What to eat in Portugal: 6 traditional dishes and more

Portugal may be a small country, but when it comes to food, it offers a rich and diverse culinary landscape, shaped by centuries of history. If you're planning a trip and wondering what to eat in Portugal, you're in for a treat. From coastal seafood delicacies to hearty inland stews, Portugal serves up flavors that are bold, comforting and steeped in culture.

This guide highlights the essential dishes and drinks every traveler should try, organized by course and region. Whether you're a food enthusiast, a curious traveler, or someone preparing for a self-guided food and wine tour with Authentic Trails, this article is your go-to culinary companion.

Before diving into the dishes themselves, it’s worth understanding how the Portuguese eat. Meals are often social affairs, centered around fresh and local ingredients. Olive oil, garlic, herbs and sea salt are culinary cornerstones. Lunch is traditionally the biggest meal of the day, and dinner is served late, often after 8 p.m.

Many traditional meals are accompanied by wine, and every region has its specialties. Food is deeply intertwined with community, family and celebration.

1. Bacalhau (Salt Cod): known as the national dish of Portugal, bacalhau is said to have over 365 recipes, one for every day of the year. The most popular variations include:

• Bacalhau à Brás: shredded cod with eggs, onions, and thin potato sticks;
• Bacalhau com Natas: creamy cod casserole with potatoes and béchamel sauce;
• Bacalhau à Lagareiro: oven-roasted cod with garlic and olive oil.

2. Sardinhas Assadas (Grilled Sardines): best enjoyed during festivals in June, these are grilled whole and served with boiled potatoes and roasted peppers. A true summertime classic.

3. Francesinha: a Porto specialty, this indulgent sandwich features layers of cured meats and steak, covered with melted cheese and smothered in a spicy beer-based sauce. It’s usually served with fries and a fried egg on top.

4. Cozido à Portuguesa: a traditional boiled dinner made with a variety of meats (beef, pork, chicken), sausages, vegetables, potatoes and sometimes rice. Hearty and satisfying, it varies slightly by region.

5. Arroz de Marisco (Seafood Rice): similar to paella but saucier, this dish is packed with shrimp, clams, mussels, and sometimes lobster. Rich in flavor and a must-try along the coastal regions.

6. Polvo à Lagareiro (Octopus with Olive Oil): a rustic favorite, this dish involves roasted octopus drizzled with garlic-infused olive oil, served alongside potatoes.

• Caldo Verde: Portugal’s most iconic soup, made with pureed potatoes, kale and chouriço (smoked sausage). Simple yet flavorful;
• Açorda: a traditional bread soup thickened with eggs, garlic and cilantro. Often served with shrimp or cod;
• Amêijoas à Bulhão Pato: clams cooked in white wine, garlic and cilantro. Perfect as a starter with crusty bread;
• Peixinhos da Horta: literally “little fish from the garden,” these are green beans battered and fried, believed to have inspired Japanese tempura.

• Pastel de Nata: Portugal’s most famous dessert. These flaky custard tarts originated in Lisbon’s Belém district. Best served warm with cinnamon and powdered sugar;
• Arroz Doce (Rice Pudding): creamy, sweet and usually topped with cinnamon;
• Toucinho do Céu: a rich almond and egg yolk cake that translates to “bacon from heaven”;
• Pão de Ló: a sponge cake made with lots of eggs, known for its soft, almost gooey center.

Portugal is home to a variety of regional cheeses and cured meats that are often served as appetizers or part of a cheese board.

• Queijo da Serra: a soft, buttery sheep’s cheese from the Serra da Estrela mountains;
• Queijo de Azeitão: made with raw sheep’s milk and thistle rennet, this cheese is creamy and pungent;
• Presunto: portuguese dry-cured ham, similar to Spanish jamón, and often served thinly sliced;
• Chouriço: a smoked sausage made with paprika and garlic, sometimes flame-grilled at the table.

• Wine: Portugal’s wines are as diverse as its cuisine. Key regions include:
  • Douro Valley: Famous for Port wine and bold reds;
  • Alentejo: Full-bodied reds and fresh whites;
  • Vinho Verde: Light, slightly sparkling wines from the Minho region.
     
• Port Wine: a fortified wine from the Douro Valley. Styles include Tawny, Ruby, White and Vintage. Best enjoyed with desserts or cheeses;
• Ginjinha: a cherry liqueur commonly served in Lisbon and Óbidos. Often consumed in chocolate cups;
• Licor Beirão: a herbal liqueur from the Beira region, served as a digestif.

Lisbon

• Pastel de Nata;
• Amêijoas à Bulhão Pato;
• Bifana (pork sandwich with sauce).

Porto and the North

• Francesinha;
• Tripas à Moda do Porto (tripe stew);
• Vinho Verde wines.

Alentejo

• Açorda Alentejana (garlic and cilantro bread soup);
• Porco Preto (Iberian black pork);
• Migas (bread-based side dish).

The Algarve

• Cataplana de Marisco (seafood stew in a copper pan);
• Grilled fish;
• Figs and almonds in desserts.

Madeira and Azores

• Espetada (beef skewers);
• Bolo do Caco (flatbread with garlic butter);
• Queijadas (cheese pastries).

At Authentic Trails, we believe the best way to understand a place is through its food and wine. Our self-guided tours are designed for curious travelers who want to taste, walk and explore Portugal at their own pace. Our curated itineraries combine authentic flavors with unforgettable scenery.

Discover our food and wine experiences:

• Douro Wine Region Wine & Food Lovers Self-Guided Hike Tour;
• Porto & Douro Short Break Tour – Wine & Walking Experience;
• Douro Valley Wine & Food Lovers Self-Guided Bike Tour;
• Douro Wine Region Essential Self-Guided Hike Tour.

So if you’re wondering what to eat in Portugal, let Authentic Trails take you there... one bite, one step, one sip at a time.

"Bom apetite!"