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Pastéis de Nata
Iconic Portuguese egg custard tarts dusted with cinnamon and powdered sugar with a flaky crust.
The must-try food that defines Lisbon, PT's culinary culture
Iconic Portuguese egg custard tarts dusted with cinnamon and powdered sugar with a flaky crust.
Shredded salt cod sautéed with onions and thin matchstick potatoes, bound together with scrambled eggs.
Fresh whole sardines grilled over charcoal, traditionally served on a thick slice of sourdough bread.
Clams cooked in a flavorful sauce of olive oil, garlic, cilantro, and white wine.
A classic pork sandwich featuring thin slices of meat marinated in garlic and spices on a soft roll.
A comforting green soup made from pureed potatoes and onions, shredded kale, and slices of chouriço.
Roasted octopus served with a generous amount of olive oil, garlic, and 'punched' baked potatoes.
Crispy, flat codfish fritters made with flour, eggs, and parsley, unlike the spherical versions.
A rich and saucy seafood rice dish brimming with shrimp, clams, mussels, and crab.
A garlic-marinated steak sandwich on a roll, frequently eaten as a follow-up to a seafood feast.
Deep-fried battered green beans, a dish that inspired the creation of Japanese tempura.
A heavy, traditional stew featuring various meats, sausages, cabbage, carrots, and potatoes.
Savory duck rice cooked in broth, shredded, and then baked in the oven topped with chouriço.
Oval-shaped codfish cakes made from a mixture of salt cod, mashed potatoes, eggs, and herbs.
Spicy Portuguese pork sausage flame-grilled in a clay dish using high-proof spirits.
Small land snails simmered in a broth of garlic, oregano, and chili, a popular summer snack.
A unique, thick bread-based mash flavored with garlic, cilantro, olive oil, and mixed seafood.
Spatchcocked chicken grilled over charcoal and brushed with a spicy chili pepper oil.
A soft, sweet brioche-style bun topped with a thick, golden layer of desiccated coconut.
Thinly sliced liver sautéed with garlic and white wine, served with sliced fried potatoes.