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 !

Tripas à Moda do Porto, A Dish with a Story

No discussion of Northern Portuguese cuisine would be complete without the famous Tripas à Moda do Porto! This emblematic dish hails from Porto, a city with culinary treasures beyond the “francesinha”. Legend has it that in the 15th century, Prince Henry the Navigator requested the people of Porto to supply meat for expeditions to Ceuta. With only the tripe left, the locals offered it; and ever since, this dish has become a symbol of the city.

The tripe is slowly cooked with white beans, vegetables, chorizo, smoked sausage (salpicão) and sometimes veal’s foot. It is traditionally served with white rice. A comforting meal, perfect for chilly days.

Rojões à Moda do Minho, A Pork Feast

Another Northern classic is Rojões à Moda do Minho, made from marinated chunks of pork in white wine, garlic, bay leaves and paprika, then fried to perfection. Often served with tripa enfarinhada, a local specialty of flour-coated fried pork tripe.

This dish is popular during festivals and celebrations, reflecting the region’s hospitality and convivial spirit. One plate is more than enough to leave you fully satisfied !

Cabidela, A Taste of the Past

Cabidela is a curious dish made of rice cooked with chicken or duck and blood, giving it a distinctive dark colour and unique flavour. Though its origins are ancient, it remains cherished in rural areas of Minho and Trás-os-Montes. For the authentic experience, it’s best sampled in restaurants specialising in Cabidela, or even better, at a local home!

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Caldo Verde, Simplicity and Warmth

Caldo Verde is a thick soup made from potatoes, finely sliced Portuguese cabbage, olive oil and garlic, a true delight ! Traditionally, slices of chorizo are added. Originating in Minho, it is a staple at family meals and popular festivals, widely appreciated for its comforting qualities.

Beloura, Traditional Bread

Beloura is a traditional Minho bread made from a mix of wheat, corn and rye flours, often baked with pork blood, broth, pepper and spices. It’s usually fried and served alongside meat dishes like Rojões, a real treat!

Queijo da Serra, Exceptional Cheese

Queijo da Serra is a soft, creamy cheese made from sheep’s milk, primarily in Trás-os-Montes. Known for its rich flavour, it pairs wonderfully with rustic bread and a glass of Douro wine, creating the perfect tasting experience.

Douro Wines, The Perfect Accompaniment

Red Douro wine is the ideal companion to these hearty dishes. Produced in the Douro Valley, these wines reflect the region’s terroir and centuries of winemaking expertise, offering both quality and diversity.

Tips for the Gourmet Traveller

Where to eat ?
For an authentic experience, visit tascas (traditional small restaurants) or adegas (wine cellars) in Minho and Douro, offering home-cooked meals in a convivial atmosphere.

When to visit
September to November is perfect, coinciding with the grape harvest and regional festivals.

Don’t miss !
join a São Martinho celebration in November, featuring chestnuts, traditional dishes, music and folk dancing.

Northern Portugal’s gastronomy is a journey through time and taste ! Each dish tells a story, and every ingredient carries meaning. Whether you’re an epicure seeking new flavours or a fan of traditional cuisine, the North will delight your taste buds and enrich your culinary adventure.