A Taste of Portugal: 5 unmissable Portuguese food experiences

Food isn’t just part of culture in Portugal – it is the culture. In this sun-blessed southern European country sampling the local delights is the best way to embrace Portugal’s unique charm. Whether that’s by tasting the unique pastries distinctive to a singular town or region, sampling the freshest seafood from the Atlantic Ocean, or joining a special cooking class hosted in a remote Alentejo garden, we have no doubt your first sample of Portugal will be a tasty one.

A traditional breakfast spread at São lourenço do Barrocal

There are so many traditional Portuguese dishes (and variations, especially between regions), that you’d need years here to sample everything Portuguese cuisine has to offer. Of course, we can narrow down the best five food experiences in Portugal. And yes, of course, one of them is wine tasting!

Want help planning a trip (or a move) to Portugal in 2025? Reach out to us info@epic.travel 

Pastel de Nata (Portuguese custard tarts)

Of course you’ve heard of pastel de nata – this flaky custard pastry seems to be in vogue across the globe right now. In Portugal, how and where a local consumes a Portuguese custard tart is very serious business – though we’ll argue there’s no wrong way to eat one.

In the Algarve, Sally, our resident foodie guide, told us the only way involves three elements: an espresso, a pastel de nata and a small spoon.

“First, you use the spoon to dig out the custard, and savour every part of the creamy interior until all you have left is the crunchy base. After, you take your espresso to wash down the overly sweet custard with the bitter bite of the dark roast coffee. Then finally, you eat the crunchy base, a satisfying palette cleanser to balance your tasty treat.”

Lisbon, the Portuguese capital, is where pastel de nata originated. And the world-famous bakery, Pastéis de Belém, has been baking them since 1837 when it bought the original recipe from the monastery next door. To this day, that recipe remains a closely guarded secret known by just six people. Ignore the line at the front of the pastelaria and instead find the queue for a table to enjoy the full experience. Step inside to find bright blue-and-white azulejo-littered walls, and a lively atmosphere as waiters balancing plates serve the tables with more than 400 covers.

Bite into the original pastéis de nata, and appreciate the slightly savoury custard and super flaky exterior. Don’t forget to dust with cinnamon (essential) and icing sugar (optional). Despite the bakery making an impressive 20,000+ pastries a day… you never get a bad tart here. Enjoy it with an espresso or cold glass of moscatel wine from Setúbal.

Pasteís de Belém’s biggest rival is a newcomer – Manteigaria. This 21st-century chain of tart stores has a handful of stores across Lisbon and Porto that are dedicated solely to the art of the perfect pastel de nata. The pastry is thinner and crispier, and the cream is sweeter and thicker. You always know when they’ve been made fresh, as the staff will ring a bell. Just be careful not to burn your tongue!

Read next… Portugal 7-day itinerary: A week of family foodie and coastal fun

Bacalhau (salted codfish)

Locals muse that there are 365 ways to consume bacalhau (salted cod) – one for each day of the year so that they never have to go without it. While this fish is Portugal’s most popular seafood, it actually isn’t caught off the long Portuguese coast. No, cod live in the colder waters near Norway and Iceland – so this addiction to salted cod dates back to Portugal’s seafaring years. During the Age of Discoveries, throughout the 15th to 18th centuries, bacalhau was a staple food source for Portuguese sailors.

In the 20th century it was a popular shelf-stable food, especially in the inland regions with little access to the sea, and now it’s an integral part of Portugal’s culinary heritage. Portuguese even eat it at Christmas!

For first timers, we suggest trying the homely and comforting dish called bacalhau à Brás. The fish is shredded and mixed with match-stick potato chips, egg, onion, high-quality olive oil and parsley. Easy to love!

For a quick savoury snack, you can never go wrong with a pastéis de bacalhau, a small fried fish cake or croquette, which is especially popular during Portuguese holidays at Christmas and Easter as a starter. It’s a staple snack to find at a bar and is often consumed alongside a small cerveja (Portuguese beer) or for something with more of an acidic kick, a refreshing glass of vinho verde (green wine).

For those seeking the most indulgent bacalhau tasting experience, we’d suggest the Portuguese take on the humble fish pie – bacalhau com natas, a heavy cream-based dish. It’s baked in the oven with potatoes and onions, and often served with a side of steamed vegetables to lessen the guilt.

