A showstopper appetizer: chouriço is grilled and then flamed tableside with port wine, creating a dramatic moment. The alcohol burns off, leaving behind a port-wine richness. It's meant to be picked up with bread and eaten by hand. Reviewers consistently recommend this as a must-order if you want spectacle and flavor.
Tips from diners
Order this if you want a bit of theater with your meal. The tableside flaming is fun and impressive. Eat it hot, right out of the skillet with bread.
Old Lisbon's most recommended dish. The Paella Marinera is loaded with shrimp, clams, and mussels cooked in a shallow pan with saffron-infused rice. The portions are enormous — a paella for one easily serves two diners. The cooking is careful: the rice is tender but maintains a slight texture (not mushy), and the seafood is cooked just through. This is comfort food at its finest, and reviewers consistently call it 'the best paella in Miami.'
Tips from diners
Order one paella for two — the portions are genuinely huge. Two hungry people can share one order and feel completely full.
Chouriço assado (grilled Portuguese sausage) is comfort food in Portuguese cuisine. Old Lisbon grills the sausage until it's lightly charred, served with creamy white beans (likely favas or cannellini) and a bright cilantro-garlic sauce. The sausage's pork and paprika flavor balances beautifully with the creamy beans.
Tips from diners
A hearty, satisfying main that won't break the bank. Pair with a glass of Portuguese wine if you want the full experience.
One of Portugal's most iconic dishes, Old Lisbon's version features shredded salt cod (bacalao) that's been properly desalted and dried. It's layered with crispy shoestring potatoes, brined black olives, and sweet caramelized onions. The flavors balance — salty cod, crispy potato, briny olive, sweet onion. It's pure Portuguese tradition on a plate.
Tips from diners
Salt cod (bacalhau) is foundational to Portuguese cuisine, and this is an excellent introduction to how it's prepared. Ask your server to explain the dish if you're new to it.
Portuguese grilled octopus at its best. The octopus is tenderized and grilled over high heat until the exterior chars slightly and the interior remains tender. Finished with bright lemon juice and quality olive oil. It's a straightforward preparation that lets the ingredient's delicate flavor shine. Reviewers consistently recommend this as a standout.
Tips from diners
This is cooked perfectly — tender without being mushy, with a charred exterior. A classic Portuguese preparation done right.
Old Lisbon opened in 1991 under the leadership of Carlos, bringing bold Portuguese flavors and authentic preparations to Coral Way. The restaurant features an open kitchen where you can watch cooks work, and on Tuesday nights, a saxophonist performs. The codfish alone comes in twenty different preparations — a nod to Portuguese culinary tradition. Portions are notoriously generous (a paella for one often serves two), reflecting Portuguese attitudes toward abunbalance and hospitality.
Book ahead for dinner, especially weekends. The restaurant fills with Portuguese families and is a neighborhood gathering spot. Lunch is typically easier to walk into.
Come on Tuesday night for live saxophone — a saxophonist performs, adding energy to the meal. It's a tradition that makes Tuesday a special night to visit.
The wine list is extensive and well-priced, with strong Portuguese selections. Ask your server for recommendations — they're knowledgeable about Portuguese wines that pair with the menu.
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