Portuguese cuisine is currently experiencing a surge in global recognition. For years, the culinary spotlight often favored the cuisines of France and Italy, overshadowing this Iberian gem. However, Portugal’s high-end restaurants, driven by chefs in Lisbon and beyond, are now confidently embracing their own culinary heritage, seeking validation from within.
Spearheading this Portuguese Food renaissance are acclaimed Lisbon chefs such as José Avillez, celebrated for his two-Michelin-starred Belcanto, and Henrique Sá Pessoa, renowned for his two-starred Alma. This culinary movement extends beyond Lisbon, permeating the entire nation, once considered an underrated seafaring power.
Complementing Portugal’s sophisticated dining scene, you’ll find a wealth of informal eateries, some with histories spanning generations, like Pastéis de Belém. These establishments proudly serve traditional Portuguese food, with recipes honed and perfected over decades.
Whether your preference leans towards a laid-back taverna or a Michelin-starred experience, these 13 quintessential Portuguese foods are essential to sample on your next exploration of this captivating European country.
Delving into Portuguese Food: Influences and Characteristics
What exactly defines Portuguese food? Its identity is deeply rooted in the Age of Discovery. During this era, Portuguese explorers like Vasco da Gama and Pedro Álvares Cabral embarked on voyages to the New World, spurred on by Prince Henry the Navigator in the 15th century. Furthermore, Portugal’s extensive 1,115 miles of Atlantic coastline plays a pivotal role in shaping its culinary landscape.
Consequently, seafood reigns supreme in Portuguese kitchens. Yet, inland, pork holds a significant place. The Alentejo region’s robust cuisine, for instance, centers around slow-cooked porco preto (Iberian black pig), lamb, and bread, prepared in diverse and flavorful ways. Whether from the land or sea, Portuguese food boasts a repertoire of classic dishes that draw from Mediterranean foundations while incorporating vibrant elements from African, Brazilian, and Spice Route influences. Today, Portugal has masterfully woven this global tapestry into a cuisine that is both refined and dynamic, standing out as one of Europe’s most compelling culinary destinations.
A vibrant display of salted cod, a staple in Portuguese food, at a Lisbon market, showcasing the ingredient’s importance in local cuisine.
Bacalhau: Portugal’s Unofficial National Dish
When discussing iconic Portuguese food, bacalhau (salted cod) is indispensable. It’s not a matter of seeking out bacalhau in Portugal; rather, bacalhau will inevitably find you. Originating from a pre-refrigeration era method of preserving fish using salt, bacalhau has persisted in Portuguese culinary traditions despite modern advancements. Today, the majority of bacalhau is imported from Norway, with approximately 25,000 tons arriving annually. Preparations vary widely – some claim there are over 1,000 recipes – and the quality can range from exquisite to intensely fishy, largely depending on the soaking process to remove excess salt. Regardless, a trip to Portugal is incomplete without experiencing bacalhau.
Bacalhau’s versatility shines through in numerous dishes. It can be baked as a fillet, incorporated into casseroles, grilled to perfection, simmered in rice dishes, or shredded and combined with scrambled eggs, onions, and fried potatoes to create the popular bacalhau à Brás. Other notable bacalhau preparations include bacalhau à Gomes de Sá, oven-baked with onion, garlic, olive oil, and potatoes; bacalhau com natas, au gratin with cream and cheese; and bacalhau à Lagareiro, loin baked with olive oil and potatoes. While nearly every Portuguese restaurant excels at preparing bacalhau, Solar do Bacalhau in Coimbra, a historic university town, is particularly lauded as a premier bacalhau-focused establishment within Portugal.
While Portuguese food has evolved significantly beyond bacalhau, this enduring favorite still holds a central position in Portuguese dining culture and frequently graces dinner tables across the country.
Pastel de nata, Portugal’s iconic custard tart, beautifully arranged on traditional blue and white tiles, representing a beloved sweet treat in Portuguese food culture.
1. Pastel de Nata: The Irresistible Custard Tart
Even with limited familiarity with Portuguese food, the pastel de nata is likely recognizable. This diminutive, yet indulgent egg tart, offering a rich and satisfying flavor, is typically priced under €2, making it an accessible delight.
