The Best Foods to Try in Portugal

Last Updated on July 12, 2026

This was my husband’s and my first time in Portugal, summer of 2026. Like many international destinations we visit, we’re always open to trying the cuisine of the region.

Portuguese dishes are widely celebrated because they combine centuries of culinary experiences passed down through generations, the use of exceptional ingredients, and a deep-rooted connection to the land and sea.

With over 800 kilometers (500 miles) of Atlantic coastline, seafood is central to Portuguese dishes. Fisherman bring in daily catches of sea bass, octopus, sardines, cod, clams and shellfish, many grilled simply over charcoal to highlight their natural flavors. Portugal produces high-quality olive oil, cheeses, cured meats, fresh vegetables, citrus fruits and wines, and many are available at Portugal’s renowned food stalls and markets.

Each region has its own unique diversity and because we traveled from the north of Porto to the Algarve in the south over our two-week visit, we had some amazing entrees from rich stews and hearty meats to Mediterranean flavors and seafood. These are some of Portugal’s most iconic dishes and the flavors that define the area.

Before moving on to the foods, it’s important to point out that Portugal is also home to hundreds of indigenous grape varietals, producing everything from crisp Venho Verde whites to bold reds from the Douro Valley and Portugal’s world-famous Port wine.

Local Delicacies from Land and Sea

Francesinha

One of Portugal’s famous comfort foods is the Francesinha, the signature dish of Porto. Rich, hearty, intense, and unmistakably indulgent, the layered sandwich combines thick slices of bread with steak or roast beef, ham, fresh sausage, a rich tomato and port wine or beer sauce, covered with melted cheese, topped with a fried egg and often served with crispy French fries (that you’ll need to sop up the sauce).

Polvo à Lagareiro (Octopus)

We’ve had octopus many times in many different places and the freshness and preparation in Portugal is impressive. Fresh and tender octopus is drizzled with generous amounts of olive oil, garlic and herbs, and served with roasted potatoes. It’s a favorite in coastal regions and a must-try dish here.

Cod Dishes

Cod is often called ‘the faithful friend’ (o fiel amigo) because of its longstanding place in Portuguese cooking and culture. There’s a saying that Portugal has “365 ways to cook cod- one for every day of the year.” You’ll find it created in many ways throughout Portugal, including bacalhau (salted and dried- a national obsession), and other dishes that bake or grill the cod with a variety of ingredients that includes crispy potatoes, olives, onions, garlic and cheese.

Ameijoas à Bulhão Pato (Clams)

Fresh clams are cooked in olive oil, garlic, white wine, cilantro and lemon and served with crusty bread to serve up the flavorful broth. With a local white Portuguese wine, this is one amazing treat on a warm summer day in a Portugal courtyard restaurant.

Sardinhas Assadas (Grilled Sardines)

You know the old saying “when in Rome,” well this is a “when in Portugal.” Fresh sardines grilled over charcoal are a Portuguese classic, especially during the summer. And visitors will see them prepared on the street as well as in restaurants. Simply served with potatoes, roasted peppers or crusty bread, they showcase not only the love of fresh seafood but the history of sardine fishing which has existed along Portugal’s coast for centuries.

Pork Bifanas

The Portuguese love their pork and this marinated pork sandwich, thin sliced and seasoned with garlic, white wine and spices is served in a crusty bread roll. You’ll find bifanas everywhere in Portugal, but in Porto, the pork is simmered for ages in a rich, spicy garlic sauce. It’s drippy and messy, but absolutely delicious. Pair it with a cold beer and you’ll have a match made in heaven.

Cataplana De Marisco (Seafood Stew)

This was one of my favorite dishes in Portugal. The iconic Portuguese seafood stew originated in the southern Algarve and is as much about the presentation as the flavor. The stew is cooked and served in a clam-shaped copper pan called a cataplana. The pan acts as a steamer, locking in the flavors of clams, prawns and fish, cooked in a fragrant broth of tomatoes, white wine, and herbs. Some dishes add traditional sausage.

When the server brought the entree to our table and lifted the lid, the seafood scent was magnificent, as was the dish.

Caldo Verde (Green Soup)

Very distinctly Portuguese, Caldo Verde or “green soup” is a leafy green similar to kale, sliced into thin ribbons, and served with a creamy potato base with onion and garlic often garnished with chorizo and a classic starter or light meal. The comforting soup originated in the Minho region of northern Portugal and is often accompanied by broa (cornbread) for dipping.

Piri-Piri Chicken

This dish has roots in Portugal’s former African colonies, where piri-piri chilies grow, but it’s the Algarve region that truly embraced it. You’ll see the entrée on menus all over the country and once tried, it’s easy to understand why it’s so popular. The dish is a combination of salty, smoky, not overly spiced and dripping with a hot oil-based piri-piri sauce and served with fries.

Dessert and Liquor

Pastéis de Nata

Portugal’s most famous and beloved dessert consists of flaky custard tarts with a crisp pastry shell and creamy custard filling, lightly caramelized on top. This food gem is best enjoyed freshly baked and served warm with a hearty sprinkle of cinnamon on top.

Ginjinha

Ginja for short, this sour cherry liqueur is made with an infusion of ginja berries in alcohol with sugar and other ingredients. Invented in Lisbon, it is most often served in an edible chocolate cup, often with a piece of cherry in the bottom. Having this specialty in the charming town of Obidos was a real treat.