In Lisbon, there is no shortage of restaurants dedicated to the most diverse specialties and cultures. In fact, it really is possible to travel the world without leaving the city through world gastronomy. However, how about an itinerary dedicated to Lisbon’s most typical dishes?
In Portugal, and particularly in the capital, we love a good plate of traditional Portuguese cuisine, because Lisbon is known for its rich cuisine, full of traditional and tasty dishes that reflect Portuguese culture and tradition.
The list of dishes below is a small sample of the culinary diversity that Lisbon has to offer, from the classic flavors of codfish to traditional desserts such as pastéis de nata.
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Exploring Lisbon’s most typical dishes is an unmissable experience, and delicacies such as codfish cakes, pataniscas or grilled sardines have always been part of the lunch or dinner menu and are a regular on almost every national table.
To accompany them, a good Portuguese wine, from the Tagus, Douro or Alentejo, whichever best suits the meal in front of you.
Today we’re going to reveal just 10 of Lisbon’s most typical dishes, from recipes that originated in the city, starting, of course, with the famous pastel de nata.
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Roast Sardines
An icon of Lisbon’s popular saints, especially in the month of June during the Santo António celebrations, roasted sardines are served all over the city and are tastiest when eaten on bread or accompanied by boiled potatoes and roasted peppers.
Marrare steak
This is one of the city’s most historic dishes, consisting of a steak served with a creamy cream-based sauce (you’ve probably seen or tasted something similar at Café São Bento, Snob or even Portugália, in each establishment’s version).
The recipe is attributed to the Neapolitan Antonio Marrare, who popularized this delicacy in the 18th century.
Pastel de Belém
Going to Belém and not eating one of its famous pastéis de Belém is almost like going to Rome and not seeing the Pope.
The Pastéis de Belém house has been delighting locals and tourists since 1837, thanks to an old (and secret) recipe from the nearby Jerónimos Monastery.
Although very similar in appearance, pastéis de Belém and pastéis de nata differ in the filling and texture of the puff pastry, although both are Lisbon’s greatest highlights when it comes to local sweets.
Pataniscas de Bacalhau
As a snack or main course, Lisbon’s patanisca never disappoints.
Pataniscas de bacalhau are a delicacy from the Lisbon area, more specifically from Estremadura.
And you can’t talk about pataniscas without adding the no less delicious Arroz de Feijão. It’s the best possible combination!
Pataniscas consist of shredded cod with onion and parsley, coated in a batter of eggs and flour and fried in hot oil.
They usually come in an irregular spherical shape (like dumplings) or in a flattened circle (the more traditional Lisbon way), depending on the taste of the cook and the tradition of the house.
Clams Bulhão Pato style
Amêijoas à Bulhão Pato must be the most traditional summer dish in Lisbon and Portugal.
Who hasn’t tasted the delight that is a good frying pan full of clams with coriander, garlic, olive oil, lemon, salt and pepper?
And when they arrive at the table, accompanied by the freshest imperials you can find, everyone “attacks” the platter as if the clams were going to run away.
The story goes that this delicacy was named after Raimundo António de Bulhão Pato, a writer, poet and politician, but he became best known for his famous recipe for clams.
Bait with them
It’s one of our favorite dishes in Lisbon, as long as the thin strips of liver (the iscas) are very tender and with that sauce and onion surrounding the delicious potatoes (“eles”).
Bacalhau à Brás
This is one of Lisbon’smost famous – and easiest to make – dishes. There isn’t a tavern that doesn’t sell out of this classic Portuguese fish and chips .
The cod is shredded and sautéed with straw potatoes, onion and scrambled egg. The black olives and chopped parsley that cover it don’t deceive: it’s one of the most popular dishes in any Lisbon tavern.
Peixinhos da Horta
It’s more of a snack or starter than a main course, but it’s delicious like few others.
The origin is not consensual, but the locals have “adopted” this delicacy as their own.
Clearly, it’s a recipe with humble origins, as it uses green beans and fries them in a batter of egg and flour.
They even say that it was from this recipe that the Japanese “invented” tempura, which appears in many of their dishes.
Half a Sausage
Also known as Desfeita de Bacalhau com Grão, this is a typical dish from Lisbon’s Mouraria neighborhood and was once known as poor people’s food.
The name Meia Desfeita is due to the curious fact that customers only ordered half a portion of this dish, which served perfectly to satisfy hunger in those days.
It’s a very simple meal to make and is ideal for those leftover codfish that prevent you from wasting good food.
Meia-Unha
Or “Mão de Vaca com Grão ” is another of those filling dishes.
Some people prefer it as a snack among friends who like to share, but as a main course it’s also a very valid option.
The name Meia-Unha comes from the fact that only half of the cow’s hand is served on the plate. It’s found in practically every tavern in the country, but mainly in Lisbon.
The fact that it’s a meal made with very cheap ingredients may be the reason why it’s one of the most affordable dishes and, therefore, one of the most successful among those who enjoy a good snack.
Green Eggs
Like some of the meals described above, green eggs can also be used as a starter, snack or main course.
Always found in Lisbon’s taverns, but also in top restaurants, green eggs are a simple delicacy to make, although it takes some patience to cook a good platter of them. One thing’s for sure: everyone will love them!
Fava Rica
This is the only soup on this list with origins in Lisbon, and what a rich soup it is!
The story goes that until the beginning of the 20th century it was sold on the streets of the capital by women who proclaimed “Fava Riiiica!”.
It stands out for being a very nutritious food, very cheap and easy to make: boiled dried broad beans sautéed with olive oil, garlic and pepper.
The result is a soup that is, to say the least, very delicious and highly satiating.
