We found Sacramento Restaurant by accident when passing it on the way up a street less traveled—calçada do sacramento. Our eyes were caught by the multi-tiered dining room and bar area with its tribal wall sculptures, couches, black bar, and sleek red and black interior. Peeking in, we found ourselves greeted by a personable and inviting host who placed a menu in our hands and told us we would like it. The dishes were inexpensive and the descriptions interesting and stimulating. Although the place was full and reservations expected, the host assured us that we would get a table quickly. We did. He seated us in the back room beneath an enormous chandelier mobile composed of three rotating large red balls resembling rose buds. Thick and dense, the short and wide menu gave each course its own page. A lovely attribute of Portuguese restaurants is that even when you order a glass of wine the waiter pours you a taste at the table.
    Our first courses were Salada Caesar’s and Carpaccio de Bacalhau Temperado com Azeite Virgem (a unique specialty of Portugal). Arriving in a shallow bowl, the salad was composed of fluffy juicy romaine dotted with small cubes of chicken, bacon, and croûtons. Each tasty mouthful of the salad was delicately coated with a creamy, pleasantly sour dressing. The codfish was arranged like a floret around a mound of red leaf lettuce drizzled lightly, if at all, with a lemony dressing. Each paper thin slice of fresh cod was draped with an herbal, virgin oil infusion and so thinly sliced that it disappeared against the background of the white plate. A delicate, though bland, dish, the fish needed something sharper than the oil infusion to give it more richness.
    Our entrees were Gambas Al’Ajillo and Pernil de Porco perfumado c/ flor de anis. Shelled and cooked to a juicy tenderness, the shrimp came in a round ovenproof ramekin, basking in a savory garlic butter sauce. Usually too oily and cloying in Portugal, the remaining sauce was light and irresistible to sop up with chunks of bread. We ordered the huge pork leg because of witnessing and smelling it arrive at a neighbor’s table. The almost too crispy to cut skin—set aside for last—was delightfully crunchy and juicy—the highlight of the dish. The slightly disappointing meat beneath was stringy, a little too salty, and overcooked, causing me to leave tough portions, along with pieces of unchewable anise—which gave a lovely flavor to the sweet sauce— on the rim of the plate. And although I expected to dig out at least a spoonful of marrow from the large bone, none could be found.
    For dessert were Morangos à Sacramento and Creme Burlé de Gengibre com Bagas. The first was the better of the two, a skewer of strawberries dipped in both white and milk chocolate floating in a sea of chocolate and berry sauce, topped by a crunchy lattice of caramelized sugar. The juicy strawberries deliciously balanced the cloying richness of the chocolate. The second was an unmolded round of too firm crème brulée crowned with berries sitting in a berry sauce on a plate dusted with powdered sugar, also topped by a crunchy lattice of caramelized sugar. However, the confusing crème brulée seemed more like a moist cake than a custard. Additionally, the ginger flavor was too light, barely noticeable.  
    In all, Sacramento’s dishes were tasty, creatively designed, and appetizing to the eye, sent from the kitchen to the table with care. The waiters were attentive and the food came out timely. The restaurant was an enjoyable surprise. We look forward to returning and trying more of their inventive dishes.

Sacramento Restaurant

No. 42-46 Calcada do Sacramento

Lisboa, Portugal

Categories : Restaurant Reviews