This project began with my love for food - particularly the unpretentious flavours of Portuguese cuisine. While living in Lisbon, I found myself in conversations with locals who spoke of their city’s rapid changes. Gentrification, they said, was reshaping not only its architecture and culture but also its traditions, including its culinary heartbeat.
In a country where the average monthly salary hovers just under €1,000, eating well and affordably is both a necessity and a source of pride. As a Brit, I’ve often heard that our cuisine leaves much to be desired. Once, I might have defended it; now I no longer argue. For the price of a sandwich in London, you can enjoy a two-course homemade meal with coffee and a carafe of wine in Lisbon. Comparisons feel absurd.
At the heart of authentic Portuguese food are the tasca’s - small, often family-run restaurants where you’ll find the real Portugal. They offer more than food. They’re a snapshot of a culture holding tight to its roots, one dish at a time. But like all things tied to tradition, they face an uncertain future.
This project is both a celebration and a document. It’s a tribute to the charismatic owners, tireless workers, loyal customers, and above all the food of the tasca - to a time before the €5 latte.
In Kitchen Confidential, Anthony Bourdain advises against ordering the specials. During my time in Lisbon, I found the opposite to be true: always go for the prato do dia, the plate of the day.
