48 HOURS IN LISBON - The Best Bars & Restaurants - 17 Of Lisbon's Finest in 2023

[Music] we've been sporting this trip man oh wow [Music] hey i'm jesse behind the camera is will together we are top jaw we travel the world documenting the best things to eat drink and do at this trip we're in lisbon and we are really loving it this has got to be one of the best 48 hours in we have ever made quality of places that we've been to bars restaurants people scenery weather has been world beating domineering and set the tone for the next two days jesse has two points i got carried away so now two pints know what to do panic but settle in get a beer regardless what time it is this one lisbon is a stonker we are walking through the heat you can see and feel it but we're here at the sanctuary our first stop this place is called tapisco a very famous chef here in portugal enrique the famous chef here in portugal enrique sepa has a couple of mission stars at his restaurant called alma but this is another one of his more laid-back casual countertop service serving spanish and portuguese fusion [Music] the bomba the portuguese sausage within some potato puree deep fried like pocket style with a aioli and a bit of a spicy sauce on top cuttlefish tempura with like a lime mayo and some fresh lime [Music] that cuttlefish is tender sweet and creamy oh man this place is good well this place is good this is the baklava brass a very portuguese dish cod with potatoes on top egg yolk with olive and salsa flavors all the way through yes it's good look at the short shorts on that they have ridden so far up and i think the amount of sweat that's sort of gathered in [Music] this is my final dish this is their octopus rice slow cooked octopus for two hours and they're right they wouldn't have what's in the sauce there's a secret apparently lovely grilled ox to finish it off on top yeah oh wow man [Music] okay that was susan perb and now off to our next place for some piri chicken some proper authentic portuguese prairie chicken if there's one thing that top joy has taught us is that chefs good ones at that give the best recommendations so bonjourin from andre let's go [Music] andre the chef has told us about mojo i didn't but i've done a bit of research on my way through this area that we're in now is very central to lisbon it's a bit of a touristy area there are restaurants around here that all look kind of similar to one another but lots of people outside giving you flyers or trying to get you in however bonjour do not do that they do not need to this place in lisbon is known as francos aka they're king of chicken nothing gets me more excited than richard three chicken blake really nothing nothing not even your unborn child that's about to come in like two months [Music] this is their peripheral sword fire in a bottle oh yeah baby i'd like a dodgers salad too bro that is some juicy chicken will you bye and this was cheap whole beautiful succulent chicken for 17 euros we don't actually talk that much about prices on top jaw and i think it's because everything we feature is good value whether it's a higher price or a lower price it represents great service great value and we recommend you go there however this one was vg just now i realized it's not on our step map so i'm going to add it right now mate what's the step map tell me more so we have collaborated with step your world to create our very own top jaw maps so in many cities around the world we have listed all our recommendations on this beautiful aesthetic app joining our patreon gives you instant access to our step your world map and this place i'm just putting on because it wasn't on there before [Music] last time i was here will all this was fields now look at it now jokes really last time we were here was for will stagdou earlier this year and we actually stayed in that building right there wouldn't recommend it i mean it was fine i was remember much about it to be honest we spent most of time at this [Music] so we had to try a couple of the very famous juniors cherry liqueur been serving it for 132 years well there's a thing people just go and stand outside the shop it's like drinking real slow it's a very european thing isn't it will standing outside in the warmth at tall table having a smoke which we're not doing watching the world go by which we are doing a few minutes later this is jesse just watching the world go by [Laughter] [Music] a man after midnight finished up by cherry liqueur and it was kind of quite touristy around there we wanted a drink before our lovely dinner reservation and thought we'd just travel to the restaurant there'd be loads of places around there to get a beer go to the restaurant and i think it's quite a residential area and there is nothing other than like a little mini mart however someone we do know a local said there's a brilliant little wine bar a 10 minute walk by the park remember i said earlier about elizabeth remember what i said earlier about listen be oh my god how drunk am i remember what i said earlier about elizabeth being quite hilly exhibit a he's all built a 45 degree angle we're here for this lovely little cute very light round glass wine bar senor uva okay mr grape it was started by a couple stephanie and mark those have a portuguese because they're from canada and they were just very stressed stephanie was a chef had a terrible work-life balance needed to escape press reset on that old work life thing they moved to portugal better weather more relaxed way of life an opportunity for them just to start fresh got a rose here because it's 30 million degrees outside nice bit of tang cherry on the taste proper natural wine by the way we're all about that you know they came here four years ago within two months of moving from montreal to lisbon they had the keys to this place and it's off the beaten track isn't it well