Cuisine around the world: Portuguese food

Food is at the heart of Portuguese culture, serving as a celebration of fresh ingredients, cherished family recipes, and the joy of connecting with loved ones. As a vibrant reflection of Portugal’s history, regional diversity, and national pride, cuisine is a cornerstone that brings families, friends, and communities together. Recipes handed down through generations foster a deep sense of unity and tradition. If you're planning to visit Portugal on your next cruise, eager to impress loved ones with new culinary creations, or simply interested in learning more about the country’s rich gastronomic heritage, our guide will inspire your inner foodie—and likely leave you craving something delicious! From hearty comfort foods to sweet treats steeped in history, here are some of Portugal’s most iconic dishes:

Widely regarded as Portugal's national dish, Bacalhau holds a special place in the hearts of Portuguese communities. This salted, dried cod is a culinary staple with a rich history and is said to inspire over 1,000 unique recipes. Preparation methods and preferred flavours often vary by region, showcasing the diverse ways this beloved dish is celebrated across the country. Among the most popular recipes are Bacalhau com Natas, a creamy dish featuring cod baked with potatoes and béchamel sauce, and Bacalhau à Lagareiro, a simple yet indulgent preparation of cod roasted with an abundance of olive oil, garlic, and onions. Bacalhau com Broa, on the other hand, combines cod with a delicious cornbread crust for a satisfying and hearty dish, while Bolinhos de Bacalhau, or cod croquettes, offer a crispy and flavourful snack often served as an appetiser or side.

Bacalhau's origins date back centuries and are closely tied to the Catholic Church's traditions. As abstaining from meat during religious holidays was customary, salted cod became a practical alternative. Its long shelf life, which was made possible through salting and drying techniques before the invention of refrigeration, allowed it to be transported and consumed across vast distances. Today, Bacalhau symbolises Portuguese heritage and ingenuity, bringing a taste of history to every plate.

Pastel de Nata is a cherished Portuguese pastry that delights with its perfect balance of textures and flavours. Made with high-quality eggs, milk, sugar, and a hint of cinnamon, its crisp, golden, and slightly salty layered crust contrasts beautifully with the creamy, luscious custard filling. This iconic treat is more than just a dessert; it carries a rich history dating back to the 18th century.

The origins of Pastel de Nata can be traced to the Jerónimos Monastery in the parish of Santa Maria de Belém in Lisbon. During that era, convents and monasteries often used egg whites for starching clothes, leaving behind an abundance of egg yolks. Ingeniously, monks and nuns repurposed these yolks to create cakes and pastries, giving birth to what we now know as Pastel de Nata. Crafting the perfect Pastel de Nata is considered an art form despite its simple ingredients. Achieving the ideal flaky crust and velvety custard filling requires precision, skill, and a keen understanding of traditional techniques. Today, this sweet delicacy remains a symbol of Portugal’s culinary heritage, enjoyed worldwide as a taste of history and indulgence.

Prego is the epitome of Portuguese comfort food, offering a delightful combination of simplicity and bold flavours. This beloved dish consists of thinly sliced beef marinated in a garlic-infused seasoning, served in a crusty roll often complemented by mustard or a spicy sauce. While each region in Portugal adds its unique flair to the classic recipe, garlic remains the star ingredient, ensuring its signature robust flavour. Traditionally, Prego is served with sides like French fries, rice, salad, or even a fried egg, making it a versatile meal for any time of day. Renowned for its tender, flavourful meat and accessibility, it’s a staple in Portuguese cuisine and is often paired with a cold beer for the ultimate indulgence.

Interestingly, Prego takes on a surprising role in Lisbon—it’s often served as a "dessert" following a seafood meal. This custom is thought to be a way of soaking up alcohol consumed during the meal, rounding off the dining experience with a hearty and satisfying bite. Prego remains a beloved and enduring symbol of Portuguese culinary tradition, whether as a quick snack, a main course, or an unexpected finale to a feast.

This delectable fish stew, Cataplana, is named after the unique cooking vessel traditionally used to prepare it. The Cataplana, reminiscent of a modern-day pressure cooker, features two concave halves joined by a hinge, allowing it to lock securely. Initially crafted from zinc, it later evolved to be made from copper, enhancing heat conductivity and imparting a distinctive, unparalleled flavour to the dishes cooked within it.

Cataplana recipes showcase a medley of fresh, vibrant ingredients. Onions, tomatoes, red and green bell peppers, Cubanelle peppers, garlic, olive oil, tarragon, parsley, and a splash of white wine create a flavorful base. These are paired with an assortment of seafood such as clams, shrimp, and fish, often accompanied by tender slices of meat, offering a rich and satisfying culinary experience. Typically, Cataplana is served with potatoes or rice, but many enjoy it alongside papo secos, traditional Portuguese rolls with delightfully crusty exteriors and airy, light interiors. This hearty dish captures the essence of the Algarve's coastal charm and celebrates the harmony of Portugal's culinary heritage.

Frango Piri-Piri, or Piri-Piri chicken, is a globally celebrated Portuguese dish renowned for its irresistible smoky and spicy flavours. The name comes from the piri-piri chilli pepper, a key ingredient in its flavourful marinade. This iconic dish is a harmonious fusion of Portuguese and African culinary traditions, reflecting the rich cultural exchanges between the regions. The preparation of Piri-Piri chicken often involves spatchcocking the bird, a technique that allows for faster, more even cooking and ensures the meat remains tender and succulent. The chicken is marinated in a vibrant blend of olive oil, lemon juice, salt, garlic, oregano, paprika, ginger, and, of course, piri-piri chillies, infusing it with bold and tangy flavours. Grilling over hot charcoal enhances the dish with a smoky aroma that perfectly complements its spicy kick.

In the Algarve region, Frango Piri-Piri is typically served with crispy French fries, while in the North of Portugal, it’s paired with fluffy white rice. A fresh, traditional Portuguese tomato salad featuring ripe tomatoes, onions, and a drizzle of olive oil often accompanies the meal, adding a refreshing balance to the dish's robust flavours. Whether enjoyed in Portugal or abroad, Frango Piri-Piri is a testament to the country’s culinary excellence.   

Carne de Porco à Alentejana is a beloved traditional Portuguese dish that combines succulent pork, golden-fried potatoes, and fresh clams simmered in a rich and flavorful white wine sauce. This iconic recipe is often garnished with black olives, fresh cilantro, and jardineira—a medley of pickled vegetables such as carrots, red peppers, and cauliflower—adding both colour and tangy depth to the dish. Despite its name, which references the Alentejo region, this dish likely originated in the Algarve, where the fishing industry plays a significant role. The inclusion of clams reflects the region's deep ties to the sea, while the pork and potatoes represent a harmonious blend of land and sea—a hallmark of Portuguese cuisine.

Carne de Porco à Alentejana is not only a feast for the palate but also a cultural experience. It embodies Portugal’s culinary tradition of combining simple, high-quality ingredients to create a dish that is both rustic and refined. Whether enjoyed at a coastal eatery or in a family home, this dish remains a favourite among locals and visitors alike.

Port is one of Portugal's most iconic alcoholic beverages, renowned for its rich aromas, bold flavours, and high alcohol content. This fortified wine hails from Porto, the heart of the Port wine scene, drawing visitors from across the globe to its renowned wineries and vineyards. Perfect for pairing with cheese, fruit, dark chocolate, and dishes featuring nuts or mushrooms, Port is as versatile as it is flavourful. With a variety of styles, including vintage, ruby, white, and more, there’s a Port to suit every palate and occasion.