Portuguese wine

Portugal is home to 14 different DOC wine regions, all offering their own unique and distinctive terroirs and tastes. Portugal is the 11th largest wine producer in the world, and given the small spread of land it occupies, in comparison to its larger neighbouring countries such as Italy and Spain, this really is quite impressive!

Internationally, the Douro Valley is the most highly regarded as the oldest demarcated wine region in the world, and the only region to produce the famous Port wine. On the steep banks, man-made vine terraces cover the landscape, cascading down to the sumputous curves of the Douro River. Beyond being a sight to behold, the region counts more than 150 native varieties of red and white grapes in the terroir. Visit wineries such as Quinta do Pôpa for a delicious tasting of rich reds with a panoramic view, or Quinta de la Rosa, a special spot as its one of the only estates to still store Port in the Douro (as opposed to down the river at the Port houses in Vila Nova de Gaia, Porto).

As for the local favourites… two popular wine regions are the Alentejo (also Portugal’s main cork producing region) where it’s famously impossible to get a poor tasting full-bodied, plump and delicious red, Alentejo reds are always on the dinner table in a Portuguese household. For summer months, the locals immediately go for a Vinho Verde, which translates as “green wine”. Though this is the name of the region, which is famous for its crisp, vibrant and acidic young mineral white wines, that pairs perfectly with the sardine season.

Our favourite way to discover Portugal is through its vines. At Epic we offer a unique experience in Lisbon with an expert sommelier visiting her wine flat. Here she gives a tailored tasting based on your destinations of travel inside Portugal (as well as a few extras that you can’t miss out on sampling!)

A Port Flight tasting in Vila Nova de Gaia

Read next… Harvest Season: Explore Cork & Wine in Portugal’s Alentejo

Porco preto (Black pork)

Porco preto is one of Portugal’s most loved ingredients, and this special breed of Iberian pig (with dark skin) thrives mostly in Alentejo, where they gorge on acorn from the neighbouring cork trees. The Portuguese believe this adds the unique nutty flavour to the cuts of meat. The closest comparison is calling this “wagyu pig”. Black pork meat isn’t for the faint-hearted – it has a higher fat content than most other pig varieties, with beautiful marbling and an incredibly indulgent flavour… although locals argue it’s the healthiest variety of pork due to the pig’s strict acorn diet.

The best way to have this dish is grilled over charcoal with just salt and olive oil, served with chips and salad (and usually a portion of rice, for good measure). For those looking for a more subtle tasting, it’s possible to try the cured version – pata negra – and it’s easy to find on most top-quality Portuguese charcuterie boards, paired with an excellent local cheese selection.

Queijo Serra da Estrela (cheese)

Speaking of cheese, if you only try one local cheese while in Portugal make it queijo Serra da Estrela. This is one of the oldest expressions of cheese in Portugal, with production dating back to the Romans who occupied the mountains during this period. The first Serra da Estrella cheese factory was created in 1287 by King Dom Diniz. 

This unique and pungent sheep cheese comes in big wheels, and the inside is a soft, buttery texture. Our favourite way to sample the delicacy is by cutting the top off like a lid and diving in with a teaspoon. We like to slather it on fresh cornbread, adding a sweet note with a spoonful of marmalada (quince paste).

For the ultimate cheese lovers, the best time to visit Portugal is in February or March where they host the annual Serra da Estrela Cheese Festival in small towns, just east of the park, called Oliveira do Hospital and Seia. The festivals have existed for many decades and shows no signs of slowing down. Think multiple days of tasting cheese and other regional delicacies, plus musical entertainment and performances. Epic can assist with transfers and guides to take you to the mountains for a cheese festival experience, whilst also incorporating some outdoor activities to lessen the guilt of indulging in the regional delicacy!

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It’s fair to say that there is a culinary delight for everyone to sample in Portugal and in major cities such as Lisbon and Porto, there are plenty of options available to accommodate all dietary needs. We say the best way to experience a culture is through its cuisine, you learn so much about the country, not just the food.

For more information on how Epic can tailor-design a Portugal trip around your foodie interests, or add in a foodie element, get in contact with us at info@epic.travel. 

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Updated January 15, 2025