Best Dishes at Taberna da Rua das Flores

Meia-desfeita means 'half-undone' — the cod shreds slightly when mixed with the chickpeas, onion, and herbs. It's available at lunch and is the kind of traditional Portuguese dish that teaches you why simple food lasts for generations. The salted cod needs careful desalting, the chickpeas need the right cook time, and the acid-to-richness balance matters. At Taberna, it arrives balanced and generous.

At dinner, Chef André Magalhães invents a series of small plates that rotate nightly. These are the kitchen's chance to play — one night might be a dish with unexpected ingredient pairings, another night a familiar ingredient prepared in a new way. The quality is consistent, the portion size allows for tasting multiple dishes, and you never know exactly what you'll get.

Iscas com elas is a Portuguese classic — thin slices of liver (typically pork or beef) marinated in white wine with bay leaf and garlic, then pan-fried and plated alongside plain boiled potatoes. The wine marinade tenderizes the liver and adds subtle flavor. It's the kind of working-class dish that separates locals from tourists.

Bulhão Pato is a legendary Lisbon chef, and this dish is one of his signature creations. Fresh mussels open in a quick white wine broth enriched with garlic and cilantro, the steam releasing briny sweetness. It's a dish that works because nothing is overthought — mussels, wine, garlic, herbs, heat. That's all.

Moray eel (moreia) is a Portuguese delicacy that many visitors overlook. The meat is lean and slightly sweet, and when fried until crispy outside and tender inside, it's addictive. The slight chewiness is part of the appeal. This is the kind of dish that shows the kitchen's commitment to using whole ingredients and unfamiliar proteins with care.