Lisbon has established itself as a city rich in arts and culture, architecture, nature, beaches, and tourism worldwide but is also renowned for its outstanding cuisine. From authentic dishes to foodie experiences, Lisbon presents an incredible gastronomic scene to its visitors.
Due to Portugal’s past as one of the largest empires in the history of mankind containing colonies in Asia, Latin America and Africa, guests can find the influence of different cultures in Lisbon’s delicious cuisine.
As a coastal city both from the Atlantic Ocean and the Tejo River, fish and shellfish stand out as the main and most famous dishes in Portugal. Lisbon features an abundant number of gourmet restaurants dedicated to these seafood specialities, but also contains delicious restaurants with a variety of options including meat such as pork and chicken.
Here are 8 reasons to fall in love with Lisbon's Gastronomy:
The Bacalhau
In the 15th century, the Portuguese came across the Bacalhau (codfish) in what was the most abundant resource of cod ever seen in Portugal. To preserve this fish they would put it inside wooden barrels with lots of salt. Since then, being nutritious, easy to transport, long lasting and inexpensive, it has become the most popular dish in the country.
The more well-known way to eat this fish is Bacalhau à Brás, made of shredded codfish served with fried potatoes, onions, scrambled eggs, black olives and parsley. This is a must-try dish tourists all over the world don´t want to miss.
Given the importance of this national fish, Lisbon offers the Bacalhau Route. This outing begins at the Codfish History Interpretation Center, an immersive exhibition where technology is allied to historical archives, large scale installations, artifacts and real video testimonials.
Following this trip to the Codfish History Interpretation Center, there is a visit to two renowned restaurants to experience the taste and quality of cod products. After walking by Rua dos Bacalhoeiros which makes you go back to that ancient time, you will arrive and walk along Rua do Arsenal where you can find grocery stores that exhibit this highest quality fish that is sold by weight, manually cut to order, and wrapped in brown paper as tradition says. To conclude, there will be a visit to Manteigaria Silva, one of the oldest bacalhoaria, or codfish shops, that still preserves elements of its architecture since its foundation.
Caldo verde (chopped green-cabbage soup) is based on potatoes, garlic, onions, kale and cabbage and is one of the most traditional soups usually served in local homes and typically from the north of the country. It may also include sliced chorizo or sausage. This is a dish guests can find in almost every Lisbon restaurant to the fine dining hotels.
Sardinhas (sardines) is a popular dish and is traditionally grilled and mostly eaten with a slice of bread. The various traditional neighborhoods set up large BBQs in the streets and when people pass by they listen to the music, drink, sing a song and eat another sardine to get in the spirit. Traditionally the most popular time to try this dish is during the Day of Saint Anthony or Santo António, patron of Lisbon, on June 12th and 13th.
Arroz de Marisco (seafood rice) consists of a soupy rice that contains a wide variety of seafood and is usually served in family restaurants. First a broth is made from the chosen seafood such as an array of clams, mussels, crab and even lobster. The broth, and its incredible aroma is then used to cook the Portuguese short grain rice. Constant spoons full of broth are added to ensure a rich and velvety texture. Once the rice is cooked, the seafood is added back into the rice, where it's mixed with more broth and served straight away. Traditionally this dish is served in a boiling clay pot.
A Bifana, a typical street food, is a traditional sandwich made with thin slices of pork that are marinated and simmered in a sauce of white wine, garlic, and spices served on a crunchy white bread. This sandwich may include a bowl of soup and fries for a full meal at lunch or dinner time. The bifana is extremely tender, juicy, and pleasantly spicy thanks to the touch of piri-piri (a type of Ethiopian pepperoncini) which by itself flavors the sauce.
Another typical appetizer in Lisbon is the ovos verdes (green eggs). Ovos verdes are stuffed and fried eggs similar in appearance to the more famous British scotch eggs. The green coloring comes from the coriander and parsley added to the mix of yolk, bread soaked in milk and red pepper inserted in the center of the eggs cut in half. Then they are passed in breadcrumbs and fried in boiling oil and finally can be eaten dipped in aioli sauce or spicy mayonnaise.
Pastéis de Nata (custard tart) is Lisbon’s famous cake. It consists of a flour and butter tart shell filled with an egg custard preparation, cooked in an oven and served warm. Particularly well-known are Pastéis de Belém, created in 1837 by clergymen of Mosteiro dos Jerónimos (Jerónimos Monastery). The store churns out more than 22,000 tarts each day. It may be accompanied by a bica, a coffee as it is traditionally called in Lisbon. Having gained a great reputation, it is now recognized worldwide as one of the most popular Portuguese sweets. The secret recipe is recreated every day in Belém bakery using only traditional methods.
Cherry liqueur: One of the most well-known drinks in Lisbon is the cherry liqueur, known as Ginjinha. It is a mixture made from Morello cherries, brandy, and sugar. For many travelers, this is the perfect gift to take away from Lisbon.
For more information, ideas and inspiration on visiting Lisbon, please go to www.visitlisboa.com
