Tacos · Enchiladas · Mezcal · Lisboa
Mexico, painted on Remolares walls.
An eclectic, art-filled kitchen and mezcalería in Cais do Sodré. Creative tacos, slow-built mole, forty agave labels - and a terrace that stays loud until 1 AM, every day of the week.
Today
12:00 → 01:00
Terrace
Outdoor seating · 12 covers on Remolares
Reservations
Recommended · +351 21 346 0787
01 — The Vibe
A gallery that happens to serve dinner.
Raw plaster, copper and hand-painted murals by Lisbon and Oaxacan artists. Folk-art alebrijes on the shelves, neon over the bar, a room that shifts from long candlelit dinners to a proper late-night cantina.
Read our story
02 — Kitchen & Bar
Menu preview
Porco Preto
Marinated Alentejo black pork, pineapple, chile de árbol
House signature
€9.5
Berinjela e Queijo
Roast aubergine, melted queso, salsa verde cruda
Vegetarian
€8.5
Cochinita Pibil
12-hour achiote pork, habanero pickle, banana leaf
€9.5
Camarão
Tempura prawn, chipotle mayo, cabbage slaw
€10.5
Arrachera
Flank steak, spring onion, salsa borracha
€11
Cogumelos
Oyster mushroom, epazote, salsa macha
Vegan
€8.5
03 — Late Nights
The last kitchen still singing at midnight.
Thu–Sat · 22:30 → 01:00
Cantina Hours
Vinyl sets from Lisbon selectors, agave cocktails at the copper bar, antojitos firing until close.
Tuesdays
All-You-Can-Eat Tacos
Nine fillings, unlimited, 19:00–23:00. €26 per person, minimum two guests.
Monthly
Mural Sessions
An artist repaints the back wall live while the room eats. Free entry, mezcal tasting €18.
04 — Guest notes
★★★★★
Came for tacos, stayed three hours for the mezcal list. The duck enchilada is the best thing I ate in Lisbon.
★★★★★
Loud, colourful, genuinely Mexican. The terrace on a warm night is the whole reason to be in Cais do Sodré.
★★★★☆
Small room so book ahead. The staff walked us through five mezcals without a hint of snobbery.
Placeholder copy — replace with verified Google / TheFork reviews before launch.
05 — From the journal
Agave, mole & the neighbourhood
Mezcal 101 · 6 min read
A beginner's guide to mezcal, without the mystique
Espadín, tobalá, tepeztate - what actually changes in the glass, and how to order a flight you'll enjoy.
In the kitchen · 5 min read
Why our duck enchilada takes three days
Cured, braised, pulled, then finished in a mole coloradito that starts with whole chiles and ends with orange.
Neighbourhood · 4 min read
Eating late in Cais do Sodré: a 1 AM itinerary
Where to go before us, what to order when you arrive at midnight, and how to get home after.