Tasca da Esquina in Campo de Ourique, Lisbon: chef Vitor Sobral's modern tasca, petiscos rooted in Alentejano cooking with Lusophone touches.
Signature: Croquetes of duck, Crab toast
Order: A round of petiscos and the daily fish.
O Magano in Lisbon's Campo de Ourique: a 2002 Alentejano room from brothers Marco and Bruno Luis, petiscos and pork-with-clams done right.
Signature: Favas com chourico, Carne de porco a alentejana
Order: Carne de porco a alentejana, pork with clams, the canonical Alentejo dish.
Tasca da Esquina in Campo de Ourique, Lisbon: Vitor Sobral's modern tasca, petiscos rooted in Alentejano cooking with Lusophone influences.
Signature: Croquetes of duck, Crab toast
Order: A round of petiscos, then the daily fish.
Padaria da Esquina in Lisbon's Campo de Ourique: Vitor Sobral's bakery offshoot of Tasca da Esquina, sourdough loaves, brioche burgers, daily soups.
Worth the queue: Brioche burger, half-bake at the bar
Fartura inside Lisbon's Mercado de Campo de Ourique: a counter for charcoal-grilled Portuguese sausages, presunto and chouricos, plates eaten on benches.
Try: Charcoal-grilled Portuguese sausages and presunto
Mercado de Campo de Ourique in Lisbon: a 1934 neighbourhood market revived as a food hall, charcuterie, petiscos and Portuguese wines until late.