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Exploring Lisbon through its gastronomy means discovering the city’s soul. Food tours combine history, culture and traditional flavors, visiting local markets, historic bakeries and authentic taverns.
From savory petiscos to iconic desserts, these experiences highlight recipes passed down through generations.
Portuguese cuisine is one of the most diverse in Europe. Lisbon’s gastronomy has strong maritime influences and many of the traditional sweets originated in convents.
Portugal combines Mediterranean and Atlantic influences, creating a cuisine rich in flavours, spices and traditional techniques. With traditional spaces that are very different from each other, where snacks and wines are shared at the table in a relaxed and genuine atmosphere.
The word ‘petiscos’ comes from the verb ‘petiscar’ — to taste small portions, designed to be shared. A concept deeply rooted in Portuguese culture that is related to the history, habits and identity of the city.
In Portugal, eating is a social act, done without haste and always accompanied by good conversation.
The proximity to the sea has made fish and seafood the stars of Lisbon cuisine, especially cod.
The maritime influence is the cornerstone of Portuguese cuisine, shaped by more than 800 km of Atlantic coastline and the history of the Discoveries, which brought conservation techniques and new ingredients. The cuisine is based on the freshness of fish, abundant seafood and the use of spices brought from other parts of the world.
The main aspects of the maritime influence on Portuguese dishes are cod (the king of cuisine), fresh fish and sardines, assorted seafood (mariscadas), cataplana and caldeirada, octopus à lagareiro and seafood açorda. Portuguese cuisine, driven by the sea, focuses on simplicity to enhance the quality and natural flavour of the ingredients.
Many traditional sweets originated in Portuguese convents, where nuns used egg yolks and sugar to create unique recipes. Lisbon's convent sweets are the gastronomic legacy of the city's monasteries and convents, where egg yolks (leftovers from the process of starching clothes with egg whites) were combined with sugar to create secular delicacies.
The ultimate icon is the Pastel de Belém, created in the 18th century by the monks of the Jerónimos Monastery. In addition to this, Lisbon and its surroundings preserve recipes such as Nozes de Cascais, Fradinhos (typical of Mafra) and Raivas de Lisboa. There are specialised pastry shops that maintain these traditional recipes or bring the best of convent sweets from other regions to the capital.