it's not like it's not banging the tourist district and they're doing great things so go say hi and drink some natural wine [Music] okay we've come to this gorgeous residential area really called lava for journalists since 1983 this place has been a proper club of journalists they publish from here it is a working space but it's also a restaurant louisa and her two partners have been running this place for 11 years it is quaint it is charming it is fun it's relaxed and they have a courtyard of dreams this is charming as hell [Music] got that poor glass of wine [Music] the real topsail heads may remember me in dubai saying that aubergine eggplant is my primo number one veggie choice oh wow it's got to be my number one veg my billboard 100 of veg and aubergine is number one all day this is aubergine with a miso caramel sauce it is divine this is a shrimp and melon risotto that very nostalgic like late 80s early 90s you know parmesan and melon vibe in a risotto crisp sort of citrus from that just cut through that creamy risotto really builds a party in your mouth five days five days work goes into this pork neck okay one day of salt one day a dry spice one day of smoking and then 17 hours of sous-vide drinking this is finally our main i don't know oh man that's so crisp and lovely so this is our trilogy of dessert this is a chocolate soup they call it this is a little chocolate cake and this is a homemade ice cream and i've got to guess the flavor when i get to it and with it is a white port yeah will he guess it at first it tastes like passion fruit i give you a clue a big tree ah it's that thing that begins with m koala panda style bamboo bamboo but eucalyptus is a big tree it's eucalyptus oh my god i'm sorry i failed you all but i didn't know it tasted like eucalyptus because you know what we've been fortunate enough to have many a romantic meal but that pretty high up there isn't it on the old richter scale of romance no okay that one you can take this is very spanish no no you cannot do that with that one but oh yeah whatever do you think it won't be time for bed mate good morning man are you feeling as dusty as me dusty.com so this trip to lisbon has actually this is the third time right third time to charm and each time we've spoken to our friends at neighborhoods saying we're coming to lisbon we cannot wait to try out neighborhoods and of course it's been canned each time but we're now here on a morning where we do feel a little bit jaded and what a perfect pick-me-up so neighborhood ben and ricky ben was in the army saved up some money ricky worked hospitality loved cafe culture and they wanted to open their own neighborhood branch coffee joint and here three years ago they got the keys opened up serving out an awesome awesome brunch turkish eggs poached eggs with chili butter and tomato on a bed of yogurt is the burrito got guacamole scrambled eggs spanish chorizo right here is their little spin on eggs benedict poached eggs on pulled pork with a bit of homemade hot sauce oh look at those [Music] okay so we were there for brunch i know i mentioned brunch a couple of times but it's not just a brunch space they have craft beer on tap three of them in fact they have burgers cocktails and a real evening scene so whatever you're here for check out neighbourhood it is always friendly always bagging so because of the very noisy building works are going on right next door to mantagaria i'm just going to tell you about it instead sometimes bakeries are just bakeries sometimes they're experiences with a high counter top everybody dress immaculately in white and they serve one thing on one thing only pastel donata beautiful little crispy pastries with a gooey and creamy custard filling absolutely ubiquitous to lisbon and you cannot come to lisbon without having one or more lots of people will tell you to go to paso de blm that is out of town and the one that the tourist pilgrimage will take you to however mantagoya there and in timeout market are kicking out these little fancies that are just as good if not better than at belem [Music] okay this place is baro du a village owned by a chef who has a two michelin star restaurant called bencanto this place is vast four restaurants in here in an eleven thousand square foot place we're gonna eat in taberna but all the food is fantastic this place is all converted in 2016. before that this whole 11 000 square foot building was someone's house it was an old artist who lived here wasn't particularly well known wasn't hugely wealthy just had this place for years and years and years right in the middle of lisbon thousand square feet you're just rattling around yeah it didn't take long to do it they said would you want a drink we were like well i'm okay with water like oh yeah but we make our own wine okay we'll try some of that then they've got to say the rose is really nice big old prawns cooked in lots of olive oil garlic and chili pepper they're gorgeous right i have not seen a steak sandwich served in a muffin before but i am into it i had the traditional right you have one of these little tarts and you have an espresso that's that's how you're going to do it and here they want to spin on that as a dessert so we've got an atta and then also a little cute cup of coffee ice cream that's right right another restaurant in 40 degrees oh boy lisbon is known as the city of seven hills i think there's many more but what it does mean is you don't want to get your directions wrong because if you walk down the wrong road for a little bit really sucks getting back up to verna some grosso now this i would be really excited about because lots of our chef friends from london have been recommending this place no end and it's tiny it's down this very steep hill the doorway you have to duck for a few seats in there serving portuguese food george who owns this place cooking