4 of the best Portuguese restaurants in London
THE BEST PORTUGUESE restaurants in London don’t just serve warm (delicious) Pastéis de Nata – far from it. Instead, head to any of the (mainly Stockwell based) eateries for a celebration of oil-slathered anchovies, crisp and sharp port straight from the Douro Valley and warm, creamy mixed seafood cataplana so comforting we dare you not to eat more than your fair share.
Also Read; The best new London restaurants
Casa do Frango has now opened a second outpost in Shoreditch | Image: Charlie McKay
Casa do Frango
Piri-piri chicken is at the heart of this millennial take on the classic churrasqueira (grillhouse), which began in a former warehouse space in London Bridge and has now opened in Shoreditch too. Casa do Frango was founded by English-Portuguese duo Marco Mendes and Jake Kasumov after dining on the spicy dish on holiday in the Algarve. Their chicken, which comes from farms in Norfolk and Shropshire, is grilled over wood-charcoal and brushed three times in their secret piri-piri blend. 2 King John Court, London EC2 (casadofrango.co.uk)
“Cooked with love – just like your mum would do (if she was Portuguese)” is the tagline of Napura, a relaxed family-run restaurant in the up-and-coming southeast London neighbourhood of Nunhead. The menu offers all things Portuguese – from bacalhau à brás to cozido à Portuguesa to vinho verde – in a recently redecorated space with a huge outdoor patio. The owners add: “We’d bring the Portuguese weather too if we could.” 30 Nunhead Green, London SE15 (napura.uk)
Café de Nata serves pastéis de nata at three London locations
Café de Nata
The crispy and creamy pastel de nata was invented by Lisbon monks as a way to use up egg yolks after starching their clothes with the whites. Some 300 years later, and London has well and truly fallen for these custard tarts – best enjoyed at one of Café de Nata’s three locations (Hammersmith, Soho or South Kensington), rigorously served with a bica, the Portuguese equivalent of espresso. cafedenata.com.
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