Lisbon

CB On the Road: Olive Oil, Wine, and Cork in Romeu

It’s an epic love story between the Menéres family and the land of Romeu, a remote village in the region of northeast Portugal called Trás-os-Montes, whose name literally means “beyond the mountains.” Over 150 years ago Clemente Menéres began the family farm, and today the Menéres estate continues to produce certified organic olive oil and wine, as well as cork, with absolute respect for the land and the people living and working in the hilly fields. On our arrival we’re received by João Menéres, the fifth generation to lead the family business, whose infectious enthusiasm resists the high temperatures of the scorching summer months and the unusually harsh cold of winter. João leads the way as we explore Romeu, sharing a bit of the family’s story along the way.

Lisbon

Easter in the Algarve: Our Favorite Folares

A visit to a pastelaria in Lisbon in the lead up to Easter brings with it new surprises. Alongside the usual pastries and cakes, you’ll spot folares, loaves of sweet bread, some topped with hardboiled eggs, and many surrounded by a colorful assortment of almonds. This type of bread, which contains ingredients forbidden during Lent, has long been associated with Easter and the feasting that occurs on this holiday. “After the winter months and the long fast during Lent, the Easter brings an intense activity in terms of culinary preparations and the exchange of cakes, namely the folares,” writes Mouette Barboff in her book A Tradição do Pão em Portugal (Bread in Portugal).

Lisbon

Galeto: Counter Culture Pioneers

Back in 1966, when it opened on Avenida da República, one the main roads connecting the new avenues of Lisbon with the city center, Galeto caused quite a commotion. Lisboetas flocked to the huge snack bar, seduced by both the design – it was styled like an American diner – and the menu, which in those days seemed wildly innovative. Locals used to more conservative Portuguese fare were suddenly introduced to club sandwiches, burgers, mixed plates that brought together some wildly disparate elements and even Brazilian feijoada. Eating at the long counters while perched on a comfy seat was quite different from sitting on a stool at an everyday tasca. When combined with the avant-garde décor, swift service, and long hours (it was open late, until 3:30 a.m.), it felt like Lisbon was catching up with the dining habits elsewhere in Europe or the U.S.

Lisbon

Harvest Week: Rocha Pears, Goodness to the Core

As the highway speeds out of Lisbon northward, the pastel apartment blocks of greater Lisbon’s northern sprawl give way to plots of farmland. It’s a road with no distinction, one not unlike countless others leaving cities elsewhere. Around 80 kilometers from Lisbon, the highway passes into the region of Oeste; although not readily apparent, Oeste is a place of great distinction. That becomes clearer a bit farther down the road, where on the side of a warehouse the words “Rocha Mundial” are printed beside the giant likeness of the region’s claim to fame, a green pear with light brown spots.

Lisbon

Canalha: Back to Basics

Lisbon is changing so fast that it’s quite refreshing when a restaurant opens without proclaiming a twist or a “concept.” When Canalha was announced, it stirred great curiosity among local diners – and for good reason. A talented chef, renowned for Michelin-starred restaurant Feitoria, as well as the itinerant project Residência in 2023, was leaving fine dining to open a place with Portuguese fare sprinkled with a bit of Spanish inspiration. Just a few days after opening in November, Canalha became the talk of the town, and now you need to book a table for dinner weeks in advance.

Lisbon

Grandma’s Folar Recipe: Sweet Bread for a Different Kind of Easter

Folar is the generic name given to traditional Easter sweet bread in Portugal. Making it from scratch is somewhat of a long process, but being confined due to the coronavirus crisis, we seem to have a bit more time on our hands than expected. My family’s folar recipe is from my grandmother Felismina, who was from Rosmaninhal, near Mação (in the center of Portugal). As long as I can remember we would have this sweet bread around Easter. (A similar type of sweet bread is also baked around November 1, for All Saints’ Day.)

Lisbon

Adega Belém: Lisbon’s Urban Winery

Unlike most capitals, Lisbon has vineyards within its territory, and plenty of vines within reach in neighboring municipalities, from Sintra to Cascais and Loures. But until 2020, there wasn’t a single winery to be found in the city itself. Adega Belém has remedied this. Located right at the edge of one of the city’s most visited neighborhoods, where tourists line up to see the Belém Tower or eat Lisbon’s most famous egg tart, The winery’s unusual location – occupying a former garage in the backstreets – is a peaceful antidote to all the queues. Upon arrival, we’re greeted by Lili, a friendly brown labrador. She has a red wine named in her honor but we’ve already fallen in love with her even before learning that. Lili takes us to meet Catarina and David, the couple whose vision of producing wine in the city made Adega Belém a reality. Prior to this venture, they both had careers in academia, and left jobs at universities to dedicate themselves to wine.