Globally recognized as pastel de nata, these creamy pastries originated in Lisbon’s Belém district, specifically at the Jerónimos Monastery. Centuries ago, monks and nuns used egg whites for starching clothes, leaving them with surplus yolks, which they ingeniously transformed into sweet treats. Following the Liberal Revolution of 1820, facing the closure of convents and monasteries, monks began selling their tarts at a nearby sugar refinery to generate income. This led to the establishment of the renowned Pastéis de Belém bakery in 1837, a location often characterized by considerable queues.
The original recipe remains closely guarded, but the magic lies in the harmonious balance between the velvety egg custard filling and the delicate, flaky pastry shell. A dusting of powdered sugar and/or cinnamon is typically added to enhance the flavor profile, according to individual preference.
Polvo à Lagareiro, featuring tender octopus and roasted potatoes generously drizzled with olive oil, exemplifies the simple yet flavorful nature of Portuguese food.
2. Polvo à Lagareiro: Octopus, Olive Oil, and Potatoes
Polvo à Lagareiro stands as one of the most prevalent dishes throughout Portugal, with a high probability of featuring locally sourced octopus. Originating from the Beiras region in central Portugal, its appeal lies in its simplicity. A substantial piece of octopus, tentacles included, is roasted, lavishly drizzled with olive oil and garlic, and accompanied by slow-baked potatoes.
For an exceptional rendition of this Portuguese food classic, Páteo, within Bairro do Avillez—one of chef José Avillez’s more casual establishments—is highly recommended. Chef Avillez is widely credited with igniting Portugal’s culinary resurgence, starting with his fine-dining masterpiece, Belcanto. His interpretation of polvo à Lagareiro, enhanced with a rapini and onion sauce, should not be missed.
Porco preto, Iberian black pork, presented on a platter with greens and potatoes, showcasing a hearty and flavorful Portuguese food rooted in regional ingredients.
3. Porco Preto: Iberian Black Pork
Iberian black pigs, known as porco preto, are indigenous to the Iberian Peninsula, descended from pigs brought by the Phoenicians who interbred them with wild boars. This unique breed is now found in both Portugal and Spain. The Portuguese appreciate porco preto in various forms, including charcuterie (presunto ibérico), grilled secretos (a marbled cut similar to pork belly), and enchidos (pork sausages). However, the slow-cooked preparation at Taberna Típica Quarta Feira in Évora, situated in the Alentejo region—the heartland of pork production—is particularly exceptional. This incredibly tender, acorn-fed pork is cooked in its own flavorful juices, reminiscent of Mexican carnitas, and offered in an all-you-can-eat style at this unpretentious, family-run tavern. Be prepared to dedicate a significant portion of your day to this culinary experience.
Arroz de pato, Portuguese duck rice, served in a traditional oval dish, representing a comforting and flavorful rice-based element of Portuguese food.
4. Arroz de Pato: Duck Rice
Beyond pork, arroz de pato, or duck rice, is another highlight of Portuguese food, perfectly combining succulent duck with Carolino rice. Boiled and shredded duck is incorporated into a bed of rice cooked in flavorful duck stock, onions, and garlic. The dish is then baked, garnished with spicy chouriço sausage, and often accompanied by orange slices. Like many of Portugal’s heartier dishes, arroz de pato originates from Alentejo. Approximately 25 miles east of Porto, in the small town of Louredo, Cozinha da Terra, helmed by award-winning chef Teresa Ruão within a 17th-century farmhouse, offers an exceptional opportunity to savor this delicacy.
Sardinhas assadas, grilled sardines, cooking over an open grill, symbolizing a quintessential summer and festive Portuguese food experience.
5. Sardinhas Assadas: Grilled Sardines
While Portuguese summers promise sunshine and blue skies, consistent good weather isn’t guaranteed. However, the enticing aroma of grilling sardines, sardinhas assadas, is a reliable summer fixture in traditional neighborhoods throughout Lisbon and beyond. During the June festivities honoring Santo António, one of Portugal’s most revered saints, indulging in freshly grilled sardines is a must. They are readily available from June to October, their peak season, and likely frozen outside this period.
