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Marble-and-wood petiscos between tasca and fine dining

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Candlelit Italo-Portuguese small plates with a tight natural list

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Brazilian-Portuguese petiscos in a tiny Mouraria room

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

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Tiny Graca counter where Portugal meets Japanese technique

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Peruvian cooking by Diego Munoz with the Avillez group

Lisbon's credible Anatolian room, an all-women kitchen

Vincent Farges's Michelin-starred essay in restraint

Belgian-Portuguese dining in a 17th-century convent cloister

Grand brasserie of altitude inside a centenary Avenida theatre

The Anjos seafood institution since the 1950s

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