Lisbon

Best Bites 2023: Lisbon

This year, our Lisbon team was busy exploring place both near and far. Correspondent Austin Bush, who moved to the city almost two years ago, has been able to go deeper – and farther – in his pursuit of food as his Portuguese improves. As a result, the dishes, ingredients and drinks that most excited him this year included those outside of Lisbon, or were things that he wasn't previously aware of, or that took a bit more work to find, and as a result, they were that much more rewarding. Lisbon bureau chief and lead guide Célia Pedroso, meanwhile, managed to explore the world without leaving the Portuguese capital, savoring flavors from Angola and Goa, while also returning to some local classic Portuguese spots that, year after year, continue to provide her with unforgettable culinary memories.

Lisbon

Juliana Penteado Pastry: Baking Lisbon a Better Place

It’s been a long journey – literally – for pastry chef Juliana Penteado, culminating in her small-but-beautiful bakery in Lisbon’s São Bento neighborhood, and another shop soon to come. The Brazilian chef first enrolled in a cooking school in São Paulo at age 12 where, she would spend six years studying. As a young girl, she went back and forth between cooking and baking, but the latter would eventually win. “I also like cooking but baking has a more delicate and feminine side which make my eyes sparkle,” she tells us. It’s that inspiration which shines through in the elegant, lovingly made pastries that have become her calling card.

Lisbon

Gunpowder: United By Spices

In a city where new restaurants and cafés – many directed at Lisbon’s new residents and digital nomads – pop up faster than we can keep track of, Gunpowder has set its sights on conquering the tastebuds of locals though Indian seafood dishes and spices. Harneet Baweja, originally from Calcutta, founded the original Gunpowder restaurant in London in 2015. A love for surfing drew him to the Portuguese capital, and he started making frequent trips to Lisbon and its surrounding beaches. “I absolutely love Lisbon, so it was a natural choice for me to open a restaurant here,” he says. “I fell in love with the city and the culture.” It was a love so strong that Baweja now divides his time between Lisbon and London, managing the several Gunpowder locations, while still chasing the waves of the Portuguese coast.

Lisbon

Farewell Senhor António: Remembering a Lifetime of Kindness

Senhor António, the keeper of one of the oldest grocery shops in Lisbon, Mercearia Celta, died two weeks ago. With his passing, Culinary Backstreets Lisbon lost a dear friend and the city lost a living link to what is an increasingly disappearing past. “That’s life.” This phrase would end most of our conversations and visits to his tidy, old grocery shop. António da Fonseca, or Sr. António, as we knew him, was the most beloved inhabitant of the Campo de Ourique neighborhood and his corner shop a true neighborhood institution. He regularly welcomed guests on our Lisbon Awakens tour with never-ending enthusiasm and would be, for most visitors, the highlight of their walk.

Lisbon

Taberna Sal Grosso: The Revivalists

“I’m afraid there are no tables for the next week or so.” This has become the most-repeated phrase lately at Taberna Sal Grosso, a small space which first made a significant impact in Lisbon restaurant scene nearly eight years ago. Now, after a couple of challenging years due to the pandemic, the 25-seat-spot is again one of the most coveted in town, attracting both locals and in-the-know visitors. If Sal Grosso (“Coarse Salt”) helped to breathe new life into the old Lisbon tradition of enjoying beer, wine and petiscos in a small tavern, its second life – now with new owners and chefs – brings another breath of fresh air to this corner of Santa Apolónia, on the margins of the Alfama neighborhood.

Lisbon

Confeitaria Nacional: The King of King Cake

In a nation with so many baking and confectionary traditions, it’s surprising that one of the most popular cakes – the bolo-rei – was imported from another country (a sweet tooth does not discriminate, apparently). Translated as “king cake,” the bolo-rei was brought to Portugal from Toulouse, France, by one of the oldest bakeries in Lisbon, Confeitaria Nacional. Over the years, the bolo-rei has become a staple during the festive season: ubiquitous on the table before, during and after Christmas and New Year, and certainly a must for Dia de Reis (Epiphany) on January 6, when it’s baked in its fanciest form with a nougat crown (made of caramel and almonds) and fios de ovos (“egg threads,” or eggs drawn into thin strands and boiled in sugar syrup).

