, here too you can do it.
Perfect for: a simple seafood platter late afternoon at pre-crisis prices.
Must try: the special prego, with meat from the flank, in simple carcass bread.
The construction of the Tivoli Avenida da Liberdade have dictated the closure of Brasserie Flo (rest in peace) and the birth of the uber-chic shellfish restaurant with cloth towels and impeccable service - but be aware that the tartar steak remains in the menu, phew! Start with the prawns from the Algarve that arrive with the couvert, follow through with a dose of seafood, have some sashimi (why not?) and then advance to the roosterfish fillets or a black pork slices. The perfect finish is made with the cacao mousse, very bitter. Perfect for: a seafood platter out of the box, ie without stainless steel platters and cutlery noises.Must try: the santola shell.
The opening of a modern Indian restaurant in Príncipe Real was the talking point of the Lisbon community more attentive to the news. The fact that the owner was a Delhi native and settled in Berlin, where the Chutnify brand was born, fleeing from the usual dishes with mango and cream sauces and asking you to eat with your hands, were enough reasons to make it impossible to go there at Fridays and Saturdays without making a reservation. Try the pani puri for starters, the dosas (like the spicy duck one) and the bagare baingan, with eggplant, peanut, tamarind and coconut. Perfect for: an Indian cuisine experience in a sleek and modern restaurant.Must try: the lamb curry the Telangana way.
Entering Cimas English Bar is like traveling to another reality. In the golden years of the Estoril Coast, the spies, the royal families in exile, the writers and the Portuguese and foreign politicians were regular clients of the Cima family. The menu is also a trip, this time to the French and Galician cuisine, and with great emphasis on some game dishes. Two notes: the wine cellar has more than 20 thousand references and there is lamprey in due season. Perfect for: wearing for a few hours the skin of an important aristocrat of the 20th century.Must try: the woodcock the English Bar way.
The line of taxis and Ubers stopping outside the restaurant, where people are still dragging a "thank you" out of the car, attest to the truth of the facts: there are more tourists here than journalists. And sometimes, truth must be told, they know best what is good. This old restaurant, reinvented a few years ago by Brazilian Ivan Fernandes, is good. It has a world gastronomy in dishes like the moqueca shrimp risotto, the breaded scamorza with white turnip and pear or the lamb hamburger with wild rice. Perfect for: a romantic dinner in an old room of an old mansion from the eighteenth century.Must try: roasted aubergine, miso and pistachio caramel.
If what you are looking for here is a restaurant with places at the counter to have lunch alone, check your place here; if you're an inveterate carnivore and you like beef and pork the same as long as they’re good, you might as well be happy here; if on the other hand what makes you happy is a meal based on tapas and the more Portuguese they are better, you can close close the window (just kidding, stick with us) and start looking for parking space in Campo de Ourique. In the "CR", as they call themselves, there is everything. Perfect for: enjoying the work that the d 'O Magano team did in the old restaurant.Must try: the fritters with sausage.
The brand Confraria is 10 years old this year (ohhh!) and therefore needs no introduction. That is, whoever follows Time Out has an obligation to know that we always recommend their hot philadelphia and niguiri skin, that after the restaurant in Cascais came the one in Cais do Sodré at the LX Boutique Hotel, which in addition to good sushi nearing fusion style (in a controlled way) there are excellent salads that make the meal and that the best way to end is with a tarte tatin. Perfect for: ordering a sushi combo like a champion.Must try: the hot philadelphia (there's no escaping them).
First of all, in view of the proliferation of Cova Funda throughout the city, the question you need to ask is: which Cova Funda? The one at Alameda, dear reader, the one where you’ll eat excellent fresh fish on the grill, a great stew (on Thursdays) and a prime-quality picanha, flanked by rice and fried potatoes. The name of the establishment, more popular than "Café Central", "Bijou" or "Cantinho dos Amigos" is related to the fact that it is in a basement, of course, although it is an airy and good restaurant to see some sports games. Perfect for: not to be bothered with phone calls - the basement room has no service.Must try: the picanha with french fries and rice.
This delicatessen near Santa Apolónia rail station caters largely to diplomats and bourgeois locals. Beyond the serried ranks of olive oils, patés and fine wines is a small restaurant area with a riverside esplanade that is especially inviting in summer.
Arrived in Marvila around the same time that Lisbon began to open their eyes to this part of the city and settled in a giant warehouse, well recovered by a Sino-Portuguese couple (him being a designer, with an eye for decorating). But if you go looking for chop suey and the like, turn around, because here fine Chinese dining is made, top quality products are used (such as silk tofu) and specialties such as chicken legs, rice dough cakes or chicken kung pao with peanuts are to be tried. Perfect for: showing your followers that you know the secrets of Marvila.Must try: the sautéed pork belly with Sichuan pepper.
