Name: Pigmeu
Address: Lisbon, PT

A small room in Campo de Ourique where the whole menu turns on the pig. Miguel Azevedo Peres butchers a whole animal in house each week and cooks it from snout to tail, and holds a Bib Gourmand for the value he wrings from it.

By Dimitris Stathopoulos

The cooking

One pig a week, broken down in the kitchen and used in full. The menu runs in three registers: vegetables carrying a little pork, the familiar cuts and the Bifana Porcalhona sandwich the place is known for, then the offal, heart included, that most kitchens throw away. Honest and generous, nothing dressed up.

Why it is in VANE

A Bib Gourmand makes a point VANE cares about: good eating is not the same as expensive eating. Whole-animal cooking taken seriously, in a city better known for its stars.

Where

Rua 4 de Infantaria, Campo de Ourique, Lisbon

Kitchen

Chef-owner Miguel Azevedo Peres; head chef Alexandre Ballarin

Michelin

A Bib Gourmand, Guide Portugal 2026

Style

Whole-pig, nose-to-tail Portuguese

Best for

An adventurous, good-value lunch

VANE selection. Chosen with a critic's eye and judged independently. It's here because we judged it, not because it paid.
On this profile: a researched profile, drawn from the restaurant's own record and reporting, not a claim of a first-hand visit. Where we have eaten there, the review says so.
Image: Photo: Pigmeu (official site)

Pigmeu

The cooking

Why it is in VANE

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