A neighbourhood restaurant in Campo de Ourique, in the west of Lisbon, Pigmeu has a nose-to-tail approach and keeps things simple, offering high quality Alentejo pork, delicious vegetables and natural wines in a relaxed atmosphere. Chef and entrepreneur Miguel Azevedo Peres sources organic meat and vegetables directly from local farmers to promote responsible food consumption. Recently he introduced a good value set lunch menu, with a snack, starter and main for €17.

Pigmeu: Pigmeu is all about traditional and responsible Portuguese food. That means every piece of the animal is used in its dishes. The menu is broken down into three parts: One-third for vegetables, one-third for organs, and one-third for Alentejo pork.

One thing you should know before visiting Portugal: pork, in all its forms, is a much-loved meat that makes up many classic dishes, from bifanas (a classic sandwich) to Leitão (suckling pig). Pigmeu is a true homage to this local love, using nose-to-tail cooking to create something sustainable, comforting and completely unique, bringing locals from across the city to indulge. Inside, the vibe is immediately warm and welcoming; simple wooden tables and chairs fill the room, with shelves stacked with a wide variety of empty wine bottles – almost all of them Portuguese.

Located in the Campo de Ourique neighborhood of Lisbon, Pigmeu is dedicated to the principle of nose-to-tail eating, a testament to more conscious meat consumption. Under the guidance of Miguel Azevedo Peres, Pigmeu has carved out a niche for itself by offering a menu that is one-third vegetables, one-third offal, and one-third Alentejano pork, celebrating the entire animal in a somewhat more responsible and innovative manner. Opened in December 2014 by Lisbon native Miguel Azevedo Peres, Pigmeu was born out of a desire to pivot towards sustainable meat consumption.

Campo de Ourique’s restaurant Pigmeu never ceases to surprise us with their take on pork. The brand’s philosophy is based on the use of the animal’s meat, nose to tail, that is, focusing on a very low waste and sustainable approach, which we quite admire, to meat consumption. Amongst the many creative dishes Pigmeu keeps crafting, some deeply rooted in Portuguese culinary tradition, others clearly bringing to the table international influences, we find “a Porcalhona de Campo de Ourique”.

Best for: Eating all the parts of the pigLocation: Rua 4 de Infantaria 68, Campo de Ourique, Lisbon 1350-274Price: Small plates from 4.80 EUR; large plates from 8 EUR. Nose-to-tail dining no longer feels revolutionary, but rarely has it been so tasty. At Pigmeu, chef and owner Miguel Azevedo Peres takes whole hogs from Portugal’s oldest organic farm and breaks them down and divides them among a short, enticing, ever-changing menu of dishes.

Ideal for going the whole hog – trotters, tails, testicles and all…. Pigmeu, a haven for bacon lovers, offers a variety of pork dishes that celebrate nose-to-tail eating, focusing on often underappreciated parts like offal, snouts, pig’s ears, trotters, and tails. The restaurant’s mission, encapsulated by the hashtag #detudoumporco (meaning nose-to-tail eating), is to make these parts delicious.

4 de Infantaria 68, Campo de Ourique, 1.5 km from Mercado de Campo de Ourique (15-minute walk). Why Dine Here: A Michelin Bib Gourmand winner, Pigmeu celebrates Alentejo pork with dishes like torresmo do rissol (€6) and bochechas de porco (€15). Its relaxed vibe and organic wines draw locals after LX Factory visits.

The Pigmeu restaurant follows the proposal of offering the most varied pork dishes and very original tastings. Among the options, alheira croquettes, black pork steaks, and Portuguese-style pork sandwiches. (R. 4 da Infantaria, 68).

The menu displays a mix of snacks and sandwiches, and the environment is very cool. If you’re up for it, try the weirdest snack you find. Portugal has a series of dishes that may sound scary but are actually very, very good.

Pigmeu in Lisbon focuses on using every part of the pig in a thoughtful, nose-to-tail way. Its menu balances offal, vegetables, and responsibly sourced pork, encouraging a more mindful approach to dining.

The meat comes from a single organic farm near Lisbon and is of outstanding quality. It is accompanied by natural wines from the surrounding area.