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Convent Sweets: Delicacies Born in the Monasteries

Portugal wouldn’t be the same without its convent sweets. These golden pastries, rich in egg yolks and scented with cinnamon, tell the story of a country where faith met indulgence. Born in the silence of monasteries between the 15th and 18th centuries, they were once made by monks and nuns, often to support the convent or thank benefactors. Today, they are an essential part of Portuguese culinary heritage.

Madeira: island cuisine and espetadas

The archipelago of Madeira, located off the Portuguese coast, is much more than just a paradise for hikers or nature lovers: its cuisine reflects its history, its geography and its island spirit. Among the emblematic dishes, the Espetada stands out for its rustic simplicity, its generosity and its ability to gather people around the fire. In this article, we explore the island cuisine of Madeira in general, and then take a deep dive into the espetada: its origin, preparation, side dishes and why it is a must-try during a stay on Madeira.

Where to eat in Coimbra if you’re a student: fun, affordable and friendly spots

Coimbra is home to the esteemed University of Coimbra and its student population creates a vibrant food scene geared toward affordability and simplicity. With so many students, many restaurants offer student menus or prato do dia (dish of the day) at great value. The official tourism site notes that restaurants range from typical family-run taverns to more sophisticated diners. In short: good food, good price, good vibe.

Pastéis de Nata: History and Secrets of the Recipe

It’s hard to imagine a stay in Portugal without tasting a warm pastel de nata, with its crisp flaky crust and delicately caramelized custard. These small tarts, known as pastéis de Belém when they come from the famous Lisbon pastry shop, have become one of the country’s greatest gastronomic symbols. Their popularity has long surpassed Portugal’s borders: today, you can find them in Paris, London, New York, or Tokyo — but their true authenticity lies in the Lisbon tradition, passed down for more than two centuries.

Bairrada, Land of Suckling Pig and Sparkling Wine

In the heart of central Portugal, between the valleys of the Mondego and Vouga rivers, lies the region of Bairrada, a land where vineyards meet pig farms, where the slow heat of wood-fired ovens blends with the effervescence of sparkling wine. Here, every meal is a ritual and every sip a celebration. If you’re looking for an authentic Portugal, far from seaside clichés, let yourself be charmed by Bairrada, a land of indulgence, warmth, and tradition.

Gastronomy of Northern Portugal, Between Tripe, Stews and Tradition

Northern Portugal is a region where gastronomy tells the story of a people proud of their roots and traditions. From slow-cooked tripe to hearty stews (it might sound unusual, but it’s absolutely delicious !), each dish invites you to explore a rich and warm culture. Prepare for a culinary journey through Minho, Douro and Trás-os-Montes !

Seafood in the Algarve, an Oceanic Feast

The Algarve, this southern region of Portugal bathed by the Atlantic, is not only famous for its golden beaches and cliffs sculpted by the sea… It is also a true paradise for seafood lovers ! Prawns, octopus, clams, crabs, fresh sardines, and of course the famous cataplana, every bite tells a story of the sea, local traditions, and culinary expertise.

Pão de Ló

In every Portuguese family, there’s a cake that comes out of the oven like a little sun: the pão de ló. Golden, airy, soft, it always announces something joyful. It’s the cake of dressed-up Sundays, overfilled tables, and aunts who hug you too tightly while saying how much you’ve grown.

Pastéis de Bacalhau

There are dishes that smell like holidays and grandma’s kitchen. Pastéis de bacalhau are exactly that. These little golden cod croquettes, crispy on the outside and soft on the inside, are at once an appetiser, a madeleine of Proust, and proof that Portugal has completely mastered the art of frying.

Azores, volcanoes and hot-earth cuisine

The Azores archipelago, in the middle of the Atlantic, is not only a spectacular backdrop of crater lakes, lava fields and geysers: it’s also a culinary world where the warm volcanic earth and the nearby ocean meet on the plate. Here, dishes have depth, generosity and authenticity. Let’s dive into this land-and-fire cuisine with some must-try specialties and the spirit behind them.

Vinho Verde, An Introduction to a Unique Wine

Vinho Verde, native to Portugal, is not just any wine… Its name, meaning “green wine”, does not refer to its colour, unlike other types of wine, but rather to its youthfulness and the lush greenery of the Minho region in northern Portugal. This wine is one of the country’s oldest, with evidence dating back to Roman times!

The Best Francesinhas in Porto : The Complete Guide to Savouring the Portuguese Specialt

Porto, the second largest city in Portugal, is not only famous for its namesake wine and the picturesque landscapes along the Douro… the city is also a true culinary paradise, where tradition meets innovation!

Must-try restaurants for a city break

When you arrive in a city for a short break, the right restaurant starts with the location. Look for a place that’s lively without being overly touristy, where locals walk in and the vibe is relaxed. The idea: sit somewhere that breaths city life, not somewhere where you feel like just another tourist. Side streets near the centre, around markets or close to the station often hold the best surprises.

The must-try Portuguese cheeses :  Serra, Azeitão, São Jorge…

Let’s be honest : when people think of Portugal, they think first of wine, bacalhau, pastéis de nata… but rarely of cheese… And yet ! This small country hides a cheese-making heritage of incredible richness. From the mountains of Serra da Estrela to the islands of the Azores, each region has its own creamy, intense or matured gem, best enjoyed with a glass of local wine (of course). By the way, did you know that Portugal won the World Cheese Awards 2024 ? So today, let’s put down the board, grab a knife, and set off on a gourmet (and cheesy) journey through Portugal… the most melting adventure of all !

