40 Traditional Portuguese Foods To Eat While in Portugal

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While maybe not as renowned as its Spanish neighbor, Portuguese cuisine offers a rich culinary experience. Many tourists primarily associate Portugal with pastel de nata and bacalhau, yet there’s much more to savor beyond these iconic dishes, which are undeniably essential. Having moved to Lisbon, we were acquainted with Portuguese cuisine but were unprepared for the many undiscovered delights and robust flavors awaiting us.

If you are in Portugal and pondering what Portuguese foods to try, fret not; this guide is your pathway to 40 of the most traditional Portuguese foods. We’ve compiled a list that covers the most celebrated dishes and unveils hidden culinary treasures rarely explored by tourists.

Traditional Portuguese Foods: Some History

Traditional Portuguese foods testify to the country’s rich maritime history and its diverse agricultural landscape, deeply rooted in the exploratory era of the 15th and 16th centuries. This period, driven by legendary navigators such as Vasco da Gama and Pedro Álvares Cabral under the auspices of Prince Henry the Navigator, ushered in a new age of discovery that significantly influenced Portuguese food traditions.

The introduction of spices like cinnamon, vanilla, and saffron from the Spice Routes, alongside staples such as tomatoes and potatoes from the New World, revolutionized Portugal’s culinary landscape.

You may think that with a sprawling coastline extending over 1,115 miles, seafood naturally dominates the Portuguese diet, but this is only partially true. If on the coast, the most traditional Portuguese foods go from succulent grilled sardines to decadent, savory bacalhau recipes that celebrate the bounty of the Atlantic, inland, the narrative shifts to the pastoral: pork, especially the esteemed porco preto (Iberian black pig), alongside lamb and a variety of bread-based dishes, anchors the cuisine of regions like Alentejo in a testament to the land’s agricultural wealth.

Traditional Portuguese foods marry these Mediterranean foundations with influences from its former African, Brazil, and Asia colonies, creating a dynamic culinary mosaic grounded in tradition and emboldened by global flavors.

40 Traditional Portuguese Foods Recommended By Locals

Pastel de Nata

Origin and Uniqueness: Even if you know nothing about Portuguese food, surely you’ve heard of pasteis de nata. Coming from the monastic traditions of Lisbon’s Belém district, the Pastel de Nata is a testament to Portugal’s historical confectionery skills. This iconic pastry is made by delicately wrapping a creamy egg custard in crisp, flaky puff pastry. The secret lies in the contrast between the soft, rich custard and the crunchy exterior, often dusted with cinnamon and powdered sugar.

Why Unmissable: The Pastel de Nata offers a bite of Portuguese history and culinary ingenuity. Its simple appearance belies a complex flavor profile epitomizing the Portuguese penchant for sweets. Experiencing its warm, comforting taste is akin to embracing Portugal’s sweet culinary tradition, making it an indispensable part of any visit.

Porco Preto

Origin and Uniqueness: The Porco Preto, or Black Iberian Pig, is a breed native to the Iberian Peninsula with rich, marbled meat. The pigs are traditionally raised free-range, feeding on acorns, contributing to the meat’s unique, nutty flavor. The preparation of Porco Preto can vary, but it often involves slow-roasting or grilling to perfection.

Why Unmissable: This dish represents Portuguese cuisine, emphasizing high-quality, locally sourced ingredients. The succulent, flavorful meat of Porco Preto, with its tender texture and deep, complex flavors, offers a culinary experience that is both luxurious and deeply rooted in Portuguese culinary tradition. This is one of our favorite traditional Portuguese foods and it surely cannot be missed when visiting Portugal.

Polvo à Lagareiro

Origin and Uniqueness: Celebrated for its coastal bounty, Portugal has a deep-rooted tradition of seafood dishes, with Polvo à Lagareiro standing out for its simplicity and flavor. Originating from the coastal regions, it involves slow-roasting tender octopus with a generous amount of olive oil, garlic, and sometimes onions until it reaches a perfect blend of tenderness and savory crispiness.

