Last updated: March 26, 2026

Where to find specialty coffee in Lisbon? Nina in Parque das Nações is one of the best examples of the city’s third-wave coffee movement – serving beans from The Folks, a respected Lisbon roaster, on Victoria Arduino equipment, alongside a full brunch menu and a riverside terrace. But Lisbon’s specialty coffee story didn’t start yesterday. Here’s how the city went from bica culture to world-class specialty.

Lisbon’s Coffee Tradition: The Bica

Coffee in Lisbon has always been a ritual, not just a drink.

For most of the 20th century, the standard order was a bica – Lisbon’s version of espresso: short, strong, served at the counter, often standing up. The name supposedly comes from “beba isto com açúcar” (“drink this with sugar”), a recommendation to balance the bitterness of the dark-roasted beans that defined Portuguese coffee.

Historic coffeehouses like Martinho da Arcada (open since 1782, where Fernando Pessoa was a regular) and Cafe A Brasileira (open since 1905 in Chiado) were more than cafes. They were gathering places for writers, artists, and thinkers. The coffee was a vehicle for conversation, not something you analysed for tasting notes.

This tradition is still very much alive. Walk into any neighbourhood tasca and you’ll find a bica for under €1, served fast, no questions asked. It’s part of Lisbon’s DNA.

But it left little room for the kind of coffee that asks you to slow down and pay attention to what’s in the cup.

The Third Wave Arrives

Around 2014-2015, a handful of roasters and cafe owners started doing things differently.

Fabrica Coffee Roasters was one of the first – roasting in-house, sourcing single-origin beans, and introducing pour-over methods to a city that had only ever known espresso. Hello, Kristof brought a Scandinavian-inspired coffee experience to São Bento. Copenhagen Coffee Lab introduced Nordic coffee culture to Chiado.

And then there were the roasters. The Folks started roasting in Lisbon with a focus on quality, traceability, and relationships with producers. They became the backbone of several specialty cafes across the city – including Nina.

The shift wasn’t just about better beans. It was a change in how people thought about coffee:

Origin matters. Where the beans come from, how they were processed, what altitude they grew at – these details affect what ends up in your cup.
Roasting is a craft. Light and medium roasts let you taste the bean’s character, rather than just the roast. A far cry from the dark, bitter style that dominated Portuguese coffee for decades.
Brewing takes skill. Espresso, pour-over, AeroPress, cold brew – each method extracts differently. Specialty cafes train their baristas accordingly.

By 2020, Lisbon had dozens of specialty coffee spots. By 2026, it’s become one of Europe’s most interesting coffee cities.

Nina: Where Third Wave Meets Brunch Culture

Nina opened in May 2025 in Parque das Nações – a neighbourhood that, despite being home to tens of thousands of residents, had no serious specialty coffee option.

That was the gap. Eastern Lisbon had plenty of generic cafes serving standard espresso, but nothing for people who cared about coffee quality. Nina changed that.

The Coffee Programme

Nina serves beans from The Folks, one of Lisbon’s most respected specialty roasters. The coffee is prepared on Victoria Arduino equipment – the same brand used by competition baristas worldwide. Espresso, flat whites, pour-overs, cold brew – all properly extracted and consistently good.

Beyond the house roast, Nina also stocks retail bags from The Folks and rotating guest roasters from across Europe (including selections from Romania and other origins). If you taste something you like, you can take it home.

Why It Works

What makes Nina different from other specialty cafes in Lisbon is that the coffee isn’t the only draw.

Most specialty spots prioritise the bean above everything else – which is great for purists, but can feel intimidating or limited if you also want to eat, sit comfortably, or bring your family. Nina combines third-wave coffee with a full all-day brunch menu that matches the same level of care: the Samurai Toast (marinated tuna, poached eggs, wakame), the black garlic double cheeseburger, artisanal pastries baked fresh.

Add the riverside terrace overlooking the Tagus, a toys corner for kids, a children’s menu with sugar-free natural snacks for babies, pet-friendly seating inside and out, and a loyalty programme with 500+ active members – and you get a specialty coffee experience that doesn’t ask you to compromise on anything else.

