From Eater · Rafael Tonon · · 4m
The 38 best restaurants in Lisbon, according to a local
From beloved Portuguese tascas to Michelin-starred dining, here's where to eat in Portugal's capital.
In brief
From beloved Portuguese tascas to Michelin-starred dining, here's where to eat in Portugal's capital. Lisbon's restaurant scene blends traditional tascas with modern neo-tascas, Michelin-starred venues, and global influences, offering far more than just sardines and pastéis de nata. Originally reported by Eater.
Beyond sardines and pastéis de nata
Portuguese cuisine draws on global flavors from centuries of trade. Lisbon's food scene blends trendy wine bars, Michelin-starred restaurants, and neo-tascas.
Four new fall additions
Swedish chef Peter Nyström's Familjen brings big flavors and spice. Hugo Brito revived Alpendre with classic Lisbon food near the cathedral.
Vida de Tasca channels old taverns
Chef Leonor Godinho's neo-tasca in Alvalade offers affordable daily specials, cod fritters, and croquettes in a space that housed a classic tasca for 40 years.
Casa Nepalesa honors Lisbon's community
Chef Tanka Sapkota pays tribute to Lisbon's Nepalese community with dishes like Alentejano lamb curry and rich goat soup with prized Himalayan fungus.
Versailles serves Art Nouveau elegance
This iconic 1922 patisserie emulates French elegance with carved wooden cases, perfect croquettes, and traditional Portuguese sweets. Open all day.
Lamina looks at animals backwards
Porto chef Vasco Coelho Santos opened his first Lisbon spot focused on offal, charcuterie, and fire-cooked dishes. The name spells animal backwards.
Padaria 110 is a neighborhood bakery
Joana Galo Costa sells fresh wheat bread, sourdough, and rotating pastries like palmiers and plum clafoutis in a compact Picoas storefront.
Tati combines restaurant and wine bar
Argentine chef Romina Bertolini runs this charming corner spot with a substantial wine list and market-fresh cuisine. Her beef empanada is exceptional.
Dobeco makes mornings hard to leave
This Arroios spot serves pulled pork buns, tornado omelets with kimchi, and Danish-style pastries. The sidewalk tables are always packed.
Santa Joana marks Nuno Mendes's return
After making his mark in London, chef Nuno Mendes returns to Lisbon with modern Portuguese cuisine in a striking hotel restaurant.
Henrique Sá Pessoa goes personal
After earning two Michelin stars at Alma, the chef opened his most personal project with smaller plates and playful Portuguese reinterpretations.
Tasca Pete preserves 1960s spirit
Peter Templeton transformed a former tasca into an unfussy seasonal restaurant. The menu changes weekly and only seats 18 people.
JNcQUOI Fish elevates Atlantic seafood
This upscale spot serves pristine seafood like tuna tartare with poached egg and perfectly grilled catches. A hidden omakase counter seats just 10.
Pigmeu is a pork lover's heaven
Chef Miguel Azevedo Peres follows nose-to-tail philosophy with house charcuterie, pork fat butter, bifana sandwiches, and pork pudding.
Plano cooks over fire outdoors
Chef Vitor Adão offers tasting menus indoors or, on summer nights, sets up his kitchen in the garden and cooks over charcoal beneath orange trees.
Copo Largo channels old taverns
The chalkboard menu changes constantly with Alentejo-accented dishes like roasted cuttlefish. Portuguese wines come straight from a cabinet cellar.
Red Frog pioneered cocktail culture
This speakeasy on the World's 50 Best list uses centrifuges and rotovaps for drinks like carob with fermented pineapple and tequila.
Ciclo uses every ingredient part
Chef José Maria Neves and maitre d' Cláudia Abreu da Silva shape their Mouraria menu entirely by seasons, using lesser-known cuts and vegetable leaves.
Gambrinus has Lisbon's famous counter
Opened in 1936, this institution serves seafood rice and kidneys in Madeira wine. Locals huddle at the counter for croquettes and prego sandwiches.
Alpendre brings back Lisbon classics
Chef Hugo Brito revived this longtime restaurant with cod fritters, salt cod with crushed potatoes, and old-school flan scented with orange blossom.
Here's the gist
Lisbon's restaurant scene blends traditional tascas with modern neo-tascas, Michelin-starred venues, and global influences, offering far more than just sardines and pastéis de nata.