It is one of those temples of good traditional food served with refinement, on the Roma-Alvalade axis, which was born as a dissident of the Os Courenses. Also created by people from Paredes de Coura, it is very strong at the grill level, where excellent examples of fresh fish and many meats pass throug, likes to work the dishes the lagareiro way (octopus, roe, squid and cod) and always has lamprey in due time. It's a good idea to book ahead, especially at the weekend, and you should remember it when you want a sunny terrace. Perfect for: a family lunch, with dishes that please from grandfather to grandchild.Must try: the grouper pasta.
It could be in a block of any Nordic city, but it is on a corner of Campo de Ourique. It could just promise healthy food, with organic and seasonal products, and just open some avocados, use some granola and it was done. But no: this Ela Canela takes trendy cuisine seriously. It has a short lunch menu, compensated by a long menu of snacks and brunch options, from poached eggs with spinach in a cream cheese toast, and the banana and quinoa pancake with yogurt, honey and granola. Perfect for: convincing your friend that granola can work well on a meal.Must try: the black pearl, the vegan cacao cake with pink pepper.
Another year, another renewal of the Michelin Star for Eleven. The restaurant, run by Joachim Koerper since day one, has managed to keep on top of its game, with menus that vary from season to season and feature a Mediterranean-inspired cuisine. Not all proteins change - the lobster, the rack of lamb and the piglet usually are still there - but the sides are always different. When booking, ask for the tables by the window, with a grand view of the whole of Lisbon. Perfect for: celebrating the first, fifth, 25th or 50th wedding anniversary.Must try: the lamb rack, cheese and grapes from Azeitão, and the beluga lentils.
It lived golden times in the last decades of the twentieth century, when it reached a Michelin star, and sailes at cruising speed, with contemporary Portuguese cuisine, safe and without major inventions. At the helm is chef João Pereira, in the menu are still some dishes from other eras and the room keeps up with those touches of modern decoration, within the classic style of this restaurant. Try the pickled partridge, the crunchy crust piglet and drink one of the great wines from the wine cellar. Perfect for: dinner with the parents, in-laws or grandparents on a special date.Must try: the pastries from Chief Miguel’s childhood.
For many years it has been the only fine-dining Chinese restaurant in Greater Lisbon. And has always been able to do it with a lot of quality, in a luxury service, in exquisite dishes, on a Cantonese cuisine basis - despite the Beijing duck, that comes to the table in two moments (first skin, then meat) being one of the ex-libris. The menu has more than 100 specialties, is signed by chef Dong Wei, and for lunch there are the mythical and delicate dim sums, from which you must taste the há-kau (prawns and mushrooms). Perfect for: being able to say that you’ve been to the best Chinese place in Portugal.Must try: the supreme shark's fin soup.
Does it make sense for a Nepalese restaurant to steal the name of the most famous mountain in your country? Yes. Does it make sense that it has a brother and gives it the same name? Of course. And that there are three more with the same nomenclature in the city? Maybe not. Do not get confused: the two Alvalade ones belong to the same group and are great places to sample food from Nepal. Either a chicken vindalu, a lamb tikka massala or a saag paneer, always using the paratha bread as cutlery. And do not forget to warn about the intensity of the spice you want in the order. Perfect for: discovering the happiest waiters in Lisbon.Must try: saag paneer, cheese cubes in a spinach sauce.
For more ethnic restaurants that appear in Lisbon, there is still a little bit of pride in each one of us, which comes to the top every time we talk about a Portuguese restaurant with traditional food. This Farol da Torre, a Minhota (meaning it’s typical from Minho, in the northern region of Portugal) house in Linda-a-Velha, is one of those that we would not want to see exchanged not even for a Japanese Michelin star. There are fish and meat in the coals, some oven dishes, good game dishes, lamprey in the season and even snails in the summer months. On Thursdays there is Portuguese stew with smoked meats. Perfect for: taking those friends who think they know all the secrets to the city.Must try: the boar woodpecker with homemade chips.
It was not yet this year that João Rodrigues won the (deserved) second star. Still, it is always worth going to the Feitoria when changing a season, to know the excellent work that the chef has done to bring the producers closer to the customers - for example, take the product to the table in raw. With the aim of extracting the best flavor from the products, each dish is a discovery and the meal a trip of textures and spectacular experiences with fumes, powders and the like, orchestrated by a great kitchen artist. Perfect for: a trip through the work of one of the most creative Portuguese minds.Must try: the carabineiro from the Algarve.
