Stō's signature starter and house specialty. Alheira (a Portuguese chicken and cured meat sausage) is encased in a crispy golden crust and served with aioli. Reviewers note these croquettes as nostalgia-inducing and technically perfect—the exterior is crisp without being heavy, and the filling is flavorful and moist. This course sets the tone for the meal: traditional Portuguese recipes executed with precision by small producers.
Tips from diners
Order the croquettes—they're the house specialty and a perfect introduction to Stō's philosophy. The alheira is sourced from a specific small producer.
A closing course that reflects Stō's sourcing and seasonal philosophy. Desserts rotate based on what's available: pastéis de nata, pudim flan, or fresh seasonal fruit with Portuguese cheese or preserves. Reviewers note these desserts as nostalgic and satisfying—this is the way Portuguese meals end, without pretension or complexity.
Tips from diners
Ask your server what desserts are available—the menu changes based on what the small producers have delivered that day. The surprise is part of the experience.
A summer staple that showcases Stō's sourcing philosophy. Fresh sardines are grilled whole until the skin chars slightly and the meat is opaque, then finished with lemon and sea salt. The simplicity is intentional—when sardines are this fresh and the grill is hot, technique takes a back seat. Reviewers note this as a perfect expression of Portuguese seaside eating, translated to downtown Lisbon.
Tips from diners
Order the sardines June–September when they're most abundant and best quality. Winter sardines are less flavorful—choose different proteins then.
A robust course that showcases Stō's respect for traditional Portuguese proteins. The octopus is braised until meltingly tender, then served with paprika-seasoned potatoes that provide richness and spice. The combination is deeply Portuguese—this is the food that defines Lisbon's working-class tables. Reviewers note the quality of execution and the authentic flavor profile.
Tips from diners
Pair this with a local Portuguese red wine or a crisp white like Vinho Verde. Ask the staff for a recommendation—they know the producers.
A traditional Portuguese preparation using a historic cooking vessel (cataplana). The salt cod is cooked in its own steam with potatoes, onions, and aromatics until tender and flavorful. This dish embodies Stō's philosophy: respect for tradition, quality ingredients from named small producers, and technique that lets the ingredient shine. Reviewers note the authenticity and the comfort of this course—it's what Portuguese grandmothers cook.
Tips from diners
Lunch is the best time to experience traditional Portuguese dishes like this. The restaurant specializes in comfort food—arrive hungry.
Stō opened in 2021 as a partnership between Jorge Abreu and Cláudia Almeida, designed to tell Portugal's food story through traditional dishes and small local producers. The restaurant occupies a small space (22 seats) in historic downtown Lisbon and combines a small restaurant with a gourmet products store. The concept is immersion in Portuguese cuisine: cod, octopus, prawns, sardines, cheeses, preserves, and desserts—all 100% Portuguese and sourced from small-scale producers whose stories are shared with diners. The menu changes seasonally to reflect what's available and best.
Stō has only 22 seats and no reservation system online. Call (+351 218 871 400) to book, or try walk-in during lunch (13:00–16:30) when they're more likely to have space.
Budget €20–30 per person without wine. This is casual Portuguese dining at its best—expect hearty portions, authentic flavors, and a intimate 22-seat space. Arrive hungry.
Groups larger than 4–5 are difficult to accommodate due to space constraints. Call ahead if you have a group—they may turn you away if they can't fit you comfortably.
Solo diners are very welcome—the counter seating is designed for single guests, and the staff is warm and chatty. You'll likely meet other diners and hear stories about the producers.
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