For the past few years, for reasons mainly financial, thearena better known as Campo Pequeno had been shut with the purpose of renovationin mind. It’s reopening in 2006 as an arena saw an addition of a smallsub-terranean commercial center. One of the greatest of these attractions isnone other than the existence of one of Portugal’s oldest chain of restaurantsbeing in attendance within the premises. Being awarded by the City of Lisbonwith the “Silver Medal for Tourism Merit” in recognition for the servicesrendered to tourism, Cervejaria Trindade itself is at the base of one of themost renowned bullrings in the Iberian area.
Having entered on a recommendation by a close friend/cousin,I for one thoroughly enjoyed it. While the seafood, be it crab, prawns orsalted cod dishes are all great, the beef and veal dishes stand out by a mile.The ambience, however, was relatively keyed-down as it was past 9 pm in themore business oriented district of Lisbon.
This place is simply ‘good’. Like a faithful old Volvo thatdoes not afford the frills of a Mercedes. The food on offer is basic, sturdyPortuguese cuisine. But the classics that are synonymous with folk fare arethere on the menu. While this restaurant is part of the Portugalia chain, onewould never think it to be something known for mass production, as the foodradiates a warmth afforded by one’s own kitchen, to say the least.
This restaurant is huge and ideally suited for large groups,which they welcome in droves in true Portuguese fashion. The white-washed wallsand laterite exterior of this bullring hint at its long history, and it'spopular with both locals and tourists alike. A homey bar at the entrance willquench your thirst as you wait for seating on a busy evening. You can also justcome here for a drink and some pastéis de bacalhau (fried cod cutlets is ashame of a manner to describe them). It is advisable to start with someameijoas Trindade (clams drowned in a garlic-butter and coriander sauce) beforemoving on to a delicious main course of bife vazia Trindade (a tender yet thinsteak with a choice of three sauces) orbacalhau á mosteiro de Tibães (saltedcod coated with crumbs and cilantro).
Service is rather good in general, and in general staff isfriendly, and always up for some banter about the local goings on. All in all,an excellent, value for money Portuguese Brasserie with more than decentservice and a classic location.
