Ze dos Cornos is a portuguese tasca restaurant in Mouraria, Lisbon.
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.
Editorially verified May 20, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Garlic pork ribs, Pataniscas de bacalhau
Must order: Charcoal-grilled garlic pork ribs and a jug of house red.
Address: Beco dos Surradores 5, 1100-510 Lisboa, Lisbon
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.
Signature: Black pork, Scallops with avocado
Order: Deep-fried green beans and Alentejo-style black pork.
Petisco Saloio in Lisbon's Campo Pequeno: a tiny petisco room locals book ahead, fixed lunch menus and evening small plates, ox-tail pie and croquetes.
Signature: Croquetes, Oxtail pie, Pork cheeks with piri-piri
Order: A round of croquetes followed by pork cheeks in piri-piri sauce.
Faz Frio in Lisbon's Principe Real: a 19th-century tavern with wooden booths, ox-tail, goat stew and the city's best octopus salad on a short menu.
Signature: Octopus salad, Goat stew, Peixinhos da horta
Order: Octopus salad and goat stew with rice.
Solar 31 da Calcada in Lisbon's Alfama: a fish-counter restaurant grilling whole sea bass and dourada to order, with arroz de marisco for two.
Signature: Whole grilled fish, Arroz de marisco
Order: Whole sea bass from the counter, grilled, with vegetable rice.
Marisqueira Uma in Lisbon's Baixa: a long-running marisqueira on Rua dos Sapateiros, tiger prawns, garlic clams and whole fish straight off the counter ice.
Signature: Tiger prawns, Ameijoas a Bulhao Pato, Garlic sea bream
Order: Ameijoas a Bulhao Pato then whichever fish the counter is pushing.
Mercearia do Seculo in Lisbon's Principe Real: a grocer-turned-restaurant where reservations are essential, dried tuna, bacalhau and octopus on a tight menu.
Signature: Dried tuna starter, Bacalhau, Octopus
Order: Dried tuna starter, then the bacalhau of the day.
