Tasquinha d'Adelaide

Frommer's Review

At the western edge of the Bairro Alto, about 2 blocks northeast of the Alcântara subway station and 2 blocks west of the Basilica da Estrêla, this small restaurant is cramped and convivial. It's known for the culinary specialties of Trás-os-Montes, a rugged province in northeast Portugal, and for its homey, unpretentious warmth. Robust specialties include alheriras fritas com arroz de grelos (tripe with collard greens and rice) and lulas grelhadas (grilled squid served in a black clay casserole). To finish, try Dona Adelaide's charcade de ovos (a secret recipe made with egg yolks). Although we like this hearty cooking, the flavors might be too pungent for some palates.

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