As a resident of Portugal, I have had the pleasure of exploring the country’s diverse and delicious culinary scene. From the fresh seafood of the Algarve to the hearty stews of the interior, Portuguese cuisine has something for everyone.
In this article, I’ll share some of my favorites and guide you on a taste tour of the best food in Portugal. Follow along as I take you on a journey through the country’s culinary delights, from traditional dishes to modern twists on classic flavors.
Whether you’re a foodie planning a trip to Portugal or just looking to expand your culinary horizons, this article has something for you.
So grab a fork, and let’s dig in
Best Food in Portugal: Appetizers & Petiscos
Pica Pau is a traditional Portuguese dish made with small, bite-sized pieces of meat that are marinated in a mixture of spices and herbs and then grilled or fried. The dish comes from the Portuguese word for woodpecker, which is usually eaten with toothpicks.
There are several variations of pica pau, and the type of meat used can vary depending on the region or personal preference.
Some common meats in pica pau include pork, beef, and chicken. The marinade for pica pau typically includes garlic, paprika, cumin, and other spices and herbs, and the meat is usually cooked until it is tender and flavorful.
Lapas, also known as limpets in English, are small, edible aquatic snails found in the Azores and Madeira, Portugal’s two island outposts in the Atlantic Ocean.
They have a slightly chewy texture and a flavor similar to clams. Lapas are a famous and beloved dish in Portuguese cuisine and are often served in various ways.
In the Azores, lapas are often grilled with garlic and butter and served with a few slices of lemon. They can also be boiled and served in a broth or stew or used as an ingredient in dishes such as caldeirada, a traditional Portuguese fish stew.
Lapas are versatile and flavorful ingredients that can be enjoyed in many different ways.
Choco Frito, also known as fried cuttlefish, is a classic and beloved dish in Portuguese cuisine born in Setubal.
According to local legend, the recipe was created by a fisherman named Manuel Coutinho, who decided to leave the sea and open a tavern. Every morning, Manuel would go to the edge of the river Sado to buy fresh cuttlefish from other fishermen, which he would clean and cut into strips.
In his Tavern, he would rewash the cuttlefish, season it with a mixture of spices and herbs, and then fry it until it was crispy and golden brown.
As word of Manuel’s delicious snack spread, his Tavern gained fame, and Choco Frito became one of the most popular and typical dishes in the gastronomy of Setubal.
Whether you’re a seafood lover or simply looking to try something new and authentic in Portuguese cuisine, be sure to give Choco Frito a try and discover the delicious flavors of Setubal.
Amêijoas or clams are often used in a variety of dishes, such as cataplana de marisco, a seafood stew, and amêijoas à bulhão pato, a dish made with clams, white wine, garlic, and parsley.
Clams can be found fresh or canned and are usually served as an appetizer or as part of a main course. They are a flavorful and nutritious addition to many dishes and are a great way to experience the delicious seafood prevalent in Portuguese cuisine.
Caracóis, or snails, are a famous and beloved dish in Portuguese cuisine. While they can be found on menus throughout the country, they are more commonly found in rural areas rather than in cities.
In the many areas, whether city or rural, it is not uncommon to see signs advertising the availability of snails with a picture of a happy-looking snail and the words “🐌 Há Caracóis” (meaning “we have snails”).
There are several ways to prepare caracóis, but they are most commonly served grilled or boiled. When grilled, the snails are seasoned with various spices and herbs and then cooked over an open flame until they are tender and flavorful.
When boiled, they are simmered in a pot of water or broth until they are tender and the flavors have melded.
🐌 Caracois are typically served as an appetizer or petisco, usually enjoyed during the summer season.
Prego (Steak Sandwich)
One of the most famous Portuguese sandwiches, the Prego is a traditional sandwich made with thin slices of steak, typically from the rump or sirloin, and served on a Portuguese roll (or bolo de cacao). The steak is marinated in a mixture of garlic, vinegar, and spices and is then grilled or fried until it is tender and flavorful.
The sandwich is typically served with various condiments, such as mustard, tomato, lettuce, and cheese, and is often accompanied by french fries. Prego is a popular and satisfying snack or light meal found at many cafes and snack bars throughout Portugal.
Bolo de Caco
Bolo de caco is a traditional bread from the island of Madeira, Portugal. It is a circular, flatbread that is typically baked in a stovetop pan and served warm with garlic butter as an appetizer. In addition to being served as a standalone dish, bolo de caco is also often used as a base for sandwiches or as a side for soups and stews.
