Restaurant in Lisbon

Tiny market-driven bistro from two young chef-owners

Mouraria's 35-year Mozambican kitchen

Neighbourhood tasca for fried cuttlefish and petiscos

Italian-grandmother cooking in a former Beato video shop

Community kitchen where the neighbourhood cooks together

Naturally-leavened pizza, Basque cheesecake and natural wine

Decades-old Alentejano specialist for roast kid and rice

Tiled Graca tasca favoured by Lisbon's own chefs

Ze Paulo Rocha's modern Mouraria tavern, reborn

Nose-to-tail Alentejano pork in a no-frills Campo de Ourique room

Vine-shaded courtyard bistro with a 'no fado, no sardines' creed

27-seat modern taberna for inventive petiscos near the Pantheon

Brazilian-Portuguese petiscos in a tiny Mouraria room

The bacalhau tasca chefs name as the city's best