Tasty Food Ventures

Food is an adventure

Oficina do Duque, Lisbon, Portugal

visit their website to book

Mas não vejo mais,
Contra uma espécie de lado de dentro de pálpebras,
Que Lisboa com suas casas
De várias cores.

Lisboa com suas casas, Fernando Pessoa
A close-up of a deep white bowl filled with vibrant orange pumpkin soup, topped with crunchy brown pumpkin pips, a dollop of white cottage cheese, and a single green basil leaf, with a small red garnish peeking out.
A rectangular wooden tray holds an appetizer featuring three thick slices of soft, light-colored bread with a crust, three pieces of crispy, dark-fried bread, and a small ceramic bowl of duck offal and port wine pate.
A close-up of the 'Chicken, Beer and Citrus' dish on a white speckled plate, showing several pieces of golden-brown, pan-seared chicken with visible char marks, accompanied by a bright orange-red puree, a glossy dark brown jus, and scattered crispy fried pips or nuts.
A close-up of the 'Octopus, Jacket Potatoes and Dill' appetizer on a rustic, speckled white plate. Several succulent, deep reddish-brown octopus tentacles are arranged over crushed jacket potatoes, accompanied by a vibrant green oil or sauce, fresh green herbs, and golden-brown crispy elements like garlic chips.
A close-up of a white speckled plate featuring a piece of pan-seared codfish with skin on, resting on a bed of vibrant orange potato stew and surrounded by a dark green mound of crispy sprouts and a scattering of golden-brown corn bread crumbs.
A close-up of the 'Meagre, Rice and Coriander' dish from Oficina do Duque, presented in a rustic wooden bowl. A golden-brown piece of meagre fish with speckled, crispy skin sits atop a rich, soupy tomato rice, garnished with vibrant green cilantro leaves and small black and red spices.
A traditional Portuguese 'Egg Yolk, Citrus and Sugar' dessert served in a clear glass bowl, showcasing layers of creamy light-colored custard with a dark, crackled, caramelized sugar topping.
A close-up of the 'Chocolate, Olive Oil and Salt' dessert from Oficina do Duque, presented in a distinctive, irregular-shaped dark stone-like bowl. A large, smooth mound of rich brown chocolate mousse is topped with visible salt crystals and chocolate shavings, accompanied by a thin, rectangular, reddish-brown crisp.
A close-up view of a restaurant's wall, featuring a unique decorative display of numerous vintage kitchen implements like knives, forks, whisks, and other cooking tools arranged neatly in horizontal rows against a light-colored background.

Lisbon, a city of captivating charm, truly stole my heart during a January 2025 visit with my husband. While off-season, we were blessed with lovely weather for the first few days, making our trip incredibly enjoyable. As someone who’s admittedly a “travel-princess” and not much of a planner, I’m grateful my husband took the reins, unearthing a culinary gem just a stone’s throw from our hotel. Then again, in Lisbon, everything feels wonderfully close!

We had the foresight to pre-book, a tip gleaned from a multitude of reviews, though given the off-season lull, there were plenty of tables to spare. In hindsight, I wish I’d snapped some photos of the entrance and interior, but sometimes you’re just too caught up in the moment to remember.

Finding Oficina do Duque

Nestled a short walk from the Carmo Archaeological Museum, the restaurant, Oficina do Duque, sits on a corner, with its entrance discreetly tucked away on the side of a steep incline. If you’ve ever navigated Lisbon’s hilly streets, you’ll know steep inclines are practically a city trademark! While I imagine the warmer months see lively outdoor seating, January was a touch too chilly for al fresco dining, despite that particular evening’s pleasantness.

Stepping inside, a bar greeted us to the left, though without seating. A few tables dotted this initial area, but the main dining space unfolded further back, just a single step lower. We were comfortably seated on a long bench at the very rear, offering a fantastic view of the bustling open kitchen and the chefs in action. The enticing aromas wafted over, and while you’d need to stand to truly observe their culinary artistry, it added to the vibrant atmosphere. The decor leaned towards a charmingly rustic aesthetic, culminating in a striking “wall of tools” directly behind us – a feature that, greatly amused my husband, and made its way into our photo gallery!

