For the past few years, for reasons mainlyfinancial, the arena better known as Campo Pequeno had been shut with thepurpose of renovation in mind. It’s reopening in 2006 as an arena saw an additionof a small sub-terranean commercial center. One of the greatest of theseattractions is none other than the existence of one of Portugal’s oldest chainof restaurants being in attendance within the premises. Being awarded by theCity of Lisbon with the “Silver Medal for Tourism Merit” in recognition for theservices rendered to tourism, Cervejaria Trindade itself is at the base of oneof the most renowned bullrings in the Iberian area.
Having entered on a recommendation by aclose friend/cousin, I for one thoroughly enjoyed it. While the seafood, be itcrab, prawns or salted cod dishes are all great, the beef and veal dishes standout by a mile. The ambience, however, was relatively keyed-down as it was past9 pm in the more business oriented district of Lisbon.
This place is simply ‘good’. Like afaithful old Volvo that does not afford the frills of a Mercedes. The food onoffer is basic, sturdy Portuguese cuisine. But the classics that are synonymouswith folk fare are there on the menu. While this restaurant is part of thePortugalia chain, one would never think it to be something known for massproduction, as the food radiates a warmth afforded by one’s own kitchen, to saythe least.
This restaurant is huge and ideally suited for large groups, which they welcomein droves in true Portuguese fashion. The white-washed walls and lateriteexterior of this bullring hint at its long history, and it's popular with bothlocals and tourists alike. A homey bar at the entrance will quench your thirstas you wait for seating on a busy evening. You can also just come here for adrink and some pastéis de bacalhau (fried cod cutlets is a shame of amanner to describe them). It is advisable to start with some ameijoasTrindade (clams drowned in a garlic-butter and coriander sauce) beforemoving on to a delicious main course of bife vazia Trindade (a tenderyet thin steak with a choice of three sauces) orbacalhau á mosteiro deTibães (salted cod coated with crumbs and cilantro).
Service is rather good in general, and ingeneral staff is friendly, and always up for some banter about the local goingson. All in all, an excellent, value for money Portuguese Brasserie with morethan decent service and a classic location.
