A culinary experience worthy of the name is essential for a successful stay in Portugal. Take note of the most popular typical Portuguese dishes so as not to miss out on any of the pleasures of the table during your next vacation. Without further ado, here are our top 10 of the best gastronomies in Portugal.
Pastel of Nata
The literal translation means “pastry with cream.” This is probably the most famous dessert in the country. It is simply an egg tart. It is found on the menu in most restaurants and is usually cheap. So, it is a delicious and cheap dessert that you should know about. You will find it under the name of Pastel de Belém in the famous district of the same name in Lisbon, since this is where it is said to have been created around 1837. It is said that the original recipe was passed down by the monks of the Jeronimos Monastery which is also in Lisbon. In this recipe, everything is a question of balance, where the yin and yang are represented by the cream and the puff pastry.
Powder in Lagareiro
Not only is this one of the most popular dishes in Portugal, but you can almost be sure that the ingredients are locally sourced. It’s simply a nice piece of roasted octopus with olive oil, garlic,and potatoes. The dish originates from the central region of Portugal. You’ll no doubt find delicious versions of this delicacy if you’re visiting cities like Viseu. Another famous version is the one found at the Patéo restaurant in Lisbon. We owe it to the famous Michelin-starred chef José Avillez, who decided to revisit the dish with an onion sauce.
Typical Portuguese dishes: Porco Preto
The Iberian black pig is also a specialty not to be missed. The black pig comes from a cross between pigs and wild boars to create a unique breed that is only found in Spain and Portugal. It is enjoyed in different ways, whether as charcuterie, grilled, or in the form of sausage. If you want the version that we think is the most succulent, go to Taberna Tipica Quarta Feira, located in Évora. The meat is cooked very slowly for hours in its juices and is served as much as you want in this friendly family tavern.
Pigeon Rice (Arroz de Pato )
Pork is not the only meat that has a specialty in Portugal. With Arroz de Pato, you will discover succulent duck rice. The meat is boiled, and the rice is cooked in duck broth with onions and garlic. It is garnished with sausage and served with orange slices. This is a dish that is found all over the country. If you are looking for the best Arroz de Pato, try the Teresa Ruao farm, which is located in the small town of Louredo, just next to Porto. You will also enjoy an authentic and friendly atmosphere.
Sardines with assadas
The ultimate summer dish, sardine assadas, has an irresistible smell that fills Lisbon’s popular neighborhoods during the summer. These are grilled sardines that are served from June to October simply because this is when they are at their plumpest and tastiest. If you find them in a restaurant outside of this period, be aware that they have probably been frozen. The preparation is simple: a little salt, then placed on a grill and cooked over charcoal. They are often eaten with cornbread and accompanied by a salad of peppers and potatoes. It is always a delicious dish, but the version you will find at O Pitéu Garça in Lisbon is particularly worth a visit.
Fish Rice
There are many ways to cook and accompany rice in Portugal. Arroz de marisco is one of the most famous. It involves accompanying it with seafood that is found locally. Monkfish is one of these ocean products that is very popular in Portugal. It is common for each city to have its local version of Arroz de Marisco. In the seaside resort of Ericeira near Lisbon, for example, go to Marisquera Mar-à-Vista for a lobster-based preparation.
Açorda
It is common for stale bread to have its local recipe, and this is true in all countries. The Portuguese version is none other than Açoda. The bread is rehydrated with hot water, garlic, olive oil and coriander. Some seafood is usually added to the broth. This method is particularly used in the Alento region. If you are passing through the area, in towns like Reguengos de Monsaraz not far from Évora, do not hesitate to try this recipe, as simple as it is effective. There is also a lobster version in Lisbon, in the Solar dos Presuntos restaurant.
Cheese
Don’t think that only in France can you make good cheese. Even if it is less famous, Portuguese cheese is worth a detour, and it is even deeply rooted in the local culture. One of the most famous is Serra de Estrela, which is produced in the mountain of the same name. For a more exhaustive overview of the local know-how in this field, go to Casinha Velha, which offers you a plate of the best cheeses in the area before the meal. A great introduction, in a way… This paradise for cheese lovers is located in Leiria, north of Lisbon.
Leitão Estado
The preparation of this suckling pig, slow-cooked on a spit is an institution in Portugal. More precisely, it is a local tradition of the city of Mealhada. This city, located north of Coimbra, is without a doubt the suckling pig capital of the country. You will also find many restaurants there, despite the small size of the city. If you do not pass through Mealhada, you will still find an unmissable version of this dish at Alma, the restaurant of Michelin-starred chef Henrique Sá Pessoa in Lisbon. It is revisited here in the form of confit, with turnip purée, marinated onions, and a black pepper jus.
Fish cataplana
Let’s end this overview of typical Portuguese dishes with a seafood delight. This seafood stew is indeed one of the great must-haves of Portuguese cuisine. It owes its name to the container in which it is cooked, namely the cataplana which is a copper pot somewhat reminiscent of the Moroccan tagine. This dish originates from the coastal region of the Algarve, so you know what you have to do if you go to Faro for example.
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