- [Mark] Oh yeah, I'm
gonna need a lot of this. Oh yeah, I could eat a lot of that sauce. (funky music) Good morning everyone it's Mark Wiens with Migrationology.com
in Barcelona, Spain. Woke up this morning
and packed all the bags. We are getting ready to
leave, but before we head out we're gonna head downstairs
to have a quick breakfast. This is exactly what I am looking for. I could not leave Barcelona
without some more jamon, one last breakfast dosage. Oh, this is a pile of the jamon, look at how beautiful it is. It's so good. And then, these are some
other types of Iberico pork. This one is particularly
good, it's very lean. This one, this type of
chorizo is also really good. - [Woman] Good morning. - [Mark] Good morning. (mellow Hispanic music) It's just wonderful, and
I also like this chorizo. Just a hint of a spice to it. (funky upbeat music) That was a good breakfast and we just checked out of Cotton House Hotel. It's a really nice
boutique hotel in Barcelona and it's in a really good location. That was a very nice stay. We're walking over to the metro
and heading to the airport. (funky upbeat music) 45 minutes later we have
arrived at the airport. It's about 8:30 am. Barcelona has been fantastic. This is really an amazing city to visit, lots of delicious food and some amazing architecture as well. And, I love the cafe culture here. But, we are catching a
flight with TAP Portugal on our way to Lisbon. (funky upbeat music) We are somewhere in the
sky and we are flying across, just across the Iberian Peninsula from Barcelona to Lisbon, Portugal. And, they just served us a little snack. I almost thought it was
a egg on the bottom, but I think that's bread, a
little open faced sandwich. I think there are two
layers of meat on here. And then, with rocket on the top, there's something sweet on the top, too. I ate that whole sandwich
and I was thinking the whole time that it was turkey. But now, that I think about it, I think it was actually fish. (funky upbeat music) I just woke up, got a good nap in. We should be landing in
Portugal in about 10 minutes. (funky upbeat music) - [Man On PA] Landing is on
track here in just one minute Alberto Delgado Airport. Please remain seated with
your seat belt fastened until the seat fastened
sign is switched off. - That was about an hour and half flight. Welcome to Lisbon. (funky upbeat music) Bus number one will go
to Avenida de Libertad. - [Woman] Yes, there's cab fare. - We have decided to take
the bus into the city because that's the most
direct, I think it will be the easiest way. And so, they have a stand outside. This is for Aerobus, we're
taking bus number one. I got this long receipt
that is our ticket. (funky upbeat music) That took a little while
because the traffic was heavy, but we just got off our bus
stop at Avenida de Libertad. And, our hotel should be
just across the street. We are staying at the Fontecruz Lisboa, which is another Hotel by Marriott. And, this is in a very
lovely area of town. Looks like a shopping street with a lot of high end designer brands. We checked in, but our room is not ready. They said it's gonna be
ready in about an hour so we're gonna hang out for a little bit and do some research. As we are waiting for our
room to finish being cleaned we decided to take, they
offered us this welcome plate of fruit and so we
decided to eat it now. I think it's supposed to
be served in the room, but I think this is a good
time to eat it right now. Our mango, orange, kiwi, and well, kiwi. I don't think I've had a
mango yet on this trip. Mmm, that's a good mango. Which one is it? (mumbles) Zero, five. (mumbles) Yeah. It's a little bit of a dark theme. - [Woman] And with that
it's back to training. - Okay, welcome to our hotel in Lisbon. Before we do anything else let me give you a quick tour of the hotel room. This is the bathroom,
everything is kind of a dark theme, toilet, oh and a chest. And then, out to the main bedroom. It's a pretty spacious room. Kind of has an antique feel to it, but a dark theme. A relax chair, whoa, a full body mirror. We are off now to walk around and explore and hopefully find something to eat. But, I wanted to just quickly share that this is my first time to be in Portugal and I'm really excited to be here because I've been to a lot of countries from Kenya and the east coast of Africa to Sri Lanka to even
