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Spread Zapata.jpg
Spread PratoDia.jpg
Spread PalitoD'ouro.jpg
Spread Intro.jpg
Spread Eurico.jpg
Spread Cruz de Pedra.jpg
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Although it’s customary to buckle up when setting off on a journey, you should definitely loosen the buckle before journeying through the tascas of Lisbon. That’s the only way to make room in your belly for some of the city’s best dishes, right out of the tascas’ kitchens in generous well-cooked portions, at fair prices of no more than €10 per head.

From Lumiar to Pedrouços, from O Abrigo to Zebras do Combro, it includes 50 stops where filling up is more than a need, it’s a pleasure. Please note: this guide does not stop at a list of addresses and phone numbers. On the contrary, amongst the pictures of cooks and list of dishes of the day the only thing missing is the smell of the food. Perhaps in the next edition.


Born and raised in Lisbon, Tiago Pais learned to use a knife and fork quite
late and was not happy about it, maybe because he is left-handed.
And so, he is suspicious of any restaurant that gives him three different knives and forks for different purposes. He prefers a straightforward restaurant where he can chew on the bones, lick his fingers and dip his
bread, not necessarily in that order.


Between meals he’s a journalist and was an advertising copywriter. For six
years he worked for Time Out Lisbon and now writes for the Observador
newspaper. Sometimes about tascas.


No Michelin stars or Repsol suns here. The seven best tascas in this book have the Golden Toothpick
Award. When in need of happiness, just look for this symbol

Zestbooks - Books for Life

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