Why Unmissable: Polvo à Lagareiro celebrates the sea, offering a succulent taste of Portugal’s rich maritime resources. It’s a dish that balances simplicity with depth of flavor, showcasing the natural sweetness of octopus enhanced by the robustness of olive oil and the fragrance of garlic.

Arroz de Pato

Origin and Uniqueness: Arroz de Pato translates to ‘Duck Rice,’ a comforting, hearty dish that combines tender, slow-cooked duck with fragrant rice. The dish is often baked until crispy on top, with added slices of chorizo or bacon to infuse the rice with a smoky richness.

Why Unmissable: Arroz de Pato is the epitome of Portuguese comfort food. It marries the flavors of land and tradition in one dish, offering a satisfying, deep-flavored meal that reflects the Portuguese knack for turning simple ingredients into sumptuous feasts.

Sardinhas Assadas

Origin and Uniqueness: A summer staple in Portugal, Sardinhas Assadas, or Grilled Sardines, are synonymous with Portuguese festivals and warm evenings. Fresh sardines are grilled over hot coals until the skin is blistered and crispy, seasoned only with coarse salt to highlight their natural flavors.

Why Unmissable: Sardinhas Assadas encapsulate the joy of Portuguese summer—simple, unadulterated, and brimming with flavor; they offer a taste of the Atlantic, a connection to the communal spirit of Portuguese celebrations, and a lesson in the beauty of simplicity.

Arroz de Marisco

Origin and Uniqueness: A tribute to Portugal’s extensive coastline, Arroz de Marisco is a seafood rice stew that blends the freshness of the sea with the comforting warmth of a home-cooked meal. It typically features a variety of shellfish cooked with rice in a tomato and herb-infused broth.

Why Unmissable: This dish captures the essence of Portuguese seafood cuisine, offering a symphony of ocean flavors. Each spoonful promises a taste of Portugal’s rich maritime heritage, making it a must-try for seafood lovers. Be aware: this is not like Italian seafood risotto or Spanish paella but more of a broth.

Francesinha

Origin and Uniqueness: Hailing from Porto, Francesinha is a marvel of culinary indulgence. Unlike any other, it’s a sandwich filled with layers of ham, sausage, and steak, then covered with melted cheese and drenched in a thick tomato and beer sauce. Served with a side of french fries, it’s a hearty, complex dish.

Why Unmissable: Francesinha boldly reflects Portuguese creativity and love for robust flavors. Its rich, savory sauce and the melty cheese over well-seasoned meats offer a decadent, unforgettable eating experience. It embodies the spirit of Porto’s culinary adventurousness.

Bifana

Origin and Uniqueness: The Bifana is a testament to the Portuguese ability to turn simple ingredients into something extraordinary. It’s a sandwich made with thinly sliced pork steak marinated in white wine, garlic, and spices, then cooked until tender and served in a soft, fresh bread roll.

Why Unmissable: The Bifana offers a flavorful, juicy, satisfying, and uniquely Portuguese bite. It’s a perfect example of the country’s street food, offering a quick, delicious taste of local flavors.

Prego

Origin and Uniqueness: The Prego is a beloved Portuguese steak sandwich. It features a thin, tender slice of beef steak cooked in garlic-infused olive oil and served in a “papo-seco,” a traditional Portuguese bread roll.

Why Unmissable: The Prego is simple Portuguese food at its best. The garlic and olive oil give it a distinctive Portuguese flavor, making it a favorite for a quick, flavorful bite. It encapsulates the joy of Portuguese simplicity in cuisine.

Caldo Verde

Origin and Uniqueness: A staple of Portuguese cuisine, Caldo Verde originates from the Minho region. This simple yet soulful soup is made with thinly sliced collard greens, potatoes, and chorizo, offering a comforting and nutritious meal.

Why Unmissable: Caldo Verde represents the simplicity and warmth of Portuguese home cooking. Its flavors are a testament to the country’s ability to create both humble and profoundly satisfying dishes, making it a must-try for anyone seeking to understand the essence of Portuguese culinary culture.

Açorda

Origin and Uniqueness: Açorda is a traditional Portuguese bread soup that showcases the Alentejo region’s rustic, simple cuisine. It’s made with mashed garlic, cilantro, olive oil, vinegar, and water, poured over slices of stale bread to create a comforting, flavorful soup, often topped with a poached egg.

