Chafarica — Restaurant in Lisbon

Dropped in for an early dinner as we had a very long day and overnight flight. Did not disappoint, the reviews were on point. My wife had the cod and I had the steak. Our server asked if I wanted it like he suggested or not. I said I'll enjoy it as he decided. It is a pan fried flank steak in a very nice cream and mushroom sauce. The Portuguese style is lighter on seasoning than we are used to, but was a very enjoyable dish. It came with rice and fries. I prefer my fries cooked crisp, but these were good. My wife's cod was tender and lightly battered. She enjoyed it immensely as the cod was very moist. It came with a type of fried chips. Our server Gonçalo was fantastic and didn't steer us wrong. We will be back at the end of our stay for a night and plan on coming back. Highly...

Amazing taste with freshness and pleasant taste of seafood. The Cataplana dish will satisfy those who love seafood. The tap wine compliments the dish well. Starter was olive bread and sheep cheese with Piri Piri sauce. Excellent place to experience seafood dishes. Outdoor Indoor: The following day we came back for more and tasted the octopus that was much better than in Porto. It was soft as it should be and succulent with great flavours . We were amazed how they got it so right almost like butter. We were serve by Gonçalo twice and I tell you he certainly enlightened the place and created a pleasant atmosphere of joy laughter with humour. Amazing staff he makes you feel at home and relax. Well done...

The food? Unforgettable. We ordered the bacalhau, and it was hands down the best we’ve ever had—perfectly seasoned, flaky, rich with tradition, and made with love you can taste in every bite.

But the real magic? Antonio.

The service he gave us wasn’t just attentive—it was an experience. Warm, genuine, and effortlessly charismatic, Antonio made us feel less like customers and more like honored guests in his home. He didn’t just serve us dinner; he served us a memory. He gave all attention to my kids as well.

We’ll be talking about that meal—and Antonio—for a long...