Portuguese food is simple, seasonal and built on seafood, bread, olive oil and strong flavours. Here are twelve things to try.
- Pastel de nata. The custard tart with crisp pastry, best warm with cinnamon. The famous version comes from Belém.
- Bacalhau. Salted cod, cooked in many ways: à Brás (with egg and potato), com natas (creamed) or à Gomes de Sá.
- Sardinhas assadas. Grilled sardines, a summer classic, especially in June.
- Bifana. A pork sandwich in a soft roll, a simple Lisbon snack.
- Caldo verde. Kale and potato soup with chouriço.
- Arroz de marisco. Soupy seafood rice, common on the coast.
- Polvo à lagareiro. Roasted octopus with olive oil and potatoes.
- Cataplana. Seafood cooked in a copper clam-shaped pan, an Algarve dish found in Lisbon too.
- Queijo and presunto. Portuguese cheeses and cured ham, great as petiscos.
- Ginjinha. A cherry liqueur, served in small cups.
- Vinho verde. A young, slightly fizzy white wine, refreshing in summer.
- Travesseiros de Sintra. Puff pastry with almond cream, a Sintra speciality.
Eat like a local
- Lunch is the main meal; many kitchens close between lunch and dinner.
- Bread, butter and olives at the table are not free; you pay if you eat them.
- Tipping is appreciated but modest; rounding up or leaving around 5–10% for good service is common.
- Ask for the dish of the day (prato do dia) for good value.
On a day trip, our drivers can suggest local restaurants; just tell them your preferences. See our best day trips from Lisbon.