Lisbon Portuguese Street Food Tour 2022 - GIANT SEAFOOD FEASTS, CUSTARD TARTS & PREGO MEAT DESSERT

[Music] good morning everyone it's jason bourne and this is food mood on youtube today i'm in lisbon portugal over the next three days i'll be squeezing out the best of portuguese local specialties and street food if you're a lover of fresh seafood hefty meat sandwiches and flaky custard desserts you're going to love this video there are amazing feasts and some epic sights coming up so stick around to the end it is time to eat our first visit is to the famous taiwan markets there's no better place to taste the best of lisbon in portugal than in this iconic market hall this is bakula bra a centuries-old recipe and an extremely popular way to prepare portuguese cod and i had to order a porto tonic too first up we've got the port oh tonic it's got lime rosemary that's it let's give it a go [Music] that's super refreshing really limey got that right bit of poor taste to it it's really good grate it next dish is baklava so cod is the national dish of portugal this one here it's got called grambled eggs chili and potatoes it's got some molds on top as well [Music] all right that's unmistakably cod for that beautiful fish flavor a little bit of egginess from all the scrambled eggs you can taste the potato it's just a nice little combination so good next on the menu is crispy skin suckling pig before and a sandwich that is so good such juicy and garlicky pigment with yellow mustard homemade pickle and crisps crocotry is the first and only place dedicated to croquettes in whisper breaded deep fry thick meaty dumplings here we have the cod and cerrito next traditional it's got almost i spotted this aberral spritz bar from the distance and like a moth to the flame i am there i cannot get enough of this drink of summer even in winter thank you everybody time for the first pastel donata this delicious pastry is the culinary symbol of whisper and i am fanging for these tarts this is a the national portuguese tart give it a go such a rich buttery pastry on the outside super creamy on the inside you can get easily addicted to these [Music] so warm it's rich here we have ginger oh this so sweet just like cherry [Music] that's delicious cheers all right so good finished up at timeout markets that is one of my favorite places to go to we've had cod croquettes crispy suckling pig we've had the past day tonight it's been a pretty good afternoon of eating i would highly recommend that anybody coming to lisbon they need to go to timeout market it's time to camp that's the eating done for the day i'll see you guys tomorrow [Music] good morning everyone it is day two in lisbon we are heading up towards the castle of st george it's a historic fort in the middle of lisbon city a few stairs to get up that's why i'm panting but it's got beautiful views at the top it might even be a tasty treat or two as well [Music] the essential portuguese tart looks nice and flaky very creamy just got a portuguese custard tart from one of those shops just before the castle again looks really buttery creamy that flaky pastry underneath it's so buttery you'll love that custard from the actual tart itself great way to start the morning [Music] castle of sao george sits on a hill at the top of lisbon and has panoramic views of this city it served as a four royal palace military barracks now as a national monument and museum [Music] hello guys [Music] the first occupation of the hill was in 800 bc and the fort was said to be built around 700 years later this place is magical would highly recommend anybody in lisbon come and have a walk 10 euros for entry um it's there's generally no wines we're here on a sunday morning nice and quiet again beautiful scenery definitely a very cool place to come to come check out the castle of st george we just finished up seeing the castle desal george um it's starting to get busy as we walked in it's around 10 50. um the line's starting to get a lot bigger so if you want to come and see it nice and early get there well before 10 before any lions come in next place we're going to is romero so romero was started in the 1950s it is a seafood palace really relax casual you can get all types of seafood there many different types of prawns crabs barnacles we're gonna try the lot and then we've got a special little dessert there too we're on the way there uh it doesn't open for a little bit we've got to get in line because it's a pretty busy place [Music] there is some bread to start off with an order just comes first we got the garlic browns soaking that up with that garlic steaming hot we got so much garlic there's so much garlic oil down here gotta rip into another one there we go i'm gonna dip some of this buttered bread in that corn and garlic oil oh that looks nice and greasy there we go that is everything you want with garlic there's a little bit of chili in there too really tasty they've absolutely nailed the bread here which is the perfect dipping vessel for everything all right next to going in some of the crab all right here we go one big spoon um so much flavor to that crab don't even have to work for it that's the best part we got some of the busted bread chucked on a whole lot of crab i'm gonna we're gonna do a big bite here you got the warm bread all that beautiful crab meat on top that's delicious just got oysters arrived going for a wine biter here [Music] that is just ridiculously fresh that is an unreal oyster they're so big too bitter beer to wash everything down this is traffic this time we've gone for the trifecta we've got the bread dipped in the prawn and garlic oil we've got the edible crab all chopped up so much meat and we've got