Portugália - Av. Alm. Reis 117

I enjoyed my meal here, and it had a nice atmosphere. The prices were decent. I had a steak with Portugalia sauce(basically butter in liquid form:)) It also was easy to order goose neck barnacles (percebes). It was my first time trying them, so I was happy I was able to order 100 grams to try! Our waiter was lovely!

The best oysters and certainly the best steak I’ve had in years. Properly priced, staff v helpful. Highly recommend

Best restaurant in Lisboa. Traditional Portuguese food at very, very reasonable prices. Can highly recommend.

Portugalia is that kind of place that once you know it's kept to remember. The Almirante Reis location is a mythical place to me, so many pre-night imperiais and prego's, that I lost the count. Today I came back after a long absence, for a imperial and a prego do lombo... Oh, all the memories came back in a split second. The tenderness of the meat, the sauce and the beer...

This place was terrible. About the same as a frozen meal. I love spinach but I couldn’t eat the spinach dish. The steak didn’t look like real steak. Even the wine I ordered was the worst I’ve had in Portugal. Worse than boxed wine I got a grocery store. I did eat half the steak because I payed for it and dipped the bread and frozen McDonald’s type French fries into the pound of butter and garlic sauce. I’m not even that picky of an eater, but it felt like the quality of a cafeteria gas station for restaurant prices. I would have preferred a sandwich at a gas station and boxed wine.

The place is nice, the food is very good and the staff friendly.

In our European medieval past, not a crumb was wasted, and in very poor households there was no crockery to be had, so the mainstay of the peasant was hot pottage on a bread trencher. They rich also used them, as a way to utilise stale bread, eating out the middle, softened by meat juices and donating the used trencher to the poor begging outside. Bread stew and pottage in the modern world always alight my interest so I was delighted to see a whole loaf of bread filled with stew, sailing past at the Portugália Cervejaria Alimirante Reis, a no frills beer hall where Lisboans are happy to queue up to eat their famous rare steak in special sauce (we had that too, another day). ‘Açorda’ is a traditional Portuguese bread soup. The seafood variety is usually made with home-made corn bread and has a risotto-like texture – basically, pottage, my favourite. There are lots of versions but this one is made by sautéing garlic, coriander and onion, lightly cooking prawns, shelling them, and setting them aside while boiling up a broth from the shells. The bread is scooped out and the innards crumbled in the broth. Everything in then mixed together and the hot pottage is stuffed back in the bread and enriched with raw egg yolks which cooks into the stew. At ‘Portugália’ the waiter comes to the table and does the last bit of mixing in front of you with a proud flourish. It is so good. Amazingly good, considering the few ingredients involved but the fabulous Portuguese sour-dough bread has a lot to do with it. The bread is tangy, chewy and full of flavour and makes the seafood sing in this hearty and ancient dish. I scraped that bread bowl clean. I expected to feel very full after that but easily managed a flan dessert and felt hungry the next morning so it was surprisingly light though I don’t think you need anything to accompany it. It is enough. It was perfect.

Food was good. Asked for medium rare steak. Got a well done one but when I send it back I received an amazing medium rare steak. Nice ambiance.