in the kitchen right now he bought this place a year ago from his friend who'd had it the previous seven years it turned into like a little mini institution they have loads of famous faces eating in here from all over the world his friend wants to close it down and he was like you can honestly you can't close it like i won't let you i've spent many an amazing night here to exchange hands in the past year it's been george's one of the favorites here octopus with sweet potato red bell pepper garlic oh boy so i think george said these are cod tongues but i've not heard of that before but hey here we go this is cotton with bee puree it's so lovely the fry on it is beautiful but i don't know is it actually a fish tongue i mean they do have two cups i was really excited about this dish it's the pork cheek with sweet potato crisps honestly it collapses like a little cardboard box flavor of this slow cooked pork cheek of course we're very full but when george offers you dessert you say yes this is passion fruit creme brulee i'm not sure what i've been saying throughout our meal here but i really must stress how good it is [Music] cheers george thank you man [Music] mrs susan perb yes we've changed uh i was melting earlier it was honestly hotter than don't say it [Laughter] and now for our dinner reservation at prado this place has been open for about four and a half years and it was one of the first farm to table restaurant concepts here in lisbon it used to be an old what's with all the noise honestly the moment we came out to film so obviously ocean's 11 going down out there so let's just get in [Music] this is farm to table cooking seasonal produce and they change the menu with the seasons or whatever they have got in and excited about but some things do stay on the menu all the time like this the beef tartare with shiitake mushrooms and crispy cabbage that's good is their cured grater amberjack with very crispy seaweed that sort of looks like cubes that's good this is their sardine toast with parsley and lardo also sardines in lisbon portugal a big thing in summer [Music] right here this is our smoked eel subscribe it's top jaw with uh cucumber crispy almonds and an ajo blackhole sauce and there's that stuff on top the subscriber that's this is subscribe uh this part is leave us a comment on where you want us to go and what you thought of the film this is give your nan a kiss from us yes all natural all biodynamic wines here but this is like a shenan blanc that is really good this is our butternut squash with goat's whey and brown butter whoa absolute flavor town when they brought it over i thought it was going to be a very vegetarian dish like i see with smarto but under tomato is a bed of lobster on seaweed rice with a seaweed mist sprinkled over the top um david thingy from doctor who dairy tenant or um you know in wedding crashes todd from where he crashes death you are my lover this is the acorn fed pork plaza with turnips and turnip tops it's all kinds of nausea mushroom ice cream with caramel sauce and barley that's all brilliant bro all right that was a solid uh two hours 45 minutes in there we had a brilliant time that is fine dining meets very rustic dining somewhere in the middle those two had a charred and there you have it simple brilliant ingredients loved it quite drunk smell oh there's a tram let me guess we're always going to be filming yep we know how everyone loves a cocktail bar we realized we haven't featured any yet so one final stop classy little speakeasy i wonder if we'll find it [Music] so good morning how you feeling yeah a little bit frosty mate a lot of wine yesterday it's quite a long 40. it's quite a long 48 hours this isn't it now that beeping is because we're on a very narrow little street with a lot of people moving down it we're here for folks they are speciality coffee and soul cooks feeding the soul one dish at a time [Applause] oh yeah that's good the design of the space is really cool got the polished plaster on the walls a weird fabric that's been gathered almost like we're kind of in a mars landing you know with the kind of the red rough plaster around the side i don't know whether that was their idea but i'm into it this is the sierra nikki a traditional dish from belarus ukraine russia cottage cheese pancakes with homemade jam they're gorgeous this is their fruity stack of pancakes with whipped mascarpone frozen raspberries almond flakes and pistachio this is a very good breakfast to be having on a sunny sunny warm day all right buddy it's time for lunch oh yeah yeah yeah yeah you might need that yeah yeah i might need that one yeah okay well you know i love our facts and stories so walking around lisbon i'm like there's a lot of tiled buildings some buildings just on like the ground floor level are tiled some the whole thing are tiled in these bright colors these ornate patterns earliest examples of these tiles in lisbon date back to 1580 will very long time ago portugal was super wealthy in its exploration days and in their travels to africa and morocco they got inspired by the moroccan tiles they were making with these beautiful little designs they brought that back with them and started tiling properties in them to be you know sort of show their wealth and make things look a little bit more generous [Applause] this place for a long time was run by this old guy through eureka but three years ago these young lads took it over kept the name gets a lot of things the same bit of the charm but the menu they're doing portuguese favorites with their twist and so many chefs have recommended us this place we couldn't not come the food's a little bit guilty as well you know what i'm saying chicken heart is a big old grapes i don't know whether you found these grapes they are goodwill there's a new meaning to the term a hearty meal and this is a real heavy hitter