Pigmeu

Here, the pig is king. From snout to tail.

In Campo de Ourique, there is a restaurant where pork is taken very seriously. But without much ceremony. At Pigmeu, created by Miguel Azevedo Peres, Portuguese tradition meets creativity in an irreverent, sustainable and flavour-packed cuisine.

The philosophy is simple: use everything, waste nothing. Inspired by the nose to tail concept, Pigmeu works mainly with Alentejo-breed pork, raised outdoors at Herdade do Freixo do Meio. From the prime cuts to the parts usually forgotten, everything gets a new chance to shine at the table.

The menu invites sharing and comes with a good dose of humour. There are irresistible croquettes, the famous Torresmo do Rissol and a Bifana Porcalhona that lives up to its name. In between, seasonal vegetables, reinvented offal and combinations that surprise even those who know traditional cooking best.

To accompany it, a careful selection of natural and low-intervention wines, in a relaxed setting where the pleasure of eating well speaks louder than any formality.

Awarded a Bib Gourmand by the Michelin Guide and one Repsol Sun, Pigmeu proves that sustainability can be delicious too. And that respecting the produce is, above all, knowing how to make the most of what it has to offer.