The 38 Best Restaurants in Lisbon, Portugal, According to a Local Expert

A food-loving visitor will quickly learn that sardines, cod, and the iconic pastel de nata are great, but the Lisbon restaurant scene can offer much more. Portuguese cuisine draws on global flavors from the country’s centuries of trade, and Lisbon’s restaurateurs have access to top-quality fish and seafood, unique cheeses, lovely wines, and vegetables from organic farms just outside the city. In a capital experiencing lightning-fast growth, Lisbon’s food scene mediates the collision of old and new, weaving together trendy wine bars, Michelin-starred restaurants, traditional and casual venues, and neo-tascas (modern neighborhood restaurants) that combine aspects of all of the above. 

We update this list regularly to make sure it reflects the ever-changing Lisbon dining scene. Our write-ups include insider tips from our experienced writers and editors, as well as a rough range of pricing for each destination — ranging from $ for quick, inexpensive meals with dishes largely under $10 (or the equivalent in euros), to $$$$ for places where entrees exceed $30.

New to the map in Spetember 2026: Fall is when Lisbon starts to quiet down after the summer rush, while the days are still warm enough for sidewalk tables and long meals outdoors. This season’s additions capture different sides of a restaurant scene that continues to stretch beyond the usual definitions of Portuguese cooking.

In Madragoa, Swedish chef Peter Nyström’s Familjen brings big flavors and plenty of spice to a sharing menu that happily strays from the Nordic rulebook. Copo Largo, near Largo do Rato, looks instead to the Portuguese tavern, with an ever-changing chalkboard menu and plenty of Portuguese wine to wash it all down. Near Lisbon Cathedral, former Boi-Cavalo chef Hugo Brito has revived the longtime Alpendre around what he calls “Lisbon food,” bringing old city classics back to the table. And Porto chef Vasco Coelho Santos has headed south with Lamina, where whole-animal cooking, charcuterie, and dishes cooked over fire give his first Lisbon restaurant its identity.

Rafael Tonon is a journalist and food writer living between Brazil and Portugal, covering the restaurant industry in Lisbon for outlets like the Washington Post, Epicurious, and leading Portuguese publications. A contributor to Eater since 2008, he is also the author of Food Revolutions (published in Portuguese and Spanish).