– [Mark] Oh yeah, I'mgonna need a lot of this.
Oh yeah, I could eat a lot of that sauce.
(funky music) Good morning everyone it's Mark Wiens with Migrationology.
comin Barcelona, Spain.
Woke up this morningand packed all the bags.
We are getting ready toleave, but before we head out we're gonna head downstairsto have a quick breakfast.
This is exactly what I am looking for.
I could not leave Barcelonawithout some more jamon, one last breakfast dosage.
Oh, this is a pile of the jamon, look at how beautiful it is.
It's so good.
And then, these are someother types of Iberico pork.
This one is particularlygood, it's very lean.
This one, this type ofchorizo is also really good.
– [Woman] Good morning.
– [Mark] Good morning.
(mellow Hispanic music) It's just wonderful, andI also like this chorizo.
Just a hint of a spice to it.
(funky upbeat music) That was a good breakfast and we just checked out of Cotton House Hotel.
It's a really niceboutique hotel in Barcelona and it's in a really good location.
That was a very nice stay.
We're walking over to the metroand heading to the airport.
(funky upbeat music) 45 minutes later we havearrived at the airport.
It's about 8:30 am.
Barcelona has been fantastic.
This is really an amazing city to visit, lots of delicious food and some amazing architecture as well.
And, I love the cafe culture here.
But, we are catching aflight with TAP Portugal on our way to Lisbon.
(funky upbeat music) We are somewhere in thesky and we are flying across, just across the Iberian Peninsula from Barcelona to Lisbon, Portugal.
And, they just served us a little snack.
I almost thought it wasa egg on the bottom, but I think that's bread, alittle open faced sandwich.
I think there are twolayers of meat on here.
And then, with rocket on the top, there's something sweet on the top, too.
I ate that whole sandwichand I was thinking the whole time that it was turkey.
But now, that I think about it, I think it was actually fish.
(funky upbeat music) I just woke up, got a good nap in.
We should be landing inPortugal in about 10 minutes.
(funky upbeat music) – [Man On PA] Landing is ontrack here in just one minute Alberto Delgado Airport.
Please remain seated withyour seat belt fastened until the seat fastenedsign is switched off.
– That was about an hour and half flight.
Welcome to Lisbon.
(funky upbeat music) Bus number one will goto Avenida de Libertad.
– [Woman] Yes, there's cab fare.
– We have decided to takethe bus into the city because that's the mostdirect, I think it will be the easiest way.
And so, they have a stand outside.
This is for Aerobus, we'retaking bus number one.
I got this long receiptthat is our ticket.
(funky upbeat music) That took a little whilebecause the traffic was heavy, but we just got off our busstop at Avenida de Libertad.
And, our hotel should bejust across the street.
We are staying at the Fontecruz Lisboa, which is another Hotel by Marriott.
And, this is in a verylovely area of town.
Looks like a shopping street with a lot of high end designer brands.
We checked in, but our room is not ready.
They said it's gonna beready in about an hour so we're gonna hang out for a little bit and do some research.
As we are waiting for ourroom to finish being cleaned we decided to take, theyoffered us this welcome plate of fruit and so wedecided to eat it now.
I think it's supposed tobe served in the room, but I think this is a goodtime to eat it right now.
Our mango, orange, kiwi, and well, kiwi.
I don't think I've had amango yet on this trip.
Mmm, that's a good mango.
Which one is it? (mumbles) Zero, five.
It's a little bit of a dark theme.
– [Woman] And with thatit's back to training.
– Okay, welcome to our hotel in Lisbon.
Before we do anything else let me give you a quick tour of the hotel room.
This is the bathroom, everything is kind of a dark theme, toilet, oh and a chest.
And then, out to the main bedroom.
It's a pretty spacious room.
Kind of has an antique feel to it, but a dark theme.
A relax chair, whoa, a full body mirror.
We are off now to walk around and explore and hopefully find something to eat.
But, I wanted to just quickly share that this is my first time to be in Portugal and I'm really excited to be here because I've been to a lot of countries from Kenya and the east coast of Africa to Sri Lanka to evenThailand that have been, oh that's a really loud motorcycle, but I've been to so manycountries that have been influenced by Portugal.
And also, the Portuguese are responsible for distributing and for bringing chilies fromSouth America to Asia.
Chilies being one of myfavorite foods in the world so I'm excited to be here.
This tree lined avenueis absolutely beautiful.
(funky upbeat music) Ying and I were bothvery hungry so we came to this restaurant that'svery close to our hotel and it's also very closeto a couple of attractions that I wanna visit this afternoon.
So, we are stopping here for a quick lunch and this restaurant is called Bonjardim.
– [Waiter] And, pedi a pedi Okay.