the garlic prawns on top here we go that is a ridiculous seafood bite probably gonna need even some more oil we need that oil look at that the giant tiger boards have arrived look at the size of these behemoths these are huge have a look at this beast look at that look at my giant head and this giant tiger pawn that is ridiculous look at this oh my god so much meat we're going in for that type giant tiger prawn it's just easy to rip it with your hands there we go we've got a giant bite right there [Music] sorry that's probably the meatiest point you'll ever have it is really so tasty here we go that's it that's it we've just had these scarlet prawns arrived and they are pretty bloody big too to be fair we got ourselves a scarlet pawn it's already dripping at the back we're gonna get dirty here rip off the head you can't be nice to it look oh much juice is coming out oh he's gonna have to get right in there finally get this head off excuse me oh all right there we go finally we got to it we've got a little cocktail here to have a drink oh that is liquid gold the juice coming out of this head is insane it is that is just utterly delicious next we're gonna gonna rip into the body i'm no expert with peeling horns oh this one's pretty hard to peel today you gotta do a bit of work here i'm absolutely botching it i don't care i'm gonna have our first big bite i've dripped a little bit of sauce out i'm gonna rip into it now that is so sweet there is so much flavor in that horn it's just it's a lot sweeter than the giant tiger brand that is so delicious i'm trying to rip out some more meat you come to this place don't wear a white shirt don't wear anything nice that you actually like it's going to get very messy a bit of meat so good so let's do it [Music] finish up we have a famous portuguese dessert this is frego or a portuguese steak sanga this smells divine we've got a cooked medium rare today way to coerce me into getting another beer with it let's try it here we go nice beautiful steak hot fun let's have a bite oh that meat is so tender yeah a little bit of salt that you want on your meat the bread is nice and soft this is a great little dessert really really good really great way to fish it's going to put some mustard on there so i'll open this packet i'm going to squeeze some mustard on yeah that's a that's a lot of mustard we've got some mustard now on our frago here we go got the tanginess of the mustard there it just mixes so well with that that steak and that little bit of garlic on top soft bread it's a great combination grape dessert great portuguese dessert just finished up that romero that is one of the greatest places on earth i don't think you'll find seafood like that anywhere there was a giant tiger porn the scarlet corns all that head juice you had those fresh oysters they were huge as well even the prawns and the garlic sauce the bread to mop it up and of course that steak sandwich the frago what a way to top it off two things we didn't get to try today the spider crab with that delicious head soup i've had that once before and also the goose barnacles but you know what that's that's just another reason to come back you can count on me coming back to romero that place is legendary a real seafood palace okay time to get a feed is around six o'clock the sun's just gone down we're heading to seoul airpesca a place where you can get traditional portuguese tin sardines amongst a lot of other fish so the fish come in they're fresh they pack them up base them in olive oil and put them into these tins we're going to a place where anthony bourdain um featured on no reservations it's gonna be probably the best tin fish we'll ever have [Music] for the day [Music] that's so refreshing ordered a few different types of fish some coming in [Music] first bite we've that's so much better than any tin sardine you'll have in australia so we think this is actually the tuna ham so i've got it on some bread bitter lemon [Music] green ham is delicious that little bit of lemon that little bit of acid is really good next we got octopus that's really meaty nice little bit of olive oil that's good that's really good sauce is so rich it's really nice and light this has a little bit of sweetness from the port really tasty so nice and sweet really just honestly tin food i had no idea it would actually taste that good the mussels the horse mackerel uh the sauces that are inside the tins that was such good food and also i wasn't really sure whether you would get a full meal whether you'd be feeling satisfied after just eating some tin fish let me tell you you feel satisfied i'm so happy after that feed that was an awesome feed there's a huge menu so i'm sure you couldn't go wrong with whatever else you try you've got to get a porto tonic go some tourney you're in portugal [Music] good morning we are in syndra a picturesque little town 50 minutes out from the center of lisbon we just got off the train and we're walking up towards the national palace of sintra there's a lot of pretty sights to see there's a couple little food things too stay tuned we'll get into it right away [Music] i'm here at the foot of the national palace of sintra this was a place for portuguese nobility to stay 15 to the 19th century [Music] before our hike we are in desperate need of a sweet trait fabricator is located in the historic center of central and specializes in the pastel denata stopped in a pastel denature store i saw a cod fish cake you had to go with really brown golden nice and warm too give it a run [Music] that's really light flaky a little bit creamy as well that's delicious what a great little was snack here we have another pastel donata we're going through about