Preparation is simple: sardines are seasoned with coarse salt and grilled over hot coals. They are typically enjoyed with broa (corn bread) or, in restaurants, served with classic sides of bell pepper salad and boiled potatoes. In Lisbon, O Pitéu da Graça, a culinary landmark for traditional Portuguese food for over three decades, is a prime destination for sardinhas assadas.
Francesinha, a signature Porto sandwich smothered in a rich sauce and topped with an egg, representing a bold and indulgent element of Portuguese food from the north.
6. Francesinha: “Little Frenchie” Sandwich
Portugal’s Francesinha, translating to “Little Frenchie,” is a substantial sandwich originating from Porto. It’s a towering stack of wet-cured ham, linguiça sausage, steak or roast beef, and melted cheese, often with a fried egg, nestled between thick slices of bread and drenched in a hot tomato and beer sauce. Served with french fries, it’s both a local hangover remedy and a culinary adventure. This regional Portuguese food specialty is a delightful paradox of indulgence and local pride.
The name Francesinha hints at its origins. Portuguese emigrants in France, perhaps aiming to rival the iconic French croque monsieur, are said to have exclaimed, “Segura a minha cerveja!” (“Hold my beer!”) to their French counterparts and created the Francesinha. While opinions on the best Francesinha in Porto are fiercely debated, Lado B is frequently recommended for first-timers. This popular café is consistently busy, so expect a wait for this plated culinary experience.
Arroz de marisco, Portuguese seafood rice, showcasing a flavorful and broth-rich rice dish loaded with fresh seafood, a testament to Portugal’s coastal culinary traditions.
7. Arroz de Marisco: Seafood Rice
Portuguese rice dishes, particularly arroz de marisco (seafood rice), are exceptional ways to appreciate the country’s abundant seafood. Imagine a slightly soupier version of risotto, brimming with a variety of ocean treasures such as tamboril (monkfish), bacalhau, and fresh Atlantic crustaceans.
Mar à Vista, a marisqueira (seafood restaurant) in the charming beach town of Ericeira, approximately 30 miles northwest of Lisbon, has been a local favorite since 1950. Here, lavagante (European lobster) is sold by weight and incorporated directly into seafood rices or massadas (pasta dishes instead of rice) according to your preference. Enhance your meal with an appetizer of santola or sapateira crabs, freshly prepared.
Açorda de marisco, Portuguese seafood bread soup, a rustic and flavorful dish utilizing stale bread and seafood broth, highlighting resourcefulness in Portuguese food.
8. Açorda: Bread Soaked in Broth
Creating delicious dishes from stale bread is not unique to Portugal, but Portuguese food elevates this concept to a gourmet level. Açorda is essentially hardened bread rehydrated through various methods. A simple Alentejan version involves hot water, garlic, olive oil, and cilantro. Other variations utilize broths and stocks and are enriched with seafood. The name açorda is derived from the Arabic word for “bread soup.”
While its mushy texture may not appeal to everyone, the lobster açorda at Solar dos Presuntos, a renowned seafood restaurant in Lisbon, is universally praised. This shellfish porridge is best enjoyed with a drizzle of the restaurant’s homemade piri piri (hot sauce).
Queijo, Portuguese cheese, showcasing a wheel of soft cheese with a knife, representing Portugal’s diverse and often overlooked cheese culture within Portuguese food.
9. Queijo: Cheese
Portuguese cheeses, while less internationally recognized than other European varieties, represent a diverse and delightful dairy landscape. Be sure to sample buttery Serra da Estrela, a sheep’s milk cheese from Portugal’s highest mountain range; creamy Azeitão, an unpasteurized sheep’s milk cheese from the Arrábida Mountains near Lisbon; and São Jorge from the Azores, a semi-hard, slightly spicy cow’s milk cheese. Many Portuguese cheeses boast Protected Designation of Origin (DOP) status under European Union law, highlighting their quality and regional specificity.
For a comprehensive introduction to artisanal Portuguese cheese, Casinha Velha in Leiria, about 93 miles north of Lisbon, offers an exceptional cheese cart that precedes your meal. This impressive selection of cow, sheep, and goat cheeses is sold by weight and may induce a queijo coma before you even consider the main course.
Prego, Portuguese steak sandwich, cut into portions on a board, illustrating a simple yet satisfying sandwich often enjoyed as part of Portuguese food culture.
