The added meat and carbs will round things up making you feel even more satisfied. If there’s one thing you should know when you go out to eat a seafood meal in Lisbon is that, after you enjoy a variety of crustaceans and shells, it’s customary to top it all up with a prego, that is, a Portuguese steak sandwich. But there’s really no need to compare, as A Marisqueira do Lis can stand on its own feet, having been building an impeccable reputation in the Lisbon seafood scene since 1973. Some of them specialize in charcoal grilled fish, peixe grelhado, while others, commonly known in Portuguese as marisqueiras or cervejarias, have a variety of seafood as their specialty:Īt only 250 meters away from Ramiro, A Marisqueira do Lis is often seen as a great alternative to the insane queues at the popular seafood restaurant in Avenida Almirante Reis. Hungry for the best fresh seafood in Lisbon? These are some of the restaurants we recommend visiting. More than cooking, canning is also seen as a way to develop new flavors and textures, very appreciated now-a-days particularly for its contribution to the mouth watering world of petiscos. As such, fish is most commonly prepared grilled, while other seafood such as crustaceans are simply steamed, and heaps of garlic and olive oil are reserved for pan preparations of shellfish. Generally speaking, Portuguese cuisine believes in treating outstanding ingredients with simplicity, letting their flavor and texture shine for themselves. When you go to eat out in Portugal, don’t expect local restaurants to prepare seafood dishes in a plethora of ways. Still, we relish on seafood meals and platters whenever possible, particularly during special occasions and celebrations such as weddings. Of course we wished a wider variety of crustaceans and shells was also a day-to-day habit, but the pocket doesn’t always match the appetite. Grilled fish is an everyday food around Lisbon, and it’s particularly appreciated during the warmer months, when you can enjoy your meal outdoors ( perhaps even by the beach), with a refreshing serving of wine such as vinho verde. But, truth be told, that’d be the same for any meal, as food tends to taste best in great company. To order fresh fish by the kilo, you’re usually better off having someone to share it with. Note that aquaculture fish is normally sold by the portion, with a fixed price, while the wild caught varieties are normally listed per kilo, and the price of a serving will end up depending on its final size. When you buy fish at the market and, even more importantly when you order it off a Portuguese menu, you’ll easily notice the variety of prices that apply to the same species. There are almost one hundred different species of fish caught off our coast and, to that, we’d still have to add our beloved bacalhau, the cod which we import from northern Atlantic waters to salt cure here in Portugal. But, more than that, we’d say that the Lisbon seafood scene is on fire, way beyond the realms of this one restaurant. What could almost look like the entrance to a popular nightclub, is simply Lisbon’s most well-known seafood restaurant, inspiring several blog posts across the internet that debate “is the wait at Ramiro worth it?” or “is Ramiro worth the hype?” We could argue that, yes indeed, the wait at Ramiro is worthwhile. Nowadays, during high season, this is what the walkway by Ramiro looks like: This seafood restaurant, affectionately referred to by locals simply as Ramiro, was very popular with Lisbon diners until this time but, after being featured on the much liked travel and food show, its fame became international. When Anthony Bourdain traveled to Lisbon back in 2012 to shoot No Reservations, one of the restaurants he visited was Cervejaria Ramiro. Best seafood restaurants in and around Lisbon July 18, 2022
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