O Talho in Lisbon's Sao Sebastiao: Kiko Martins's steakhouse you enter through a butcher counter, dry-aged Portuguese beef, Mirandesa breed.
Signature: Dry-aged ribeye, Mirandesa tartare
Order: The Mirandesa ribeye on the bone, sliced at the table.
Joachim Koerper's Mediterranean tasting room Eleven in Lisbon overlooks Parque Eduardo VII, with seasonal menus and a celebrated blue lobster course.
Peixe em Lisboa each April: ten days of Portuguese fish at Pavilhao Carlos Lopes, dozens of chefs cooking sardines, bacalhau and octopus, wine pairings.