Pizzas in a wood oven, pasta that ferments 48 hours and a pizzaiolo that worked 15 years in Casanova. The key to the success of this pizzeria-restaurant, which opened at Parque das Nações in late 2016, is found. The man in the know is Vítor Cunha, the pizzas are Roman, thin, and range from classic parmigiana, prosciutto and funghi to gourmet, such as the speck pizza or Joselito (yes, the Spanish ham). There are also pastas, burgers in the oven in pizza dough and, of course, burrata coming from Campania. Perfect for: dinner before a concert at Altice Arena.Must try: the pata negra pizza, with parmesan and arugula.
Miguel Rocha Vieira came from Hungary directly to Guincho beach, changing the lines of a Michelin Star kitchen with German and French veins, an inheritance of the chefs who had been there. He turned it into a very sea-oriented menu, right next to it, based on seasonality, with frequent news. That is, if you no longer catch the mullet with cabbage, cuttlefish and potato or the snapper with cevadinha and fennel, it is not Time Out's fault. Now, if you ignore sommelier Ivo Peralta, the fault is all yours. Perfect for: experiencing the many dishes inspired in the sea right ahead of you.Must try: the angler roosterfish, with artichoke and squid.
The laws of the smokestack apply to all dishes of this cool restaurant, neighbour to the Adamastor - perfect for dining after drinks with a view in the late afternoon. This means that from the starters to the desserts, all dishes have an element that passes through the smoker. It is recommended the smoked roast beef salad with radishes, the mushroom and asparagus fry, the ox rib sandwich and port wine and the bacon pastries with cardamom foam. Wednesdays are ribs baked in the oven day. Perfect for: group dinners with pre-set and varied menus.Must try: Grandpa's potatoes (don’t let yourself be fooled, ask some just for you).
There are restaurant habits to which the Portuguese should already be accustomed. The moment a fish in flames comes into the room (the recipe is fish on the salt) dazzles strangers but still does, and will continue to, turn heads even from those who do not eat fish. In Furnas do Guincho, it is customary to see a cart like this come out of the kitchen once a day, in a spectacular show. However, you can ask for the same fish the oven, you can choose lobster açorda (bread stew), the octopus cataplana or just shellfish. Indoor or on the magnificent terrace. Perfect for: a lunch above the sea, on those windless days in Cascais.Must try: cod the lagareiro way.
Conduct manual for eating at Gambrinus bar: 1) Always eat a croquette with the house mustard; 2) ask the Gambrinus tulip, a very good mixed beer; 3) Do not skip the toasted almonds; 4) wait patiently for the toast of rye bread; 5) Try a prego or a roast beef sandwich with tartar; 6) watch the preparation of the balloon coffee - and drink it, of course. It is also advisable to memorize that on Mondays it’s partridge pie day, on Wednesdays lobster pot pie and on Thursdays eisbein with sauerkraut. Perfect for: having lunch alone. With so many employees, you're never really alone, you know?Must try: The croquettes? The prego? Or will it be the crêpes suzette?
It is a microspace that sits 10/12 people, self-titled Iberian eater and not restaurant. Originality #1. It has a menu that mixes South American influences and varies depending on what is on the market. Originality #2. Can serve both an avocado gazpacho as a ham burrito, a beet tartar or a salmon one. Originality #3. They have a pig hanging from the ceiling, very Instagram friendly. Originality #4. There are only two people working the room, Sérgio in the kitchen, Maria in the living room. Originality #4. Perfect for: escaping Saldanha's food courts during lunch hour.Must try: the pork chops tacos.
It opened its doors in 2015 by a team of former Aya disciples and has been making its way through traditional Japanese cuisine to reach the top 5 of the best Japanese restaurants in Greater Lisbon, where it secured a captive place. At least if they continue to serve a cuisine of fresh raw material, to respect the traditional dishes of Japan and to have a service without failures. It opens to the general public at lunch from Tuesday to Sunday and for dinner of Wednesday; and from Thursday to Saturday receives (not only, but almost) the customers of the Club Go Juu. Perfect for: those who like traditional Japanese cuisine.Must try: the toro, that is, part of the belly of the tuna
When the locals thought that they’d seen it all as far as hamburgers in Lisbon go, Ground Burger appeared and taught everyone a lesson. What is happening in the restaurant's laboratory, in full view of the customers is pure magic: 150 grams of Black Angus meat, inside a brioche bread made right there, toasted inside, combined with quality ingredients and accompanied by onion rings. Anyothing on the menu is good, and goes well with both the XL (yes) milkshakes and the craft beers. Perfect for: going to the United States without leaving Lisbon.Must try: the Ground Burger, with cheddar, lettuce, tomato, purple onion and GB sauce.
It is "the Japanese" of Campo de Ourique, a restaurant lined with wood, with only one long table that accompanies the work of the sushimen scattered throughout the long balcony. Headlining everything and everyone, with a headband, is Agnaldo Ferreira, a name for years associated with Olivier, who in good time threw himself into a solo project, with quality raw material and serious fusion is taking place. Fusion what? We’re talking about the grilled toro with spinach and sesame sauce, the wagyu bowl or the simple sushi and sashimi. Perfect for: anyone who prefers a shoulder-to-shoulder meal and not face to face.Must try: the salmon tartar, with kizami mustard and quail egg yolk.
