Mini Bar Teatro is a modern portuguese tapas restaurant in Chiado, Lisbon.
Mini Bar Teatro in Chiado, Lisbon: Jose Avillez's gastrobar in the Sao Luiz theatre, dishes named after stage terms, open from 7pm to 1am daily.
Editorially verified May 20, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Ferrero Rocher foie gras bonbon, Liquid olive
Must order: The Now On tasting menu, eight theatrical small plates.
Address: Rua Antonio Maria Cardoso 58, 1200-027 Lisboa, Lisbon
Tasca da Esquina in Campo de Ourique, Lisbon: chef Vitor Sobral's modern tasca, petiscos rooted in Alentejano cooking with Lusophone touches.
Signature: Croquetes of duck, Crab toast
Order: A round of petiscos and the daily fish.
Tasca Kome in Lisbon's Baixa: a Japanese-run kitchen on Rua da Madalena, serving takoyaki, salmon zukedon and ika somen sashimi, no fusion gimmicks.
Signature: Takoyaki, Salmon zukedon, Ika somen
Order: Salmon zukedon if you only have time for one bowl.
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.
Casa do Alentejo in Lisbon's Restauradores: a 17th-century palace with a Moorish patio serving the bread soups, migas and pork of the Alentejo.
Signature: Acorda alentejana, Migas com entrecosto, Carne de porco a alentejana
Order: Acorda alentejana, the bread-and-coriander soup, with a poached egg.
Pap'Acorda in Cais do Sodre, Lisbon: a Bairro Alto classic reborn at Mercado da Ribeira, still cooking Manuela Brandao's signature seafood acorda.
Signature: Acorda de marisco, Chocolate mousse
Order: Acorda de marisco, the bread-and-shellfish stew that named the room.
Ze dos Cornos in Lisbon's Mouraria: a tile-walled tasca on Beco dos Surradores, charcoal-grilled pork ribs at 12 euros, cash only, no bookings.
Signature: Garlic pork ribs, Pataniscas de bacalhau
Order: Charcoal-grilled pork ribs with rice and beans.