two of these today let's give this one a go buttery custard's nice little bit warm it's a little bit a little bit too charred on the bottom these are delicious just finished up having a quick snack in the historic town of syndra the quad boost cake that is a portuguese delight it's just nice and breaded it's brown it's got a ton of fish flavor inside of it that would be the thing i recommend from that place and they're the pastel donatas there they're rich they're buttery a little bit burnt on the bottom i would say the ones at the time at market are the pastels to go to also the pastels at the bottom of the castle of the south george those ones are also really delicious i would say just go and go and have a try i have the ones at century as well they're one euro what's that it'll lose we're hiking up to the moorish castle it takes 45 minutes to get up to the top and there's plenty of views along the way [Music] the ruins of the castello dos moro stand high above sintra during the moorish era from the 8th to 12th century this once mighty cast will defend the entire region once you get down you can start to see the views of the atlantic ocean have a look at that that's the national palace where we just trotted from [Music] we are now at pena palace this is built in 1883 by king ferdinand ii for lady pena it's at the highest point of sintra and it's the site of a old monastery [Music] there is the orange castle where we just came from that is one especially rude not much of a rig on him either we're on the way home we're in a portuguese jeep it's the quick way to get down here it's only five euros as well so we're going back to the historic center grab a feed thank you lunch today is at romario debaco when we've ordered the tapas tasting menu first we've got the house white called the vivir a traditional portuguese white wine with a little bit of spritz a nice sweet wine just like that a little bit of faint sparkle in there make it fun it's a great little starter smells really good first we got homemade sausage looks like a blood sausage love white sausage so rich and peppery perfect temperature really warm that's a delicious sausage there's another one i'm gonna get a bit piece here another homemade sausage this one looks a little bit wider try one bite [Music] that is outrageous that is just such a bloody good sausage not as rich as the other one a little bit of a lighter meat really savoury delicious next we've got some bread and they they said it was tomato sauces so we got like a chopped up tomato type thing here give us a red hot go really fresh tomatoes nice crispy bread but soft on top also some meat here not sure what it is we'll have to give it a go and find out slightly salty a little bit cured got another round of tomato got a little bit of meat on top i'm going to put some pineapple on there too it's kind of like a mini pizza pineapple does voila pizza by the way [Music] freshness of tomatoes saltiness from the meat brightness from the pineapple that's a great little one that was a great little start i probably could eat a whole one of those sausages each we have baby peppers and mushrooms and olive oil with cornbread underneath first we got a baby pepper been grilled we're going to one bite not too hot taste a little bit of the grill there that you need that salt on top not overly spicy next we've got the mushrooms in olive oil looks like spinach on there too and smells garlic that cornbread is so soft just a little vessel that carries all that flavor from the mushrooms it's almost like roberto that's that's beautiful just got some fishy names here cake fish nicely breaded nice and hot so flaky that's got really nice breading on it next one we have cuttlefish nice and springy just like you would expect calamari again got that beautiful batter it's just perfectly salted squid ring calamari expecting this to be quite good based on the other two it's even softer than the cuttlefish because that's three from three so far i think this is a squid forget what he said um you can see all those little tentacles got so much breading on them nice and juicy fish they've done well with that i think we've got a cod fish and chicken sour this is the portuguese specialty all right oh it's quite refreshing potatoes a little bit of cod and it actually goes really nicely with the chickpeas i wasn't sure how that combination was gonna work [Music] now we've got some puff pastry with some of the homemade sauce i love the taste of that sausage here that is just a little bit more rich than what we're used to fried shrimp roasted garlic on top you can see this bad boy still steaming it's hot has got some roasted garlic this came with the prawn [Music] we've got grilled pork a source of white wine butter and garlic and some grilled beef too time for the last dish grilled pork then we got crunchiness from that char on would be big chunks of meat tastes a lot like the steak yeah and prego and dip it in the sauce here saucy bit of [Music] that's a meat little bite that one have just finished once at romario tobacco nice little tasting butter for 50 euros for two people you get to try a lot of portuguese dishes with a few modern twists highlights of that meal the steak uh and the grilled fork line and also that our fish and the the baby squid that have white crispy batter that was so delicious the meat and the secret they're probably the tastiest parts of that meal our final food stop in sintra is pirakita bakery one of their best-known treats is their travesero puff pastry with eggs and almond cream inside so nice bit of puff pastry the sugar dusted on top here we go travisero really flaky definitely taste that sugar on the top it's getting a little