Clams sautéed with garlic, olive oil, cilantro, and white wine, named after 19th-century poet Bulhão Pato. A light, aromatic starter that captures Lisbon’s love for the sea and poetry. 1)
Snails cooked in a herbed broth with oregano, garlic, and bay leaves. A seasonal delicacy (summer only!), enjoyed in neighborhood taverns with cold beer. 2)
A garlic-and-cilantro bread soup, often served with a poached egg or salt cod, adapted in Lisbon with softer bread and often more olive oil. Rustic and soulful. 3)
One of Lisbon’s most iconic dishes: shredded salted cod, scrambled with onions, straw-fried potatoes, and eggs, garnished with parsley and olives. Rich, salty, and comforting. 4)
Despite the name (“little fish of the garden”), these are green beans fried in tempura-style batter — a Portuguese-Japanese connection that actually inspired Japanese tempura! 5)
Thinly sliced calf’s liver (iscas) marinated in wine and garlic, then pan-fried and served with boiled potatoes (elas). A tavern classic with bold, earthy flavors. 6)
Choco Frito à Setubalense Though from nearby Setúbal, this deep-fried cuttlefish in garlicky lemon marinade is a Tagus Valley favorite — crispy outside, tender inside, often served with fries or salad. 7)
Crispy on the outside, creamy inside, these salt cod and potato croquettes are a street snack and dinner-party essential. 8)
A once-common dish along the Tagus River, eels are fried and marinated in vinegar, garlic, bay leaf, and paprika. Zesty, ancient, and rare today — a taste of old riverside life. 9)
Lisbon’s answer to bouillabaisse: prawns, mussels, clams, squid, and white fish simmered in a tomato-wine broth, often thickened with bread. Hearty and coastal. 10)
Chicken cooked with its own blood (mixed with vinegar) to create a rich, tangy sauce, served over rice. A rustic heritage dish, not for the faint of heart — but deeply flavorful. 11)
Clams and sometimes pork stewed in a cataplana (clam-shaped copper vessel) with white wine, tomatoes, onions, and peppers. The blend of land and sea is truly Portuguese. 12)
Flat salt cod fritters, lighter than the usual croquettes and often served with rice and beans — beloved in Lisbon tascas (taverns). 13)
Fava beans stewed with pork ribs, sausage, and herbs — a dish with Moorish roots and countryside soul. Savory, comforting, and full of layers. 14)
Creamy rice pudding flavored with lemon zest and cinnamon, but in Lisbon, often topped with intricate cinnamon patterns, especially during festivals or Easter. 15)