Iscas à Portuguesa

Iscas à Portuguesa is one of Lisbon's most iconic traditional dishes, featuring thin slices of liver marinated overnight in white wine, garlic, bay leaves, and sometimes vinegar. The liver is then dredged in flour and fried until golden, served with boiled potatoes and the reduced marinade as sauce.

This preparation has roots in Lisbon's tascas and working-class eateries, where offal was an affordable and flavourful protein. Iscas com elas — liver with potatoes — remains a beloved fixture on traditional restaurant menus throughout the capital.