Lisbon

Best Bites 2022: Lisbon

What a year this was. The breath of fresh air that returned to Lisbon after the lifting of pandemic regulations was tempered by the tragic return of war to Europe. Rising inflation and the difficulty local restauranteurs faced to find staff created further challenges for Lisbon’s food industry, which was only starting to emerge out of its Covid-induced slumber. Still, the summer of 2022 was quite busy for restaurants with crowds returning to gather around a table, celebrating food and wine without masks and without groups restrictions. We were happy to return to some of the places we love the most, and discover new restaurants, bars and bites that the past year has brought to Lisbon.

Lisbon

Bacalhau: At Christmas, It’s in Cod that Lisboetas Trust

The black-and-white photo shows a crowd, a policeman and José Martins holding a piece of salted cod, all crammed together in Manteigaria Silva, a small, historic shop in Baixa. It’s from a newspaper clipping dated December 10, 1977 – Christmas season. That year Portugal experienced a shortage of bacalhau, the beloved salt cod that was (and still is) a Christmas Eve favorite, and the people of Lisbon were so desperate to get their preserved fish that the police were often called in to maintain order. The scene at Manteigaria Silva played out at shops across the city. José, who still oversees the bacalhau section at Manteigaria Silva, remembers those days well. “Hard to imagine now but people were fighting for salt cod, that’s why we had to call the police,” he recalls.

Lisbon

Zunzum Gastrobar: New Port of Call

While the pandemic has forced many restaurants in Lisbon to shutter their doors, even if only temporarily, and fight for their survival, it left chef Marlene Vieira with a related yet slightly different dilemma: Her latest venture, Zunzum Gastrobar, was scheduled to open in March, before being postponed indefinitely due to the Covid-19 lockdown. The delay worried Vieira – so much work had already gone into the project. As the city started coming back to life, the chef assessed the situation and felt it was better to open in the beginning of August rather than waiting for September, when the reopening of schools and other measures might bring new challenges to everyday life. “Now it’s a relaxed time, people are on holidays or feeling less stressed,” she says.

Lisbon

Casa Nepalesa: Lisbon’s New Momo King

When Tanka Sapkota, originally from Nepal, arrived in Portugal 25 years ago, Lisbon was a very different city. There were no Nepalese restaurants and the only momo people knew of at that time was the King of Carnival (Rei Momo). Tanka says there were only four people from Nepal in the country, including him. “And now there are around 20,000,” he says, smiling. He first came to Lisbon for two weeks before deciding to move in 1996. Three years later, he opened his first restaurant. However, he didn’t start with a Nepalese restaurant, but with an Italian one.

Lisbon

Paulo Amado: Cooking Up Change

The annual Congresso dos Cozinheiros (the Congress of Cooks) returns to Lisbon this 25th and 25th of September, with two days of events, workshops and conferences. It’s one of the highlights of the year for professional chefs, but also an event open to all food and restaurant lovers. The theme of this year’s Congress is a particularly rich one: Conexão Africana – the African Connec-tion. The gathering is organized, as always, by Paulo Amado, a man who has battled and worked end-lessly for chefs and restaurants in Portugal. Paulo is a jack of all trades; an author, musician and songwriter. He is perhaps most widely known for Edições do Gosto, his multidisciplinary company dedicated to Portuguese gastronomy.

Lisbon

Vino Vero: Natural Wine Oasis

On Travessa do Monte, one of the friendliest streets in Lisbon’s Graça neighborhood, natural wine flows as freely as conversation. We’ve come here, right by the arch and with a narrow view of the city and the river, to have a glass with Giulia Capaccioli and Massimiliano Bartoli, two Italians from Tuscany who met in Venice and now live in Lisbon. The pair’s bar, Vino Vero, which they opened in April 2019, is the spring that feeds this natural wine oasis. To fully understand the origins of this wine bar, we need to go back to Italy. There, in Tuscany, Massimiliano’s brother, Matteo, has a winery producing natural wine – that is, wine to which nothing is added or taken away.