– [Mark] Pedi a pedi okay.
Okay, thank you.
Ying and I decided toeach get a half a chicken and so we got thechicken, we got some rice, and I also ordered a vegetablespinach dish, as well.
I'll put this half a chicken, put this onto my plate.
And, okay I just gotta taste this.
Let me just taste this immediately.
That is salty, a little bitoily and then the chicken is really, really soft.
But, what I really wannatry here is the pedi a pedi chili and this is quitea like a oily chili sauce with a little paint brush in it.
And, add on some of that sauce, I'm not sure if, are yousupposed to touch it? (cutlery clinks) Just a little bit spicy but it has a sour chili oil flavor to it.
I'm going to need a lot of this.
And, I wanna scoop out those seeds, the seeds from the bottom.
Oh yeah, I could eat a lot of that sauce.
And then, this is comekind of a rice fried with I think it's chicken, something from the chicken.
Maybe could it be the gizzard and liver maybe fried with rice? Oh, that's a good, that'sa nice ratio though.
Yeah, I'm not exactly sure what it is.
I saw it in, it said “ArrozBrasilerio” I think on the menu.
Yeah, I think that's rice fried with liver and maybe some otherorgans, mostly liver I think that gives the rice a creamy, iron-y component to it.
And, also got some creamed spinach.
And, this is the dish thatI just saw on the menu and I wanted to try.
Whoa, that is very pasty, whoa very pasty.
It's almost like dough.
Wow, that's very sticky and like, its like a sticky whippedcream almost of spinach.
And, it's very thick and dense.
You can taste the green spinach flavor.
It's a little bit salty, but it's mostly just all about thatspinach and then a really yeah like doughy, sticky texture to it.
Wow, this could be filling because it's so densely sticky.
I think it's all rightto just brush you chicken with the pedi pedi.
(funky upbeat music) We finished with thatlunch, the chicken was good.
Felt great to eat an entirehalf of chicken as well, get that protein in the system.
We were both really hungry.
And, nice to sit outhere it's a great day.
The breeze in Lisbon is fantastic.
And also, I'm liking thesecobblestone streets in Lisbon.
Actually, I'm not surewhat type of stone they are but they are so silky and so smooth you can actually just scoot, and you slide as well.
Right across from where we ate lunch we are walking now overto Ascensor da Gloria.
(funky upbeat music) This is a Lisbon historical landmark and originally the GloriaFunicular opened in 1885, but back then it workedon, it was powered by a water counter weight system.
And so, what's really awesomeis that the Gloria Funicular is still open to the public for rides.
And, we are boarding now andabout to head up the hill.
We waited until the tram was pretty full.
It's pretty stuffedright now and we are on our way now up the hill.
(funky upbeat music) That was a short, justabout three minute ride but I think it's more about the history of this funicular thanthe actual transportation.
And, there were some niceviews of some beautiful painted murals on the wall as well.
Okay, that was fun.
From the top of thefunicular there is a park with a viewpoint, so gonna get a good, hopefully a good panoramicview of Lisbon from here.
(funky upbeat music) A cool breeze, great views of Lisbon and I'm glad we came here on our first day actually just a couple hoursafter we landed in Lisbon.
This gives me a good idea of the city and some of the landmarks.
I can see the castle in the distance, the ocean, yeah a nice viewpoint, nice place to just hang out.
(funky upbeat music) Ah.
(Portuguese folk music) Yes, hi I'm going on.
(Portuguese folk music) I am just stepping intothe church and it is elaborate on the inside.
There is the main sanctuary, which is a huge open space but then on the sides there are all sorts of different chapels and altars.
And then, you look up at that ceiling, it is decorated and painted with a mural.
And then, while I'm walking on the floor it is ancient looking marble.
The fourth chapel on the left hand side is considered to be oneof the most expensive chapels in the world.
It includes gold andsilver and lapis lazuli and it was actually designed in Rome.
And then, in the back isa Baroque style painting.
Just spent a few minutes walking around Igreja de Sao Roque and this is a church, a Jesuit church in Lisbon that dates back to the 16th century.
It's known to have a verysimple facade on the outside and look very simple on the outside, but when you step insideit's just full of gold.
It's elaborate, and it'sknown for it's riches.
(tribal music) Oh, look at that fish.
Oh, and there's lobsterin the window there, too.
Oh, I need to eat someseafood very soon in Lisbon.
But, this is just an amazing city.
It has a wonderful artistic feel to it.
And, I'm loving the windand the views of the city.
We are in an area of townnow called Bairro Alto.
So, I think we're justgonna walk around this area.
This is a fantastic area of Lisbon.
And, although it hasn'tbeen very long since lunch I think we might try to have dinner and then head back to the hotel.