Why Unmissable: Açorda is a humble yet richly flavored dish that speaks to the heart of Portuguese comfort food. Its simplicity belies its deep, aromatic flavors, offering a warm, satisfying meal that’s deeply rooted in Portugal’s culinary traditions.

Leitão Assado

Origin and Uniqueness: Leitão Assado is Portugal’s take on roasted suckling pig, a delicacy from the Bairrada region. The piglets are seasoned with a mixture of garlic, pepper, and salt, then slow-roasted until the skin is irresistibly crispy and the meat succulent.

Why Unmissable: This dish is a celebration, often reserved for special occasions. The crispy skin and tender meat offer a textural and flavorful experience quintessentially Portuguese, reflecting the country’s love for gatherings and good food.

Cataplana de Marisco

Origin and Uniqueness: Named after the clamshell-shaped copper pan it’s cooked in, Cataplana de Marisco is a seafood feast that captures the essence of Portugal’s coastal bounty. This stew combines a variety of seafood with tomatoes, onions, and spices, simmered gently to meld the flavors beautifully.

Why Unmissable: It’s a sensory journey through Portugal’s maritime flavors, showcasing the freshness and diversity of its seafood. Eating Cataplana de Marisco is not just a meal; it’s an experience, embodying the country’s tradition of sharing and communal dining.

Croquettes

Origin and Uniqueness: Croquettes in Portugal, often filled with meat (croquetes de carne), showcase the country’s love for small, flavorful bites. These deep-fried morsels are made from a thick meat stew that is breaded and fried, resulting in a crispy exterior and a rich, savory interior.

Why Unmissable: Portuguese croquettes are a perfect example of the country’s snack culture, offering a crispy, meaty treat ideal for on-the-go indulgence or as a starter. They testify to the Portuguese knack for turning simple ingredients into delicious, crave-worthy bites that are now some of the most traditional Portuguese foods to taste in Portugal.

Bacalhau à Brás

Origin and Uniqueness: Bacalhau à Brás is one of the countless traditional Portuguese dishes celebrating bacalhau (salted cod), Portugal’s most iconic ingredient. This dish features shredded bacalhau, thinly chopped potatoes, and onions, all bound together with scrambled eggs and garnished with olives and parsley.

Why Unmissable: It exemplifies the Portuguese talent for transforming simple, preserved ingredients into rich, comforting dishes. Bacalhau à Brás offers a harmonious blend of textures and flavors that are distinctly Portuguese, making it a beloved classic across the country.

Salgados

Origin and Uniqueness: Salgados is a broad category of Portuguese savory pastries that include favorites like rissoles (shrimp turnovers), empanadas (small pies), and more. These snacks are found in cafes and bakeries throughout Portugal, offering a delicious glimpse into the country’s snack culture.

Why Unmissable: Salgados are essential to Portuguese culinary life, perfect for a quick bite or a leisurely snack. Each variety tells a story of Portugal’s diverse culinary influences and people’s love for flavorful, convenient eats.

Percebes

Origin and Uniqueness: Percebes, or goose barnacles, are a delicacy harvested from the rocky coasts of Portugal. These crustaceans are known for their distinct appearance and are prized for their sweet, oceanic flavor. The harvesting process is dangerous, adding to their exclusivity and allure.

Why Unmissable: Enjoying percebes is an exercise in simplicity and purity. Cooked briefly in saltwater, their unique texture and taste epitomize the fresh, unadulterated flavors of the sea. Percebes are directly connected to Portugal’s wild coastal landscapes and the adventurous spirit of its people. They are delicious but so hard to eat that you need patience to enjoy the experience truly; even if they are traditional Portuguese foods, they are pretty hard to find.

Sapateira

Origin and Uniqueness: Sapateira, a stuffed crab dish, is a seafood delight that showcases the Portuguese knack for enhancing natural flavors. The crab’s shell is used as a serving vessel for its own sweet meat, mixed with a blend of spices, bread crumbs, and sometimes beer, creating a rich and flavorful concoction.

