These won the first-ever contest for best patanisca in Lisbon. The fritters are golden and airy inside, tender salt cod in every bite. The tomato sauce is bright and acidic, perfect for dipping. Each order is typically 3-4 large fritters.
Tips from diners
Start with pataniscas. They're iconic in Lisbon, and Casa do Bacalhau's version is award-winning. Order two servings for a table of three.
These are ideal for sharing and come fast. Order them while you browse the menu for mains.
Creamy, comfort-food bacalhau. The sauce is lightly spiced and rich without being heavy. This is a classic Portuguese dish found in home kitchens and restaurants alike. Casa do Bacalhau's version stays faithful to tradition—no flourishes, maximum coziness.
Tips from diners
This is warm and satisfying without being heavy—pair it with a light Vinho Verde for a perfect Portuguese meal.
A layered baked dish that's rustic and filling. Each layer—cod, potato, onion—contributes texture and flavor. The hard-boiled egg adds richness. This is a classic from the Douro region that Casa do Bacalhau handles with care.
Tips from diners
Order this if you want something hearty and filling—this is a main course that doesn't need sides.
Strands of cod and potato interlock for textural complexity. The fried onion strings add sweetness and crunch. This is perhaps the most beloved bacalhau preparation in Portugal, and Casa do Bacalhau's version is consistent and generous.
Tips from diners
This is the fastest dish to arrive. Order it if you're in a hurry for lunch—5-7 minutes from order to plate.
Simple and rustic. The cod stays moist, the potatoes are golden, peppers are soft and sweet. This dish highlights the ingredient rather than masking it. Reviewers call it the purest expression of Portuguese bacalhau tradition.
Tips from diners
This is the dish to order if you want to taste the technique rather than the sauce. Ask the server which bacalhau she'd order if she were dining alone.
A Casa do Bacalhau occupies the vaulted former stables of the Palácio do Duque de Lafões, a grand 18th-century palace that once belonged to the Duke of Lafões. The restaurant specializes exclusively in bacalhau (salt cod), with over 30 distinct preparations from simple to elaborate. It sits between the Beato and Marvila neighborhoods, areas undergoing trendy revival. The architecture alone—soaring ceilings, historic stonework—makes dining here feel ceremonial.
The restaurant has two large dining rooms seating 80 and 100 people. Walk-ins are accepted but expect waits during peak lunch (12:30-1:30 PM) and dinner (7:30-8:30 PM).
They offer tailored group menus for corporate events, birthdays, and private dinners. Call ahead to discuss.
The building's history and vaulted ceilings are worth the visit alone. Arrive early to explore the dining rooms and soak in the setting.
Page last updated: