Top 5: food and drink to try in Lisbon

Oh Lisbon Lisbon Lisbon, what a pretty city. I’ve just got back from a long weekend in the beautiful Portuguese capital and what a treat it was.

With temperatures of between 21° and 23°, for early November, the weather was such a welcome relief from the dark and drizzly depths of London.

Lisbon cityscape

Lisbon’s steep streets are lined with picturesque buildings; many painted in pastel colours while others are decorated with the city’s signature ceramic tiles, azulejos, in an array of striking patterns. Quaint old trams chug along the roads passing dozens of bakeries selling delicious breads and pastries. Stroll along the waterfront in the sunshine and stop for a cerveja or two to cool down.

There is a real sense of romance about the place. I found myself walking around for hours weaving in and out of hidden back streets, looking up at all of the beautiful buildings, often seeing elderly women hanging their washing out to dry from their flats a couple of storeys up. The people are really relaxed and leave tourists to themselves. It’s a great place to explore without any hassle.

And if the wonderful atmosphere, architecture and weather wasn’t enough, the food and drink is delicious. I ate like a queen while I was away (as should always be done when on holiday).

If you’re thinking of going to Lisbon and want to know what must-try food and drinks to look out for, then have a look at the list below:

5. Tapas

Padron peppers

Padron peppers

In at number 5 is tapas, Spanish-style eating where you order many small sharing plates for the table to try. It’s a great way of sampling many different foods in one meal.

We stumbled across Tapas Bar 52 in Bairro Alto close to where we were staying, a relaxed sports bar with a laid-back atmosphere and helpful staff. It was really busy when we got there, which is always a good sign, and neither the food nor the sangria disappointed.

We ordered mostly veggie dishes, including manchego cheese, salted padron peppers (pictured above), patatas bravas, breaded goats cheese with tomato jam, asparagus tortilla and some calamari for good measure.

It’s safe to say we ordered way too much food, and ended up taking home a doggy bag. I’d definitely recommend the peppers and asparagus tortilla.

4. Cheap and tasty vegetarian food

Mystical kebab with rice and vegetables

If you’re only going to try one vegan/vegetarian restaurant while in Lisbon, let Jardim dos Sentidos website be it. The atmosphere is tranquil and unobtrusive, the food is tasty and filling and it’s really good value. Two of us had a jug of sangria, 2 courses each and coffee for 38 euros.

The menu isn’t particularly Portuguese, but it’s innovative for vegetarian cuisine.I opted for the ‘mystical kebab’ for my main, mainly because I was intrigued by the name. It was a skewer of smoked tofu, marinated seitan, pineapple and peppers, served with rice and boiled vegetables, as shown above. The tofu was lovely and firm and held the smoky flavour really well.

You can book online in advance which is great, as the place did start to fill out soon after we arrived.

3. Lemon, rosemary and honey sorbet

If you’re making your way up the long and winding roads to the castle, definitely stop by Gelato Therapy, a super chic little ice cream parlour on a corner close to the cathedral.

The decore is lovely. Above the counter, colourful fabric ice creams hang down, and the walls are painted with monochrome fruits.

On holiday, I usually play it safe with ice cream; I’ll opt for a creamy vanilla or perhaps pistachio if I’m feeling adventurous. But in the heat and in the middle of a long walk, I really fancied something refreshing. I opted for lemon, rosemary and honey sorbet, which was so delicious and fresh and almost tasted like it could be good for me? Who am I kidding.

Definitely give this place a visit and try a flavour of ice cream you never thought even existed.

2. White sangria

What a revelation. This fruity summer punch has a white wine base in place of the original recipe’s red wine, and can be mixed with light fruit juices such as peach and apple.

Finished with lemons, limes and mint, it’s so moreish. It’s similar to a bellini, but without the fizz. You’ll be able to find it in most bars and restaurants. Try something different and give it a go.

1. Pastel de nata

Pastel de nata

At the top of the charts is Pastel de nata; a custard cream tart like no other. If you’re only going to try one traditional food stuff in Lisbon, then let this be it. It will knock your socks off. I’ve tried a few egg custard tarts in my time in good old blighty, but oh my, they ain’t nothing on these Portuguese bad boys. The custard is so creamy and smooth and the pastry is flaky and crisp and oh-so-satisfying.

The lady whose apartment we stayed in was lovely enough to leave us some as a welcoming gift, but the go-to place for them is Pastéis de Belém which is a 20 minute tram ride from Lisbon’s train station. Though if you can’t make it over there, I think a lot of the bakeries in the centre of the city will be just as delicious.

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Pumpkin, spinach and feta bake

Got a sad looking carved pumpkin knocking around the house? Don’t waste it; savour the tasty spooky sphere of sweetness by making this delicious and healthy autumnal bake.

 

Sweet roasted pumpkin and iron-rich cooked spinach leaves contrast each other delightfully in this one pot dish. The bake is bound together with healthy low fat sour cream and egg, and feta cheese brings a salty richness. A scattering of pistachios on top adds a crunchy texture.

Ingredients

  • 400g pumpkin, peeled and chopped into small cubes
  • 1 tbsp olive oil
  • 1 tsp dried sage
  • 350g frozen spinach
  • 75g feta
  • 1 egg
  • 3 tbsp low fat sour cream
  • Salt and pepper to season
  • A handful of peeled pistachios

Preparation time: 10 minutes
Cooking time: 40-50 minutes
Serves 2

Method

  1. Put the oven on to gas mark 6.
  2. Place the pumpkin in a baking dish and pour the olive oil all over. Sprinkle the sage on top and toss gently so the oil and herbs are evenly distributed across the pumpkin cubes. Pop the pumpkin in the oven for 25 minutes, checking on it half way through cooking and turning it over so it cooks evenly.
  3. Meanwhile, put the spinach in a bowl and cover with a plate. Cook in the microwave for about five minutes, stirring half way through. Drain it in a sieve and press a tablespoon on to it to squeeze out the excess water.
  4. Put the sour cream in a mixing bowl and crack in the egg. Use a hand whisk to beat the cream and egg together, and then add in the spinach. Stir everything together well and then crumble in the feta. Season well and give it all good stir.
  5. When the pumpkin is ready, take it out of the oven and transfer it to the bowl with the rest of the ingredients, being careful when you do so as it’ll be very hot.
  6. Mix all of the ingredients in together and transfer them to a baking dish. Reduce the oven heat to gas mark 3 and pop in the oven for 30 minutes. The eggy mixture surrounding the spinach should be close to being set.
  7. Take the bake out of the oven and scatter over the shelled pistachios. Serve immediately with a simple side salad.

This recipe was inspired by the Leon Fast Vegetarian’s Baked Spinach, Squash and Blue Cheese.