Portuguese Cuisine: 20 Dishes to Try

It seems we know everything about Italian cuisine, we implicitly call French cuisine exquisite, and we nod when Japanese cuisine is called healthy. But Portuguese cuisine somehow remains a mystery. Meanwhile, it can easily surprise you! We've gathered a whole 20 (!) dishes worth trying if you're flying to Lisbon.

Grilled Sardines (Sardinhas assadas)

The freshness of the sea breeze and the aroma of smoke – that's how Lisbon feels. These sardines can be eaten in restaurants, or right on the street during the celebration of St. Anthony's Day in June. They are served on cornbread, with roasted pepper salad, or with boiled vegetables. Be sure to drizzle with olive oil to fully enhance the flavor!

Alheira de Mirandela

A moment of enlightenment: there are Spanish chorizo sausages, and there are Portuguese chouriço. Confusing them is like calling khinkali dumplings (just kidding). The Spanish version has more paprika, while the Portuguese has more garlic. So, Alheira de Mirandela is precisely chouriço, and specifically from the Mirandela region (like sparkling wine from the Champagne region). It's a traditional smoked sausage made from various types of meat, wheat bread, pork fat, olive oil, and spices. It's most often served with potatoes and an egg.

Francesinha

Europe isn't such a large part of the world, especially considering the number of states located here. It's no surprise that recipes migrate from one country to another, changing and adapting to new realities. Here's another such example. Heard of Croque Madame? It's a classic French sandwich with a filling of cheese, béchamel sauce, and ham. The Portuguese figured out how to improve it: add even more cheese! And they named it similarly: Francesinha – which literally means "little Frenchwoman."

Cozido à portuguesa

A traditional stew for meat lovers. It includes chicken, beef, pork, as well as several types of pork and blood sausage. And when the broth is ready, carrots, beans, and cabbage are added. Very hearty. Very rich. For the very hungry.

Pastéis de Bacalhau

If translated literally, these are cod pastries. Although it would be more accurate to call them croquettes (from the French "croquer" – to crunch), i.e., deep-fried balls.

A popular Portuguese saying goes that there are more cod recipes than days in a year. Cod, or bacalhau, is a staple of Portuguese cuisine. It can be shredded and turned into these delightful fish croquettes. They turn out golden and crispy on the outside, but soft on the inside. Served as an appetizer, with rice or salad as a side dish.

Bacalhau à Brás

Salted (remember who?) cod à Brás style. In Portugal, this fish is prepared in every possible way. For example, shredded cod is fried with onions and straw-cut fried potatoes, then mixed with olives and parsley. That's how "bacalhau à Brás" is made. It's a delicious and simple, and therefore popular, dish.

Caldo Verde

Caldo Verde – green soup. It is often served at festivals, for example, at traditional celebrations in honor of each city's patron saint. Essentially, it's like Portuguese "shchi" (cabbage soup): the soup is mainly made from potatoes, onions, kale, and slices of pork sausage (chouriço). An ideal dish for a hearty dinner that will wonderfully warm you up after a day by the ocean.

Caldeirada de peixe

There was meat stew, now it's time for fish stew. Because seafood is a strong foundation of Portuguese cuisine. Everything that comes to hand goes into the pot, and you get caldeirada. It's best to use half fatty and half lean fish – mackerel, tuna, and cod (yes, again), hake, flounder. And also shrimp, mussels, squid, then potatoes, onions, and spices.

Amêijoas à Bulhão Pato

A great plan for the day if you've already bought tickets to Porto: get from the airport to the city, grab a bottle of something refreshing to your taste, and a plate of Amêijoas à Bulhão Pato. Hidden under this beautiful name are vongole clams (and inside them, mollusks) in an aromatic sauce of olive oil, cilantro, garlic, and white wine.

