A culinary journey through Portugal

Portugal on a Platter

Portuguese cuisine is a mirror of its country and culture. Humble yet vibrant, simple yet steeped in centuries of history. Crafted with fresh, local ingredients and an abundance of seafood, olive oil, crusty breads, and fragrant herbs, every bite tells a story. With the Atlantic Ocean serving as a floating fish market and the lush countryside as both breadbasket and pantry, it’s easy to taste the land and sea in every dish.

Similar in style to a Mediterranean diet, Portuguese cooking draws from a rich legacy of exploration and trade. Ancient maritime routes brought exotic spices from Africa, South America, and Asia, which blended beautifully with local traditions and peasant-style recipes. The result? A cuisine rooted in comfort and simplicity, yet layered with depth and global flair. Whether it’s the smoky flavour of sardinhas assadas or the briny richness of bacalhau, each dish feels both familiar and surprising.

And of course, no discussion of Portuguese cuisine is complete without a mention of Port wine—the world-famous fortified wine hailing from the Douro Valley. Traditionally sipped as a dessert wine, its sweet, velvety richness pairs perfectly with local cheeses and pastries like pastéis de nata.

Explore Portuguese cuisine, and you’ll find octopus glistening in golden olive oil, hearty stews bubbling with beans and sausage, and sandwiches stacked with spicy pork. Wander through Lisbon or Porto, and you’ll be lured by the scent of sizzling sardines, sweet custard tarts, and fresh chouriço. It’s not just food—it’s a delicious expression of Portugal’s soul.

Caldo Verde

Hailing from the green hills of northern Portugal, caldo verde is more than just soup — it’s comfort in a bowl. Often served at family gatherings, festivals, and celebrations, it’s beloved for its simplicity and heartiness. Made with couve galega (a type of dark leafy cabbage similar to kale), the soup features thin ribbons of greens swimming in a silky base of pureed potatoes, flavoured with garlic, onion, and olive oil. Slices of smoky chouriço sausage give it a savoury kick, and it’s traditionally served with broa, a rustic cornmeal bread perfect for dunking.

✨ Fun fact: Caldo verde was officially listed as one of the “Seven Wonders of Portuguese Gastronomy” and is especially popular during Santo António festivities in Lisbon, when it’s served late into the night after dancing and celebrations.

Bacalhau

Nicknamed o fiel amigo (“the faithful friend”), bacalhau has earned its place as Portugal’s unofficial national dish. Though cod isn’t native to Portuguese waters, seafarers began importing and preserving it with salt as early as the 15^th century during the Age of Exploration. Because it kept well without refrigeration, it became a staple in homes across the country. Today, it’s said that there are over 365 ways to prepare bacalhau — one for every day of the year.

You’ll find it in classic dishes like bacalhau à Brás (shredded with eggs and fried potatoes), bacalhau com natas (baked with cream), or bacalhau à lagareiro (roasted with olive oil and garlic). This dish is especially popular during Christmas Eve dinners, when families come together to enjoy this centuries-old culinary tradition.

✨ Fun fact: Although it’s considered Portugal’s national dish, cod doesn’t actually live in Portuguese waters! Historically, Portuguese fishermen voyaged as far as Newfoundland and Greenland to catch it. Thanks to salting and drying, the cod could survive the long journey home, which made it a staple in Portuguese kitchens for centuries.

Cataplana de marisco

Sardinhas Assadas 

A Portuguese summer isn’t complete without the scent of sardinhas assadas (grilled sardines) wafting through the air. These small, silvery fish are roasted whole over open flames and served simply — with sea salt, lemon, and often a slice of rustic bread to catch the juices. Crispy on the outside and tender within, locals eat them skin and all.

✨ Fun fact: Each June, Lisbon bursts to life with the Festa de Santo António, also known as the Sardine Festival, where the streets fill with dancing, music, and thousands of grilled sardines. It’s a celebration of love, summer, and tradition — and for travellers, it’s a taste of Portugal at its most joyful.

Açorda

Açorda is a dish born of resourcefulness. In the Alentejo region, humble ingredients are transformed into something rich and flavourful. Traditionally, it’s made by mashing day-old bread with garlic, olive oil, coriander, vinegar, and poached eggs, creating a creamy, herbal dish that’s both comforting and filling. In coastal areas, you’ll find seafood versions with shrimp, mussels, or clams, turning this peasant dish into a festive main.

✨ Fun fact:  Long ago, people joked that you could measure a family’s wealth by the contents of their açorda. The more add-ins, the wealthier the household. Today, it’s a beloved staple that blends rustic charm with timeless flavour.

Pastéis de nata

Golden, flaky, and filled with sunshine-yellow custard, pastéis de nata are Portugal’s most famous pastry — and for good reason. These small tarts are made with egg yolk-rich cream, dusted with cinnamon or powdered sugar, and baked until the tops are caramelized and blistered. The result? A warm, creamy centre encased in delicate layers of crisp pastry. In Lisbon’s Belém district, the most famous pastéis are still made according to a closely guarded secret recipe. Whether you’re grabbing one from a bakery or enjoying them warm with a coffee, know this: one is never enough — and that’s perfectly okay.

✨ Fun fact:  The recipe dates back to 18^th-century monasteries, where nuns used egg whites to starch habits (their religious garb) and had leftover yolks to spare.