This week is all about Lisbon, Portugal. The capital of the water coasted country, Lisbon, by far, was my favorite place on my tour of Europe. Waters so crisp and blue. People so humble. And a city filled with so much culture and color, every shot is photographic. But, let’s focus on what important today… the food.
Located in one of the most iconic and historic communes of Lisbon, Chiado, Largo’s décor is just as unique and well curated as their menu. Chef-ed by Miguel Castro e Silva, this nationally and internationally recognized master of gastronomy creates seasonal menus representative of Lisbon. From Bacalhau 80º de cura Portuguesa com migas de hortelã ribeira e poejo (Codfish with wild mint bread quenelles) to Suprema de pintada recheada com tomate seco, Brás de legumes (Guinea fowl supreme with dry tomato stuffing, julienne vegetables in egg), it’s an ever evolving adventure in your mouth.
But while there, take notice of the 30-metre long tank of jellyfish, the gaping mouth mural eating you alive and the fact that you can sit in a smoking or non-smoking vicinity, based on your preference.
Can the Can
Minutes towards the water on Terreiro do Paço, you’ll come upon “Can the Can”. Imagine a world where can food is considered gourmet. Now take that smug look of your face, it’s not befitting, and understand that it’s possible and already been done. Can the Can has taken the taboo idea of what can food is, and showcased the delicacy that can food can become.
By honoring a culture proud of their history of canned food, especially fish, they’ve updated the outlook on what many would look at as a fad. The dishes are tasty, beautifully presented and unique. From dishes like Red fruits couscous with Port wine, Greek yogurt, peppermint and honey or Smoked mackerel with mashed sweet potatoes and leeks with tomato confit, you’ll look at tin fish very differently.
Antiga Confeitaria de Belém
Started way back in 1837, located next to the Mosteiro dos Jerónimos lived a sugar cane refinery. In hopes of surviving from the clergymen and laborers driven out during the revolution of 1820, the monastery sold egg tart like pastries know today as ‘Pastéis de Belém’. Without changing the secret recipe, ‘Pastéis de Belém’ is still known only to master confectioners.
Now, I warn you, before you try this pastry know that you will not share it with anyone after your first bite, you will become highly addicted and take several with you when you leave, and you may not find another that compares. Outside of Belém, this delicacy is referred to as ‘Pastéis de Nata’, in case you don’t feel like standing in the line that wraps around the block. That’s how recognized this delicacy is.
For more information on Lisbon, visit Visit Lisboa online.