this is their beef shank sandwich oh my god that gravy is so rich and delicious this is our big chunky tuna standard on this film it's beyond high oh killer no this another traditional portuguese dish the salama dessert it's condensed milk they cook cook until it's almost caramel really good well i've gone to the area called alecantra this is a bit more outside the center of lisbon it's an up-and-coming area we're here for omikaze re translation chef's choice this is a tiny little seven seat sushi bar and it's called chef's choice because it is a 15 dish menu the chefs choose and they serve you there's no a la carte it's proper japanese style sushi serving front of house amelia very sweet very good job this is some absolutely beautiful yellowtail tuna it'll offer any tuna not good this one here is horse mackerel ginger and chives oh my god oh i'm panicking now i'm panicking don't panic no i am because i'm gonna lose my job oh my god yeah yeah heavy is bold thank you rishi for stepping in mate thanks rishi cheers guys not only does rishi run the gaffe he's also camo [Music] this is akami this is tuna lloyd so i imagine it's going to be tender af yes tuna barley or toro i keep thinking i found my favorite one and then the next one i'm like god damn it this one here i know it's going to be amazing because this is scarlet with lime and sea salt this is made purely with egg and it's kind of their spin on a japanese omelet it's a way to end it's so fluffy it's so light awesome thank you so much [Music] oh yeah awesome a few jars at moosa this is a local lisbon brewery serving us some beers to have on the street in this wonderful heat before our dinner reservation lol we're having a knife a new england ipa this is our second one look at that you're watching this thinking i'm not good at maths but it's a downside longer than 40 hours you're correct but it's the series we've got to keep within it okay we've had three days here and they have all been glorious i keep thinking oh we're gonna go to somewhere and it's not gonna be that good oh my god everywhere is banking they're standard don't keep this to yourself i i know it's i i know it's a nice thing and we really do want you to seem way more informed than others but it would really do us a massive solid if you told five people here we go buddy for the grand finale a little bit loose on my feet oh we're going to chicken subscribe [Music] drink subscribe and dance you'd be very excited to come here the smells are brilliant all the chefs love it there's a certain like caliber restaurant where chefs are like that place yeah that fish oh yeah they give us the noise like oh okay you know what you're talking about then we do we really do the sourdough catcher they make with a starter from lupita this awesome pizza place down the road that everyone keeps talking about and we haven't been but it's very good and this oil is what they braise their octopus in [Music] trickies is exactly that it's tricky because there are so many inferences going on okay so we've got vietnamese french italian portuguese but the list goes on and this dish is exactly that a very vietnamese looking dish on the outside we have rocket and then there is a portuguese fresh raw fish with endura an italian thing and then the green oil on the outside is coriander with wild garlic and someone else i mean come on i can't remember at all bosh we've been sporting this trip now this is a tuna dish with the homemade kimchi some chili flakes some what i can't remember but it's tuna and it's fruit and it's kimchi and it's awesome okay so trickies is owned and started by two best friends jenny who is big on the hospitality and natural wine and joel who's had like 10 restaurants in this time he has two others in lisbon that are popping but he is here working his magic in the kitchen works italy for a long time and he loves pasta and this is one of those dishes pasta made with spinach we've got ricotta in here coriander flowers and some other stuff that i was told about 10 minutes ago before we got really hot and bothered about the natural wine so you know you take a bite of something and life just slows down you have now entered nirvana [Music] this is like a barata heart with carrot and courgette and green beans so this octopus is braised in red wine spices and then it's sat in olive oil the same olive oil that we were dipping our sourdough catcher into earlier god life is good that's good octopus should not fall apart in your mouth that lobster duds this does this is the beef tongue fermented black bean sauce on the beef tongue with the salad yeah panna cotta with a homemade granola they're plums a bit of thai basil what can i say that would warrant the ending of such a trip i feel that with will's with will's ability right your technique the camera equipment a bit of my enthusiastic tone we make a lot of stuff sound and look very good and trust me most of what we've eaten doctor is fantastic but i need to get across okay this trip has been another level the restaurants the food the drink but most of all the people just just the open arms everywhere you go lisbon you've been fantastic i really like you and i both really really like you and this if anywhere is a place i could see myself living [Music]

Channel: TOPJAW

Views: 358,518

Keywords: TOPJAW, Jesse Burgess, Will Warr, lisbon, portugal, portuguese, the best restaurants, cheap eats, food tour, food vlog, sushi, best bars, where to go, food guide, layover, city break, brunch, cafes, Porto, natural wine, cocktail bars, travel, top 10, topjaw, best places to eat, best places to drink, best spots, 1. Tapisco, Bonjardim, Senhor Uva, Neighbourhood, Manteigaria, Taberna, Taberna Sal Grosso, Prado, Monkey Mash, Red Frog, The Folks, O Velho Eurico, Omakase Ri, Musa, Trickys

Id: FBcOWZAQYwI

Length: 31min 39sec (1899 seconds)

Published: Sun Sep 18 2022