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Portuguese style Mussels are locally known as Mexilhões à Bulhão Pato. This is a simple, quick and easy to do dish, with simple and healthy ingredients. You can truly enjoy the freshness of the mussels by just adding natural flavours as wine, garlic and olive oil and few herbs on top of it. Try it out and tell us what do you think:
4 garlic cloves chopped
1/4 cup olive oil
1/2 lb mussels
1/4 cup Portuguese white wine
1/4 cup chopped coriander
1/4 chopped parsley

1 -  In a large frying pan, add the garlic and olive oil to the pan and set it on low heat...

In Lisbon, the month of June is synonymous of party and celebration. In every corner there is a neighbourhood party or ‘arraial’ where the queen is always the same: sardine! This small fish is grilled over coals and served simply with a drizzle of olive oil on a slice of bread. Keep it simple and enjoy it!

This month, when the city celebrates St. Anthony, its patron saint, Lisbon is invaded by a characteristic fog and an unmistakable smell of sardines: smells nice, smells like Lisbon, like the song!

Let yourself be captivated by the joy of neighbourhood’s parties and do not ask for just one sardine: taste half a dozen! The culmination of the Saint Anthony Festival is scheduled for the evening of June 12 to 13, with the Marches, representing the various neighbourhoods that in the evening parade down Avenida da Liberdade...

Is there a life after work? Indeed! To the British is going to a pub and drink some beer, Spanish love tapas and cañas, and in Lisbon we can’t resist some good old tidbits. Like ‘peixinhos da horta’, octopus with lots of olive oil or the traditional dish of snails!

When the weather begins to warm any cafe or tavern serves Portuguese tidbits with an ice cold beer. But there are many other tidbits to taste:
Snails - After thoroughly washed, the snails are cooked with olive oil, onion and garlic, accompanied with an ingredient that gives a special touch to this tidbit: generous doses of oregano!   Peixinhos da horta (Little fish of the garden) - Despite the name, this tidbit is made with chunks of cooked green bean wrapped in polme, which is then fried in hot oil...