Traditional Portuguese food is one of the main reasons why those who visit Portugal once, almost always return. The diversity and quality of Portuguese food and cuisine is praised by all who experience it, Portuguese and foreign visitors, and tasting traditional Portuguese food will certainly be one of the highlights of a trip in Portugal, a great way to travel through the country, and getting to know the regions that make up the territory.
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The charm of traditional Portuguese food
Traditional Portuguese food is very much based on meat or fish, that is, with a large amount of protein, and is almost always strong on sauces, but without being spicy. In the interior of the country, meat reigns on the plate. On the coast, fish and seafood prevail. Some dishes are not light for the stomach and the heart; others provide us with essential nutrients for our health; but they are all an enormous pleasure. Traveling through Portugal is also getting to know Portuguese food, and one of the best ways to get to know Portugal is to taste the typical dishes of traditional Portuguese food.
Beef or pork are preferred by the Portuguese, but lamb and goat are also popular, and the best places to try it are in the north of Portugal, the interior of the center or the Alentejo. As for fish, this is one of the specialties of traditional Portuguese food, which is no surprise since Portugal has a long coastline and an extensive exclusive economic zone (maritime space beyond its territorial waters). The most consumed fish are sardines, horse mackerel, sea bass, plaice and, of course, cod, the latter being mandatory at Christmas dinner in all Portuguese houses. There are also some unusual dishes in traditional Portuguese food, like the entrails of a cow and snails!
NOTE: Portuguese food and restaurants do not go easy on vegetarians. Although there is an increasing number of vegetarian restaurants, especially in larger cities, the truth is that the overwhelming majority of Portuguese restaurants do not even have a vegetarian option on the menu, leaving the option to be served a salad.
Where to eat traditional Portuguese food
When traveling in Portugal, you can, of course, try international cuisine. All over the country, but especially in larger cities, you will find restaurants with flavours from other parts of the world, such as Italian, Chinese, Japanese, or even Southeast Asian cuisine. In addition, there are also many gourmet restaurants, where the specialty is a fusion of different flavours, served in a creative and beautiful style.
However, the main attraction of Portuguese restaurants is traditional Portuguese food, and the best places to try it are the local restaurants, frequented by the locals, to the detriment of restaurants oriented to tourists. In particular, be sure to try the “tascas”, small traditional restaurants with decor involving historical objects and photographs.
However, there are more and more restaurants that serve tasty traditional Portuguese food combined with quality service and attention, with the aim of being more attractive to foreign visitors.
Portuguese food – regional products
In Portugal, the origin of agricultural products and foodstuffs is highly appreciated and their conservation is a mission that is taken seriously by the Portuguese authorities. Some regional products were thus recognized as “Protected Designation of Origin (DOP)” or “Protected Geographical Indication” (IGP), identifying and protecting products originating in specific regions of Portugal, essentially olive oil, meat, fruits, cheeses and wines. Examples of such regional products of Portuguese food are:
Portuguese food – olive oils and olives
- Azeite de Trás-os-Montes (olive oil from Trás-os-Montes)
- Azeitonas de Conserva de Elvas e Campo Maior (preserved olives from Elvas and Campo Maior)
Portuguese food – beef
- Carne Arouquesa (beef from Aveiro and Viseu districts)
- Carne Barrosã (beef from Braga and Viana do Castelo districts)
- Carne Mirandesa (beef from Bragança district)
Portuguese food – goat meat
- Cabrito Transmontano (Goat from Bragança district)
Portuguese food – sheep meat
- Borrego Serra da Estrela (Lamb from Guarda district)
- Cordeiro Mirandês (Lamb from Bragança district)
Portuguese food – pork meat
- Carne de Porco Transmontano (Pork meat from Trás-os-Montes)
- Carne de Porco Alentejano (Pork meat from Alentejo)
Portuguese food – fresh fruit
- Ananás dos Açores/São Miguel (São Miguel/Açores pineapple)
- Pêra Rocha do Oeste (West Rocha pear)
- Meloa de Santa Maria (Santa Maria melon)
Portuguese food – dried fruits
- Amêndoa Douro (Douro almond)
- Castanha Marvão-Portalegre (Marvão-Montalegre chestnut)
- Mel da Terra Quente (Honey from Trás-os-Montes)
Portuguese food – cheeses and dairy products
- Queijo de Azeitão (Cheese from Setubal’s Peninsula)
- Queijo Serra da Estrela (Cheese from Serra da Estrela)
THE BEST OF TRADITIONAL PORTUGUESE FOOD
It is evident that, even when it comes to traditional Portuguese food, almost consensual among the Portuguese, there are dishes that are preferred to others, depending on the tastes of those who try it. There is a lot of competition, and there was even a national contest a few years ago to elect the “Seven Wonders of Portuguese Gastronomy”!
