I’ve spoken to amazing experiences to start off the Portugal trip. Dinner in a Moorish Palace followed by a day of shopping, people-watching, and dining in the street of LX Factory. They can’t all be winners though, something night 3 would prove. With a scheduled sunset cruise docking back to land at 8 PM, something close to the pier was needed to immediately satisfy our windblown hunger. Not willing to wait to make it back to the side of town where we’d gotten to know the food scene, and willing to explore something new, we came upon Portugalia along the waterfront.
I’ll highlight the good. Built in 1925, the establishment has been around for almost 100 years- that is impressive! Franchised out and expanding in its century of existence, Portugalia is the first Portuguese restaurant to be certified by HACCP (Hazard Analysis and Critical Control Point), “the strictest and most demanding food quality control model in the world.”
The prices are very fair. Highlighting their steaks as the specialty, all for about 10 Euros, is not bad at all, especially in this economy. Lastly, this particular restaurant is located right on the water with stunning views of the Padrão dos Descobrimentos (Monument to the Discoveries) and the 25 de Abril Bridge. Looking out on to the Tagus River with iconic scenery is not a bad way to enjoy a meal, whether you like the taste of it or not! But, even though I could go on about the views, we are here to get down into the food.
Let’s start with the Shrimp Croquette. Croquettes are super popular in Portugal. Typically beed or pork, shrimp was an intriguing offering. These came heavily breaded and fried, larger than you expect to see, a great start. Then, you bite into what should not be categorized as a croquette on a menu.
First, the sin of seafood: serving it with cheese. This is a no-no, a disservice to the fish, and also to the cheese. Second, it does not taste good together. The flavors not only do not complement one another, they confuse what the overall flavor profile should be. You know that feeling when you bite into something and go, “hmmmmm…” That’s not what you want to hear or say when trying something new.
The table did, fortunately, come with a bread basket served with butter and olive oil, a common occurrence (even though you are charged for the bread basket you did not ask for but will gladly take). I note it because, even though the olive oil is not pictured here, take advantage of every opportunity to have olive oil in Portugal that you can.
Olive oil is a big part of the food culture and cuisine history. Olive trees have deep-rooted cultural significance in Portugal. They symbolize peace and prosperity and are often found in historic towns and groves, some of which date back centuries. It’s like walking through a living history book.
Portuguese know how to cultivate some of the most flavorful olives on the planet. The country’s diverse climate and geography create the perfect conditions for growing a variety of olive types, each with its unique taste profile. Many families in Portugal have their own olive trees and produce their olive oil, a tradition passed down through generations. This connection to the land and their food heritage is a source of pride for many. While I may not want it more than some soft butter, I can appreciate it much more knowing these little tidbits, and I hope the same goes for you.
Alas, the main. Mariscada Beira-Mar: A seafood platter consisting of medium shrimp and crab stuffing.
The crab stuffing was what reeled me in. Crab is one of those foods that I thoroughly enjoy, but not often enough. I wasn’t sure what the stuffing would come out as but hopes were high. Served brilliantly in a crab shell, the stuffing is a combination of briny crab meat, loosely bound together with breadcrumbs, herbs, and just a hint of spice. Much more liquid like than a crab cake but a presentation worth spooning into.
That’s really where the excitement with this entire entree comes to an end. The exact ingredients that went into the stuffing I am not sure of, because no specific tastes or notes really came through. Not the sweetness of crab, nor the expected herbs and spices that would pair well. No freshness from a parsley, or zing from cilantro, basic garlic and pepper even seemed to be missing. Saltiness from the sea and that ocean-like flavor do shine through but that’s just not enough for a dish with potential to be so much more!
Moving on to the medium shrimp, which in my eyes were extra-large. Mostly due to the large eyes on them staring back at me. I don’t enjoy shrimp prepared this way and was disappointed to see it the second it was set down. Sautéed, grilled, or at least peeled if plated in this way, shrimp are one of the most versatile dishes. Why then served them staring at you and tasting so plain? Perhaps some enjoy this taste and perhaps the true freshness of shrimp is best tasted this way, I still do not understand. I tried one on the off-chance that something was different here and I hate to say, after the fried cheese-stuff shrimp, things only got worse.
We ordered the Chicken in addition, mostly knowing I’ve had some issues with shrimp and as a “just in case.” The “Frango,” left-side of the above image, came covered in the Portugalia sauce and 2 sides. Likely to please any crowd, the chicken is juicy, well-marinated, and swimming in this luscious Portugalia sauce. Intriguing in itself, the sauce caramelizes on the chicken, creating a mouthwatering, sticky glaze that’s both sweet and savory.
For our sides, we went with a side salad and creamed spinach. Both equally okay, and not worth really spending time on. If you do decide to dine here and take in the views, I think any side would be just fine. This dish is a safe choice for other who may be more picky in the flavors of your seafood.
No matter what, you can’t go wrong when your view looks something like this:
