From the shores of the Algarve to the valleys of the north, each region of Portugal tells its culinary story through distinctive dishes and cooking methods.

While Portuguese cuisine might be less famous than its Mediterranean neighbors, it offers some of Europe’s most compelling flavors. Here, Atlantic-fresh seafood meets sun-ripened produce, and age-old cooking techniques transform simple ingredients into soul-warming dishes. The Portuguese take immense pride in their regional specialties – so much so that many dishes are still best enjoyed in their place of origin, where centuries of local expertise ensure they’re crafted to perfection.

This guide will explore eight of Portugal’s most essential dishes, from iconic pastries to hearty sandwiches. But this isn’t just about what to eat—it’s about where to find each dish at its absolute best, served in the places that made it famous. These dishes and destinations should be on your radar if you visit Portugal.

1. Pastel de Nata

These iconic custard tarts feature a delicately crispy, multi-layered pastry shell filled with a rich, creamy custard caramelized on top. The perfect pastel de nata should have a slight wobble in the custard and a pastry that shatters at first bite.

Created by monks at the Jerónimos Monastery in Belém, Lisbon, during the 18th century, pastéis de nata were a way to use up excess egg yolks (the whites were used for starching religious garments). When the monastery closed in 1834, the recipe was sold to the Pastéis de Belém café, which continues to use today’s secret recipe.

Where to Find Them

• Pastéis de Belém (Lisbon): This is the original and is still considered by many to be the best. Expect queues, but they move quickly.
• Manteigaria (Lisbon): Watch the pastries being made while you wait. They are known for their perfectly caramelized tops.
• Aloma (Lisbon): A multiple-time winner of the city’s best pastel de nata competition.

Vegan Options

Traditional pastéis de nata contain eggs and dairy, but some modern bakeries in Lisbon now offer vegan versions. Try VeganNata for plant-based alternatives.

Tip: Lisbon has an annual competition to find the best pastéis de nata, and this is a great place to find new bakeries that are making their mark.

2. Piri-Piri Chicken

Succulent grilled chicken basted with a sauce made from piri-piri peppers, garlic, olive oil, and herbs. The chicken should be charred outside, juicy inside, and served with a bottle of extra piri-piri sauce on the side. It typically comes with fries and salad.

The dish reflects Portugal’s colonial history, particularly its connections with Angola and Mozambique, where piri-piri peppers originate. The Algarve made it famous, particularly the town of Guia, which claims to be the dish’s birthplace.

Where to Find It

• Ramires (Guia): Often cited as the original piri-piri restaurant
• Restaurante Teodósio (Guia): A local favorite since 1972
• Churrasqueira Guerreiro (Portimão): Known for spicy-garlic flavor 

3. Leitão

Succulent roasted suckling pig, prepared with garlic, black pepper, and salt marinade. The meat should be tender enough to cut with a fork, while the skin should be crispy and golden. It’s typically served with crispy potatoes and a light salad.

Leitão has been a centerpiece of Portuguese celebrations for centuries. Mealhada, in particular, has built its reputation on this dish, with some restaurants roasting up to 100 piglets daily.

Where to Find It

• Pedro dos Leitões (Mealhada): Operating since 1943, it’s considered one of the best

4. Cataplana

A seafood stew cooked in a distinctive copper clam-shaped pot. Common varieties include cataplana de marisco (mixed seafood), cataplana de peixe (fish), or cataplana de amêijoas (clams). The dish combines seafood with tomatoes, wine, and aromatic vegetables.

The cataplana pot is believed to have been introduced by the Moors, who ruled the Algarve for several centuries. The sealed cooking method preserves all the flavors and aromas of the ingredients.

Where to Find It

• Casa do Polvo (Santa Luzia): Specializes in octopus cataplana.

5. Francesinha

A monumental sandwich containing ham, steak, sausage, and chorizo, covered in melted cheese and a special tomato and beer sauce. It’s usually served with french fries and sometimes topped with a fried egg.

It was created in the 1950s by Daniel da Silva, who was inspired by the French croque-monsieur but wanted something more substantial for the Porto working class. The name means “little French girl” in Portuguese.

Portugalist describes this as Porto’s “iconic sandwich,” although it notes that Tripas à moda do Porto gave Porto residents their nickname, “tripeiros.” Understandably, most people visiting Porto are more excited to try the Francesinha than a tripe stew, but you absolutely should if you have time to do both. 

Where to Find It

• Café Santiago (Porto): Consistently rated among the best

6. Bolo Dona Amélia

A rich, dark spice cake made with molasses, raisins, and nuts, reflecting the Azores’ history as a spice trade stopover. The cake should be moist and dense with a complex flavor profile.

Named after Queen Amélia, who visited Terceira in 1901. The cake was created in her honor and symbolizes the island’s hospitality.

Where to Find It

• O Forno (Angra do Heroísmo, Terceira): The original and most famous

7. Éclair

Porto’s éclairs differ from French versions. They feature lighter choux pastry and unique fillings like doce de ovos (egg cream). They should be fresh, crisp, and generously filled.

While French in origin, Porto has made the éclair its own, mainly through Leitaria da Quinta do Paço, which has been serving them since 1920.

Where to Find It

• Leitaria da Quinta do Paço (Porto): The most famous éclair shop in Porto

8. Bifana

A Portuguese pork sandwich with thin slices of marinated pork simmered in a garlicky, spiced white wine sauce. The Porto version features more sauce and spice than its southern counterpart. 

This working-class sandwich has become a national institution, often enjoyed as a quick lunch or late-night snack. 

Where to Find It

• Conga (Porto): A local institution since 1976

Conclusion

For all these Portuguese dishes, timing can be significant. Many traditional restaurants are busiest during lunch (12:30-2:30) and dinner (7:30-10:00). It’s often worth making reservations, especially for famous establishments. Also, some more traditional places might only accept cash or local cards.

Remember that while these are the “must-try” locations, Portugal is full of hidden gems. Don’t be afraid to ask locals for their recommendations – they often know the best spots that tourists might miss.

And, if you don’t manage to eat everything on this list, you’ll have to move to Portugal. Thanks to Portugal’s attainable visas, this is very doable for people worldwide, especially those from the US and Canada. 

And if that’s not an option, look out for Portuguese restaurants in your hometown. Portuguese restaurants aren’t as ubiquitous as Spanish restaurants, but you will find them in most major cities. Some places, like Toronto or Vauxhall in London, also have “Little Portugals,” where many restaurants serve delicious Portuguese cuisine.