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LISBON…full of colors!

Yellow trams squeezing through narrow streets are undeniably the icon of Lisbon. An excursion in this one-wagon vehicle coming down a steep hill can be thrilling. And so must be a walk down the Vasco da Gama Bridge, the longest bridge in Europe, stretching 16 km long. The Portuguese capital has been divided into the upper town and downtown. The lower town, a masterpiece of Enlightenment Age urban-planning, can be admired from the Elevador de Santa Justa steel tower, constructed by Eiffel's student at the beginning of the 20th century. When viewed from above, intimate bars draw one's attention, where both tourists and locals enjoy a glass of white porto.

Porto or madera are not the only specialties of Portugal. The cuisine is dominated by fish and seafood, providing a wide field for culinary experiments. The national food is no other but a fish - bacalhau, namely dried and salted codfish. Great geographic discoveries had a significant influence on Portuguese cuisine. It currently uses many different Indian spices, such as cinnamon, saffron, coriander or a curry mix as well as piri-piri - an African chili pepper and a sauce made on its basis. A common dessert includes pastel de nata - a tart pastry with fruits and custard. Coffee - strong and aromatic - is a must-have. It is served in small cups, mainly to ensure power for dancing till dawn!

Caldo Verde - Portuguese Green Soup

Ingredients (Serves 5 people):

  • 300 g cabbage
  • 1 large onion
  • 2 cloves garlic
  • 500 g potatoes
  • 3 tablespoon olive oil
  • 150 g chourico sausage (or other)
  • salt and pepper
  • corn flour bread

Preparation:

Chop the cabbage, garlic and onion. Dice the peeled potatoes. Sweat onion and garlic in a large pan in hot olive oil, then add potatoes and fry till golden. Pour in water, cover all the ingredients. Boil for 20-30 minutes on low heat until the potatoes are soft and mash them. Meanwhile, fry the sliced sausage for 10 minutes. Add the sausage to the pot and heat slowly. Add the cabbage and boil for 5 minutes, season with olive oil. Serve with corn flour bread.

Bacalhau á bras - dried cod, baked with potatoes, egg and garlic

Ingredients (Serves 4 people):

  • 400g bacalhau - dried, salted cod (or codfish fillets)
  • 8 large potatoes
  • 6 eggs
  • 2 cloves garlic
  • 1 parsley
  • 3 teaspoons olive oil
  • salt and pepper

Preparation:

An original bacalhau should rest in water for about 10 hours, and the water should be changed at least 3 times. Peel the potatoes and cut them into thin strips, about 0,5 cm thick. Chop garlic and fry it in hot olive oil. Remove garlic and put potatoes in the frying pan, simmer for about 15 minutes. Add cod bits (about 3 cm cubes), fried garlic and mix it all with potatoes. Season with salt and pepper, simmer for 5 more minutes. Add chopped parsley and stir. Whisk the eggs and add the egg mixture on the top of the dish, cook it covered over medium heat until the eggs are softly set. Serve immediately - decorated with tomato slices, olives and lettuce.