If you think Portuguese food is just bacalhau and pastéis de nata, you're in for a happy surprise. Portugal belongs on the list with France, Italy and Spain as one of Europe's great food countries, and it comes without the attitude.
What should you eat and drink in Portugal? Start with port and Douro reds, Alentejo wines and crisp Vinho Verde, then bacalhau, arroz de marisco, polvo à lagareiro, Porto's francesinha and a warm pastel de nata. Portugal grows more than 250 native grapes, so the wine list alone is worth the trip.
Key facts
- Wine regions: Douro Valley, Alentejo, Vinho Verde, Dão and Setúbal.
- Must-eat dishes: bacalhau, arroz de marisco, polvo à lagareiro and francesinha.
- The famous tart: Pastéis de Belém has used its recipe since 1837.
- Caviar trip: the Portugal Experience includes Casa de Angola, Taberna Moderna, a Lisbon vineyard day, a Douro lunch by Pedro Lemos and dinner at The Yeatman.
The Wine
Photo: Caviar in the Air
Portugal grows a huge number of native grape varieties, often counted at more than 250, which gives its wines real variety. While everyone crowds Burgundy and Tuscany, the Douro, Alentejo, Dão and Vinho Verde are making excellent wine at gentle prices.
Portuguese Wine Regions at a Glance
| Region | Signature Style | Top Experience |
|---|---|---|
| Douro Valley | Port, full-bodied reds | River cruise tastings |
| Alentejo | Rich reds, whites | Estate vineyard stays |
| Vinho Verde | Light, crisp, lightly sparkling | Minho countryside tours |
| Dão | Elegant, age-worthy reds | Mountain cellar visits |
| Setúbal | Moscatel dessert wines | Peninsula day trips |
The Seafood Is Next Level
Photo: Caviar in the Air
On this coast, seafood shows up at nearly every meal. Portugal eats more fish per person than almost anywhere in Europe.
Must-Eat Dishes
Bacalhau. Dried salt cod, said to have a recipe for every day of the year. Bacalhau à Brás (shredded with eggs and potatoes) is the easy way in.
Arroz de Marisco. Portuguese seafood rice, soupy and rich with shrimp, clams and sometimes lobster. Paella's cousin, and arguably better.
Polvo à Lagareiro. Roasted octopus with olive oil and potatoes. Simple perfection when done right.
Francesinha. Porto's signature sandwich: layers of meat under melted cheese and a spicy tomato-beer sauce. It isn't subtle or healthy, and you should order it anyway.
Pastel de Nata: A Cultural Institution
Photo: Nick Fewings / Unsplash
The custard tart traces back to the monks of the Jerónimos Monastery in Belém. The best-known version comes from Pastéis de Belém, which has used its recipe since 1837. Every bakery has its own take, and hunting for your favorite is half the fun.
How We Eat in Portugal
Photo: Caviar in the Air
Our Portugal Experience is built around the table: an Angolan-Portuguese dinner at Casa de Angola, paired wines at Taberna Moderna, a Lisbon vineyard day, a Douro lunch by Michelin-starred chef Pedro Lemos, and a farewell dinner at The Yeatman.
Planning the wine side? Read my Porto and Douro Valley guide, then my Lisbon luxury travel guide for where to stay between meals.
Book your culinary trip. You deserve a table where someone else did all the planning.
Wine & Dine
Wine & Dine
Wine & Dine