Dish finder in Lisbon

Custard tart with a blistered top and flaky shell. Eat it warm, at the counter, with cinnamon shaken over and a coffee.

Thin pork steak simmered in garlic and white wine, in a soft roll. Add mustard; ask for piri-piri if you want heat.

Garlic-rubbed beef steak in a roll. A quick lunch, or the traditional last order at a marisqueira.

Every café makes one, and it is the default fast lunch. Ask for it with a galão, a milky coffee in a glass.

Bread baked around slices of chouriço, sold hot at fairs, festivals and late-night stalls.

Charcoal-grilled and eaten on a slice of bread that catches the juices. At their best in June, when the Santo António festivities fill the streets with grills.

Shredded salt cod scrambled with egg, matchstick potatoes, onion and black olives. A Lisbon invention and a safe first order.

Soupy rice with prawns, clams and crab, cooked to order for two or more. Expect to wait half an hour; it is worth it.

Tender roasted octopus drowned in garlicky olive oil, with small potatoes punched open to soak it up.

Clams in garlic, olive oil, lemon and coriander. Order bread; the sauce is the point.

Bite-sized beef or pork in a garlic, beer and pickle sauce, picked out with toothpicks. A petisco built for sharing with a beer.

Small snails in an oregano and garlic broth, a summer beer snack. A sign reading “Há caracóis” means the season has started.

Spatchcocked chicken over charcoal, brushed with chilli oil. You will be asked how hot; a churrasqueira also does takeaway.

Potato broth with finely shredded kale, usually topped with a slice of chouriço. Ask for it sem chouriço if you don't eat meat.

Boiled beef, pork, sausages, cabbage and root vegetables, served in heaps. A long lunch in a traditional tasca, usually on set days of the week.

Green beans fried in a light batter, the “little fish from the garden”. A reliable meat-free petisco on most menus.

Bread in a hot garlic, coriander and olive-oil broth with a poached egg. Alentejo comfort food, meat-free as served.

A fat sugared doughnut, often filled with egg custard, sold from cool boxes along the beaches in summer and in every pastelaria all year.