Assuming some subjectivity, we leave here our favorite dishes of traditional Portuguese food, for you to be able to know what to taste when traveling in Portugal.
Traditional portuguese food – Appetizers
Starters in traditional Portuguese food make up an extensive list of wonderful snacks, from which it is difficult to make a selection. However, we recommend the following.
Alheira de Mirandela
Alheira is a typical sausage of traditional Portuguese food, in the shape of a horseshoe, made with a mixture of meat (pork or poultry), bread, fat, garlic and condiments, which is introduced in a gut (previously cleaned intestine) of cow (or pig). It is usually grilled or roasted, and can be served with greens or French fries. Alheira is produced by hand in the northern region of Trás-os-Montes and in the Beira Alta region, the most famous variety being that produced in Mirandela (Bragança). It’s one of the most traditional dishes of Portuguese food and it was elected as one of the “7 Wonders of Portuguese food”.
Bolo do Caco
Bolo do Caco is an ex-libris of Madeira cuisine. Despite having the name of cake, this is actually a type of bread baked on a hot plate. It should be eaten hot, preferably with garlic butter. There are also traditional hamburgers made with bolo do caco.
Lapas
Lapas (limpets) are univalve mollusks (with a single shell) that cling to the rock, and that are caught at low tide, and in mainland Portugal, despite being well known by the people along the extensive sea coast, they are not considered a snack . But on the islands of the Azores or Madeira, they are a regional dish appreciated by inhabitants and visitors. Seasoned with chilli dough, butter with salt and garlic, grilled so that they are cooked but tender, and accompanied with lemon, they are one of the dishes of Portuguese food that will make you enjoy a visit to Portugal even more.
Pastel de bacalhau
The cod pastry is one of the most typical starters of traditional Portuguese food, being made with a fried mixture of cod, boiled potatoes, parsley, milk and egg yolk. In the north of Portugal they are known as cod cakes (bolo de bacalhau).
Rissóis de carne ou camarão
Meat or shrimp patties are small pastries, usually in the shape of a half moon, with dough that is stuffed with shrimp or beef (suckling pig patties are also delicious), and passed through egg and breadcrumbs before to be fried. Patties are one of the most ubiquitous starters in Portuguese food and restaurants and an excellent way to start a meal while waiting for the main course.
Serra da Estrela Cheese
Made with sheep’s milk, Serra da Estrela cheese is a delicacy of traditional Portuguese food, and comes from the highest Portuguese mountain range. With a thin skin, it is very buttery and creamy inside, and is ideal for spreading on toast or accompanying ham. It was elected as one of the “7 Wonders of Portuguese food”.
Traditional portuguese food – Soups
Soup is one of the constituents of the classic meal of Portuguese food and cuisine, being consumed as a starter, but some Portuguese people, especially the elder ones, eat it at the end of the meal. There are many and varied soups in traditional Portuguese food, made with different vegetables (such as carrots, turnips, potatoes or leeks). However, there are some traditional soups that deserve our mention.
Caldo verde
Caldo verde is a very popular and typical soup from the North of Portugal, and is made with onions, potatoes and cabbage cut into thin slices. It is accompanied with slices of chorizo or salpicão. It was elected as one of the “7 Wonders of Portuguese food”.
Canja de galinha
Although it has an Asian origin, chicken soup has become a classic of traditional Portuguese food and cuisine. It is made based on the cooking broth of chicken meat, to which is added pasta or rice. It is nutritious, and indicated to cure colds.
Soups of Espírito Santo
Served at the Festivities of Espírito Santo, in the Azores islands, these soups were traditionally served to the most needy people, but today they are served to the general population. They are soups, but they serve as the main dish, as they have beef and chicken, and bread, being a substantial meal.
