Restaurants & Snacks

If you can’t think of a better reason to visit Portugal, food could be the one. Portuguese food is, most certainly, going to become one of your favourites. Every region has its own typical recepies and deserts. Cot fish is cooked in every possible manner all arround the country. By the sea, the grilled fresh fish and seafood are a must, as well as the Cataplana, a fish stew cooked in a tipycal pan. At least once, don’t skip the soup. Portuguese soups are in general very rich, creamy and tasty. “Sopa da Pedra” is one of the most famous, as well as the Seafoof Cream Soup. Meat recepies are also very creative and delicious. The most famous is “Cozido à Portuguesa” wich means: several types of meat boiled with vegetables. Tastes much better then it sounds. Snacks are very common in Portugal and includes simple things like sandwiches or more elaborated iguaries called “Petiscos”. This include the “Choco Frito” a.k.a. deep fried squid, tipycal in Setubal area.  All kinds of seafood as well as snails are also served as “Petisco”.

But the best comes at the end of your meal. Portuguese love sweet flavours, so they make wonderfull deserts and pastry. The internationally recognized “Pastel de Nata” is a small pastry cake you should try in you first day in Portugal. It is available in any pastry shop in the country and you don’t want to find out how good it is in your last day! In restaurants and tipycal places, ask for traditional pastry. There are thousands of breathtaking ancient recepies. Most of them are egg and sugar based.

Portuguese Food Glossary

Bitoque ( reads beetok) – Fried or grilled beef with french fries, white rice and one fried egg)

Frango Assado – Chicken B-B-Q. It is usually available in restaurants and take-away’s.

Feijoada (fay-jo-ada) – It’s a been stew and it can be transformed in numerous recepies dependind on the meat, fish or seafood you want with it. The meat recepies usually also include cabbage.

Ameijoas à Bulhão Pato (a-may-ju-az ah bullaom pah-tu) – Wich are fried clams in olive oil and erbs. It is usually a strarter or an afternoon snack (Petisco).