Lisbon

Post-Colonial Lisbon: Goa

Vasco de Gama’s voyage to India in the late 15th century laid the groundwork for the Portuguese empire, in which Goa, a small region on the southwestern coast of the Indian subcontinent with ample natural harbors and wide rivers, would come to play an important role. In the early 16th century, Goa was made the capital of the Portuguese State of India and remained as such until 1961, when the Indian army captured it. Over four centuries of colonial rule, Goan intellectuals most often migrated to Portugal in search of education, especially in the 20th century. Yet following the annexation of Goa by India, many Goans, particularly those working in government and the military, accepted the state’s offer of Portuguese citizenship and made their way to Europe. Others migrated to Mozambique, another Portuguese colony that at the time had not yet gained independence.

Lisbon

É Um Restaurante: The Helping Kitchen

When Crescer, a non-profit association focused on the social integration of Lisbon’s vulnerable populations, was tasked by City Hall to create a restaurant that would serve the homeless three years ago, the association’s top brass had another idea. “If you give a man a fish, he eats for a day. If you teach a man to fish, he eats for a lifetime.” With this saying as their guiding philosophy, Crescer proposed a different venture: a restaurant where the homeless could gain professional experience and training that would allow them to integrate into the community and find a job. In other words, tools for a better future.

Lisbon

Tasca Tables: The Secret of O Bitoque

Simple and quick, the dish bitoque can be found all over Portugal. Its origins are a bit murky, but seem to be connected with the Galician immigrants from Northern Spain who moved to Lisbon during the Spanish Civil War. It consists of a small, thin steak surrounded by carbs (fries and rice), cooked vegetables or a salad of sorts, and topped with a fried egg on top. The essential ingredient is the sauce, however, and across the city of Lisbon are several variations and styles – all are generous and comforting, all are thick, and many include ingredients like bay leaf, garlic, and white wine.

Porto

Almeja: Wish Fulfillment

Thirty-year-old João Cura and his wife, 29-year-old Sofia Gomes, may be young but they have long had a wish to open their own restaurant. Yet it was never totally clear where or when they would fulfill this dream: both are originally from Coimbra, a city in central Portugal, and worked for years in Barcelona. The couple finally found a perfect spot, in Porto of all places, to open Almeja, which fittingly means “to want or to wish for something very much” in Portuguese. Talk about a dream come true.

Lisbon

Patuá: Putting Macau Back on the Plate

On a hidden street in Lisbon’s residential Anjos neighborhood, Francisco (Chico) Jesus and Daniela Silvestre are busy prepping for dinner service. It’s still early afternoon, but there’s a lot to do before the doors of Patuá open at 7:30pm. Some Chinese art pieces are scattered about their restaurant, hinting at the tastes to come – though these only tell one part of the story. At Patuá, food hailing from the former Portuguese colony of Macau – now administered by China – anchors the menu, but the restaurant is also chronicling the evolution of the Portuguese post-colonial kitchen, with the country’s connection to India and the African continent making an appearance on the plate.

Lisbon

Best Bites 2021: Lisbon

Lisbon in 2021 shared in much of the upheaval of our other Culinary Backstreets cities. Long lockdowns kept us apart from our favorite restaurants and tascas as well as our loved ones. But with the onset of summer, those restaurants that made it through that rough period saw the return of crowds. Lisboetas flocked to the city’s terraces and by October – when Portugal had made it to the top of the world’s list of most-vaccinated populations – folks were thronging indoors, too. After two very difficult years, many beloved places didn’t survive. But in their place, new businesses are opening and opportunities for creativity are blossoming across the city tables.

Lisbon

Garum: An Ancient Fish Sauce Comes Back to Life

Despite being incredibly salty, stinky and made essentially out of rotting fish, garum, the ancient Roman sauce, was the ketchup of its day, a ubiquitous condiment found on every table and in every pantry. Prepared by fermenting whole, brined small fish for multiple months, the amber-colored umami bomb was a major part of Roman trade and widely used across a variety of dishes, from meats to salads and even in sweets. Though it was undeniably popular, garum eventually lost its place in the kitchens of the Mediterranean and other parts of the former Roman Empire. Iterations of the pungent sauce exist today, like Colatura di Alici in Italy, but its original recipe and method of production are no more than ancient relics. A rather smelly experiment at an archeological site in Portugal is trying to change that, though.

