Horta fish with salt and lemon tartar sauce. Cantinho do Avillez Lisbon "Peixinhos Horta with Salt and Lemon Tartar Sauce $6.15 (€ 5.15) "they were delicious. The crispy batter and the al dente vegetable.

Horta fish with salt and lemon tartar sauce. Cantinho do Avillez Lisbon "Peixinhos Horta with Salt and Lemon Tartar Sauce $6.15 (€ 5.15) "they were delicious. The crispy batter and the al dente vegetable.

This is a classic of Aveiro's pastry, whose original formula comes from the nuns of the convents of Franciscans and Carmelites. The nuns used the egg white to ironing habits, while the yolks were used to bake the filling of this traditional treat. The filling is involved in host (special pastry flour) and shaped in forms like sea elements such as clams, fish and seashells.

This is a classic of Aveiro's pastry, whose original formula comes from the nuns of the convents of Franciscans and Carmelites. The nuns used the egg white to ironing habits, while the yolks were used to bake the filling of this traditional treat. The filling is involved in host (special pastry flour) and shaped in forms like sea elements such as clams, fish and seashells.

Gspot - Ink Risotto with Monkfish  Av. dos Combatentes da Grande Guerra 12-A, 2710-246 Sintra, Portugal

Gspot - Ink Risotto with Monkfish Av. dos Combatentes da Grande Guerra 12-A, 2710-246 Sintra, Portugal

Ribamar Avenida dos Náufragos 29, 2970 Sesimbra, Portugal  +351 212 234 853

Ribamar Avenida dos Náufragos 29, 2970 Sesimbra, Portugal +351 212 234 853

Pastel de Nata! got to make. best thing ever eaten was one with raspberries added. in food market outside saatchi gallery London. Also sublime from St Nick's market Bristol

Pastel de Nata! got to make. best thing ever eaten was one with raspberries added. in food market outside saatchi gallery London. Also sublime from St Nick's market Bristol

Big Daddy Tentacle This colossus of a slow roasted fresh grilled octopus tentacle sits proudly at top spinach, dill, tomato and garlic with a smattering of crunchy corn bread crumbs thrown in.   Read more: http://www.your-lisbon-guide.com/news/octopus-eating-chefs-at-the-fish/

Big Daddy Tentacle This colossus of a slow roasted fresh grilled octopus tentacle sits proudly at top spinach, dill, tomato and garlic with a smattering of crunchy corn bread crumbs thrown in. Read more: http://www.your-lisbon-guide.com/news/octopus-eating-chefs-at-the-fish/

#Portuguese Cataplana dish.  Freshest seafood and traditional regional receipts, varying in different areas! Wow only this worth travelling I must confess

#Portuguese Cataplana dish. Freshest seafood and traditional regional receipts, varying in different areas! Wow only this worth travelling I must confess

Morcela. This is very special dish, or say 'snack' or a starter @Portugal  It is being served in Michelin starred restaurants and in smallest local taverns.. So good.  Last time we ate in in the middle of the night prepared on a open fire in small Alentejo (region) village - listening to amazing singing 'cante Alentejano' (cultural word Heritage) ..how yummy it was, so hot, with a bit of a smoke aroma!  Next day were back to #Lisbon for a posh dinner @Sacramento - as a starter is was…

Morcela. This is very special dish, or say 'snack' or a starter @Portugal It is being served in Michelin starred restaurants and in smallest local taverns.. So good. Last time we ate in in the middle of the night prepared on a open fire in small Alentejo (region) village - listening to amazing singing 'cante Alentejano' (cultural word Heritage) ..how yummy it was, so hot, with a bit of a smoke aroma! Next day were back to #Lisbon for a posh dinner @Sacramento - as a starter is was…

Maria's bday cake - Portuguese Custard Tarts - best cake ever! Yummy!

Portuguese Custard Tarts

Hummmm Delicious Queijadas de Sintra :)   ©EMIGUS/Parques de Sintra.

Hummmm Delicious Queijadas de Sintra :) ©EMIGUS/Parques de Sintra.

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