So what are petiscos<\/em> anyway? Well for starters, they\u2019re not tapas. Yes, they\u2019re both used to describe a variety of small dishes, but it\u2019s much more than that. For Portuguese, it\u2019s an experience.<\/p>\r\n\r\n\r\n\r\n There is even a verb,\u00a0petiscar,<\/em> which essentially means to savor something special. And that\u2019s what a petisco<\/em> is \u2014 a special treat. You shouldn\u2019t keep it to yourself though, petiscos<\/em> are made to share.<\/p>\r\n\r\n\r\n\r\n So gather a group of friends, order some beers and pick your favorite petisco<\/em>, we\u2019ll join you there!<\/p>\r\n\r\n\r\n\r\n Photo credit:\u00a0food_square<\/a>, Text Overlay:\u00a0Devour Lisbon Food Tours<\/a><\/em><\/p>\r\n\r\n\r\n\r\n Summer in Portugal always calls for at least one salada de polvo<\/em> (octopus salad). First-timers might be put off by its appearance, but trust us, this is one of the best seafood dishes<\/a> you can try in Lisbon!<\/p>\r\n\r\n\r\n\r\n Octopus, tomato, onion and olive oil are the main ingredients used in this delicious cold salad. Some like to add potatoes to the mix, but it\u2019s not as common.<\/p>\r\n\r\n\r\n\r\n One thing an octopus salad must have is the herbs. Coriander or parsley, it\u2019s really up to the cook to decide. Most restaurants will give you a bit of bread as well, if they don\u2019t, make sure to order some. You will need it to soak up all that sauce at the end!<\/p>\r\n\r\n\r\n\r\n Where to try it:<\/strong> Try the traditional version at Cova Funda<\/a> or go to Sol e Pesca<\/a> for a taste of octopus in a can.<\/p>\r\n\r\n\r\n\r\n You\u2019ll find clams in many Portuguese dishes<\/a>, like Carne de Porco \u00e0 Alentejana<\/em> (pork with clams) or the Cataplana<\/em> (seafood stew). But it\u2019s in the Ameij\u00f4as \u00e0 Bulh\u00e3o Pato<\/em> that they shine.<\/p>\r\n\r\n\r\n\r\n What\u2019s so special about this petisco<\/em>? Well, it\u2019s all in the sauce. First, they cook the clams with a bit of garlic, olive oil, and white wine. Then they add fresh coriander and drizzle it with lemon juice. That\u2019s pretty much it. So simple, yet so tasty.<\/p>\r\n\r\n\r\n\r\n The best clams are served straight from the pot!<\/p>\r\n\r\n\r\n\r\n Where to try it:<\/strong> You can find this dish in most seafood restaurants in the starters section. We recommend the ones at Ramiro<\/a> or Cervejaria Sem Vergonha<\/a>.<\/p>\r\n\r\n\r\n\r\n They call them peixinhos<\/em> (little fish), but there\u2019s nothing fishy about them! It\u2019s probably one of the few vegetarian<\/a> petiscos<\/em> in Portugal.<\/p>\r\n\r\n\r\n\r\n The name peixinhos da horta<\/em> translates as little fishes from the garden, and it\u2019s basically green beans coated in batter.<\/p>\r\n\r\n\r\n\r\n There\u2019s no way you can have just one, as they always come in pairs. How else could you share them?<\/p>\r\n\r\n\r\n\r\n Here\u2019s something you might not know: this dish was introduced to Japan by the Portuguese and gave origin to the tempura<\/a>.<\/p>\r\n\r\n\r\n\r\n Where to try it:<\/strong> Tapa Bucho<\/a> and Caf\u00e9 do Pa\u00e7o<\/a> serve some of the best peixinhos da horta<\/em> in Lisbon.<\/p>\r\n\r\n\r\n\r\n Pica-pau<\/em> is by far one of our favorite Portuguese petiscos<\/em>. The little chunks of meat marinated in garlic make our mouths water every time we see it on the menu!<\/p>\r\n\r\n\r\n\r\n Traditionally they use pork, but we love the beef one more. Pickles, mustard, and chili are also common ingredients of the pica-pau<\/em>.<\/p>\r\n\r\n\r\n\r\n Each restaurant has their version of the dish, so it\u2019s always exciting to try a different one.<\/p>\r\n\r\n\r\n\r\n Where to try it:<\/strong> Our favorite pica-pau<\/em> is from Atalho Real<\/a> and Sala de Corte<\/a>. This last one is a bit pricier but definitely worth it for the quality of the meat!<\/p>\r\n\r\n\r\n\r\n If you visit Lisbon in the fall, winter or spring, you won\u2019t find them on the menu. But when the summer reaches the city, so do the signs for carac\u00f3is<\/em> (snails). Suddenly, you\u2019ll get a bunch of invitations to go out and eat snails over a beer or two.<\/p>\r\n\r\n\r\n\r\n Unlike the French, Portuguese don\u2019t use butter. Instead, they cook the snails with olive oil, onion, garlic and lots of oregano.<\/p>\r\n\r\n\r\n\r\n Are you coming to Lisbon?<\/strong> Sometimes the hardest part is getting them out of their shells, that\u2019s why they give you toothpicks!<\/p>\r\n\r\n\r\n\r\n Where to try it:<\/strong> The best time to eat carac\u00f3is<\/em> is between May and August. We recommend the ones at J\u00falio dos Carac\u00f3is<\/a> or Pomar de Alvalade<\/a>.<\/p>\r\n\r\n\r\n\r\n![\"What](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/best-petiscos-in-Lisbon-1-2.png\")
<\/figure>\r\n<\/div>\r\n\r\n\r\n\r\n1. Salada de Polvo<\/h2>\r\n\r\n\r\n\r\n
![\"Octopus](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/best-petiscos-in-lisbon-salada-de-polvo-1.jpg\")
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Photo credit: monde_delicieux<\/a><\/figcaption>\r\n<\/figure>\r\n<\/div>\r\n\r\n\r\n\r\n2. Ameij\u00f4as \u00e0 Bulh\u00e3o Pato<\/h2>\r\n\r\n\r\n\r\n
![\"Looking](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/best-petiscos-in-lisbon-ameijoas-a-bulhao-pato-clams-1.jpg\")
\r\n3. Peixinhos da Horta<\/h2>\r\n\r\n\r\n\r\n
![\"One](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/san-sebastian-in-January-cabalgata-reyes-CC-1.jpg\")
\r\n4. Pica-pau<\/h2>\r\n\r\n\r\n\r\n
5. Carac\u00f3is<\/h2>\r\n\r\n\r\n\r\n
Don’t waste a single meal\u2014check out our ultimate foodie guide to
where to eat in Lisbon<\/a>!<\/p>\r\n\r\n\r\n\r\n![\"One](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/best-petiscos-in-lisbon-caracois-snails-1.jpg\")
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Photo credit: mi)<\/a>
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