Lisbon

Venâncio da Costa Lima: Sun In a Bottle

Port wine and Madeira wine are well-known Portuguese fortified varieties, but Moscatel de Setúbal remains a perfect stranger for many visitors. Which is a shame, since this wine – complex and elegant, with a delicate sweetness and rich flavor – is one of Portugal’s great vinous pleasures. In Lisbon and the south bank, it’s common to enjoy a small glass of Moscatel (muscatel) as either an aperitif (chilled) or a digestive. The fertile land of Setúbal, a peninsula south of the city of Lisbon, has long-been a wine producing region. It is not known exactly when Moscatel – which is made from the Muscat grape, although the name also refers to the grape itself – was first made here, but it is generally accepted that the Phoenicians and Ancient Greeks were trading the wine in the estuary of the Sado River.

Lisbon

Modesta da Pampulha: Family Ties

Like many of our favorite Lisbon restaurants, Modesta da Pampulha has very humble beginnings. Originally opened in 1920, the eatery started off as a shop selling charcoal and bulk wine with a simple tavern on the side, evolving over the years to become a temple of homestyle Portuguese comfort food. During the week, office workers from the Pampulha area – between the busy Lapa and Alcântara neighborhoods – along with staff from the nearby Ministry of Education and taxi drivers from a stand just in front of Modesta da Pampulha, gather for lunch in the small restaurant to eat the freshly-made daily specials or charcoal-grilled fish and meat.

Lisbon

Night Pickers: Harvesting Grapes in Dão

Although it’s the oldest wine region in Portugal, Dão in central Portugal does not have the high profile of its neighbor to the north, the Douro Valley. And yet, Dão is the birthplace of the touriga nacional, one of the finest grapes in Portugal, a country with more than 300 different grape varieties. Considering this claim to fame, we thought the overlooked Dão region deserved a second glance. If we had any doubts about making the trek out to Dão, they were put to bed by André Ribeirinho. A Portuguese writer and wine judge, Ribeirinho knows the best small-scale Portuguese wine producers and champions them on his website Adegga, a platform he founded to review wines and host wine markets.

Lisbon

Cabana do Pescador: The Grill Deal

Cabana do Pescador (the fisherman’s hut) got its start some 50 years ago with a very simple premise: A fisherman named Luís Maria Lourenço decided to sell his leftover daily catch by grilling it on iron barrels halved lengthwise – an old-school upcycled getup that can still be seen at many popular tascas. Since then, this no-frills fish shack has become such an institution that the strip of Costa da Caparica coastline where it sits has come to be known as cabana de pescador as well. Costa da Caparica was originally comprised of small fishing villages. In the 1970s, it became the favorite seaside getaway for Lisboetas, owing to its proximity to the Portuguese capital and its numerous spacious beaches.

Lisbon

Isco: Baked Comforts

When friends Paulo Sebastião, Paulo Pina and Paulo Neves decided in 2018 to open Isco Pão e Vinho, a small bakery-café, they knew they wanted to be in Alvalade, a Lisbon neighborhood at the edge of the city’s busy center. “We didn’t want to be dependent on tourists, we wanted a neighborhood clientele, and I have to say that 80 percent of the clients here are recurring,” says Pina, who has long worked as a business consultant, a job he still does in addition to running Isco. But the choice of Alvalade presented the pair with a challenge: It can be difficult to stand out in the neighborhood, which has an impressive density of bakeries, restaurants and cafés per square mile.

Lisbon

Tati: Act II For a Lisbon Trailblazer

A decade ago Lisbon was a very different city, and the riverfront Cais do Sodré neighborhood was dominated by Mercado da Ribeira, the central market, and office buildings. No Time Out Market, no hipster cafés or trendy restaurants and bars, and hardly any tourists. In 2011 Café Tati opened in an 18th-century building behind the central market, a new entry amongst the old-school tascas and restaurants feeding market vendors and office workers, and the bars and clubs down neglected streets in the neighborhood’s former red light district. Founded by Ramón Ibáñez, a transplant from Barcelona, Café Tati was a breath of fresh air, offering relaxed meals, organic and natural wines, and live music, too.

Lisbon

A Tasca Renewed: Imperial de Campo de Ourique Reopens After Lockdown

Last Monday was an emotional day for João Gomes, his wife, Adelaide, his son Nuno and Nuno’s wife, Ludmila. Imperial de Campo de Ourique, the family’s tasca, reopened for business after being shut for almost three months due to anti-Covid measures in Portugal. Hungry Lisboetas can once again enjoy the traditional and hearty dishes cooked by Adelaide, the heart of Imperial’s kitchen, and the joy of a warm welcome by João, the tasca’s enthusiastic frontman. “The biggest pleasure is to be able to talk to my clients again, I really missed this,” he tells us, a mask covering his wide-open smile.

