Portugal may be small, but it serves up big flavours. With a rich maritime legacy, global trade routes, and deep Catholic roots, Portuguese cuisine tells stories of exploration, faith, and family. From flaky egg tarts to spicy grilled chicken, from bold wines to humble salted cod, every bite in Portugal carries tradition—and heart.
Here’s a roundup of 10 iconic Portuguese foods and drinks we tried—and loved—that you should absolutely not miss.
History Behind Portuguese Food: From Sailors to Spices
Portuguese food didn’t happen by accident. During the 15th and 16th centuries, Portuguese explorers sailed across the world—from Africa to India, Brazil to Southeast Asia. They didn’t just bring back gold and maps; they brought back flavour. Think cinnamon, black pepper, chillies, tomatoes, and tropical fruit. They introduced these ingredients to a cuisine already rich in olive oil, garlic, seafood, and bread—and Portuguese food took on a life of its own. Catholic tradition also shaped what locals cooked. With many religious days banning meat, salted cod (bacalhau) stepped in. And boy, did it stick.
The Standout Stars of Portugal’s Culinary Journey
Bacalhau: The King of Cod
Perhaps the most iconic example of Portugal’s maritime past is its undying love for bacalhau, or salted cod. Strangely enough, cod isn’t native to Portuguese waters. Fishermen began preserving North Atlantic cod in salt as early as the 14th century, bringing it home from expeditions to Newfoundland and Scandinavia. The method allowed fish to survive long journeys and became a Catholic-friendly staple (since meat was forbidden on many religious days). Today, bacalhau remains a national obsession—Portugal consumes more cod per capita than any other country in the world, with over 365 documented recipes, one for each day of the year.
Piri Piri: Heat from Across the Sea
The beloved piri piri chicken—chargrilled, smoky, and slathered in spicy oil—is another gift of Portugal’s global reach. The piri piri chilli (also known as African bird’s eye chilli) made its way into Portuguese cooking through colonial connections with Mozambique and Angola. Portuguese settlers combined the chilli with garlic, lemon, and olive oil to make the now-famous piri piri sauce, used to marinate and baste everything from chicken to prawns. Today, it’s a staple in backyard barbecues and roadside churrasqueiras alike.
Couvert
Portuguese cuisine celebrates fresh, local ingredients—like olives, seafood, and bread—prepared with restraint and soul. Meals often begin with a couvert (a small offering of bread, cheese, olives, or sardine pâté) often made available on your tables and charged for in your bill. Be careful with this one, the charges are for the entire thing and not just what you eat from the plate spread. Portugal is also renowned for its conservas—gourmet canned fish like sardines and octopus—which are artisanal, beautifully packaged, and surprisingly chic.
Sardines
No Portuguese summer is complete without the scent of sardines grilling over open flames. Especially during Lisbon’s Festas de Santo António in June, you’ll find entire streets perfumed with the smoky aroma of these silver-skinned fish. Locals serve them simply—salted, grilled whole, and laid over slices of crusty bread or alongside boiled potatoes and salad. They’re humble, rustic, and wildly flavourful. Portugal’s deep ties to sardines go back centuries, as coastal fishing villages relied on them as a cheap, nutritious staple. Today, they’ve become a cultural icon—celebrated in festivals, folk art, and even souvenir tins.
So loosen your belt and grab your fork—Portugal is ready to feed you. Here’s a few things you could try –
1. Pastel de Nata
You can’t talk about Portuguese food without mentioning the pastel de nata. These iconic Portuguese egg custard tarts date back to the 18th century, created by monks at Lisbon’s Jerónimos Monastery. The crispy, caramelised pastry and silky custard are best enjoyed warm with a sprinkle of cinnamon. Pastéis de Belém is the original place that started selling Portuguese egg tarts, dating back to 1837.
2. Arroz de Marisco
Think of it as Portugal’s answer to paella. Brimming with prawns, clams, mussels, and sometimes lobster, arroz de marisco is rich, tomatoey, and slightly soupy. We had ours in a seaside taverna in Cascais, and the ocean-fresh flavours were unforgettable.
3. Bifana
Found in snack bars and roadside cafés across the country, bifanas are juicy pork sandwiches marinated in garlic, white wine, and spices. Served in a crusty papo seco roll and often accompanied by mustard or hot sauce, they’re the ultimate quick bite.
4. Frango Piri Piri
Don’t skip this one. Frango piri piri, or piri piri chicken, is grilled to smoky perfection and slathered with a fiery chilli-garlic oil. It originated in the Algarve, thanks to Portugal’s colonial ties to Africa where the piri piri chilli grows. We found the best one at a roadside churrasqueira outside Lagos.
5. Chocolate Salami
Despite the name, salame de chocolate contains no meat! This log-shaped dessert is made with cocoa, crushed biscuits, butter, and sometimes a splash of port wine. It’s chilled, sliced like salami, and shockingly addictive. Great with a coffee or Ginjinha!
6. Sangria
Yes, it’s more famous in Spain, but Portuguese sangria is its own kind of joy. White or red wine versions are loaded with citrus, berries, and a cheeky splash of brandy or port. Perfect for sunny afternoons in Alfama or the Douro.
7. Ginjinha
A must-try Lisbon specialty! Ginjinha is a sour cherry liqueur often served in a shot glass (or sometimes in a chocolate cup). Locals sip it standing up at old-school taverns like A Ginjinha near Rossio Square. It’s boozy, fruity, and delightfully old-fashioned.
8. Port Wine & Duoro Wine – Wines from Duoro valley Porto
No trip to Portugal is complete without tasting Port wine from Porto. This fortified wine, aged in oak barrels and often sweet & rich with flavours of raisin, fig, and spice, is perfect after dinner. The Douro Valley doesn’t just produce Port—it also crafts stunning reds and whites using native grapes. With dramatic hills and sun-kissed vineyards, it’s a dream for wine lovers.
9. Bacalhau com Natas
Another bacalhau winner! This time, cod is baked in a creamy béchamel sauce with potatoes and onions. Bacalhau com natas is indulgent, like a Portuguese version of a gratin, and pairs perfectly with a crisp white Douro wine.
10. Fried Bacalhau with Caramelised Onions & Potato Chips
Portugal’s obsession with bacalhau (salted cod) is legendary—they say there are over 365 ways to cook it. Bacalhau à Brás is a comforting dish of shredded cod, onions, matchstick potatoes, and scrambled eggs. A touch of parsley and olives adds freshness to this rich, savoury classic.
Tried any of these while in Portugal? Got a favourite? Drop it in the comments—let’s swap bite-sized stories.
