<a target="_blank" href="https://www.cervejariaramiro.com/?lang=en"></a>

<a target="_blank" href="https://www.cervejariaramiro.com/?lang=en">Cervejaria
Ramiro</a>

Av. Alm. Reis 1 H,

1150-007

Lisbon

Portugal

BY NEAL MARTIN |&nbsp;APRIL 21, 2023The Food:

Fresh oysters

Clams in garlic and parsley Edible crab with crab mayonnaise

Scarlet shrimp

Citron sorbet, cheesecake and Morgado do
Bussaco 

The Wine:

2018 Buçaco Branco Reservado 92&nbsp;

Lisbon has become a must-see European
destination. Practically everyone I know returns, eulogizing Portugal’s capital,
and vowing to go back at the earliest opportunity. Enough was enough - &nbsp;time to see what the fuss is about for myself.

Like Rome, the heart of the city is draped
over seven hills, and indeed, the Romans named it Olissipo due to their
similarities. Its highest hill, Sao Jorge, is crowned with the crenelated walls
of the Castelo St. Jorge, surrounding red-tiled townhouses cascading down to
the yawning Tagus River that feeds into the Atlantic. Lisbon’s famous colorful,
ornately designed ceramic tiles cover entire facades and constantly stop you in
your tracks. Cobbled, uneven pavements are like Roman mosaics. Streets echo
with clanging rickety trams and funiculars. Pastelarias bustle with customers
devouring irresistible patéis de nata. (The best I stumble upon is
Manteigaria - the pastry a little lighter and the filling creamier.) No wonder
that even during the off-season in February, Lisbon’s narrow streets throng
with tourists, by the voices I hear, particularly French, English and American.
Perhaps Lisbon is a little ramshackle and timeworn? Maybe a bit dirty, even
grimy in some places? Yet, it’s a bulwark against gentrification and thereby retains
its unique character and charm, which is why many advise visiting now before
it’s too late. I hope the encroaching homogeneity of modernity is not this
city’s fate, though ominously, I notice a great deal of construction work in
the heart of Lisbon.<img alt="" src="https://s3.amazonaws.com/images.vinous.com/uploads%2F1682084594340-ramiros+interior.JPG">The&nbsp;Cervejaria Ramiro interior Lisbon is a foodie paradise, not least for
pescatarians. Its dining scene is so dynamic that after sage advice from a
local, I altered every pre-booked dinner the day before departure. Be warned:
you will want to dine at nearly every restaurant you walk past! Those wishing
to sample local cuisines more conveniently can drop in at Time Out Market in
Cais do Sodré, where 26 vendors and eight bars congregate under one roof.
Choose what you fancy and carry your dish to one of the long tables in the
central courtyard. It’s a Mecca for tourists and an efficient way to sample
local cuisines.

My first port of call, Cervejaria Ramiro, is a
Lisbon institution. It has been around since the 1950s. The late Anthony
Bourdain dropped in to film an episode of his show here. Located on a major
thoroughfare, it is larger than anticipated, with no free tables on an
unseasonably warm evening. There’s a lively atmosphere, the din of animated
conversation punctured by raucous laughter. Suffice it to say, it’s probably
not the ideal rendezvous for a quiet, romantic date. Staff seems to consist
entirely of men in branded pale blue shirts that are occasionally a little
brusque in manner, but that’s probably because of the hectic pace. I have read elsewhere
that you cannot book a table, though I was able to reserve one myself on a
Wednesday night. I suspect that might not be possible during busy weekends.<img alt="" src="https://s3.amazonaws.com/images.vinous.com/uploads%2F1682084638880-ramiros+oyster.JPG">Fresh oysters Dishes at Ramiro revolve around crustacea
rather than fish, a cornucopia of shrimps, prawns, crab, langoustines, clams and
lobsters. Basically, if it’s got a shell, then it has crawled onto the menu. If
it has gills and a fin, better to try a restaurant like Sea Me.<img alt="" src="https://s3.amazonaws.com/images.vinous.com/uploads%2F1682084704104-ramiros+crab.JPG">Edible crab with crab mayonnaise We commence with half-dozen fresh oysters
served with a quartered lemon. These are subtle in flavor, sweeter and less
saline than others, and delicious as they slip down the throat with ease. Steamed
clams come with obligatory white wine and garlic. I feel this dish could be a
little more generous - too many clams parted from their shells.<img alt="" src="https://s3.amazonaws.com/images.vinous.com/uploads%2F1682084785218-ramiros+scarlet+shrimp.JPG">Scarlet shrimp 