Lisbon

Spring (Food) Break 2021: The Short but Sweet Life of Lisbon’s Loquats

A ripe loquat is a thing of beauty. For a short window of time, usually in April and May, trees heavy with the fruit can be spotted across Lisbon, in both public parks, private gardens and tiny backyards. We have a few favorite ones that we frequent, sometimes surreptitiously, during loquat season to pluck the small, butterscotch-colored fruit and fulfill our craving. But we have to be quick – loquats are as short-lived as they are delicious. Adriana Freire, the founder of Cozinha Popular da Mouraria, a community kitchen, knows the city’s loquat trees even better than we do. Although a popular spring fruit in Portugal, many of Lisbon’s loquat trees are ornamental in nature and often left unpicked.

Lisbon

Building Blocks: Carolino, Portugal’s Homegrown Rice Champ

That the Portuguese love rice – Portugal is, in fact, Europe’s largest consumer of rice – comes as a surprise for many. Unlike Spanish paella or Italian risotto, the country’s rice dishes are barely known beyond its borders. Yet a glance at the menu of any tasca or traditional restaurant in Lisbon will reveal the wealth of Portuguese rice dishes. It’s mostly served soupy, as in arroz de marisco, a stew of seafood and rice, but there are exceptions, such as arroz de pato, almost like a pilaf of duck and rice. You’ll also find it in blood-thickened meat stews such as cabidela and sarrabulho, and soups, from canja, made with chicken and rice, to bean soup. It’s also a staple side dish, usually paired with vegetables or legumes.

Lisbon

A Praça: The Municipal Market, Reimagined

A former industrial center, eastern Lisbon has gained a new vibrancy of late, with old factories and decrepit warehouses made over into art galleries, restaurants and breweries. Not even the pandemic has been able to stop this development: A Praça, a marketplace connecting Lisboetas with producers from around the country, has recently set up shop in an old meat-processing plant and civil personnel canteen in the former Manutenção Militar, the industrial area of the Portuguese Army that’s now home to Hub Criativo do Beato. The project is set to open to the public later in the year but is already up and running digitally, offering many products, including fresh produce from local farmers, artisanal smoked sausages, wine, cheese and olive oil, for takeaway and delivery.

Lisbon

Creativity, To Go: Lisbon’s Restaurants Try a New Take on Takeaway

With a new lockdown in Portugal, it feels as if we’ve entered another dark period of the pandemic. Once again, food and drink have become a central concern and source of comfort: Planning meals, cooking, shopping or just thinking about food seem to occupy our brain in an almost obsessive way. For Lisbon’s restaurants and cafés, the focus is on creating food for a different type of consumption. Since only takeaway and delivery are currently allowed, many are developing special dishes or menus that are better suited to travel. Here are a few of our favorites, although it was hard to choose from the many delicious options.

Lisbon

Mercado de Alvalade: Market Rebound

It’s hard to imagine now, but Alvalade, a neighborhood north of downtown Lisbon and close to the airport, was comprised mainly of fields in the early 20th century, with farms in the area supplying the Portuguese capital with dairy products as well as fresh fruits and vegetables. Those farms may be long gone, but this residential neighborhood is still famous for its high-quality produce – except rather than being grown on the land, it’s sold at the Mercado de Alvalade, a municipal market that opened in 1964. Although the produce comes from MARL (the large central wholesale market north of Lisbon), a lot of it is still grown in the fertile region north and west of Lisbon.

Lisbon

Essential Services: In Lisbon, A New Farmers’ Market on the Block

The current Praça de São Paulo formed in the wake of a disaster: the square was rebuilt soon after the 1755 Lisbon earthquake, and serves as a model of the architectural style from that time. More recently, this beautiful yet oft-neglected square has been given a new lease on life thanks to another calamity – the Covid-19 pandemic. Over the summer, chef André Magalhães took over the square’s charming red kiosk – the oldest in Lisbon – and overhauled the menu, filling it with traditional drinks, delicious sandwiches and petiscos. And since the start of November, the grocery store Comida Independente has been organizing a successful farmers’ market in the square on Saturdays, bringing Lisboetas in contact with independent producers and one another – a balm in this strange time of social distancing.

