Restaurant in Lisbon

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

Candlelit Italo-Portuguese small plates with a tight natural list

Jose Avillez's two-Michelin-star contemporary Portuguese flagship

Tiny market-driven bistro from two young chef-owners

Chef Hugo Brito's deconstructed Portugal in a former Alfama butcher shop

Marble-and-wood petiscos between tasca and fine dining

Nun-run canteen with one of Lisbon's best secret views

Peruvian cooking by Diego Munoz with the Avillez group

Mouraria's 35-year Mozambican kitchen

The Anjos seafood institution since the 1950s

1947 beer-hall marisqueira for shellfish straight from the tank

Neighbourhood tasca for fried cuttlefish and petiscos

Italian-grandmother cooking in a former Beato video shop

Community kitchen where the neighbourhood cooks together

Joachim Koerper's Michelin-starred room above Parque Eduardo VII

Wood-fired pizza and sushi on the CCB roof terrace

Thirty-year river-terrace dining room above Santa Apolónia

Wood-panelled seafood institution running since 1936

London-born regional Indian, Bib Gourmand in Chiado

Grand brasserie of altitude inside a centenary Avenida theatre

Eight-seat kaiseki counter from Paulo Morais

Naturally-leavened pizza, Basque cheesecake and natural wine

Lisbon's oldest restaurant, Pessoa's café since 1782

Progressive Alentejo and talha wine at a U-shaped marble bar

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

Globe-trotting small plates and an all-natural drinks list

Farm-to-table room and natural-wine flagship by António Galapito

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

27-seat modern taberna for inventive petiscos near the Pantheon

Henrique Sa Pessoa's tapas-and-petiscos vermouth bar

Brazilian-Portuguese petiscos in a tiny Mouraria room

Vitor Sobral's reinvented corner tavern

The bacalhau tasca chefs name as the city's best

Charcoal ribs and communal benches in a Mouraria alley