This is the dish that put Tasca do Chico on the map—literally featured on Anthony Bourdain's Lisbon itinerary. A whole chouriço is grilled over flames until the casing bursts and chars, then served sizzling on a clay plate with crusty bread for soaking up the juices. It's simple, smoky, and magnificent in its execution. At €10, it's also one of Lisbon's best value iconic dishes.
Tips from diners
Do not skip this — it's why you came. Tear off bread, soak it in the sausage juices, order another one.
Arrive early (before 9pm) on weekends to get a seat and order this before the crowd closes in and the fado starts.
Portuguese blood sausage (morcela) is seasoned with spices and herbs, and when grilled, the casing crisps while the interior remains creamy. It's a traditional Portuguese tasca staple and pairs well with wine. Not for the faint of heart, but essential to the authentic experience.
Tips from diners
Try this alongside the chouriço for a full sausage experience — the two together are a classic tasca pairing.
Quality cured ham is a staple of Portuguese bars, and Tasca do Chico sources good Iberian presunto. The slices are rich and salty, perfect with bread and a glass of wine. It's simple but demonstrates the care taken with sourcing.
Tips from diners
Pair with a glass of tinto (red wine) — the wine list is small but well-chosen for this kind of eating.
Serra da Estrela cheese is one of Portugal's most prized cheeses—soft, runny, and luxurious. Tasca do Chico serves it warm on bread, allowing the cheese to show its full character. It's a splurge compared to the sausages but worth it for understanding Portuguese cheese.
Tips from diners
Eat this with bread immediately — it hardens as it cools and loses much of its appeal.
Rather than order individually, the house offers a mixed petiscos board that showcases a range of tasca offerings. It's a great way to sample multiple items without committing to a full meal, and it pairs well with wine and fado.
Tips from diners
Order one or two boards for the table and share — this is designed for group eating and fado listening.
Opened in 2009, Tasca do Chico is the second location of a 1993 Bairro Alto original, and it captures the spirit of a traditional Portuguese tasca—a casual neighborhood bar with an outsized cultural presence. The walls are covered in fado photos and memorabilia, and on Thursday through Sunday nights, impromptu fado performances erupt. The Anthony Bourdain-approved chouriço assado (grilled pork sausage) served on a clay plate with rustic bread is the signature dish, though the real draw is the atmosphere.
Cash only, with a €10 minimum spend. Keep this in mind — the small plate prices add up quickly, though the chouriço alone hits the minimum.
Arrive before 9pm on Thursday-Sunday if you want a seat. The place is tiny and fills up fast. No reservations, so it's first-come.
The fado starts around 9pm but often continues late. Don't expect conversation after that time — the music dominates.
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