GASTRONOMY OF PORTO

The Portuguese custom of bringing appetisers to your table before you order can cause controversy to an unsuspecting diner. The items brought to the table are not complimentary. Typically a waiter will tempt you with bread, fish patés, butter, cheeses and olives, yet a good couvert can be an introduction to local produce.

Broa de Milho

This crusty Portuguese bread is made with corn flour, rather than wheat flour, due to the conditions in the Minho that favour growing corn. The loaves develops a distinctive crackle on the top as the bread proves.

Queijo Serra da Estrela

Made in the mountainous region of Serra da Estrela and attained from ewe's milk over winter months. It's matured for at least 30 days and formed into irregular wheels. It originates from the 12th century and has PDO status granted by the EU.

Chouriço

The chouriço is one of the most diverse sausages of Portuguese tradition. Various types are found in the North of Portugal. Generally, the most common varieties of chouriço come from pork meat and fat — often from local pig breeds and seasoned with red pepper paste, wine, and garlic, then left to dry and smoked for a few days or weeks. Darker chouriços are blooded variations.

Soup for the Portuguese is an everyday intake, sometimes even more than once. It's how they consume most of their vegetables. Main courses will arrive with chips, rice or both! Vegetables are ordered separately as a side dish (pratinho) unless you have soup for a starter. Fish and shellfish are also popular ingredients for soups, as is the addition of rice and pasta. Bread-based soups known as Açordas are believed to originate from Arabian influences.

Caldo Verde

Although found on menus all over the country, this iconic Portuguese soup originates from the Minho Region. Made from shredded Cove Galega cabbage cut very finely. When Napoleon's troops arrived in the area in the 19th century, they thought the locals were eating soup made from grass. The broth itself consists of onion, garlic, potatoes, and carrots. Extra flavour is added from a slice or two of chouriço.

Açorda de Bacalhau

A hearty bread-based broth traditionally eaten during Lent with lightly seasoned salted cod, tomatoes and egg.

The Spanish have their Tapas, and the Portuguese have their Petiscos. These small dishes can be as simple as a platter of cured meats and cheeses to stews, grilled fish, amongst other delicacies. Often consumed in the afternoon as a compliment to a drink and are a great opportunity to explore the range of regional flavours.

Octopus salad

The octopus is boiled and is usually served with diced onions and parsley, tossed with lashes of olive oil. This octopus salad is refreshing on a warm day and tastes as good as it looks. Once it's arrived at your table, season it with salt, pepper, and vinegar to suit your pallet.

Amêijoas à Bulhão Pato

These small white clams are so fresh they don't need added flavours. They're simply cooked in garlic butter with a little coriander or parsley and a splash of lemon juice. Mop up the sauce with crusty bread and wash it down with a chilled crisp white Vinho Verde – it's what life's all about.

Pataniscas

These salt cod fritters are a delicious typical Portuguese petisco made from a combination of cod with a dough that contains flour, egg, chopped parsley and onions. Tasty on their own or with a side dish of rice.

Pica-Pau

This traditional Portuguese dish consists of small cubes of fried beef in a light beer gravy, garlic, oil, chillies, and mustard. The dish is usually accompanied by a few glasses of cold beer and bread for soaking up the sauce. Pica-Pau literally means woodpecker, referring to how it's eaten by picking pieces of meat with a toothpick.

Sandes de pernil

More than a pork sandwich… much, much more. Slices of lightly toasted bread are stuffed with slow-roasted pork with gooey Queijo Serra da Estrela mountain cheese and topped with sauce. Although served all over the city, the Sandes de Pernil originates from the A Casa Guedes eatery in the downtown area and is best eaten on the terrace opposite the Jardim Marques de Oliveira park.

Cachorrinhos

The Portuguese have taken the simple hot dog and have made it their own. A toasted baguette is stuffed with two delicious local sausages and melted cheese. They top it with butter and a spicy sauce before being sliced into more bite-sized morsels. Now found all over Porto, the birthplace of the Cachorrinho is the Cervejaria Gazela in the Batalha district. Eat on its own or with a plate of batatas fritas and a cold Superbock.