Why Unmissable: This dish celebrates the ocean’s bounty, offering a unique way to enjoy seafood. The combination of the crab’s natural sweetness with the savory filling provides a culinary experience that is both refined and deeply satisfying, reflecting Portugal’s long-standing tradition of seafood excellence.

Alheira

Origin and Uniqueness: Alheira is a traditional Portuguese sausage made from meats (excluding pork), bread, garlic, and paprika. Initially created by Jews during the Inquisition to disguise their adherence to dietary laws, today’s versions often include pork but maintain the original’s unique texture and flavor profile.

Why Unmissable: Alheira is a testament to Portugal’s cultural and historical complexity, offering a taste of resilience and adaptability. Its smoky flavor and soft texture make it a versatile dish, served fried or grilled, and is a flavorful journey through Portugal’s past and present culinary landscapes.

Bacalhau com Natas

Origin and Uniqueness: Bacalhau com Natas is another ode to the versatile bacalhau, which translates to ‘cod with cream.’ This dish combines layers of shredded cod, onions, and potatoes, baked in a rich, creamy sauce until golden and bubbling.

Why Unmissable: This dish is a heartier, creamier counterpart to the many bacalhau recipes, offering a comforting, indulgent experience. Bacalhau com Natas is a testament to the Portuguese love of combining the sea’s flavors with the richness of dairy, creating a nourishing and luxurious dish.

Cozido à Portuguesa

Origin and Uniqueness: Cozido à Portuguesa is a sumptuous stew that brings together a variety of meats, sausages, and vegetables to celebrate Portuguese culinary abundance. This dish varies regionally but is unified by its hearty, comforting essence.

Why Unmissable: Cozido à Portuguesa is a communal feast, embodying the spirit of Portuguese generosity and the joy of shared meals. It offers a taste of home, warmth, and the rich interplay of flavors that define Portuguese cooking, making it an essential experience for those wishing to understand the heart of Portugal’s culinary traditions.

Tripas à Moda do Porto

Origin and Uniqueness: This dish has its roots in Porto and tells a story of community and sacrifice. Made with tripe, beans, and various types of meat, it dates back to the Age of Discoveries when the city’s inhabitants offered the best cuts of meat to departing sailors, keeping the tripe for themselves.

Why Unmissable: Tripas à Moda do Porto is more than a meal; it’s a historical narrative on a plate, embodying the spirit of Porto and its people’s resilience. The dish’s rich flavors and textures have made it a beloved staple, a symbol of Porto’s heritage and culinary ingenuity.

Arroz Doce

Origin and Uniqueness: Arroz Doce is Portugal’s cherished version of rice pudding, a comforting dessert made from rice, milk, sugar, and lemon zest, often adorned with a sprinkle of cinnamon to create a simple yet satisfying sweet treat.

Why Unmissable: This dessert is a staple in Portuguese homes, especially during festivities. Its creamy texture and delicate balance of flavors embody the comforting essence of Portuguese hospitality, making it a must-try for anyone with a sweet tooth.

Frango no Churrasco

Origin and Uniqueness: Portuguese grilled chicken, or Frango no Churrasco, is marinated in a mixture of garlic, piri-piri (small fiery chili peppers), olive oil, and sometimes lemon juice, then grilled to perfection. This method imparts a smoky flavor and spicy kick, making the dish famous worldwide.

Why Unmissable: Frango no Churrasco is a simple yet profoundly flavorful dish encapsulating the Portuguese love for grilling and spices. This is one of those famous Portuguese foods you can grab as a takeaway and eat at home, at the park, or wherever you like.

Rabanadas

Origin and Uniqueness: Rabanadas are Portugal’s answer to French toast, traditionally prepared during Christmas. This sweet treat is made by soaking slices of bread in milk or wine, dipping them in eggs, frying them until golden, and finally dusting them with cinnamon and sugar.

Why Unmissable: They offer a taste of Portuguese holiday celebrations with their rich, comforting flavors and festive spirit. Rabanadas are a testament to the Portuguese knack for creating extraordinary delights from everyday ingredients.

