Finding new Portuguese restaurants since deciding to get married in Portugal has become a top 3 activity here in Miami. While there are all sorts of delicious Latin fares, finding authentic Portugal has not been as easy as I thought. One stand-out restaurant though that everyone knows is Old Lisbon. Just having opened its third location, Old Lisbon has established itself as a fine dining chain that stays close to its roots. It also was the chosen location for a very special birthday dinner.
And what better way to start than Bolinhos de Bacalhau, the codfish croquettes served with black-eyed peas.
Cod is to Portuguese cuisine what pasta is to Italy—an iconic staple with deep cultural roots. Despite Portugal’s extensive coastline, cod isn’t actually a native fish. The Portuguese began preserving cod through salting centuries ago, thanks to their early explorations and access to northern Atlantic waters rich in cod. Salted and dried, cod (or bacalhau) became a staple because it was easy to store, economical, and sustained long journeys, making it a favorite for Portuguese sailors and explorers.
Over generations, cod became central to Portuguese cooking, with recipes handed down and adapted to suit regional tastes. Today, bacalhau dishes are celebrated in every corner of Portugal, with hundreds of ways to prepare it. Whether in stews, grilled, or turned into croquettes like the Bolinhos de Bacalhau at Old Lisbon.
And Old Lisbon certainly does it justice with these crispy, golden bites. They arrived perfectly fried all around, with a crunchy exterior required to hold the inside together. That gives way to a soft, flaky interior that’s salty and warm and prepared just like I remember in Portugal. The black-eyed peas add a mild, earthy contrast to the rich fish. And while I could have done with a bit less of them, they were welcome and devoured nonetheless.
Altogether, this dish is a great way to start off a traditional meal. Next on the menu, the Camarão ao Alho, or sizzling sautéed shrimp in garlic sauce:
Another classic dish that’s a mainstay in Portuguese kitchens and coastal restaurants. This dish is all about simplicity: plump, tender shrimp sautéed in an aromatic garlic-infused olive oil, usually with a hint of lemon, white wine, and a sprinkle of fresh parsley to tie everything together.
You can expect each bite to be succulent, with the shrimp perfectly cooked to maintain a juicy, delicate texture that’s bursting with flavor. The garlic is rich but not overwhelming, adding a savory depth and slightly caramelized sweetness from the olive oil. As you can see in the image above, there were quite a few cloves of garlic in this one, perhaps a bit too much. For those of us who think it’s never enough garlic, this may be “just right.” For others, just move them to the side and enjoy the infusion they give to the rest of the dish.
Lastly, there’s a slight hint of heat and brightness, with citrus and wine balancing out the richness of the oil. This oil is meant to be scooped up with crusty bread, soaking up every bit of that addictive garlic sauce. It’s the kind of dish that shows off Portugal’s expertise in making seafood full of flavor and one that I always enjoy. Plain shrimp packs a serious punch here, so a must order for anyone who loves camarão.
First main ordered, the Bacalhau à Lagareiro, or grilled cod fillet with onions, garlic, punched potatoes, roasted peppers, and olive oil.
Bacalhau à Lagareiro is another staple across Portugal, often found in local taverns and coastal restaurants, where it’s prepared with minimal adornments to let the cod’s natural flavors shine through.
True to Portuguese tradition, this dish highlights the beauty of cooking with olive oil, which is poured generously over the grilled fish and vegetables. The cod is typically grilled over high heat, giving it a slightly charred, crisp exterior while keeping the flesh moist and tender. To prepare cod fillet authentically, the fish should be thick, ideally salted and dried, then soaked for several hours or even days to rehydrate and soften. This process infuses the cod with a unique flavor that’s slightly briny, yet delicate.
I thoroughly enjoyed this fillet. Bacalhau à Lagareiro is a beautiful example of how Portuguese cuisine celebrates fresh, quality ingredients prepared with care, making it the perfect light option for anyone looking to experience true Portuguese flavors. However, if you’re looking for something more robust, go with one of the stews or sauce-based options.
As for the sides, again, they are very light and simple. Rather than punched potatoes, we were served with boiled potatoes and vegetables. I didn’t mind this as the rest of our meal was heavy. However, as with boiling almost anything, there’s not much flavor added to it. So if you’re looking for something with different notes, highlights, and overall pizzazz, this wouldn’t be the right dish. If you’re on a bit of a diet, this is the one.
And something from the land: a nice Filet Mignon, 8 Oz. tenderloin, served with mushroom sauce and crisp chips.
A perfectly portioned 8 oz. tenderloin served with a rich mushroom sauce on a bed of crisp chips. Steak is a bit less traditional in Portuguese cuisine, but you best bet we’re ordering it when it’s a birthday dinner. Old Lisbon delivered: the filet was beautifully seared to a juicy medium-rare, with a slight crust on the outside and a tender, buttery texture inside that melted in each bite.
As for the bed of crisp chips, it’s a Portuguese touch that combines texture and tradition. Unlike mashed potatoes or a heavy side, these chips are light, adding a satisfying crunch that pairs well with the tender filet. It’s a playful nod to the Portuguese love for uncomplicated, hearty accompaniments that don’t distract from the main event.
The mushroom sauce was a highlight I did not expect. Portuguese mushroom sauce typically features fresh mushrooms sautéed in garlic and olive oil, with a hint of white wine to add acidity and depth. A bit of cream is often added to create a velvety texture, and fresh herbs—like parsley—are sprinkled in to elevate the earthy flavors of the mushrooms. The result is a sauce that’s both savory and delicate, with just enough richness to complement the filet without overpowering its natural flavors.
As you can see below, you’re served a practical soup bowls worth of it. Pouring this over the steak with the chips underneath and putting a bit of each on your fork- that’s absolutely delicious! Never would I think to put steak on a bed of chips. Never would I think to down this in a sauce and not just enjoy the steak as is. Thankfully, Old Lisbon thought to do so because I’m not sure I want to enjoy steak any other way ever again. Chefs kiss!
For the true flavors of Portugal, Old Lisbon is officially my go-to (apologies to Braga, the other leading restaurant for this region). Leading up to a wedding there, and surely afterward for nostalgia, there will be many more meals like this one to come!
