Lisboa Portal · Every Friday 17:00
The Weekend
28 August – 30 August
Worth your time
19 MarSintra presents an exhibition dedicated to the J. Eduardo Lima Cascada CollectionMU.SA – Museu das Artes de SintraExhibitionSintra
3 JunRui Valério. History of Rock MusicFundação Calouste GulbenkianMusicLisbonFree
26 AugSummer at the LibraryFamilyCascaisFree
29 AugESTUARIUM — Presentation Session of the Almada International Poetry FestivalConvento dos CapuchosFestivalAlmada
On screen
New in town
LisbonNiT — New in TownA nova cantina tailandesa de Lisboa tem pad thai, caril e pratos a 12,90€
Quem passa pela zona de restauração do Centro Vasco da Gama, no Parque das Nações, tem agora mais uma alternativa aos hambúrgueres, pizzas e restantes propostas habituais dos centros comerciais. O BAAN Canteen abriu a 21 de agosto no piso 2 com uma carta dedicada aos sabores da gastronomia tailandesa, onde não faltam pad thai, [ ]
LisbonNiT — New in TownO restaurante de Benfica com 50 anos onde ainda há menus de almoço por 9,90€
A Máquina atravessou cinco décadas sem precisar de trocar os pratos portugueses de sempre por tendências ou conceitos modernos. O restaurante abriu em Benfica em 1976 e, 50 anos depois, continua a apostar numa cozinha tradicional, com bacalhau, grelhados, arroz de pato e outras receitas familiares. Os preços também ajudam a explicar a longevidade da [ ]
LisbonNiT — New in TownThe Belgian chef who opened a fine dining restaurant with just 4 tables in a village in Dão
When Gilbert Van Lee decided to leave Belgium for Portugal, opening another restaurant was not part of the plan. After more than three decades involved in gastronomy, with his own restaurants and professional stints in several countries, he was mainly looking for a calmer life. He ended up finding her in a small village in the municipality of Nelas, where she did that [ ]
LisbonNiT — New in TownThere's a suckling pig francesinha in Lisbon — and the bread is made with pizza dough
The francesinha is, in itself, a dish capable of generating lively discussions. Now imagine swapping the usual meat for Negrais suckling pig, using bread made from pizza dough and putting everything in a wood-fired oven. This is one of the most talked about options at Forneria, which was born in Vila Real and [ ]