Queijada

Origin and Uniqueness: Queijadas are small, sweet tarts made with cheese, eggs, milk, and sugar, originating from the town of Sintra. Each region in Portugal has its variation, incorporating local flavors and traditions.

Why Unmissable: Queijadas exemplify the diversity of Portuguese pastry, with their creamy filling and soft, slightly crispy crust offering a delicious taste of local culinary traditions.

Pão de Deus

Origin and Uniqueness: Pão de Deus, or ‘God’s Bread,’ is a fluffy, sweet bread topped with a coconut and sugar crust, often enjoyed as a breakfast treat or afternoon snack. This bun is a beloved bakery staple across Portugal, embodying the country’s love for rich, sweet breads.

Why Unmissable: It’s a divine combination of soft bread and sweet, crunchy topping, offering a heavenly taste experience that lives up to its name. The Pão de Deus is a unique Portuguese delicacy that sweetly enriches culinary exploration.

Serradura

Origin and Uniqueness: Also known as ‘sawdust pudding,’ Serradura is a famous Portuguese dessert made from layers of sweetened whipped cream and crushed Maria biscuits, creating a simple yet delightful texture contrast. Have you ever had cookies and milk? This is serradura, to make it simple.

Why Unmissable: This dessert is a testament to the Portuguese love of simple, comforting sweets. Its creamy texture and biscuit crunch provide a satisfying end to any meal.

Travesseiro

Origin and Uniqueness: Travesseiros are a specialty of Sintra, known for their pillow-like shape. These pastries are filled with a sweet almond cream, wrapped in puff pastry, and dusted with powdered sugar.

Why Unmissable: The Travesseiro offers a crispy, flaky bite into the rich history and scenic beauty of Sintra, with its sweet almond filling evoking the area’s Moorish influences. Sampling one is like taking a bite of Portuguese history, culture, and natural beauty.

Suspiros

Origin and Uniqueness: Suspiros, or ‘sighs,’ are light, airy meringues that are sweet, and crisp meringues, often found in Portuguese bakeries and cafes.

Why Unmissable: Their delicate, melt-in-your-mouth texture and sweet flavor make Suspiros a delightful, simple pleasure. Enjoying these meringues is like capturing the essence of Portuguese sweetness and lightness, making them a perfect, airy end to a meal or a sweet snack alongside a cup of coffee.

Bolo de Arroz

Origin and Uniqueness: Bolo de Arroz, or rice cake, is a classic Portuguese muffin made from rice flour, with a distinctive texture and flavor. These cakes are often enjoyed as a snack or breakfast, easily recognizable by the paper wrapper bearing the name ‘Bolo de Arroz.’

Why Unmissable: Its unique texture and subtly sweet flavor make it a perfect companion to a cup of coffee or tea, offering a simple yet quintessentially Portuguese pastry experience.

Salame de Chocolate

Origin and Uniqueness: Despite its name, Salame de Chocolate contains no meat but is named for its resemblance to a salami. This no-bake dessert is made from cocoa, broken biscuits, butter, and sugar, then rolled into a log and sliced to reveal a marbled appearance.

Why Unmissable: It’s a playful, delicious treat that combines the rich flavors of chocolate with the crunchy texture of biscuits, offering a unique and indulgent taste experience.

Pão de Ló

Origin and Uniqueness: Pão de Ló is a traditional Portuguese sponge cake known for its light, airy texture. This cake is often enjoyed during festive seasons and celebrations, made with eggs, sugar, and flour, showcasing the simplicity of Portuguese baking.

Why Unmissable: Its moist, fluffy interior and rich egg flavor make Pão de Ló a delightful dessert, embodying the joy of Portuguese celebrations. It’s a testament to the elegance of simplicity in Portuguese cuisine.

Bolo de Berlim

Origin and Uniqueness: Bolo de Berlim is Portugal’s version of the Berliner doughnut, a yeast-raised pastry filled with sweet egg-yolk cream and dusted with sugar. Found in bakeries andfood vendors, it’s a favorite treat across the country.

Why Unmissable: The Bolo de Berlim combines the comfort of a soft, fluffy doughnut with the rich, creamy delight of traditional Portuguese egg cream, offering a taste of indulgence that’s hard to resist. Think about a donut, just better.

