The Bottom Line
A Charcutaria presented me with a dining experience which will be forever etched in my mind. Sensual, rich, inviting; it was as if a total stranger was sweating away in the kitchen, employed just to please me.
- Great Food, Great Ambiance, Spirited Service
- A Charcutaria is Closed on Sundays
Description
- Restaurante A Charcutaria specializes in the cuisine of the Alentejo region of Portugal, east of Lisbon.
- A Charcutaria is open from 12:30 to 16:00 and 19:30 to 23:00pm, closed for Saturday lunch and all day Sunday.
- A Charcutaria has an extensive menu which includes everything from the peasant breadcrumb dish Migas to Partridge.
- A Charcutaria is located at Rua do Alecrim 47 A - Lisboa. Tel: 213423845
- If Restaurante A Charcutaria pleases you half as much as it pleased me, it'll be worth it.
Guide Review - Restaurante A Charcutaria - Lisbon Restaurant Review
I was ushered into the patio. The October night was cool. The menu soon arrived. It was huge.
The waiter and I did ok for a while, then his English ran out while trying to explain how the Empada de perdiz was prepared. He raised a finger and left.
Out came a man in his cooking whites. "What you like to eat?" he asked.
I went general on him. "I want to taste the local food. I eat anything."
His finger skimmed the menu, pointing out dishes he'd like to prepare for me.
He disappeared into the kitchen and was replaced by a waiter proffering a wine list. It was long. The wines seemed expensive.
I asked about a glass of house wine. The waiter returned with a dusty bottle. "The chef wants you to have this one."
Ok, so now I'm enjoying a wine that probably costs an arm and a leg, and the plates start to come.
Migas, the peasanty toasted breadcrumb dish with tomato, ham and eggs folded in arrives. Wonderful.
Then a greens, garlic and cheese soup, specially modified so that ingredients weren't repeated from the previous dish, followed by a superb little half-moon meat-filled pastry sitting in a puddle of pureed peppers in vinegar.
Then the Partridge in Eschebe, the most expensive dish on the menu. My wine glass gets filled. I was worried about cost earlier, now I'm just giddy.
Next is the wonderfully gelatinous Pig Trotters with coriander.
"Only one more," said the waiter.
Pork loin with Herbs and Garlic. A triumph!
Perhaps a sweet? I refused. Maybe a touch of cheese. The melted shepherd's cheese had to be taken with a glass of old Port, of course.
Make no mistake, these were small plates, not full portions. The bill? 30 Euros.
Wow.