Duck Rice (Arroz de Pato)

Or duck risotto. Crispy skin on the bird plus slices of pork sausage (remember what it's called?). Before sending everything to the oven, the duck is cooked until tender to ensure a soft texture and delicious taste in the final result. This is a traditional homemade recipe that's worth pulling out of your sleeve like a magician if a big dinner with relatives and friends is planned.

Queijo Serra da Estrela

Serra da Estrela cheese is made from sheep's milk and has a sharp, delicate, and gooey texture. But for some inexplicable reason, it is practically unknown outside of Portugal. Its taste varies from mild and buttery to firm with richer notes, which will delight fans of all cheeses from all corners of the world.

Pastel de Belém

There are lively discussions about whether this dessert differs from the more famous Pastel de Nata. Some argue there's no difference, just a different name because it's sold in Belém, while others believe it's a completely different dish, full stop. You should definitely try it yourself and resolve this Portuguese culinary dilemma once and for all. It's also a tartlet dessert made from puff pastry with custard. It's best to try it at the oldest pastry shop near Jerónimos Monastery in Lisbon (by the way, a great option for what to see in Portugal). In fact, the monks were the authors of the original recipe, and it's said to contain a secret ingredient that distinguishes Pastel de Belém from Pastel de Nata.

Bolo do Caco

Garlic bread with the traditional island flavor of Madeira. Flat, round, wheat-based. It's baked on a basalt stone and will make you melt with gastronomic pleasure with its warmth and softness. Bolo do Caco pairs best with garlic butter or with cheese, ham, and salad in sandwiches. It's no wonder that trendy burger joints started using this bread to stand out from the rest. And it became a hit!

Torta de Azeitão

In Portuguese cuisine, egg-based desserts are widespread and have several regional variations. A good example is Torta de Azeitão: a roll of soft, porous sponge cake with a creamy lemon filling. It's best to go to the Setúbal region to try this sweet treat.

Ovos Moles de Aveiro

If you feel like something is missing in your life, be sure to try Ovos Moles: a sweet egg yolk paste encased in the thinnest pastry in the shape of shells. It won't solve global problems, but it will definitely lift your spirits. Even the notoriously famous 19th-century writer Eça de Queirós couldn't deny this, as he mentioned the dessert in his novel "The Maias," of which the city of Aveiro (where the recipe originated) is very proud.

Pão de Ló

A Portuguese sponge cake made from eggs, sugar, and wheat flour, but without baking powder, so all its airiness is achieved solely by whisking. Sometimes confectioners dare to add a little lemon or orange zest. It's prepared for Christmas and Easter, often sold in bakeries wrapped in thick white paper. Soft, simple, and airy, Pão de Ló can be eaten with a scoop of ice cream or just on its own.

Rice Pudding (Arroz doce)

If there's one dessert your Portuguese grandmother would lovingly prepare for you, it's Arroz Doce: rice pudding with lemon and cinnamon. It has that spicy, warm taste that reminds you of holidays and home. This cozy Portuguese treat is best eaten with a spoon.

Queijadas

This pastry is baked all over Portugal, but the recipe from the city of Sintra turned out to be the most popular. It is also made in the shape of a tartlet, but the main difference is the cheese in its composition: "queijo" (kay-zhoo) translates directly to cheese. Moreover, both hard and soft cheese can be used, so we recommend trying as many variations as you can find while traveling through Portugal. It's great that this country issues Schengen visas to Russians!

Polvo à Lagareiro

How could octopus dishes not be included in the list of Portuguese delicacies? The most important among them is Polvo à Lagareiro, where "Polvo" means "octopus," and "Lagareiro" is a local term for a person working in olive oil production. So, it turns out that, according to the name, there are two main ingredients. In reality, there are a few more: the sea creature is baked with jacket potatoes under a sauce of olive oil and garlic.

Chocolate Salami (Salame de chocolate)

Well, it seems no explanation is needed here. It's hard to call this dessert purely Portuguese, because similar recipes exist in many countries, including Russia. The only undeniable fact is that the person who came up with mixing cocoa powder, butter, eggs, and cookie pieces was definitely a genius.