Polvo A Lagareiro appears as a signature dish in 1 Portugal cities. See each city's local variant and where to eat it.
Polvo a lagareiro · Lisbon
Octopus tenderised, boiled, then roasted in the oven with smashed potatoes (batatas a murro), garlic and a flood of olive oil until the skin crisps.
Polvo a lagareiro takes its name from the lagareiros, the men who pressed the olive oil in central Portugal. The traditional preparation pours the new-pressing oil generously over the boiled-then-roasted octopus, and the dish travelled to Lisbon menus as the most-ordered fish course outside of bacalhau.
Where to eat in Lisbon:
- Cervejaria Ramiro
- Tasquinha do Lagarto
- Cervejaria Liberdade