Book
If at the beginning of each trip it is customary to fasten your belt, what you should do before starting to travel through the Lisbon taverns in this book is precisely the opposite, unfasten it. Because that's the only way to get the necessary respite to accommodate some of the best delicacies in this city in your stomach, coming out of the respective kitchens in generous and refined portions, at fair prices, never above €10 per head.
From Lumiar to Pedrouços, from O Abrigo to Zebras do Combro, there are 50 stops where refueling is, more than a necessity, a pleasure. And attention: this guide is not limited to saying addresses and phone numbers. On the contrary, between portraits of cooks and lists of dishes of the day, the only thing missing is the smell of food.
Maybe in a next edition.
AUTHOR
Tiago Pais is a alfacinha with yolk but often opts for salads without lettuce.
The yolk never dispenses: he likes his egg whole and undercooked.
He learned to use cutlery late and somewhat reluctantly, perhaps because he was left-handed.
Therefore, he is always suspicious of any restaurant that presents him with three forks and three knives with different functions.
He prefers simple houses where he can gnaw his bones, lick his fingers and wet his bread, not necessarily in that order.
In between meals, he is a journalist and was an advertising copywriter.
He worked for six years at Time Out Lisbon and today writes for the Observer. Sometimes about taverns.
PAL i T OS d´OURO
Neither Michelin Stars nor Repsol Suns, the seven best taverns in this book are distinguished by the Palito d'Ouro award. Just look for this symbol to be happy.
