O Magano is an alentejano petiscos restaurant in Campo De Ourique, Lisbon.
Editorially verified May 20, 2026 by Elliot Marsh, TableJourney editor. Source.
Private tour · 3 hours
Taste award-winning wines, learn from local winemakers, and immerse yourself in the authentic Portuguese wine tradition. Includes a visit to the winery and a tasting o...
Day trip · 9 hours
Explore Évora and Monsaraz by van from Lisbon. Discover the monuments of the Alentejo and Ervideira, with admissions and wine tasting included depending on the option booked.
Guided tour · 3 hours
Eat like a Lisbon local for a morning as you taste the foods and drinks you can't leave Portugal without trying.
Address: Rua Tomas da Anunciacao 52, 1350-328 Lisboa, Lisbon
Tasca da Esquina in Campo de Ourique, Lisbon: chef Vitor Sobral's modern tasca, petiscos rooted in Alentejano cooking with Lusophone touches and a daily fish.
OrderA round of petiscos, then the daily fish.
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.
OrderAmeijoas a Bulhao Pato, clams in garlic and coriander.
Cervejaria Liberdade in Lisbon: a polished seafood hall inside the Tivoli Avenida, Berlenga gooseneck barnacles, Algarve prawns and Aveiro oysters daily.
OrderAlgarve red prawns and a glass of Soalheiro Alvarinho.
Pateo at Bairro do Avillez in Chiado, Lisbon: the glass-roofed centre court of Jose Avillez's complex, modern Portuguese mains served at long tables.
OrderAcorda real, bread-and-shellfish stew with prawns and lobster.
Tasca da Esquina in Campo de Ourique, Lisbon: chef Vitor Sobral's modern tasca, petiscos rooted in Alentejano cooking with Lusophone touches and a daily fish.
OrderA round of petiscos, then the daily fish.
Ze dos Cornos in Lisbon's Mouraria: a tile-walled tasca on Beco dos Surradores, charcoal pork ribs at 12 euros, cash only, queue for the long table.
OrderCharcoal-grilled garlic pork ribs and a jug of house red.
Cantinho do Avillez at Parque das Nacoes: the Vasco da Gama centre outpost of Jose Avillez's small-plates concept, with Tagus river views from the terrace.
OrderDeep-fried green beans and Alentejo-style black pork.