10. Prego: Steak Sandwich
It’s quintessential Portuguese food culture to indulge in fresh shellfish and seafood paired with generous amounts of wine, only to conclude the meal with a steak sandwich. This is the custom at Lisbon’s acclaimed seafood restaurant, Cervejaria Ramiro, and similar establishments. Prego, a thin strip of garlic-marinated beef served on a papa seco bread roll, often with mustard, is a simple yet iconic Portuguese culinary experience, traditionally enjoyed at the end of a meal. Prego translates to “nail” in Portuguese, referring to the practice of pounding garlic pieces into the steak before cooking.
Lisbon’s bustling Time Out Market features O Prego da Peixaria, a stand dedicated entirely to prego variations, including toppings like pickles, cheddar cheese, bacon, and tomato jam.
Leitão assado, roasted suckling pig, served on a blue plate with potato chips and sauce, representing a festive and celebratory Portuguese food, especially associated with Mealhada.
11. Leitão Assado: Suckling Pig
Few Portuguese food events rival the tradition of leitão assado, spit-roasted suckling pig, cooked to perfection in Mealhada. This town, located 14 miles north of Coimbra in central Portugal, is the undisputed capital of suckling pig in the country. In the Bairrada region, leitão is considered divine, though decidedly not vegetarian-friendly. Piglets, aged four to six weeks, are butchered, rubbed with garlic, pig fat, coarse salt, and pepper, and then roasted for hours in eucalyptus wood-burning ovens. Mealhada’s leitão specialty restaurants—Pedro dos Leitões, Nelson dos Leitões, Rei dos Leitões, O Castiço, Meta dos Leitões, Pic Nic dos Leitões—virtually outnumber the town’s population of 4,500.
For those unable to visit Mealhada, chef Henrique Sá Pessoa’s gourmet interpretation at the two-Michelin-starred Alma in Lisbon offers a confit version with turnip top purée, black pepper jus, and pickled onions.
Cataplana de marisco, Portuguese seafood stew, presented in a traditional copper cataplana pot, symbolizing a flavorful and aromatic seafood dish unique to Portuguese food.
12. Cataplana de Marisco: Seafood Stew
Another seafood revelation in Portuguese food is cataplana de marisco, a stew named after the distinctive vessel in which it’s cooked and served. A cataplana is a clam-shaped copper cooking pot, a precursor to the modern pressure cooker and related to the Moroccan tagine. It facilitates slow steam-cooking, allowing ingredients to cook in their own juices. Cataplana de marisco typically includes a mix of fish, shrimp, and other crustaceans, cooked with white wine, spices, herbs, and vegetables like cilantro, tomatoes, onions, and bell peppers.
Originating from the Algarve region, Portugal’s southern coast, the best place to experience cataplana de marisco is in this region. Every coastal town in the Algarve offers cataplana, but Alambique in Almancil, Michelin-recommended and family-run for nearly 50 years, is a particularly noteworthy destination. Their chorizo-enhanced cataplana is a highlight on a menu of local seafood specialties, including monkfish curry, grilled tiger prawns, and octopus carpaccio.
Lapas, limpets, grilled and served in a pan with lemon, representing a unique and regional seafood experience within Portuguese food, particularly in the Azores and Madeira.
13. Lapas: Limpets
Lapas, known as limpets, are small, edible aquatic snails found in the Azores and Madeira, Portugal’s island territories in the Atlantic Ocean. They offer a chewier texture and clam-like flavor. Lapas are a distinctive element of Portuguese food from these islands.
In the Azores, try lapas prepared Azorean-style: grilled with garlic and butter, served with lemon wedges, and paired with local wine at Bar Caloura, an open-air, oceanfront seafood restaurant on São Miguel Island. Consider bringing swimwear to enjoy the popular swimming area adjacent to the restaurant.
Conclusion:
Portuguese food is a captivating blend of history, geography, and global influences. From the ubiquitous bacalhau to regional specialties like Francesinha and Leitão Assado, and unique island delicacies like Lapas, Portuguese cuisine offers a diverse and flavorful culinary adventure for every palate. Exploring Portuguese food is an essential part of discovering the rich culture and traditions of Portugal.