Service and Culinary Delights

The service was impeccable. The staff were delightful and polite, and communication was a breeze – their English certainly surpassed my Portuguese! Since it wasn’t overly busy, we had ample time to inquire about unfamiliar menu items, and our waiter’s recommendation for a traditional dessert turned out to be a resounding success.

For me, the food is often the make-or-break factor in a restaurant experience. Thankfully, Oficina do Duque exceeded all expectations. We came seeking authentic modern Portuguese cuisine, and that’s precisely what we received. Their menu, while concise, offered something delicious for all tastes. Good news—the menu is still consistent, which means I can detail the wonderful array of dishes we savored, and you can try them too! Be warned: we ordered far too much for two, but with zero regrets – we simply wanted to savor every bite!

A Feast for the Senses: Our Menu Picks

Starters:

  • Bread and Offal with Port: Homemade bread, served as both a soft, freshly cut roll and incredibly delicious fried crispy slices (I yearned for more!). The accompanying duck offal and port wine pate, however, wasn’t my favorite – I found it a tad bitter, dry, and tricky to spread.
  • Pumpkin, Pip and Cheese: This pumpkin soup was an absolute triumph. Served piping hot, it was wonderfully velvety smooth and thick. The crunchy pips added a delightful textural contrast, and the cottage cheese provided a refreshing counterpoint to the dish’s sweetness. A definite must-try!

Appetizers:

  • Octopus, Jacket Potatoes and Dill: Positively divine, this was the undisputed highlight of our meal. The octopus was cooked to perfection – a truly challenging feat that they mastered effortlessly. Its texture and flavor were sublime, beautifully complemented by the substantial jacket potato, while the pips and green jus introduced a welcome acidity and crunch.
  • Chicken, Beer and Citrus: While following the stellar octopus was a tough act, this dish rose to the occasion. The beer, lemon-laurel marinated chicken leg boasted lightly charred, crispy skin (a rarity for me, as I’m generally not a fan of skin!). The thigh was incredibly juicy and tender. The marinade alone ensured a delicious outcome, but the accompanying juices and puree elevated the flavors further, and yes, those familiar crunchy pips made another appearance!

Mains – Fish (Our First Night in Portugal!):

  • Meagre, Rice and Coriander: I’d never encountered meagre before, but it proved to be a delightful discovery – a white fish with a firm, flaky texture and a mild, almost sweet flavor. Its lightly charred skin was a tasty touch. The tomato rice, almost soup-like in consistency, was incredibly rich and flavorful, with the coriander adding a crucial acidic, slightly citrusy note. I practically scraped the bowl clean!
  • Codfish, Sprouts and Corn Bread: The fresh codfish was lovely – flaky and moist, though I wished its skin had been lightly charred and crispy. The combination of flavors and textures, with the creamy potato stew adding wonderful body, made for a warm, filling, and satisfying dish.

Dessert

  • Egg Yolk, Citrus and Sugar: Our waiter’s top recommendation, a traditional local dessert. Initially a perplexing sight – a bowl of cream-colored layers – it ultimately proved to be a delightful surprise. The cream was light and flavorful, with the citrus syrup and caramelized sugar adding elevation, and the caramel ice cream tying everything together beautifully. A slight eggy aftertaste for me (perhaps my mind playing tricks!), but my husband couldn’t detect it. A truly interesting local delicacy that I enjoyed again later in our trip.
  • Chocolate, Olive Oil and Salt: As someone who typically prefers milk or white chocolate, I was pleasantly surprised by this chocolate mousse. Its creamy texture melted in my mouth, and the salt deepened the flavor wonderfully. The fruity olive oil, subtly present beneath the mousse, was an unusual yet winning addition, ensuring a smooth finish and cutting through any bitterness without overpowering the rich chocolate.

A Romantic and Affordable Gem

Overall, our experience at Oficina do Duque was incredibly positive. It was a lovely and relaxed dining experience, and for us, wonderfully romantic.

The value for money here is truly exceptional, especially for travelers. Including a couple of drinks each, our entire meal came to less than €100 for both of us! You could easily enjoy a light lunch for as little as €20 per person, or a truly memorable dinner with amazing quality food for €30-€40 per person.

I’m already planning my next visit to Oficina do Duque, even if it’s just for a short layover in this amazing city!

←
→

Leave a comment