As with most parts of Portugal, fish is a popular mainstay in Porto restaurants. Along the Cais da Ribeira quayside, a dozen largely touristy fish restaurants are located under the arches, with more modest places hidden in the back streets.

If fish dishes are your thing, take a wooden ferry to the neighbouring village of Afurada or the metro up to Matosinhos. Choose one of the local tascas to enjoy an atmospheric plate of freshly caught seafood in traditional surroundings. The stylish oceanfront neighbourhood of Foz do Douro offers up more tantalising fish restaurants, some with gorgeous ocean views, as well as the Michelin-starred Pedro Lemos.

The Mercado de Matosinhos supplies the region’s restaurants with the freshest fish: mackerel, sardines, tuna, and black swordfish. In this local farmer’s market, vendors sell all sorts of seafood.

Bacalhau à Gomes de Sá

Bacalhau à Gomes de Sá is a hearty and tasty casserole of bacalhau, potatoes, eggs, olives and onion drizzled with olive oil.

Polvo à Lagareiro

A simple dish of roasted octopus and squashed roasted potatoes (Batatas a Murro). This dish is moistened with garlic-infused olive oil with a sprinkling of coriander or parsley.

Francesinha

The belly-busting Francesinha (“little Frenchie”) is a layered sandwich comprised of steak, sausage and ham between toasted bread, covered with melted cheese and a peppery tomato-and-beer sauce. Introduced in the 1960s, it’s a twist on the French Croque Monsieur. Each restaurant will have its own personal twist on this iconic dish and a secret sauce recipe. Traditionally served with a plate of chips and a cold beer, with or without a fried egg on top.

Tripas à Moda do Porto

The local speciality is tripas (tripe), cooked à Moda do Porto (a thick stew with chouriço and white beans), which has given the residents of Porto the nickname of Tripeiros. Legend has it that when Porto’s favourite son, Prince Henry the Navigator, set out on his explorations, the city slaughtered all of its mature livestock to send along with his crew, leaving the populace with only the offal.

Cabrito Assado

If you're lucky to see this on the menu without having to pre-order it days in advance, I would strongly recommend this roasted kid dish. It is served with roasted potatoes or rice. Sometimes it comes in a port wine sauce.

Cozido

This is not a dish for the faint-hearted, rather for those who consider themselves an intrepid food traveller – Cozido a Portuguesa. It’s a stew of potatoes, vegetables, and a variety of meat products. The meat normally includes black sausage as well as various offal.

Chouriço

Like its Spanish counterpart, a Chouriço is a cured smoked sausage with pimentão giving it distinctive smoky and red characteristics. A popular way to prepare chouriço is partially sliced and flame-cooked over alcohol at the table (chouriço à bombeiro). Special glazed earthenware dishes with a lattice top are used for this purpose.

Linguiça

A form of smoke-cured pork sausage seasoned with garlic and paprika often found in Feijoada.

Alheira

Traditionally but not necessarily contains garlic and is made with meats other than pork (usually veal, duck, chicken, quail or rabbit) and bread. Invented by Portuguese Jews as a way to deceive the Portuguese Inquisition since their religion didn't allow them to eat pork.

Presunto

Hams that have been smoked and age dried, served sliced straight off the bone. Popular in the region around Monção.

Paio

Made of pork loin, Paio is a dry-cured sausage seasoned with garlic, salt, and capsicum pepper and smoked.

Morcela

Morcela is a traditional black sausage from Guarda yet is popular throughout Northern Portugal.

Toucinho do céu

Literally translated as "bacon from heaven", pork lard is used in baking this delicious almond cake. It is truly a heavenly treat. It's derived from Guimarães Toucinho do céu is an egg-based sponge that is devoured at festivals.

Clarinhas de Fão

Pastries with pumpkin and sweetened egg yolk filling from the Braga district.

Queijadinhas

There are many types of Queijadinhas, but traditionally they're prepared with grated coconut and cheese, sweetened condensed milk, sugar, butter and egg yolks..

Abade de Priscos

A convent recipe originating from Braga, which combines typical ingredients, including eggs, cinnamon, bacon, Port wine, caramel or sugar, before being set in a mould.