The short version: Lisbon eats on bacalhau, pork and custard — salt cod in a hundred forms, the bifana pork sandwich, grilled sardines in summer, petiscos to share, and the immortal pastel de nata. Drink Vinho Verde, Alentejo reds and a glass of ginjinha. Here is what to order.
At a glance
| Dish | What it is |
|---|---|
| Pastel de nata | Warm custard tart in flaky pastry, dusted with cinnamon |
| Bacalhau | Salt cod — said to have 365 preparations |
| Bifana | Marinated pork sandwich in a soft roll |
| Sardinhas assadas | Charcoal-grilled sardines, a summer ritual |
| Ginjinha | Sour-cherry liqueur, drunk from a tiny cup |
Bacalhau, pork and the sea
Portugal’s obsession is bacalhau (salt cod), and Lisbon cooks it endlessly: bacalhau à brás (shredded with egg and matchstick potatoes), à Gomes de Sá (baked with potato and olives), and as golden pastéis de bacalhau (cod cakes). From the grill come sardinhas assadas, charcoal-grilled sardines that define summer, and fresh fish sold by weight. On the pork side, the bifana — thin marinated pork in a bread roll — is the great street lunch, and presunto (cured ham) and enchidos (sausages) start many meals.
Petiscos, cheese and the sweet finish
Lisbon shares plates the way Spain does tapas — petiscos: peixinhos da horta (battered green beans), amêijoas à Bulhão Pato (clams in garlic and coriander), octopus salad, and queijo — especially the runny Serra da Estrela sheep’s cheese. And then, the icon: the pastel de nata, a warm custard tart in shatteringly crisp pastry, best with cinnamon and an espresso (a bica). See the pastel de nata explained, and taste it all on a Lisbon food tour.
What to drink, and where to eat it
Drink Portuguese: crisp, faintly fizzy Vinho Verde (see our guide), full Alentejo and Douro reds, and Port or Madeira to finish. The Lisbon shot is ginjinha, sour-cherry liqueur from a hole-in-the-wall. Eat in the tascas of Alfama, Mouraria and Graça, graze the Time Out Market, and end a night with fado. Learn the dishes yourself in a cooking class, or plan from the Portugal hub.
Frequently asked questions
What food is Lisbon known for?
Bacalhau (salt cod) in many forms, the bifana pork sandwich, grilled sardines, petiscos small plates and Serra da Estrela cheese, and above all the pastel de nata custard tart — with Vinho Verde and Port to drink.
What is a pastel de nata?
A small Portuguese custard tart in crisp, flaky pastry, baked hot so the top blisters, and eaten warm with cinnamon and often powdered sugar. It’s Lisbon’s signature sweet.
Where should I eat in Lisbon?
In the old tascas of Alfama, Mouraria and Graça, at the Time Out Market for variety, and at a dedicated pastelaria for pastéis de nata. A food tour is the quickest way to the real places.
Taste Lisbon
Book a Lisbon food tour or a cooking class, or plan the trip from the Portugal hub.
