What to eat in Lisbon
Lisbon eats cod and sardines: bacalhau a dozen ways, pastéis de nata, a bifana sandwich, charcoal sardines in summer, snails and vinho verde.

[ ] Eat a pastel de nata
    A flaky pastry shell of custard baked at very high heat until the top blisters and blackens. Eaten warm, with cinnamon and icing sugar if you want them.
[ ] Try bacalhau
    Salt cod, soaked and cooked one of a hundred ways: à brás with shoestring potato and egg, com natas with cream, à Gomes de Sá with potato and olives.
[ ] Eat a bifana
    Thin slices of pork stewed in garlic, white wine and paprika, in a soft roll. A counter sandwich eaten standing, with mustard and a beer.
[ ] Eat sardines in season
    Whole sardines salted and grilled over coals, served on a slice of bread that soaks up the oil. The season runs June to September; in winter they are lean and dull.
[ ] Try ameijoas à Bulhão Pato
    Clams cooked in olive oil with garlic, coriander and lemon and served in their own juices. The sauce is mopped with bread, and that is the point.
[ ] Try caldo verde
    A potato purée soup with finely shredded cabbage and a slice of smoked chouriço. Plain, green and served with broa cornbread.
[ ] Try polvo à lagareiro
    Octopus boiled tender and roasted with smashed potatoes under a generous flood of olive oil and garlic. The oil is meant to be abundant; that is what lagareiro means.
[ ] Try caracóis in summer
    Small snails simmered in a broth with oregano and garlic, eaten with a toothpick alongside beer. Strictly seasonal: they appear in May and vanish by August.
[ ] Try francesinha
    A layered sandwich of meats and sausages under melted cheese, drowned in a spicy beer sauce, with an egg and chips. A northern dish, Porto by origin.
[ ] Order petiscos
    Portuguese small plates for the middle of the table: sausage flamed at the table, serra cheese, braised offal, tinned tuna, pickled lupini beans. The evening format rather than a prelude.
[ ] Try travesseiros and convent sweets
    Convent sweets built on egg yolks and sugar: the almond-filled travesseiro, ovos moles, papos de anjo. They appeared when convents were left with yolks after using whites to starch linen.
[ ] Try a bola de Berlim
    A doughnut split and filled with yellow custard in front of you. A beach classic: in summer sellers carry them across the sand in cool bags.
[ ] Try Serra da Estrela cheese
    A sheep's cheese set with thistle rather than rennet, so soft that a ripe wheel is opened at the top and eaten with a spoon. The season runs from winter into spring.
[ ] Drink a galão or a bica
    A bica is an espresso; a galão is coffee with milk in a tall glass. Drunk standing at the counter, where it costs noticeably less than at a table.
[ ] Try ginjinha
    A sour cherry liqueur poured from the barrel into small glasses and drunk standing at a hatch. You are asked com elas or sem elas: with or without the berries.
[ ] Drink vinho verde
    A young wine from the north-west: light, high in acid, faintly spritzy and low in alcohol. The natural partner to sardines and seafood in the heat.

Checklist from Unload: https://unloads.me/c/food-lisbon