Gastronomy of Lisboa

Geographic location of any country plays a huge role in setting cuisine of that country. So is the case with Portugal, a peninsula whose face the lush Atlantic Ocean completely from one side. That is why, Portuguese cuisine much contains fresh sea food in a vast variety. Areas away from waters are also fond of other meats like pork, mutton, beef and chicken. But wherever you are, the freshness would not abstain from the dish you would select for your meal!

Seafood

No wonder, seafood is present in abundance in Lisbon. You will always be served freshly prepared, stuff crabs, lobsters, muscles or simple sushi. The chain of seafood restaurants will be found on Rua das Portas de Santo Antao.

Portuguese cheese

Like the two neighboring countries Italy and Spain; Portugal too loves its cheeses and boasts 15 types of locally made cheeses that are protected by an EU approved regulatory system Denominação de Origem Protegida for their uniqueness and tedious hand-made processes. However, the Portuguese Cheese can mostly be classified in three groups, within which they have a number of varieties as mentioned below:

1. 1.Soft & smelly types: Amarelo da Beira Baixa, Azeitão and Serra de Estrela.
   

2. 2.Medium soft with light or no smell types: Nisa, Evora, Pico, and Serpa.
   

3. 3.Hard and nutty smelled types: Terrincho and the famous 16th century Queijo da Ilha.
   

4. 4.Cheese from fresh curds: The common branded Saloio will be a great example. 
   

Wines

Wines are the most celebrated part of any meal. Wines from The Duro Valley, (north of the country) are considered to be the oldest wines in the history. The most special wine of the area is “Mocatel Roxo” which is matured for 20 years before serving. The country does have a distinctive name in wine production.

Açorda

Now this is Portugal’s comfort food… and this flavorsome dish of nice aromatic coriander and garlic is not something possible to miss. Served steaming hot with a piece of bread soaked in the warmth of water poached egg and drenched in olive oil this soup dish is amazing to eat throughout the year. Some variations to this common recipe are also available in Portugal, mainly prepared with codfish or hrimp called the Açorda de Bacalhau and Açorda de Marisco respectively.

Bica (Coffee)

“Bica” is the strong dark espresso coffee, famous for its addiction to the coffee lovers. You should try this with some custard tarts, the flavours combination are wonderful. 

Custard Tarts / “Pastel de Nata”

Confectionaries are unique in Lisboa. Portuguese Custard Tarts or “Pasteis de Nata” are a iconic in Lisbon. In Lisbon, it was Antiga Confeitaria de Belem who started the “Pastel De Nata” or “Pastel de Belem”, with a unique story too.

Chocolate cake

“World’s best chocolate cake” with 53% coca in it would definitely fill your mouth with water upon wondering, how delicious will it taste with sweet chocolate dripping! The name is not merely a name, but it is officially world’s best chocolate cake. The recipe was later sent to Brazil and North America.

Lisbon is rich in providing scrumptiousness to your taste buds which would make your discovery more memorable. The fragrance and taste are the two things which send you back into old memories.

Confectionery

Snails

Every place under the sun has its own tradition of food and living and it’s not an exception in Portugal too. Generally the Portuguese are a tightly knit fun loving merry people and there is nothing better than a plateful of snails or Caracois as a Portuguese would say along with a glassful of cold beer to keep the summer and spring evenings fresh and full of chitchats and laughter. Strange as it may seem to many tourists who are not familiar to eating snails, Portugal promises….if you eat it once…you’ll keep your finger licking till you get back to your own country!

Meat dishes

If you are wondering about some of Lisbon mouth watering meat dishes, that should be as followed:

1. 1.The deliciousness of a freshly served steak is hard to beat at any part of the world. And the Portuguese has a fine dish called the bitoque (pronounced bee-tok). It is a delicacy that comes with a thinly sliced peppered steak served with crispy potato fries, and sautéed vegetables topped with a bright sunny-side up egg.
   

2. 2.Another most sought after dish in Portugal has to be the Pica-Pau which is thin pork fillets cooked in rich spicy sauce and is mostly eaten by picking the meat with a toothpick like stick….from where comes its name Pica-Pau or Woodpecker!
   

3. Traditional Portuguese pork & clams or Porco a Alentejana

4. And last but not the least, Bifana. This is a plain Portuguese sandwich having a slice of thin but juicy pork steak put between two locally made fluffy breads. In Portugal, the most famous “Bifanas” are from Vendas Novas.

Chocolate salami

Smooth chocolate discs with peering white almonds and cookie bites…..you’ll see this confectionery item being served at homes and sold at bakeries throughout Portugal. Deriving its name from its initial log shaped form, the ‘Salame’ chocolate cake is undoubtedly one of the best sweet desserts Portugal has to offer. Not requiring too many ingredients and easy to make, this is a recipe that has been passed from generation to generation. 

Portuguese sausage

In a country where there is abundance of poultry and livestock, and where it is food that takes the centerpiece of any gathering, no wonder a variety of sausages will seep in within its menu. So if you have ever dreamt of a Portuguese Sausage Platter…it would of course contain the following sausages: 

Alheira: Carrying history in its creation, the alheira is predominantly poultry and game based sausage that can be served roasted, grilled or even deep fried. Surrounded by rice, fried egg, bunch of French fries and a little salad helping. In fact, Alheira is so unique that two of its varieties are protected under the Protected Geographical Indication (PGI) system by the European Union (EU)

Azaruja: Only made and available in certain areas of Portugal, this sausage and its recipe, that is being carried by the families living there for generations; have already scored a place as an endangered heritage food as well as an unique slow food in the almanac of Ark of Taste. This sausage…however the recipe may differ is always made of pork.

Botillo: A traditional sausage in these parts of Europe, this is a sausage with yummy stuffing inside a pork intestine. The taste of this sausage coming on a plate of roasted potatoes drizzled with olive oil and pickled vegetables; is just haven.

Chorizo: Perhaps the most known sausage internationally, this encased pork sausage can be served any way one likes….Have it whole, sliced or diced, fried or cooked in pasta, stew or broth…here’s a very versatile sausage indeed.

Farinheira: This is another sausage in Portugal that is listed by the EU approved Protected Geographical Indication (PGI). Unlike any other sausages this one has dough like filling which is why Farinheiras are always cooked whole.

Linguica: Flavored with salt, chilies, garlic, and peppercorns; Linguica is a wonderfully hot and spicy sort of sausage. It itself is so flavorsome that a well served linguica doesn’t need any side dishes or additional garnish. 

Embutido or Enchindo: Popular around Portugal and Spain, these are mostly dry sausages, cured and prepared over certain span of time and preservation processes. Most of the sausages stated above also fall within the same classification yet types of embutido or enchindo are many in Portugal. 

Paio: Cooked whole or thrown into a pot of stew over slow fire, paio is a delicious pork loin sausage spiced up with salt, pepper, and garlic, bits of capsicum