The origins of bolo de caco date back to the early 19th century, when Madeiran farmers would bake the bread in wood-fired ovens using sweet potato or cassava flour. Today, bolo de caco is made using wheat flour and is typically flavored with herbs and spices such as garlic and parsley.
Alheira de Mirandela
Alheira de Mirandela is a traditional Portuguese sausage native to the Mirandela region of northern Portugal. The sausage is made with a mixture of poultry, pork, and bread and is typically flavored with garlic and various spices. The sausage is flavorful and savory, with a unique blend of spices and a slightly crispy texture.
Alheira de Mirandela has a long and interesting history, dating back to the 15th century when Portuguese Jews were forced to convert to Catholicism or face persecution. Many converted Jews continued to practice their religion in secret, and Alheira de Mirandela was created as a way to avoid eating pork, which is forbidden in Judaism.
The sausage was made with poultry and bread, making it appear like non-kosher food and allowing the Jews to maintain their covert practice of Judaism.
Today, Alheira de Mirandela is enjoyed by Portuguese people of all religions (not only Portuguese Jews) and is considered a delicacy in Portuguese cuisine.
It is typically grilled or fried and is often served as a tapa, or small plate, with various accompaniments such as olives, cheese, and bread. Alheira de Mirandela can also serve as a main course, typically with vegetables or potatoes.
Portugal is home to various delicious kinds of cheese that are not usually as well-known as other European cheeses. These hidden gems offer endless variety and are a must-try for any cheese lover.
Some of the best Portuguese cheeses to try include:
- Queijo Serra da Estrela, a buttery sheep’s milk cheese produced in and named after the country’s highest mountain range;
- Azeitão, a creamy unpasteurized sheep’s milk cheese from the foothills of the Arrábida Mountains south of Lisbon; and
- São Jorge from the Azores, a semi-soft cow’s milk cheese similar to ricotta served with a slightly spicy sauce. Don’t miss the opportunity to discover these tasty cheeses on your next visit to Portugal.
Best Food in Portugal: Seafood Dishes
Bacalhau, or salted cod, is a staple of Portuguese cuisine and is deeply beloved by the Portuguese.
The fish is heavily salted and dried, allowing it to be preserved for long periods and transported easily. This made it a valuable source of protein for the Portuguese, who have a long history of fishing and trading along the Atlantic coast. Bacalhau was often the only source of meat available during the country’s lean times, and it became an important part of the Portuguese diet.
Today, bacalhau is still an integral part of Portuguese cuisine and can be found in many traditional dishes. Some popular bacalhau recipes include:
- Bacalhau à brás, which is made with thin strips of salted cod, potatoes, and scrambled eggs,
- Bacalhau com Natas is a creamy casserole made with salted cod, onions, potatoes, and a topping of whipped cream.
- Bacalhau com todos, a stew made with salted cod and a variety of vegetables
- Bacalhau com grão is a hearty stew made with salted cod, chickpeas, and bacon.
Bolinhos de bacalhau, or cod fritters, are a popular snack and appetizer in Portuguese cuisine. The bolinho de bacalhau is made with shredded salted cod, potatoes, onions, and spices, which are formed into small balls and then deep-fried until crispy and golden brown.
Bolinhos de bacalhau (also known as pastéis de bacalhau) is often served as a tapa or small plate and is typically accompanied by a dipping sauce, such as a tartar sauce or garlic mayonnaise. They can also be done as a main course, typically with a side of vegetables or a salad.
Despite the abundance of other protein sources available today, the Portuguese continue to love bacalhau, which remains an integral part of the country’s culinary identity that they eat every day of the year.
🐠🐟 Want to learn more about the history of Bacalahu (including some must-try dishes? Read our article: Why Do the Portuguese Love Bacalhau? + 5 Dishes To Try
Arroz de Marisco
Arroz de marisco, or seafood rice, is a popular dish in Portuguese cuisine that consists of rice cooked with a variety of seafood, such as fish, shrimp, and shellfish.
The seafood is usually sautéed in a pan with onions and other vegetables before being added to the rice, which is then cooked with white wine, broth, and spices such as saffron.
Sardinhas assadas, or grilled sardines, are a staple of Portuguese cuisine and a beloved summertime treat.
These small, oily fish are typically grilled over an open fire and served with a squeeze of lemon and a sprinkle of sea salt.
The origins of sardinhas assadas can be traced back to the country’s long fishing history, with sardines being an essential source of protein for many Portuguese families.