Lisbon

A Rising Tide: Lisbon Chefs Turn To Baking

The pandemic has inspired a new passion for quality loaves in Lisbon, a city saturated with industrialized bread. Baking bread became an escape for many people during global lockdowns, and the Portuguese capital was no exception – talk often turned to bread recipes or the desperate search for flour and yeast, which flew off supermarket shelves. Like in many European countries, bread has always been an important part of the Portuguese diet. It’s an essential part of the culinary traditions in the Alentejo, where wheat bread is widespread, and in the north, where corn and rye loaves are also found. In difficult times, it was a staple that fed many empty stomachs.

Lisbon

Pigmeu: Whole Hog

On a quiet street in the Campo de Ourique neighborhood, a green awning hangs out front of Pigmeu, giving the restaurant a bit of a French look. But inside, the nose-to-tail menu couldn’t be more Portuguese: As one might guess from the restaurant’s name (it’s a play on the words pig and meu, “mine” in Portuguese), the dishes feature pork and offal as well as seasonal vegetables. Miguel Azevedo Peres is the mastermind and talent behind Pigmeu, which he opened in December 2014. Since his first kitchen job in 2007, Miguel has cooked at various restaurants in Lisbon, including Estrela da Bica, and for a time had the concession for the café at Museu do Chiado. But it was a desire to focus on sustainable meat consumption that led him to go in an entirely different direction with Pigmeu.

Lisbon

Wine Week 2020: Quinta do Olival da Murta, A Natural Wine Refuge

Fruit orchards and vineyards line the driveway, and the impressive mountains of Montejunto contribute to the scenic view. More than eye candy, however, the peaks also influence the climate, making this area one hour north of Lisbon a paradise for grapes. As we reach the end of the dirt road, a friendly dog, whom we later learn is named Noruega, and cousins Joana and José Vivas are there to greet us. We’ve come to Quinta do Olival da Murta, a sprawling property in Cadaval, to learn more about the natural wines made by Joana, José and three other cousins of theirs, and how they have opened the grounds to other natural winemakers, fostering a collaborative community of like-minded individuals.

Lisbon

Quiosque de São Paulo: Kiosk Revival

The kiosk in beautiful São Paulo square, located close to the waterfront, in the Cais do Sodré neighborhood, always reminded us of a beacon, with its vibrant red color and many light bulbs. Except rather than warn off passersby, it attracts the hungry and the thirsty, even more so now that André Magalhães, the chef at Taberna da Rua das Flores in Chiado, has taken over this traditional kiosk. The oldest and only privately owned kiosk in the city, Quiosque de São Paulo has a long history, although not quite as long as the square itself – Largo de São Paulo is one of the best examples of the architectural style known as Pombalino, named after Marquês de Pombal, who led Lisbon’s recovery in the aftermath of the 1755 earthquake.

Lisbon

Projecto Matéria: Putting Portugal’s “Tomato Whisperer” On the Map

If we had to describe the landscape, idyllic would be the first word to come to mind. But while the sunflowers initially command our attention, our eyes soon drift downward, where tomatoes of different shapes and colors, from yellow to red, orange green to black, are growing bigger and ripening. Brothers Miguel and Diogo Neiva Correia, the two farmers behind Hortelão do Oeste, are showing us around this immense vegetable garden. It’s a hot late August day in most of Portugal, but at the farm, which is located one hour north of Lisbon, near Runa, in the municipality of Torres Vedras, it’s cool and breezy. Miguel and Diogo are meticulous, telling us all about the tomatoes, peppers and corn in great detail.

Lisbon

Chapitô à Mesa: Juggling Dishes

Though Pedro Bandeira Abril is only 29 years old, he is anything but a rookie – and good thing, too. The chef, who was cooking family meals from the age of 16, is now in charge of the two restaurants at Chapitô, Lisbon’s circus school, which have grown immensely popular with locals in this pandemic summer, thanks to their prime location and outdoor seating. Chapitô has always had one of the best terraces in the city. The school, which opened in 1986, is nestled uphill on Costa do Castelo, close to the iconic castle of São Jorge, in a building that used to be a juvenile detention center. Led by circus legend Teresa Ricou, it has long played a very important role in the performing arts.