It’s easy to love a restaurant that commits to doing one thing and then does that thing extremely well. Pigmeu, which has been operating on a quiet street in Lisbon’s upscale Campo de Ourique neighborhood since 2014, is one of those restaurants.
From the beginning, chef-owner Miguel Azevedo Peres and his team have been buying one organically raised pig each week, butchering it in-house, and serving virtually all of it—they were doing nose-to-tail well before it became the trend that it is today.
The a la carte menu is divided into three sections: one-third vegetable-forward dishes using seasonal produce from a small farm (note that these are generally not vegetarian), one-third offal such as livers and hearts, and one third traditional cuts of pork, chorizo and ham. There’s a perfectly classic, high-quality bifana sandwich—something that’s increasingly hard to find in Lisbon–alongside more unusual dishes, such as “tubarão” pica-pau made with pig testicles.
In 2025, Pigmeu was awarded with a Michelin Bib Gourmand, a distinction that recognizes restaurants with a good price-quality ratio. Conventional wisdom holds that restaurants can raise their prices by 30% after receiving such a distinction. But Pigmeu has committed to remaining accessible to its neighborhood regulars. Prices across the board are fair, especially so on the special lunch menu, which changes every week and includes a snack, a starter, and a main course.
For more information, visit the Pigmeu website.
Pigmeu
Rua 4 de Infantaria 68
Lisbon
Phone: +351 218 252 990
Reservations through the restaurant’s website
Hours:
Monday – 18:30 to 22:30
Tuesday to Saturday – 12:30 to 15:00 and 18:30 to 22:30
Photos ©Joana Freitas courtesy of the restaurant