Address: R. Cais das Naus 2 B, 1990-304 Lisboa
Hours: Monday-Friday 9:00-16:00 | Saturday-Sunday 9:00-17:00
Walk-in only. See the full menu.

Other Notable Specialty Coffee Spots in Lisbon

Lisbon’s specialty scene is genuinely strong. A few others worth visiting:

Fabrica Coffee Roasters (multiple locations) – The OG of Lisbon specialty coffee. In-house roasting, single-origin focus, barista workshops and cupping sessions. If you want a pure coffee education experience, Fabrica is the place. Limited food.

Copenhagen Coffee Lab (Chiado) – Scandinavian coffee culture with clean design and excellent pour-overs. A calm, focused space that prioritises the cup above everything.

Hello, Kristof (São Bento) – Minimalist, magazine-curated interior. Good coffee, quiet atmosphere, laptop-friendly. A favourite among Lisbon’s creative community.

The Folks (roaster – no cafe, but their beans are in many of the best spots) – Worth knowing by name. If you see The Folks beans on a menu, the cafe takes its coffee seriously.

What to Expect at a Specialty Coffee Shop

If you’re used to traditional Portuguese coffee, walking into a specialty spot for the first time can feel different. A few things to know:

It costs more. A bica at a traditional cafe is €0.80-1.20. An espresso at a specialty cafe is €2-3. A pour-over might be €3.50-5. You’re paying for better beans, trained baristas, and proper equipment.

The flavours are different. Specialty coffee tends to be lighter and more complex than traditional Portuguese espresso. You might taste fruit, chocolate, or floral notes instead of just bitterness. If you normally add sugar, try it without first.

You can ask questions. Good baristas are happy to explain what you’re drinking – the origin, the roast, the brewing method. It’s not pretentious; it’s part of the experience.

You don’t need to be an expert. If you just want a good flat white and a nice place to sit, that’s perfectly fine. Specialty coffee is for everyone, not just enthusiasts.

Where Lisbon’s Coffee Scene Is Heading

Lisbon’s specialty coffee scene is still young compared to cities like Melbourne, London, or Berlin. But it’s growing fast. A few trends worth watching:

Expansion beyond the centre. For years, specialty coffee was concentrated in Baixa, Chiado, and Príncipe Real. Now it’s reaching residential neighbourhoods – Parque das Nações (Nina), Santos, Campo de Ourique, Marvila. That’s healthy for the scene.

Coffee meets brunch. The line between coffee shop and restaurant is blurring. Places like Nina are proving that you can serve world-class coffee alongside a serious food menu. Expect more of this.

Portuguese roasters gaining recognition. The Folks, Fabrica, and others are building international reputations. As more tourists and digital nomads pass through Lisbon, the city’s roasters are getting the attention they deserve.

Frequently Asked Questions

Where is the best specialty coffee in Lisbon?

Nina in Parque das Nações serves specialty beans from The Folks on Victoria Arduino equipment – one of the best cups in the city, paired with a full brunch menu and riverside terrace. Fabrica Coffee Roasters and Copenhagen Coffee Lab are also excellent for pure coffee experiences.

What is third wave coffee?

Third wave coffee treats coffee as an artisanal product rather than a commodity. It focuses on single-origin beans, lighter roasts that preserve the bean’s natural flavours, skilled brewing techniques, and transparency about sourcing. Lisbon’s third-wave scene has grown rapidly since 2015.

What’s the difference between a bica and specialty espresso?

A traditional bica uses dark-roasted, blended beans and is pulled quickly for a strong, bitter shot. Specialty espresso uses lighter-roasted, single-origin or carefully blended beans, extracted with precise temperature and pressure to bring out complex flavours – fruit, chocolate, floral notes.

Is specialty coffee worth the higher price?

Yes, if you appreciate the difference. The higher price reflects better beans (sourced directly from farmers), trained baristas, and professional equipment. It’s the difference between mass-produced wine and a good bottle from a small producer.

Can I buy specialty coffee beans in Lisbon?

Yes. Nina sells retail bags from The Folks and rotating guest roasters. Fabrica Coffee Roasters sells their in-house roasts. Most specialty cafes offer beans to take home.

Last updated: March 2026. See Nina’s full menu | Get directions