Ovos Moles

Origin and Uniqueness: Ovos Moles are a traditional Portuguese confection from Aveiro, made from egg yolks and sugar, encased in a thin, delicate wafer shaped like fish or shells.

Why Unmissable: This dessert is a rich, sweet testament to Portugal’s conventual confectionery, with its history rooted in the country’s monastic traditions. Ovos Moles are a treat and a piece of Portuguese cultural heritage but be aware because they can be difficult to eat and not for everyone’s taste.

Bolo Rei

Origin and Uniqueness: Bolo Rei, or ‘King Cake,’ is traditionally eaten during the Christmas season, symbolizing the Epiphany. This colorful, fruit-laden cake is round with a large hole in the center, resembling a crown, and decorated with candied fruit and nuts.

Why Unmissable: Bolo Rei is a festive centerpiece, rich with the flavors of dried fruits and nuts, and the joy of holiday traditions. Enjoying a slice is like partaking in a centuries-old celebration that marks the end of Christmas festivities in Portugal. It’s often enjoyed with Bolo Rainha, the counterpart made with nuts.

Folar de Pascoa

Origin and Uniqueness: Folar de Pascoa is a traditional Portuguese Easter bread. It is richly flavored with spices and contains hard-boiled eggs with their shells still on, symbolizing rebirth and resurrection.

Why Unmissable: This bread is not just food; it’s a part of Easter celebrations, offering a taste of Portuguese springtime traditions. The blend of sweet and savory flavors and its symbolic significance make Folar de Pascoa a unique and meaningful treat and definitely one of the most traditional Portuguese foods to try if you visit during Easter.

Bolo de Bolacha

Origin and Uniqueness: Bolo de Bolacha, or ‘biscuit cake,’ is a beloved no-bake dessert made from layers of Maria biscuits and a rich coffee-flavored cream. This cake is a staple in Portuguese households, often served at family gatherings and special occasions.

Why Unmissable: The combination of crunchy biscuits softened by the creamy, coffee-infused layers offers a unique texture and flavor experience. Bolo de Bolacha is a perfect example of the Portuguese love for combining simple ingredients into something extraordinary.

Ginjinha

Origin and Uniqueness: Ginjinha or Ginja, is a traditional Portuguese liqueur made from sour cherries, sugar, and alcohol, often served in a chocolate cup or with a cherry at the bottom. Originating from Lisbon, it’s a favorite digestif across the country.

Why Unmissable: Ginjinha offers a sweet, slightly tart finish to any meal, embodying the spirit of Portuguese friendliness and the love for local produce. Its warmth and richness capture the essence of Portuguese hospitality, making it an unmissable experience for any visitor.

Carne de Porco à Alentejana

Origin and Uniqueness: Carne de Porco à Alentejana is a quintessential dish from Portugal’s Alentejo region. This dish features tender marinated pork cubes, fried and then simmered with clams, seasoned with paprika, garlic, and coriander. The uniqueness of Carne de Porco à Alentejana lies in this unexpected combination, where the pork’s robust flavors beautifully complement the clams’ delicate taste.

Why Unmissable: Carne de Porco à Alentejana exemplifies the Portuguese knack for creating rich, flavorful combinations using simple, locally sourced ingredients. Its hearty, comforting nature, paired with the freshness of the clams, provides a dining experience deeply rooted in Portuguese cuisine traditions.

Traditional Portuguese Foods Is A Feast

This list of 40 traditional Portuguese foods to try in Portugal scratches the surface of what Portuguese cuisine can offer. There are so many local dishes that can be enjoyed, and the farther you go from the big cities and the touristy areas (such as the Algarve or Lisbon), the easier it gets to find local and unique dishes that are hardly on any map.

We always recommend renting a car and discovering Portugal at your own pace. Then, book accommodation and start exploring less-known places to experience the country at its best.

If you want to visit Portugal and save on accommodation, flights, food activities, and WiFi, you can just use our comprehensive set of resources, the same we use when we travel (even when we travel inside Portugal!):