Traditional portuguese food – Meat dishes
Meat dishes are one of the fundamental elements of traditional Portuguese food, and are specially prepared and enjoyed in the north of Portugal. However, it is possible to eat tasty and quality meat throughout the territory of mainland Portugal and islands.
Tripas à Moda do Porto
Originating in the times of the Portuguese Discoveries (or the French invasions of Portugal and the siege of the city of Porto, depending on the source), this is a typical dish of traditional Portuguese food and cuisine and is one of the signature images of the city of Porto. The Portuguese population learned to enjoy all parts of the animals (cow and pig), and thus a dish was born where the main ingredient is the guts (intestine and stomach), meat, sausages, all accompanied by rice and white beans.
Cozido à Portuguesa
Portuguese stew is probably the most famous typical dish of traditional Portuguese food and cuisine, and most spread throughout the territory. Its origin is not easy to discover, and its recipe varies with the region where it is made, but wherever you taste it you will not be disappointed. Sausages, vegetables and meats compete for the prominent place in Portuguese stew, but the truth is that the set is more than the sum of the parts. Chicken, cow, and pork meat, sausages (which, in themselves, are a delicacy of Portuguese food), such as the meat sausage , blood sausage, farinheira, black pudding and salpicão, give the Portuguese stew colour and flavour. Finally, vegetables, cabbages, carrots and turnips, combined with potatoes and rice, round off a unique dish capable of seducing the most hardened vegetarian. There is a unique variety of Portuguese stew, which is Furnas stew, in the Azores, cooked with steam released inside the volcanic land of the island of São Miguel.
Posta à Mirandesa
The European Union’s attribution of “Protected Designation of Origin” for meat from the Mirandese Breed is not misleading. Produced in the pastures of the northeast of Trás-os-Montes, in a region that covers six counties in the district of Bragança (Miranda do Douro, Mogadouro, Vimioso, Vinhais, Bragança and Macedo de Cavaleiros), it is a meat with low fat content, which is grilled so as to keep it juicy inside. Accompanied with boiled potatoes and salad, this steak is one of the hallmarks of northern Portugal.
Leitão à Bairrada
The choice of the piglet, pig born and raised in the Bairrada region (including the municipalities of Águeda, Anadia, Cantanhede, Mealhada and Oliveira do Bairro), and its breed, is the first step in a process that ends in one of the typical dishes of traditional Portuguese food most appreciated by the Portuguese. The piglet must be fed only with breast milk, and its age must be between a month and a month and a half, its meat is seasoned with garlic, salt and pepper, and it is roasted in a traditional wood oven, with aromatic herbs, like eucalyptus and vines. Carved in small pieces, with toasted and crispy skin, and accompanied by baked potato with sliced fries, sliced orange and lettuce salad, the piglet from Bairrada will delight all lovers of meat pleasures and will convert some more reticent ones. It’s one of the most traditional dishes of Portuguese food and it was elected as one of the “7 Wonders of Portuguese food”.
Francesinha
Adapted from the French sandwich “croque-monsieur”, this typical dish of Portuguese food and cuisine took on a life of its own and became an emblematic dish of the city of Porto. Its name, “little french one” is attributed, according to the source, to the French origins of the recipe or to a tribute to French women. It is made with steak, sausage, bacon, cheese, ham, egg, all within two slices of bread, covered with melted cheese and wrapped in a delicious spicy sauce made with beer, tomato and chili. It is also served with French fries and a fried egg on top. The francesinha is definitely a calorie bomb, but it is worth trying even if it is once in a lifetime!
Chanfana
Chanfana is a typical and very popular dish in central Portugal, especially in the Lousã area. It is made with goat meat, traditionally already old, roasted inside black clay pots in wood-fired ovens, dipped in red wine, garlic, bay leaves, pepper, paprika and salt.
Traditional portuguese food – Fish and shellfish dishes
Seafood and shellfish are also a fundamental part of traditional Portuguese food, with octopus, prawns, clams and mussels standing out.
Açorda de marisco
Some point to the Romans as the origin of this traditional dish of Portuguese food and cuisine. Others, the Muslims who occupied a large part of the Iberian Peninsula, and the word “açorda” will derive from the Arabic Ath-thurdâ, which means “soup with bread”. In one way or another, the soup with bread, aromatic herbs, garlic and olive oil has evolved over the centuries to become the açorda that we know today and that constituted one of the most appreciated dishes in the whole country, but especially in the center and southern Portugal. Of the many varieties, the seafood açorda is the most present on Portuguese tables and leaves anyone salivating. Shrimp and clams, garlic and coriander seasoning, and bread soaked in seafood cooking water, all served (in some restaurants) inside a homemade bread, after removing the crumb, resulting in a set that is hard to beat in quality and in the presentation.
