Lisbon Street Food: 8 Portuguese Cannabis Recipes
By Lisa · June 2026
Lisbon has become one of Europe's most exciting food destinations — a city that combines centuries of maritime culinary tradition with a modern, creative energy that has transformed the Alfama and Mouraria neighbourhoods. Portuguese cuisine is built on the sea, on bacalhau and sardines, on the rich egg custard tarts from Belem, and on a deep tradition of slow-cooked soups and stews. These eight cannabis recipes pay tribute to Lisbon's food soul — from the world-famous pastel de nata to hearty caldo verde and everything in between. ZenOil adds its herbal complexity to dishes that already carry centuries of flavour wisdom.
Best Recipes from Lisbon
Cannabis Pastel de Nata
Lisbon's defining pastry — a flaky puff pastry shell filled with a burnished egg custard, eaten warm from Pasteis de Belem with a dusting of cinnamon and icing sugar. ZenOil is blended into the custard filling for a seamless infusion through the silky, wobbling centre.
- Flaky puff pastry shell
- Egg & cream custard filling
- ZenOil in the custard
Cannabis Caldo Verde
Portugal's most beloved soup — silky potato broth with fine ribbons of couve galega (kale), rings of chourico sausage, and a generous glug of olive oil. ZenOil replaces part of the finishing olive oil for an infused version of this Lisbon kitchen essential.
- Silky potato & kale broth
- Chourico sausage slices
- ZenOil in the finishing drizzle
Cannabis Avocado Toast Lisbon Style
Lisbon's brunch scene along the LX Factory and Time Out Market has embraced avocado toast as its own — often on traditional Alentejo bread with local olive oil and flor de sal. This cannabis version uses ZenOil drizzled over with lemon for a clean, infused Lisbon brunch.
- Alentejo-style country bread
- Flor de sal & lemon zest
- ZenOil drizzled over at serving
Cannabis Chickpea Dip
Lisbon's petiscos (Portuguese tapas) culture has absorbed chickpea dishes from the city's Moorish past. This cannabis chickpea dip with lemon and olive oil is a Lisbon petiscos staple — served with warm bread or pita, with ZenOil poured generously on top.
- Smooth blended chickpeas
- Lemon & olive oil dressing
- ZenOil poured over the top
Cannabis Garlic Prawn Pasta
Lisbon's waterfront restaurants are famous for their grilled seafood — and garlic prawns (gambas al ajillo) are the standout tapas dish. This cannabis pasta version brings those Tagus-waterfront flavours inland: garlic, white wine, butter, and ZenOil over linguine.
- Garlic, white wine & butter
- Atlantic prawns
- ZenOil in the sauce
Cannabis Lentil Soup
Lisbon's winter soup culture produces deeply comforting lentil and vegetable broths, often spiced with cumin and coriander from the city's Moorish culinary inheritance. ZenOil stirred in just before serving adds a herbal, earthy layer that feels completely at home in this ancient city.
- Red lentils & cumin base
- Coriander & smoked paprika
- ZenOil stirred in before serving
Cannabis Queijadas
Sintra's famous queijadas — small cheese tarts made with fresh cheese, eggs, and sugar — are the regional cousin of the pastel de nata. This cannabis cheesecake riff takes the same creamy, eggy Portuguese tradition and adds ZenOil to the filling for a gentle, well-distributed infusion.
- Creamy egg & cheese filling
- ZenOil in the batter
- Small, individually portioned
Cannabis Spiced Galao
Lisbon's galao — Portugal's version of a milky coffee, served in a tall glass — is the perfect vehicle for a cannabis drink. This spiced galao with cinnamon and ZenOil emulsified into the warm, foamy milk is the ideal way to experience Lisbon's beloved coffee culture, enhanced.
- Strong espresso base
- Warm foamed milk
- ZenOil & cinnamon emulsified in