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Culinary Treasures

Treasures of Portuguese gastronomy

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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.

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.

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.

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!

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 !

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.

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.

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…

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.

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Culinary Treasures

To discover

Convent Sweets: Delicacies Born in the Monasteries