Casa da Dízima — Restaurant in Oeiras

I was so pleased to be taken to this fabulous restaurant which seems to me to have everything you could possibly need for dining out. Yes, you would expect a Michelin Star restaurant to be excellent but Casa da Dizima has much more to offer.

We were fortunate to have a fine sunny Portuguese summer day with little wind so the first floor terrace was perfect for our family celebration. Views of the sea/river on one side, typical rooftops on the other, great both for photography and taking a break from the important issues of eating and drinking.

In fact, we had the best of both worlds, actually taking our meal downstairs in a lovely semi-private setting.

The menu was wide-raging and everyone was completely satisfied with the fine steaks and fish dishes. My preference for javali presented in mini steaks served with a generous chestnut sauce which I love literally melted on the palate.

It goes without saying that the wine menu was full of surprises and since I was with my enólogo stepson, my taste buds were, to paraphrase Vincent Price, definitely in transport.

As you might expect, the service from the manager and his helpful staff was kind and always on point.

Wholeheartedly recommended at the highest level....

UNDERWHELMING! We chose Casa da Dizima to celebrate our wedding anniversary having last dined there 10 years ago with very fond memories of fine cuisine that enticed us back. Our choice of starter was described as "FRESH SCALLOP SHELL, WITH MANGO AND SHRIMPS CEVICHE" - there was no shell, the one scallop cut in half and served as two was good but served on a bed of what can best be described as a sweet jam so not good to start with dessert! We then both went for the "TURBOT FILETS with Crayfish Sauce and Cauliflower and Celery Purée". The Turbot was satisfactory but too salty combined with too many sweet notes from the "crayfish sauce" that had no flavour and no relationship with crayfish. The purée was best described as a green glue. My wife took a brave step to order a classic dessert "APPLE PIE with Cinnamon and Vanilla Ice-cream". What could go wrong with that? The pie was very flaky and dry with hardly any apple and cinnamon as advertised was just an afterthought decoration. What an insult to a classic and simple dessert. Overall nothing to do with fine cuisine and textures and combinations to excite the palate. A...

We had a glorious evening at the Casa da Dizima, from the ambiance, to the service and the not to mention the quality of the food was just a perfect balance of a meal

First, I’ll say that for a Michelin restaurant it didn’t feel stuck up, it felt comfortable, funny, embracing even from the minute we got in until three hours later when we left

The mistake we made was assuming that because it’s a Michelin restaurant and expecting the portions to be small, we had too much of their wonderful breads … that was a mistake as the portions are very generous and believe me when I say that leaving some of their perfect food behind d because you’ve eaten too much chi bread is not something you want to do

Without going on and on about the food I think that Entrecote steak with the truffles purée was one of the best portions I’ve tasted for a long time not that the other portions weren’t amazing as well

The short and long of it, if you haven’t been here, I would highly...