Lisboa a Noite is a portuguese seafood restaurant in Bairro Alto, Lisbon.
Lisboa a Noite in Bairro Alto: a stone-walled dining room from 1984 cooking bacalhau, whole fish and roast suckling pig from a domed brick oven.
Signature dishes: Bacalhau Lisboa a Noite, Whole fish, Suckling pig
Must order: Bacalhau Lisboa a Noite, the namesake codfish baked in a tile dish.
Address: Rua das Gaveas 69, 1200-206 Lisboa, Lisbon
O Piteu da Graca in Lisbon's Graca: a workers' tasca lined in azulejos, baked octopus, duck rice and an Alentejo wine card, full at lunch every weekday.
Signature: Polvo a lagareiro, Arroz de pato
Order: Polvo a lagareiro, baked octopus with crushed potatoes.
Tasca do Jaime in Lisbon's Graca: a tiled tasca with a daily blackboard, iscas com elas and pataniscas at workers' prices, cash only, no bookings.
Signature: Daily blackboard, Iscas com elas, Pataniscas
Order: Iscas com elas, marinated pork liver with boiled potatoes.
Cafe de Sao Bento in Lisbon's Lapa: a 40-year-old steakhouse named after the parliament next door, garlic-mustard sirloin and dark wood booths.
Signature: Steak Cafe de Sao Bento, Prego no prato
Order: Bife a Cafe de Sao Bento, garlic-mustard sauce, served with shoestring chips.
Tasquinha do Lagarto in Lisbon's Campolide: a 1973 family tasca with Sporting Lisbon shirts on the walls, atum cebolada and baked octopus to share.
Signature: Atum cebolada, Polvo a lagareiro
Order: Polvo a lagareiro, baked octopus with potatoes, garlic and olive oil.
O Magano in Lisbon's Campo de Ourique: a 2002 Alentejano room from brothers Marco and Bruno Luis, petiscos, favas com chourico 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.
Cervejaria Pinoquio on Lisbon's Praca dos Restauradores: a no-fuss Portuguese seafood room serving from morning to late night, clams and arroz de marisco.
Signature: Ameijoas a Bulhao Pato, Arroz de marisco, Tiger prawns
Order: Ameijoas a Bulhao Pato, clams in garlic and coriander.