Thailand that have been, oh that's a really loud motorcycle, but I've been to so many
countries that have been influenced by Portugal. And also, the Portuguese are responsible for distributing and for bringing chilies from
South America to Asia. Chilies being one of my
favorite foods in the world so I'm excited to be here. This tree lined avenue
is absolutely beautiful. (funky upbeat music) Ying and I were both
very hungry so we came to this restaurant that's
very close to our hotel and it's also very close
to a couple of attractions that I wanna visit this afternoon. So, we are stopping here for a quick lunch and this restaurant is called Bonjardim. Okay. - [Waiter] And, pedi a pedi Okay. - [Mark] Pedi a pedi okay. Okay, thank you. Ying and I decided to
each get a half a chicken and so we got the
chicken, we got some rice, and I also ordered a vegetable
spinach dish, as well. I'll put this half a chicken, put this onto my plate. Oh yeah. And, okay I just gotta taste this. Let me just taste this immediately. That is salty, a little bit
oily and then the chicken is really, really soft. But, what I really wanna
try here is the pedi a pedi chili and this is quite
a like a oily chili sauce with a little paint brush in it. And, add on some of that sauce, I'm not sure if, are you
supposed to touch it? (cutlery clinks) Just a little bit spicy but it has a sour chili oil flavor to it. I'm going to need a lot of this. And, I wanna scoop out those seeds, the seeds from the bottom. Oh yeah, I could eat a lot of that sauce. And then, this is come
kind of a rice fried with I think it's chicken,
something from the chicken. Maybe could it be the gizzard and liver maybe fried with rice? Oh, that's a good, that's
a nice ratio though. Yeah, I'm not exactly sure what it is. I saw it in, it said "Arroz
Brasilerio" I think on the menu. Yeah, I think that's rice fried with liver and maybe some other
organs, mostly liver I think that gives the rice a creamy, iron-y component to it. And, also got some creamed spinach. And, this is the dish that
I just saw on the menu and I wanted to try. Whoa, that is very pasty, whoa very pasty. It's almost like dough. Wow, that's very sticky and like, its like a sticky whipped
cream almost of spinach. And, it's very thick and dense. You can taste the green spinach flavor. It's a little bit salty, but it's mostly just all about that
spinach and then a really yeah like doughy, sticky texture to it. Wow, this could be filling because it's so densely sticky. I think it's all right
to just brush you chicken with the pedi pedi. (funky upbeat music) We finished with that
lunch, the chicken was good. Felt great to eat an entire
half of chicken as well, get that protein in the system. We were both really hungry. And, nice to sit out
here it's a great day. The breeze in Lisbon is fantastic. And also, I'm liking these
cobblestone streets in Lisbon. Actually, I'm not sure
what type of stone they are but they are so silky and so smooth you can actually just scoot, and you slide as well. Right across from where we ate lunch we are walking now over
to Ascensor da Gloria. (funky upbeat music) This is a Lisbon historical landmark and originally the Gloria
Funicular opened in 1885, but back then it worked
on, it was powered by a water counter weight system. And so, what's really awesome
is that the Gloria Funicular is still open to the public for rides. And, we are boarding now and
about to head up the hill. We waited until the tram was pretty full. It's pretty stuffed
right now and we are on our way now up the hill. (funky upbeat music) That was a short, just
about three minute ride but I think it's more about the history of this funicular than
the actual transportation. And, there were some nice
views of some beautiful painted murals on the wall as well. Okay, that was fun. From the top of the
funicular there is a park with a viewpoint, so gonna get a good, hopefully a good panoramic
view of Lisbon from here. (funky upbeat music) A cool breeze, great views of Lisbon and I'm glad we came here on our first day actually just a couple hours
after we landed in Lisbon. This gives me a good idea of the city and some of the landmarks. I can see the castle in the distance, the ocean, yeah a nice viewpoint, nice place to just hang out. (funky upbeat music) Ah. No.