The restaurants offer in the riverside area of Cais do Sodré has grown, but the original Ibo (not the shellfish, nor the coffee house) remains the best there is to eat in the area. The most romantic tables are the ones in the first floor, in front of the window, the terrace has a very privileged location and the Mozambican food, with some Portuguese dishes more important than everything else, remains excellent. Try the wild prawns the Laurentina way, shredded crab curry or kid's chacti. Perfect for: a leisurely lunch on sunny days (bring sunglasses).Must try: wild prawns the Laurentina way.
It is in a lost alley of Madragoa and is among the most hidden restaurants in Lisbon. It is, however, a treasure chest that deserves to be opened by all lovers of the vera cucina italiana. First, they make fresh pasta every day from 16.00 to 19.00 and invite anyone who wants to watch; secondly because Luca Salvadori, the cook, brings fresh fish every day from Costa da Caparica and has fun inventing dishes with them; third because it has a very good homemade tiramisù. And fourth ... you might as well switch the GPS on. Perfect for: taking your secret loverMust try: the carbonara with guanciale, egg and cheese
It is part of the wave of good Italian restaurants to have opened in Lisbon in recent years, where the raw material, much of it coming from Italy, is taken very seriously by Alessandro Lagana, the owner. Here the fresh pastas are made in the house, the spaghetti alla carbonara is authentic, brings the guanciale of Abruzzo and a mixture of pecorino and parmesan, the aubergine alla parmigiana has a regular presence on the menu and the risottos are all good. For dessert, split the fruttini gelato, several fruit peels with homemade ice cream inside. Perfect for: finding deputies and ministers of the neighboring Assembly.Must try: the ravioli fatti in casa with burrata
Tanka Sapkota opened in 2017 an Italian restaurant of fresh pasta, with a component of grocery store where a charcuterie appreciator is able to leave much of his salary behind. The pastas are already made for consumption in loco, in recipes of the day (lunch menu at €11.95) or a la carte and there are for take-away, also with sauces from the restaurant. You can go trusting that any one is excellent, but just between us, the green tagliatelle with shrimp is our champion. Perfect for: filling the pantry with Italian delicacies - after eating, of course.Must try: the burrata di Andria, from the region of Puglia.
It is hidden in a little corner of Príncipe Real, but it is one of the best pizzerias in Lisbon. It has a biological line of work, it only works with organic suppliers, both Portuguese and Italian, and the pizza dough, if ordered in advance, can come without gluten. The thin crust is the common denominator of all the pizzas - try the marinara or the parma - and there are other specialties like the peppers and artichokes salad or the organic burrata. Perfect for: trying pizzas with original ingredients and very fresh produce.Must try: the pesto pizza, with buffalo mozzarella.
Anyone interested in gastronomy in Lisbon should have already heard the "sorry, but today we are full" when trying to get a table in JNcQUOI. The restaurant does not have honey, but rather a beautiful room, attentive service, solid cuisine with classics from Italy, France and Portugal, a chef who knows what he’s doing (António Bóia) and one of those cool environments that all restaurateurs dream about but only a few can achieve. Whether it's upstairs, where the menu is varied, or at the DeliBar, it's worth going there. With a reservation, of course. Perfect for: a friends program with a full menu and without looking at costs.Must try: the traditional cod loin with corn bread crust.
It opened in Chiado when the modern cafes were still a mirage in Lisbon and was gradually gaining its place in the great restaurants of the city. Yes, restaurants. First with brunch, then with the steaks, cakes, hamburger, sausages until you get where you are today, with a menu full of Austrian dishes of unpronounceable names and guaranteed quality. Yes, it is good to go there to have breakfast in the morning and eat one of the croissants. But what about dinner? This is the Kaffeehaus golden hour, believe me. Perfect for: having lunch, having breakfast or a snack in the afternoon, reading the newspaper.Must try: Weinerschnitzel vom Huhn mit Erdäepfelsalat. Yes, the chicken fried steak.
Before the Azores entered the travel bucket list of many Portuguese (thank you Ryanair), their raw material had already entered this restaurant on the border between São Bento and Estrela, with doors open since 2010. Much of the fish served, whether in sashimi or chirashi, niguiri or temaki, come from the Azorean archipelago. Now this means crossing with lilies, tunas, porgys or white trevally that the sushimen work in the purest form possible. Note: there is a car park for guests. Perfect for: finding out there is more to sushi apart from salmon and tuna.Must try: the sashimi moriwase, a variety of raw sauteed fish.