Mesas estreladas, os grandes chefs portugueses

Mesas estreladas, os grandes chefs portugueses Quem jantou recentemente em Portugal sabe, a mesa lusitana já não é apenas uma questão de tasquinhas e cataplanas rústicas. Chefs instalados em Lisboa, no Porto, no Algarve ou na Madeira fizeram o país entrar no concerto das grandes gastronomias europeias, com uma identidade clara: produtos atlânticos de exceção, herança regional assumida, precisão técnica e um sentido de hospitalidade que nunca falha. A colheita Michelin 2025 confirma esta dinâmica, sem triunfalismo mas com constância: 8 restaurantes mantêm duas estrelas, 38 exibem uma estrela (incluindo 8 novos), 6 ostentam a Estrela Verde e 28 são Bib Gourmand.

Bacalhau, Portugal’s King of Fish, 1001 Ways to Cook It

In Portugal, there are certain topics one avoids: the rain, taxes, politics… and above all, saying you don’t like bacalhau! Yes, it’s almost sacrilegious, because here, cod isn’t just a fish : it’s an institution, a national symbol, a true culinary religion. And everyone knows it (it’s part of the cliché): the Portuguese are famous for loving to cook and eat bacalhau…

Leitão da Bairrada, roast suckling pig, pride of a region

In the center of Portugal, more precisely between Coimbra and Aveiro, there’s an area where people speak seriously about three things : sparkling wine, bread… and roast suckling pig ! Welcome to the Bairrada region, where leitão assado (literally “roast suckling pig”) isn’t just a Sunday dish.

Algarve, seafood restaurants with your feet in the sand

Picture this : your feet gently brushing the still-warm sand, a glass of vinho verde in hand, and in front of you… the Atlantic Ocean rolling in slow, lazy waves. Welcome to the Algarve ! That slice of Portuguese paradise where the sea isn’t just a view : it’s a cooking partner, a muse, and a lifelong accomplice. Here, dinner isn’t just about eating : it’s about immersing yourself in a moment suspended between land, sea, and sky.

How to make a fish cataplana at home ?

I don’t know about you, but for me, just hearing the word cataplana already brings to mind the sound of the lid lifting, the steam escaping, and that blend of garlic, white wine and sea air filling the kitchen. A Portuguese dish full of sunshine, humour and conviviality, but also (let’s admit it) a little technical challenge when you want to reproduce it at home ! (unless, of course, you’ve had a bit of practice !)

The Ginjinha cherries, sugar and Lisbon history

The Ginjinha, cherries, sugar and Lisbon history When you think of a small glass that sums up Lisbon in a single sip, Ginjinha often comes to mind. Dark-red, sweet but not too sweet, served in a tiny glass or sometimes in a chocolate cup, this sour-cherry liqueur embodies a delicious blend of popular tradition and urban indulgence. Here is everything you need to know — and savour — about it.

The secret of arroz de pato (duck rice)

Ah, arroz de pato… Just thinking about it makes me hungry ! This dish is the very definition of Portuguese comfort food, the kind that fills the house with rich aromas, warms the heart, and makes you forget bad weather (and sometimes even family arguments, yes really !).

Polvo à Lagareiro : the roasted octopus in olive oil that melts Portugal (and you too)

If there’s one dish that perfectly sums up the generosity and simplicity of Portuguese cuisine, it’s Polvo à Lagareiro ! This roasted octopus drenched in olive oil, served with crispy potatoes and perfumed with garlic, is like a bit of Portuguese sunshine on a plate. It’s that dish everyone loves : the one you order “just to taste”… and then refuse to share.

Caldo Verde, the most popular soup in Portugal

If you live in Portugal (or have spent more than two days here), chances are you’ve already been offered a bowl of caldo verde ! And if that hasn’t happened yet, don’t worry : it will. Because here, caldo verde isn’t just any soup. It’s THE soup. The one served at every table, in every season, in every family. It’s the dish that brings people together, that warms hearts, and that tells, better than any guidebook, what Portugal really is…

Feijoada à Portuguesa : THE ultimate Sunday family dish

If you’re looking for a meal that brings everyone together from the kids dragging their feet to the table to the grandparents checking their watches, look no further : Feijoada à Portuguesa is the secret weapon ! This hearty stew of beans cooked with a mix of meats, smoked sausages, and a touch of greens is the very definition of generous Portuguese cooking, “put everything on the table and help yourself.”

The wines of the Douro, heritage and modernity

The wines of the Douro, heritage and modernity You think you know the Douro because you’ve already seen a bottle of Port at your uncle’s house (the one that comes out at Christmas and goes back in the cupboard until Easter)? Wait until you see what lies behind this valley carved with meticulous precision, where vines have been cut into the rock for centuries, like a tailor cuts a bespoke suit: with patience, precision and a certain taste for extravagance. Here, heritage and modernity do not oppose one another. They raise a glass together on a terrace overlooking the river, while boats push against the current and cicadas provide the soundtrack.

Porto : 5 places to taste an authentic Francesinha

If you’re in Porto and someone offers you a “little French girl”, don’t laugh, it’s not a joke, it means you’re about to bite into one of Portugal’s true culinary monuments: the francesinha! This sandwich, buried under an avalanche of beer-tomato sauce, melted cheese and layers of meat, is the ultimate comfort food for the people of Porto. Yes, it sounds heavy (and trust me, it is), but it’s also absolutely delicious. I’m talking to you like I would to a friend: put on your sneakers, save some room for dessert (yes, you’ll still want it), and go discover these unmissable spots !

Arroz Doce : the cinnamon-kissed rice pudding that warms Portugal

This dessert may look simple and it is… but it’s exactly that simplicity that makes it so special. Arroz Doce, literally “sweet rice,” is a true institution of Portuguese cuisine : rice gently cooked in milk, infused with lemon zest and cinnamon, served during big celebrations or on a quiet winter Sunday when you just need a bit of comfort.

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