(Portuguese folk music) Yes, hi I'm going on. (Portuguese folk music) I am just stepping into
the church and it is elaborate on the inside. There is the main sanctuary,
which is a huge open space but then on the sides there are all sorts of different chapels and altars. And then, you look up at that ceiling, it is decorated and painted with a mural. And then, while I'm walking on the floor it is ancient looking marble. The fourth chapel on the left hand side is considered to be one
of the most expensive chapels in the world. It includes gold and
silver and lapis lazuli and it was actually designed in Rome. And then, in the back is
a Baroque style painting. Just spent a few minutes walking around Igreja de Sao Roque and this is a church, a Jesuit church in Lisbon that dates back to the 16th century. It's known to have a very
simple facade on the outside and look very simple on the outside, but when you step inside
it's just full of gold. It's elaborate, and it's
known for it's riches. (tribal music) Oh, look at that fish. Oh, and there's lobster
in the window there, too. Oh, I need to eat some
seafood very soon in Lisbon. But, this is just an amazing city. It has a wonderful artistic feel to it. And, I'm loving the wind
and the views of the city. We are in an area of town
now called Bairro Alto. So, I think we're just
gonna walk around this area. This is a fantastic area of Lisbon. And, although it hasn't
been very long since lunch I think we might try to have dinner and then head back to the hotel. (funky upbeat music) We're just walking around leisurely, not really looking for anything, but I just found a cafe
that I wanted to check out so I think now would be a perfect time to have a quick cup of coffee. (indistinct chatter) I don't know if I should
feel the need to sit down. I was originally just
gonna stand at the bar and just have a quick cup of coffee, but we decided to sit at this empty table. This is a real legendary, a
historic coffee shop in Lisbon. As soon as I could get the
attention of the waiter I just ordered a coffee. Hey, that is good coffee. Mm, strong but smooth, not too thick. I might have to have one more. These wooden chairs and tables are absolute classics as well, and the mirrors on the walls, the
decorations, the chandeliers. Okay, I had to order another one. Oh that's hot, really hot,
right out of the machine. Oh, wonderful. (indistinct chatter) Those were two, well spent
Euros, two good cups of coffee. This is a legendary, classic place. (funky upbeat music) It's a shower head. - [Woman] The dishes come
one by one to the table, and for two people I recommend
three dishes to share. So, today we have house
dish is good mackerel tartar with ginger, citrus,
(mumbles) tartar sauce very fresh (mumbles). If you like raw fish or sushi
we'll definitely try this one. - We came to a restaurant
which is right in this area. It's called Taberna da Rua das Flores and this restaurant I didn't realize at lunch time they serve
more of a Portuguese menu and then at dinner it's kind of a modern kind of modern style Portuguese food, but it's really cozy little restaurant. It's very friendly service
and you sense the passion of the food in this place. And so, they just have a daily set menu which is according to season and according to what ingredients are available. Starting off with some
olives and I've already had a couple of them. Those are fantastic olives, salty and sour and have a fantastic
texture to them as well. They're like a little bit silkier than other olives I've had. The lighting in here is pretty dim so I'm going to have to use my cellphone to light up the food when I take a bite. The first dish that we
got this one is a ceviche of I think the fish is cr-oo-k, with I'm not sure what's on
top, some kind of pickles and then surrounded by sweet potato chips. This looks fantastic. Oh, oh no some of the chips just slid off. Let me take a piece of the fish and try to get some of that
pickle at the same time. It's sour, those cubes of
raw fish are just slightly cooked on the edges from that acidity. And then, it has just a very light garnish of cilantro maybe. Oh man, yeah I love ceviche, is just, or any type of fish
or raw fish is fantastic. You can taste the freshness of the fish and the quality and just how
beautiful the dish is as well. I'm gonna grab some of these
little chips on the side. They're crispy but they've soaked up some of that lemon juice. The next dish we have is
marlin and this has been, I think, pan seared. And then, it looks like
Thai sweet and sour sauce. I think it's just seared on
the inside and a little bit it might be a little
bit pink on the inside which is why you need
to cut it with a knife. And, that fish is extraordinary. It's soft and buttery. You can taste the different textures. In the middle it's raw, but
then on the outside edges it is cooked and it almost
has a chicken breast texture to it on the inside, but
buttery all the way through. They suggested that we have three dishes between the two of us and
then they should be served one dish by one dish. So, we've had two dishes so far and now we are on our third dish. This is black pork and
they're little cubes of pork which look
marvelous, little nuggets, glistening nuggets and
then there are onions on top and some cilantro
and a lemon wedge on top. Let me just taste that piece right there. It looks kind of crispy
and soft at the same time. Wow. Oh yeah, that is exactly correct. It is crispy and soft at the same time. Crispy on the edges, it's salty and then because it is quite well marbled with some fat mixed in it is so juicy. And just when you bite down you get that crispy caramelized pork edge and then just that fatty juice. Wow, that's insane. Then, I love it with those
red onions, the cilantro. I'm gonna squeeze on
a little bit of lemon. Wow, that is a treat, a treat indeed. That is insane. Ying and I just finished with dinner and I have to tell you
that when I was going to this restaurant I was hoping to have an authentic Portuguese dinner. But, when got here then they said that at lunch time they
serve Portuguese dishes but at dinner time they
serve Portuguese ingredients but with a modern twist and it turned out to be an exceptionally good meal. The ingredients were incredible. The different dishes
that they put together were simple but the ingredients
were outrageously good, delicious food that was
kind of a trendy meal. But, it was really, really good. So, if you come for
lunch you can get more of the Portuguese dishes but
at dinner it's a special seasonal menu of the
ingredients they have. I think this is the perfect
place to end today's volg. Thank you all for watching. Please remember to give
this video a thumbs up if you enjoyed it and also
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videos and I'll see you on the next video.
