{"id":748,"date":"2016-07-27T21:38:44","date_gmt":"2016-07-27T21:38:44","guid":{"rendered":"http:\/\/www.timeoutmarket.com\/en\/eat-and-shop\/papa-acorda\/"},"modified":"2022-09-01T10:52:11","modified_gmt":"2022-09-01T10:52:11","slug":"papa-acorda","status":"publish","type":"comer-e-beber","link":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/eat-and-drink\/papa-acorda\/","title":{"rendered":"Pap&#8217;A\u00e7\u00f4rda"},"content":{"rendered":"<h2>One of Lisbon&#8217;s classic restaurants, in business for more than 35 years.<\/h2>\r\n<p class=\"p1\"><span class=\"s1\">Thirty five years ago, the Bairro Alto was seen as the heart of the city, the place where everyone (or everyone who was anyone) wanted to be. Today it has been somewhat put in the shade by Cais do Sodr\u00e9. So, with no hard feelings, Pap\u2019A\u00e7\u00f4rda, one of Lisbon&#8217;s most iconic restaurants, has packed up and moved out \u2013 to a larger space on the first floor of the Time Out Market.<\/span><\/p>\r\n<p class=\"p1\"><span class=\"s1\">Along with the team has come the chandelier, the famous bowl of chocolate mousse and other house classics, but also many new developments.<\/span><\/p>\r\n<p class=\"p1\"><span class=\"s1\">First of all, there had to be some changes made in a space that is twice the size of the original, as well as taking steps to update to 2016 a restaurant that was founded in 1980s, without this resulting in any loss of identity or quality.\r\nWith about 800 square metres between two dining rooms \u2013 one of them for smokers \u2013 and two bars, the new Pap\u2019a\u00e7orda has 150 seated places and another 25 at the counter.<\/span><\/p>\r\n<p class=\"p1\"><span class=\"s1\">Still overseeing the kitchen is Chef Manuela Brand\u00e3o, who has had the job for 33 years (which is also his age, obviously). His hands still prepare house classics such as the a\u00e7ordas (traditional bread soups) and arroz de cabidela (rice and chicken cooked in its own blood), as well as fancier dishes such as breaded lamb chops with creamed spinach.\r\nWhere the new developments are concerned the most important one is, curiously, the dishes&#8217; format. There are more small plates to share and new dishes such empad\u00e3o de sapateira com salada de agri\u00e3o (shepherd&#8217;s pie made with crab, served with watercress salad \u2013 \u20ac23), tomatada de ovo escalfado (a tomato stew topped with a poached egg \u2013 \u20ac5.50) and the sopa folhada de mexilh\u00e3o (mussels soup under a flaky pastry crust \u2013 \u20ac7.50)\r\nAn enormous glass-walled wine store with some 500 bottles of Portuguese wine serves the whole restaurant. In the two bars, the stress is on the rum and Tequila cocktails, as well as gins.<\/span><\/p>\r\n<p class=\"p1\"><span class=\"s1\">Another change from the old Rua da Atalaia premises are the extended opening hours. Down in the Ribeira, the Pap\u2019a\u00e7orda kitchen works round the clock, so that if anyone wants to drop in at 5pm for rice with cockles and a beer, or meat pasties and a cocktail, they can do it with no problem.<\/span><span class=\"s1\">&#8220;<\/span><\/p>\r\n<p class=\"p1\"><em><span class=\"s1\">Opening noon-midnight Tue, Wed; noon-2am Thur-Sun. 21 346 4811\/ reservations@ papaacorda.com.<\/span><\/em><\/p>","protected":false},"excerpt":{"rendered":"One of Lisbon&#8217;s classic restaurants, in business for more than 35 years. Thirty five years ago, the Bairro Alto was seen as the heart of the city, the place where everyone (or everyone who was anyone) wanted to be. Today it has been somewhat put in the shade by Cais do Sodr\u00e9. So, with no [&hellip;]","protected":false},"author":1,"featured_media":991,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","format":"standard","meta":{"amp_status":""},"acf":{"space-number":"52","tag":"","description":"","icon":false,"image-detail":1091,"content":false,"category":["Cozinha_de_Chef"],"piso_value":"1"},"_links":{"self":[{"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/comer-e-beber\/748"}],"collection":[{"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/comer-e-beber"}],"about":[{"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/types\/comer-e-beber"}],"author":[{"embeddable":true,"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/comments?post=748"}],"version-history":[{"count":21,"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/comer-e-beber\/748\/revisions"}],"predecessor-version":[{"id":10061,"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/comer-e-beber\/748\/revisions\/10061"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/media\/991"}],"wp:attachment":[{"href":"https:\/\/timeoutmarket.loadhtl.com\/lisboa\/en\/wp-json\/wp\/v2\/media?parent=748"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}