Bacalhau com natas
In Portugal, it is said that cod can be made in 1001 different ways, baked, boiled or fried, and it is not easy to choose a favorite. There are famous recipes, such as Bacalhau à Brás, Bacalhau à Zé do Pipo, and Bacalhau à Gomes de Sá, but we recommend the cod with cream, a dish made with béchamel sauce, cream and french fries, all taken in the oven.
Arroz de marisco
Seafood rice is served in a clay pot or in an aluminum pan, and comes to the table still boiling. In this sauce-wrapped rice, the main ingredient is seafood such as shrimp, lobster, fish, clams and mussels. It is one of the typical dishes of traditional Portuguese food most appreciated by Portuguese people and it was elected as one of the “7 Wonders of Portuguese food”.
Polvo à Lagareiro
Octopus is one of the essential elements of traditional Portuguese food and cuisine, and is made in many different ways. In this typical Portuguese dish, the octopus is cooked and then grilled. It is served drizzled with hot oil, where garlic and small pieces of onion must have been browned. It is accompanied by boiled potatoes. Its name owes its origin to the place (“lagar”) where olive oil is made, used in abundance in this delicious dish.
Sardinhas assadas
Roasted sardines are essential in popular Portuguese festivities, especially at the São João festivities in Porto and Santo António festivities in Lisbon. The sardines are accompanied with boiled potatoes and roasted green peppers. It is one of the typical dishes of traditional Portuguese food most appreciated by Portuguese people and it was elected as one of the “7 Wonders of Portuguese food”.
Ameijoas à Bolhão Pato
This is a typical and delicious dish of traditional Portuguese food (whose name is a tribute to a Portuguese poet), with clams steaming in a broth with olive oil, garlic, white wine, coriander, lemon and chili. It is traditionally consumed in the summer and more in the south of Portugal.
Traditional portuguese food – Desserts
Historically, the Portuguese taste for sweets developed due to the sweets manufactured by nuns in convents. Egg whites were used to make wafers, and the remaining yolks began to be used to make sweets. Today, in addition to conventual sweets, new recipes have emerged and all regions of Portugal have typical sweets, too many to mention, but some deserve our mention. For those who have a sweet tooth, Portugal has options for all tastes!
Pudim Abade de Priscos
This pudding typical of the city of Braga is a marvel of conventual sweets and Portuguese food. In Portugal there are other varieties of puddings, but Pudim Abade de Priscos is the king of puddings, made with sugar and eggs, of course, but with a special touch due to the fat of ham bacon. It melts in your mouth and is an unforgettable dessert. Ideal to accompany with Port Wine.
Pastel de Nata
Probably the most famous traditional sweet in Portuguese food, it is now being exported to other countries. Pastel de Nata is a small hot “bowl” of puff pastry stuffed with egg cream, sprinkled with powdered sugar and cinnamon. The original (secret) recipe is that of Pastel de Belém (1837), which is only sold in Belém, Lisbon, but the other variants are spread across the country. It was elected as one of the “7 Wonders of Portuguese food”.
Chocolate mousse
Despite being a dessert of French origin, the Portuguese adopted the chocolate mousse (as well as the crème brûlée, called “leite creme” in Portugal), being perhaps the most common dessert in Portuguese restaurants. There are variations, but the dark chocolate mousse is perhaps the most appreciated one.
Baba de camelo
With a peculiar name (camel drool!), this Portuguese dessert is a kind of mousse, but made with boiled condensed milk and eggs. Simple and delicious! It’s one of the most popular desserts in Portuguese food.
Bola de Berlim
This typical German sweet, known in Portugal as “Berlin ball”, was adapted to the Portuguese taste and became one of the most consumed and common sweets in Portuguese food, being possible to find them in any pastry shop. Unlike the original German, the Portuguese Berlin ball has a visible cream filling, dividing the ball in half (like Berlin was divided in 2 by the wall). In Portugal, it is common to sell (and eat!) Berlin balls on the beach during the summer!