bit late in sintra got out of bed late this morning i went for a run so apparently got to sintra around 11. they're starting to get dark here in the wintertime and we're heading home back to lisbon we'll see you a little bit later on we're heading to a place called byron dorothy as the brainchild of a chef in lisbon who has two michelin stars he's your owner of valcanso jose javiers and we're going to one of the four restaurants in this vicinity uh this one's called patello we're gonna test it out see what we can find again keen for another massive feed we've just ordered the byron seafood beef gonna get some crab clams portuguese log stuff and some giant red shrimp we love the giant red shrimp here in portugal done up with bread for the table some just regular sourdough type bread got cornbread as well and a little bit of olives and also some butter so won't eat too much of it maybe it's just a little bit smoked delicious here need one to warm up my stomach i'm a little sucker for these we're more on holiday it's fresh orange easy drinking spread yeah our seafood tower has just arrived we've been suggested go from the bottom work with the hot stuff and then get to the top first we've got some lambs smelly they're in a nice garlic these sauce here's the clams i'm just gonna get my hands into this one and slurp it up very tasty got that garlic flavor that you could smell before [Music] gonna mop up some of that delicious cornbread from before get in all that nice garlicky sauce look at all that just soaks right into the bread there next we got the razor clams you'll see the razor clams have that typically long shelf and then the clams inside a huge big long stick of clam here i'm just gonna rip this oh it's easy it's just nice and loose nice and fluffy i'm gonna have a big chunk of this one this one's the sweetness to it it's still got that delicious garlicky sauce what an awesome first razor clay i'm gonna be a sicko and drink this razor clam sauce that's so good this might have a little bit of white wine in it too i'm just going to drink it [Music] so tasty another razor clam here we go i'm just gonna he's gonna pick it off with my hands look all that juicy meat one biter that's really good rice clams are also got garlic hormones looks like there's a little bit of chili with it a little bit of herbs and yeah a lot of garlic here's one covered in all that garlic sauce the chili and herb in there that sauce just coats the entire porn kick from the chili we'll have another one here really good source to go with the floor here we got our first corn nice and small we're just gonna rip that head off suck the juices like a savage yeah delicious the shell on these phones is really thin we're just going to take the legs off and probably just eat into the shell itself because they're so right here's our prawn i'm just going to eat it all nice juicy for me don't really notice the show when you eat it here we have a big giant portuguese lobster that's bloody huge we've got a big bit of lobster here we're gonna put on a little bit of lemon i think i just squeezed more lemon on myself than the actual lobster good job mate try out some lobster meat i just want to grab one of this that is just peeling out of the shell look at all that meat that is such juicy works for me that is unreal [Music] still got some sauce from the porn and the clams on my plate chipping them in it's even juicier now put it all together it's unreal now we've got the spider crab head loaded up we've got chris pratt here got a lot of spider crab head on top in it wow that's so fresh there's so much crab in this spoonful it's nice and sweet it's such a treat when the crab is all cut off for you and you don't have to do any work spider crab unreal white wine today to go with the seafood it's a toro [Music] got that beautiful straw color a little bit of acidity towards the end apples of something like going to go really well with the next thing we're having last part of the seafood feast has arrived we've got giant red garlic shrimp uh with some rice and french fries gonna get some french fries it's good so it french fries try just a bit of the rice by itself here really fluffy we've got a decent amount of corn meat here smells the white balls let's try it such a sweet juicy bitter porn meat that is wonderful [Music] [Applause] that was an awesome seafood feast there was that massive tower of flakes from hot seafood cold seafood and at the end we got the garlic shrimp with rice and french fries the highlight of that meal the razor clams that was something completely new the porns and that thick garlicky sauce with the chili and herbs that portuguese lobster just ripped straight off the shelf way too easily actually what an awesome way to finish off our trip to lisbon in portugal started off at the timeout markets we went to romero the greatest seafood place in the world a mecca for anybody who gets around seafood we had a great trip today going to sin trafficking at all the sites and then finished it off tonight we had to get another seafood feast thank you so much for watching this content if you've enjoyed it hit subscribe and hit the like button it really helps other people find these videos around the world you can follow me also on instagram at food mood jason there's lots of posts there i am based in london i like to travel around europe to get as much food as i can thank you so much for watching we'll see you next time cheers guys

Channel: Jason Vaughan

Views: 72,503

Keywords: Lisbon, Portugal, Street Food, Lisbon Food, Lisbon Street Food, Portuguese Food, Portugal Food, Lisbon Travel, Sintra

Id: MRaOFr5HNiA

Length: 39min 34sec (2374 seconds)

Published: Sun Mar 20 2022