The city has always been home to many flavors and aromas, which have given rise to a multitude of cuisines capable of pleasing practically everyone with a “good fork”, through Lisbon’s most typical dishes.
In Portugal, and particularly in the capital, we love a good plate of traditional Portuguese cu isine, 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 (custard tarts).
Exploring Lisbon’s most typical dishes is an experience not to be missed, and delicacies such as the codfish cakes, the pataniscas or the grilled sardines have always been part of the lunch or dinner menu, and are a regular on almost every national table.
To go with it, a good Portuguese wine, from the Douro or Alentejo, the one that best suited the meal in front of us.
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.
Table Of Contents
Pastel de Belém
Going to Belém and not eating one of its famous pastéis de Belém, it’s almost like going to Rome and not seeing the pope.
Since 1837, Pastéis de Belém has been delighting locals and tourists alike, thanks to an old (and secret) recipe from the neighboring Jerónimos Monastery.
Although very similar in appearance, pastéis de Belém and pastéis de nata differ in the filling and texture of the puff past ry, although both are Lisbon’s biggest highlights when it comes to local sweets.
Codfish fritters
As a snack or main course, patanisca lisboeta never disappoints.
Pataniscas de bacalhau are a delicacy from the Lisbon area, more specifically from Estremadura.
And we can’t talk about pataniscas without adding the no less delicious bean rice. It’s the best possible combination!
Pataniscas consist of shredded cod with onion and parsley, coated in an egg and flour batter and fried in hot oil.
They usually appear 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.
Bulhão Pato clams
Amêijoas à Bulhão Pato should be o petite dish the most traditional summer event in Lisbon and Portugal.
Who hasn’t tasted the deliciousness of 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, is to see everyone “attacking” the platter as if the clams were going to run away.
The story goes that this delicacy is named after Raimundo António de Bulhão Pato, a writer, poet and politician, but who 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 (Iscas) are very tender and with that sauce and onion surrounding the delicious potatoes (Elas).
Bacalhau à Brás
This is one of Lisbon’s most famous and easy-to-make dishes. There isn’t a tavern that doesn’t sell out of this classic Portuguese-stylefish and chips .
The cod is shredded and sautéed with straw potatoes, onion and scrambled egg. The black olives and chopped parsley that cover it aren’t deceiving: it’s one of the most popular dishes in any Lisbon tavern.
Fish from 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, this is a recipe with humble origins, as it uses green beans and fries them in an egg and flour batter.
They even say that it was from this recipe that the Japanese “invented” tempura, which appears in many of their dishes.
Half-done
Also known as Desfeita de Bacalhau com Grão, this is a typical dish of the Portuguese region lisbon’s Mouraria neighborhood, and was once known as poor people’s food.
The name Meia-Desfeita (Half-Dessert) 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 it’s ideal for those leftover codfish that prevent you from wasting good food.
Sock
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 it’s also a very good option as a main course.
The name Meia-Unha comes from the fact that only half the cow’s hand is served on the plate. It is sold in practically every tavern in the country, but mainly in Lisbon.
Being a meal made with very inexpensive ingredients may be the reason why it is one of the most accessible dishes and, therefore, the most successful among all 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 it!
Fava Rica
It’s the only soup on this list with Lisbon origins, 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.
Os melhores petiscos deste verão… para quem não gosta de chupar pedras