Pão-de-Ló
This is a sweet from the city of Ovar (near Porto) and is a bakery product made from eggs, sugar and flour. It is a yellow cake, creamy and soft, and comes in a mold lined with white paper, and shaped like a ‘country loaf’. It has a golden brown crust and a moist part inside. Delicious, but not suitable for diabetics!
Ovos moles
This is a sweet typical of the city of Aveiro (also known as Venice of Portugal), and is a cream made with egg yolk and sugar. It is sold in small wooden barrels painted with moliceiro boats and other motifs of the Ria de Aveiro, or else wrapped in wafer sheets molded in the form of marine elements, such as fish and shells.
THE BEST OF PORTUGUESE WINES
Alcoholic beverages are very popular in Portugal, but their consumption varies according to the region, and especially according to the age group. Young people prefer white spirits and shots, when they are in the nightclubs, but in their daily lives they consume more beer. There are two main brands of Portuguese beer, Superbock and Sagres.
However, for the Portuguese adult population, the most consumed drink is wine. In fact, Portugal is the country in the world with the highest consumption of wine per capita per year! This is due to the long history of vine cultivation in Portugal, which dates back to the Phoenician and Roman times, and to the extraordinary quality and diversity (and low price!) of wines currently produced in Portugal. Portugal is the ninth wine exporting country in the world.
Portugal has two wine producing regions protected by UNESCO as a world heritage: the Alto Douro Wine Region, which is the oldest Demarcated Region in the world (1756) and where the well-known generous Port Wine is produced, and the Landscape of Vineyard of Pico Island (Azores).
Portuguese wine regions
To indicate the quality and tradition of the production of a regional wine, there is an international certification known as DOC, that is, Controlled Denomination of Origin. There are also national certifications of IGP (Protected Geographical Indication) or VR (Regional Wine). Currently, 33 Designations of Origin and 8 Geographical Indications are recognized and protected in the entire Portuguese territory. The main Portuguese wine regions are:
Portuguese red wines
Red wines result from the fermentation of must extracted from red grapes, in which there is prolonged contact (maceration) of the grape skins in the must, giving color and flavor to the wine. In the north of Portugal, the first stage of maceration is traditionally done with the feet! Red wines are recommended to accompany traditional portuguese food, such as cheese and meat.
Portuguese white wines
White wines have a color ranging from yellow-green to golden-amber. They result from the fermentation of white grape must, but in which there is no contact with the skin of the grapes. They are recommended to accompany traditional portuguese food, such as seafood and fish.
Portuguese rosé wines
Rosé wines are light and fruity, and have a pink color, between reds and whites, as they result from the fermentation of the must extracted from black or red grapes, but in which there is a short contact between the skins and the must. They are consumed fresh, mainly in summer, and recommended to accompany salads and light food. Examples of Portuguese Rosé wines: Mateus Rosé
Portuguese generous wines
These are liqueur wines, with high levels of sugar, and fortified, with higher alcohol content. They are usually served as an aperitif in traditional Portuguese food or digestive at meals. Examples of Portuguese generous wines: Port Wine, Madeira Wine, Setubal Moscatel Wine. In Madeira island, there is also a well known brandy made from sugar cane called Poncha da Madeira.
Portuguese sparkling wines
Sparkling wines have a reasonable concentration of carbon dioxide, resulting from natural fermentation, which occurs inside or outside the bottle, making it bubble when served. They are recommended to accompany salads and light food. Examples of Portuguese sparkling wines: Bairrada, Melgaço.
Portuguese red grape varieties
Although there are international grape varieties grown in Portugal (like Syrah and Merlot), the most popular grape varities are of portuguese origin. Usually Portuguese wines are mixtures of different grape varieties.
The main Portuguese red grape varieties are:
- Touriga Nacional, the most appreciated grape variety in the country, found throughout the country
- Aragonez or Tinta Roriz (South of Portugal), the same variety that in Spain is known by the name of Tempranillo
- Trincadeira (Alentejo)
- Castelão (South of Portugal)
Portuguese white grape varieties
The main Portuguese white grape varieties are:
- Alvarinho (Minho, North of Portugal), Vinho Verde
- Arinto (North and Center of Portugal), Vinho Verde
- Fernão Pires or Maria Gomes (Bairrada and Setúbal)
