Pigmeu
Restaurant · Campo de Ourique ·
Pork-centric tapas, sandwiches, & offal dishes, nose-to-tail
Pork-centric tapas, sandwiches, & offal dishes, nose-to-tail
"A love letter to Portugal’s beloved pork, this nose-to-tail kitchen turns sustainability into comfort and fun in a warm, bottle-lined room. I let the passionate chefs choose: a couvert with lard, outrageously fresh and crisp “crackling,” meaty croquettes with tangy mustard, a moreish pork feet and bean stew, and, for the bold, hearts and testicles—surprising, memorable, and delicious. It’s worth the taxi to Campo do Orique; lean on the staff’s expertise and leave any prejudices at the door." - Abigail Malbon
"This simple and trendy spot in Campo de Ourique is perfect for those who want to discover new food experiences with a traditional portuguese background. You can enjoy “petiscos”, slow cooked meals or even vegetarian dishes made with bolota (acorn): the traditional method of feeding and raising pigs. It is ideal for a group of friends, to discover new flavours and new plates from lunch until dinner." - Fluor
"A few metres north of the leafy Jardim da Parada, in Lisbon’s Campo de Ourique district, there is a very simple restaurant where… the cooking and character matter far more than comfort! Everything revolves around pork (which partly explains the name of the place), a product that Chef Miguel Azevedo uses in its entirety, from snout to tail. On the menu, you will find the house classics, such as Torresmo do Rissol (crispy pork crackling), Croquetes do Pigmeu (Pigmeu croquettes), and the popular Bifana Porcalhona (a hearty pork sandwich), along with some delicious offal dishes (don’t miss the heart in coriander sauce)." - Michelin Inspector
"Pigmeu is a pork lover’s heaven. The restaurant in the Campo de Ourique neighborhood is an ode to the ingredient that is ubiquitous in Portuguese cuisine from north to south. Chef Miguel Azevedo Peres and his team follow a nose-to-tail philosophy when working with the hog, incorporating pig into pork fat-infused butter, a pork-filled take on the classic bifana sandwich, and pork pudding." - Rafael Tonon
"Pigmeu is all about traditional and responsible Portuguese food. That means every piece of the animal is used in its dishes. The menu is broken down into three parts: One-third for vegetables, one-third for organs, and one-third for Alentejo pork. Naturally, the bifana is a favorite." - Stacey Leasca Stacey Leasca Stacey Leasca is an award-winning journalist and co-founder of Be a Travel Writer, an online course for the next generation of travel journalists. Her photos, videos, and words have appeare