Crab is one of Ramiro’s specialties. You can
opt to have it served without the shell, but that takes away the ritual of
smashing the claws and prizing out the white meat. The crab meat is among the
freshest I’ve encountered and comes with a scrumptious crab/mayo sauce. Granted,
it makes a bloody great mess, and the amount of crab meat is a bit paltry,
considering the effort. But if you love crab, Ramiro should definitely be on
your list.<img alt="" src="https://s3.amazonaws.com/images.vinous.com/uploads%2F1682084820709-ramiros+cheesecake.JPG">Raspberry&nbsp;cheesecakeWe have to order the scarlet shrimp, known as
carabineros in Portugal and Spain, and crevette impérial in
France. They are fished in east Atlantic waters and, as their name infers, are
limpid scarlet in color, renowned for their relatively large size and robust flavors.
These are magnificent. The meat is sweeter and more succulent than your usual
shrimp, meatier than I am accustomed to and with a deliriously long aftertaste.
Superb. &nbsp;<img alt="" src="https://s3.amazonaws.com/images.vinous.com/uploads%2F1682084859141-ramiros+morgado.JPG">Morgado do Bussaco 

Desserts might be an afterthought, but these
are highly recommended. The cocktail glass of citron sorbet comes with a
generous glug of vodka, though the spirit is indiscernible. This is vibrant and
sharp, revivifying the senses. The raspberry cheesecake has a wonderful
consistency, like something your mum would rustle up, a bit rustic and all the
better for it. The traditional dessert from Barriada, Morgado do Bussaco, boasts
a generous sprinkling of crunchy walnuts that combine beautifully layered
pancakes and egg whites. I don’t want to think of how many calories I ingested.<img alt="" src="https://s3.amazonaws.com/images.vinous.com/uploads%2F1682084922820-ramiros+bucaco_copy.jpg">The wine list is brief and perfunctory. If
you seek a comprehensive list of Portuguese vino, then this is not the place to
come. However, I immediately spot one of the country’s most iconic and, until
recently, elusive wines for way below-market price, the 2018 Branco Reservado
from Buçaco. The estate was incepted at the beginning of the 19th
century when Alexandre de Almeida had the
novel idea of combining his luxury hotel, the Bussaco Palace in the mountainous
north Coimbra (depicted on the label), with its own bijou parcel of vines and
unique wine. Almeida purposefully kept it out of the limelight, though news
leaked, and over ensuing decades, he stealthily built a loyal following that
continues to this day. A tasting of mature vintages a few years back proved its
longevity and explained why they cost a pretty penny. This 2018 is arguably
infanticide, but a pleasurable one. It is initially arresting thanks to its
smoky, almost oxidative trait on both the nose and palate. It jars the senses. Over
the course of a couple of hours, it coalesces and gains complexity, with scents
of green olives, shucked oyster shells and sea spray, not a million miles away
from Muscadet. The palate is beautifully balanced, edgy and very saline, not
complex yet focused and poised. That green olive theme continues commingling with
Anjou pear and hazelnut. It is difficult to resist another sip or order a
second bottle! 

Cervejaria Ramiro is the ideal way to commence your Lisbon epicurean odyssey.
As the taxi driver put it on the way back, it’s a favorite with locals because it
lacks pretentiousness and offers value for the money. There are plenty more
sophisticated restaurants, such as the subject of my next Vinous Table, but this
beloved Lisbon restaurant should be on your to-do list. © 2023, Vinous. No portion of this article may be copied, shared or re-distributed without prior consent from Vinous. Doing so is not only a violation of our copyright, but also threatens the survival of independent wine criticism.

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