Portuguese cuisine has been shaped by centuries of seafaring, blending influences from Phoenicians, Romans, North African Muslims, and the global discoveries of the 15th–17th centuries. This rich culinary history has resulted in a unique mix of flavors, where traditional recipes coexist with modern gastronomy. From fresh Atlantic seafood to convent-born pastries, here’s what to eat in Portugal to savor its history and culture.

1. Bacalhau (Salted Codfish)

 

Bacalhau—dried and salted codfish—is Portugal’s culinary constant. Despite being an Atlantic-facing country, Portugal’s most beloved fish isn’t local but imported from Nordic waters. Salt-preserved since the 15th century, bacalhau is the star of numerous dishes, such as Bacalhau à Brás (shredded with potatoes and egg) and Bacalhau à Lagareiro (baked with olive oil and onions).

2. Sardinhas Assadas (Grilled Sardines)

Sardines are deeply embedded in Portuguese culture, particularly during Lisbon’s Festa Santo António in June, when the city fills with their smoky aroma. For the best experience, visit Portimão, where the riverbank hosts dedicated sardine restaurants and even an annual festival celebrating this flavorful fish.

3. Just-Caught Atlantic Seafood

Portugal’s seafood is among the freshest in Europe. Marisqueiras (seafood restaurants) and cervejarias (beer halls) serve up platters brimming with goose barnacles, oysters, razor clams, and grilled limpets. Amêijoas à Bulhão Pato—clams cooked with olive oil, garlic, and cilantro—is a must-try dish.

4. Polvo à Lagareiro (Octopus with Olive Oil)

A beloved dish in southern Portugal, especially in Santa Luzia, Polvo à Lagareiro features tender octopus baked with potatoes, garlic, bay leaves, and an abundance of olive oil. It’s a simple yet sublime way to experience Portuguese seafood.

5. Cataplana de Marisco (Seafood Stew)

Named after the clam-shaped copper pot it’s cooked in, this Algarve specialty is a rich medley of seafood, tomatoes, bell peppers, and spices. The airtight cooking method preserves all the flavors, making it a must-try dish.

6. Carne de Porco à Alentejana (Pork and Clams)

A fusion of land and sea, this Alentejo dish combines tender pork chunks with small, sweet clams in a garlicky, herb-infused sauce. It’s a flavorful mix that showcases Portugal’s ability to blend diverse ingredients.

7. Frango Piri-Piri (Piri-Piri Chicken)

One of Portugal’s most famous exports, Piri-Piri chicken originated from Portugal’s colonial past, blending African bird’s eye chili with olive oil, garlic, and vinegar. Best enjoyed grilled over charcoal, it’s a smoky, spicy delight found throughout the country.

8. Francesinha (Porto’s Indulgent Sandwich)

A Porto staple, this Croque Monsieur-inspired sandwich is a gut-busting stack of bread, cheese, linguiça sausage, ham, and steak, all smothered in a rich beer gravy. Top it with an egg for the full experience.

9. Arroz de Marisco (Seafood Rice) & Arroz de Pato (Duck Rice)

Portugal’s love of rice is evident in dishes like arroz de marisco, a seafood-rich stew made with locally grown Carolino rice. Arroz de pato, a northern specialty, features slow-cooked duck baked with rice and chouriço slices.

10. Cozido à Portuguesa (Portuguese Stew)

This one-pot meat stew is a staple across Portugal, varying by region. The Azores’ version, Cozido das Furnas, is slow-cooked underground using the island’s geothermal heat.

11. Petiscos (Portuguese Small Plates)

Portugal’s answer to tapas, petiscos include everything from presunto (dry-cured ham) and peixinhos da horta (deep-fried green beans) to choco frito (fried cuttlefish) and pica pau (marinated beef cubes). Perfect for snacking and sharing.

12. Queijo (Portuguese Cheese)

Portugal’s cheeses are as varied as its wines. Highlights include Queijo Serra da Estrela (a buttery sheep’s milk cheese), Queijo de Azeitão (a semi-soft cheese south of Lisbon), and Queijo São Jorge (a robust Azorean cheese).

13. Conventual Sweets (Egg-Based Desserts)

Portugal’s most iconic sweet, pastel de nata (custard tart), was created by monks using leftover egg yolks. Other conventual treats include ovos moles from Aveiro and Sintra’s travesseiros (flaky, almond-filled pastries).

Portugal’s food is as rich in history as it is in flavor. Whether you’re feasting on fresh seafood, savoring a hearty stew, or indulging in a convent-born pastry, each bite tells a story of the country’s past and present. For more info visit https://lisbonattractionstours.com/