Imperial de Campo de Ourique

This mesmerizing “tasca” has kept its quintessential family spirit and traditional recipes since 1985.Gentrification has been taking Lisbon as wildfire, and Campo de Ourique has become one of the French expat's favourite neighbourhoods. Campo de Ourique is now known – amongst Portuguese – as Champs de Ori."Résvés Campo de Ourique" is one of the most famous Portuguese expressions, meaning "a hair's breadth Campo de Ourique" because the big 1755 earthquake didn't destroy the district for mere meters. Imperial de Campo de Ourique could've easily come within a hair's breadth of vanishing without its Historic Shop stamp. With the rise of rents, many tascas – humble traditional eateries – have gone for good in the city.Although the place is much older, opened in the 40s, João Gomes and his wife Adelaide have welcomed guests since they took it in 1985.This place could not be more of a family business than it is. João is the site's soul, always smiling and being helpful and cheerful about the daily menu. Nuno, the son, helps in this task, taking care of requests and payments. Adelaide is by the stove, accompanied by Ludmila, her daughter-in-law. Handwritten on a board, the dishes of the day may vary from Bacalhau com Grão (Codfish with Chickpeas), Iscas à Portuguesa (Liver Sautéed with Caramelized Onions), Cozido à Portuguesa (Portuguese Boiled Meal, with different Sausages, Meats, Vegetables and Potatoes), Língua Estufada (Veal Tongue Stew). However, two main family recipes are worth the pilgrimage of dozens of faithful customers: Lamprey – when in season and only by ordering in advance – and Chanfana, a Red Wine Goat Stew.