(funky upbeat music) We're just walking around leisurely, not really looking for anything, but I just found a cafethat I wanted to check out so I think now would be a perfect time to have a quick cup of coffee.
(indistinct chatter) I don't know if I shouldfeel the need to sit down.
I was originally justgonna stand at the bar and just have a quick cup of coffee, but we decided to sit at this empty table.
This is a real legendary, ahistoric coffee shop in Lisbon.
As soon as I could get theattention of the waiter I just ordered a coffee.
Hey, that is good coffee.
Mm, strong but smooth, not too thick.
I might have to have one more.
These wooden chairs and tables are absolute classics as well, and the mirrors on the walls, thedecorations, the chandeliers.
Okay, I had to order another one.
Oh that's hot, really hot, right out of the machine.
(indistinct chatter) Those were two, well spentEuros, two good cups of coffee.
This is a legendary, classic place.
(funky upbeat music) It's a shower head.
– [Woman] The dishes comeone by one to the table, and for two people I recommendthree dishes to share.
So, today we have housedish is good mackerel tartar with ginger, citrus, (mumbles) tartar sauce very fresh (mumbles).
If you like raw fish or sushiwe'll definitely try this one.
– We came to a restaurantwhich is right in this area.
It's called Taberna da Rua das Flores and this restaurant I didn't realize at lunch time they servemore of a Portuguese menu and then at dinner it's kind of a modern kind of modern style Portuguese food, but it's really cozy little restaurant.
It's very friendly serviceand you sense the passion of the food in this place.
And so, they just have a daily set menu which is according to season and according to what ingredients are available.
Starting off with someolives and I've already had a couple of them.
Those are fantastic olives, salty and sour and have a fantastictexture to them as well.
They're like a little bit silkier than other olives I've had.
The lighting in here is pretty dim so I'm going to have to use my cellphone to light up the food when I take a bite.
The first dish that wegot this one is a ceviche of I think the fish is cr-oo-k, with I'm not sure what's ontop, some kind of pickles and then surrounded by sweet potato chips.
This looks fantastic.
Oh, oh no some of the chips just slid off.
Let me take a piece of the fish and try to get some of thatpickle at the same time.
It's sour, those cubes ofraw fish are just slightly cooked on the edges from that acidity.
And then, it has just a very light garnish of cilantro maybe.
Oh man, yeah I love ceviche, is just, or any type of fishor raw fish is fantastic.
You can taste the freshness of the fish and the quality and just howbeautiful the dish is as well.
I'm gonna grab some of theselittle chips on the side.
They're crispy but they've soaked up some of that lemon juice.
The next dish we have ismarlin and this has been, I think, pan seared.
And then, it looks likeThai sweet and sour sauce.
I think it's just seared onthe inside and a little bit it might be a littlebit pink on the inside which is why you needto cut it with a knife.
And, that fish is extraordinary.
It's soft and buttery.
You can taste the different textures.
In the middle it's raw, butthen on the outside edges it is cooked and it almosthas a chicken breast texture to it on the inside, butbuttery all the way through.
They suggested that we have three dishes between the two of us andthen they should be served one dish by one dish.
So, we've had two dishes so far and now we are on our third dish.
This is black pork andthey're little cubes of pork which lookmarvelous, little nuggets, glistening nuggets andthen there are onions on top and some cilantroand a lemon wedge on top.
Let me just taste that piece right there.
It looks kind of crispyand soft at the same time.
Oh yeah, that is exactly correct.
It is crispy and soft at the same time.
Crispy on the edges, it's salty and then because it is quite well marbled with some fat mixed in it is so juicy.
And just when you bite down you get that crispy caramelized pork edge and then just that fatty juice.
Wow, that's insane.
Then, I love it with thosered onions, the cilantro.
I'm gonna squeeze ona little bit of lemon.
Wow, that is a treat, a treat indeed.
That is insane.
Ying and I just finished with dinner and I have to tell youthat when I was going to this restaurant I was hoping to have an authentic Portuguese dinner.
But, when got here then they said that at lunch time theyserve Portuguese dishes but at dinner time theyserve Portuguese ingredients but with a modern twist and it turned out to be an exceptionally good meal.
The ingredients were incredible.
The different dishesthat they put together were simple but the ingredientswere outrageously good, delicious food that waskind of a trendy meal.
But, it was really, really good.
So, if you come forlunch you can get more of the Portuguese dishes butat dinner it's a special seasonal menu of theingredients they have.
I think this is the perfectplace to end today's volg.
Thank you all for watching.
Please remember to givethis video a thumbs up if you enjoyed it and alsomake sure you subscribe for lots of more foodvideos and I'll see you on the next video.