Southern Europe
Food of Portugal
The 8 most iconic national dishes of Portugal — real photos, key ingredients and tasty facts behind every plate.
Europe
Bacalhau à Brás
A beloved Lisbon-style cod dish made with shredded salt cod, onions, matchstick fries and softly scrambled eggs. It is rich, savoury and comforting, usually finished with black olives and parsley.
Did you know?
Portugal is famous for having hundreds of bacalhau recipes, and Bacalhau à Brás is one of the most iconic of them all.
Pastel de nata
These small custard tarts have a flaky pastry shell and a creamy, lightly caramelised filling. They are typically eaten warm with cinnamon and powdered sugar.
Did you know?
The most famous version comes from Belém in Lisbon, where the closely guarded recipe of the original Pastéis de Belém dates back to the 19th century.
Cozido à portuguesa
A hearty mixed-meat boil of beef, pork, sausages and vegetables served in generous platters. Its flavour is deep and homey, with the broth enriching everything it cooks.
Did you know?
Regional versions vary widely, and in the Azores some cozido is famously cooked underground using volcanic heat.
Caldo verde
A simple northern Portuguese soup of potatoes and onions blended into a silky base and topped with finely sliced greens and chouriço. It tastes earthy, smoky and comforting.
Did you know?
Caldo verde is strongly associated with Minho and is a classic dish at popular festivals and family gatherings across Portugal.
Francesinha
Porto’s famous sandwich layers cured meats and steak between bread, then is covered with melted cheese and a hot beer-based sauce. It is intensely rich, messy and unmistakably indulgent.
Did you know?
The Francesinha was created in Porto in the 20th century and was inspired in part by the French croque-monsieur.
Sardinhas assadas
Whole sardines are grilled over charcoal until smoky and blistered, then served simply with bread, potatoes or salad. Their taste is bold, oily and deeply tied to summer festivities.
Did you know?
Grilled sardines are especially linked with the June festivals of Saint Anthony in Lisbon, when the city fills with the smell of charcoal grills.
Lampreia de ovos
A striking traditional Portuguese sweet shaped like a lamprey fish. It is made from rich egg yolks and sugar, often with almonds and cinnamon.
Did you know?
Although it looks like a fish dish, it is actually a convent-style dessert.
Arroz de cabidela
An old-fashioned Portuguese rice dish usually made with chicken and finished with blood and vinegar for a dark, tangy sauce. It is especially associated with northern Portugal and Minho traditions.
Did you know?
Its defining feature is the use of fresh blood acidified with vinegar to prevent coagulation.