Grilled sardines are typically enjoyed during the June festivals, known as the Festas de São João when they are often served with chilled white wine or cold beer.
The Portuguese love sardinhas assadas, a good reason and a must-try for anyone visiting the country during the summer months.
Best Food in Portugal: Meat Dishes
Porco Preto, or black pork, is a type of black pig that is native to the Iberian Peninsula and is raised in both Portugal and Spain. The pigs are known for their distinctive black color and their diet of acorns and other nuts, which gives their meat a unique flavor and texture.
Porco Preto is highly prized in Portuguese cuisine and is used in various dishes, including cured hams and sausages.
One of the most famous dishes that feature Porco Preto is presunto, or cured ham, which is made by salting and drying slices of the pig’s hind leg. Presunto is a staple of Portuguese cuisine and is often served as an appetizer with bread and cheese.
Another popular dish that uses Porco Preto is chouriço, a spicy sausage made with diced pork and seasoned with paprika and other spices. Chouriço is often grilled or fried and is a popular choice as a tapa, or small plate, in Portuguese bars and restaurants.
Porco Preto is also used in other dishes, such as feijoada, a hearty stew made with beans and pork, and leitão, a roast suckling pig that is a specialty of the region of Leiria. Overall, Porco Preto is a versatile and flavorful main ingredient that is an important part of Portuguese cuisine.
Leitão de Barrida
Leitão da Bairrada is a traditional Portuguese dish that is considered one of the 7 Gastronomic Wonders of Portugal.
It is made from suckling pig, specifically Bísara breed piglets, and is known for its juicy, flavorful meat with a crispy skin.
The dish is typically served with small boiled potatoes, a lettuce salad, and slices of orange, and is often enjoyed on feast days. Its origins can be traced back to the Bairrada region of Portugal, where it has become a staple of local gastronomy.
The preparation of Leitão da Bairrada combines traditional techniques with modern technology to ensure the best possible flavor and texture.
Francesinha is a popular food in the city of Porto, in northern Portugal. It is a type of sandwich made with layers of meat, cheese, and a spicy sauce, and it is often served with a side of fries.
The origins of the francesinha are shrouded in mystery, with various stories about its creation. One theory is that it was created by a Portuguese immigrant who returned from France and was inspired by the French croque-monsieur sandwich. Another theory is that it was created by a Portuguese chef trying to replicate the flavors of the croque-monsieur in a Portuguese context.
Regardless of its origins, the francesinha has become a beloved and iconic dish in Porto and is often considered a symbol of the city’s culinary identity.
The sandwich is made with a variety of meats, such as ham, sausage, and roast beef, and it is topped with cheese and a spicy sauce made with beer and tomato sauce.
The sandwich is then grilled or toasted until the cheese is melted and the meats are heated. The francesinha is typically served with a side of fries and is often accompanied by a cold beer.
Arroz de Pato
Arroz de pato, or duck rice, is a traditional Portuguese dish made with rice, duck, and various vegetables. It is a hearty and flavorful dish that is perfect for a cold day or as a comforting meal anytime.
To make Arroz de pato, the duck is typically roasted and then shredded or diced and added to a pot with rice and vegetables, such as onions, tomatoes, and bell peppers.
The ingredients are then simmered with broth or water until the rice is cooked and the flavors melded. Some variations of the dish include spices or other seasonings, such as paprika or garlic, to give it extra flavor.
Arroz de pato is typically served as a main course and is often accompanied by vegetables or a salad.
Chicken Piri Piri
Piri Piri Portuguese chicken, also known as frango assado or galinha à piri piri, is a popular Portuguese dish that consists of chicken marinated in a spicy piri piri sauce and grilled or roasted.
Piri piri sauce is made from a blend of chili peppers, garlic, lemon juice, and other spices and it gives the chicken a spicy and flavorful taste.
Piri piri chicken is believed to have originated in Angola and Mozambique, two former Portuguese colonies in Africa, and was introduced to Portugal in the 20th century.
Cozido à Portuguesa
Cozido à Portuguesa, also known as Portuguese boiled dinner, is a traditional and hearty Portuguese dish with various meats and vegetables.
The ingredients for cozido à Portuguesa vary depending on the region and the cook. Still, it typically includes a variety of meats such as beef, pork, chicken, and sausage, as well as vegetables such as potatoes, carrots, onions, and cabbage.
To prepare cozido à Portuguesa, the meats and vegetables are placed in a large pot and covered with water. The pot is then brought to a boil and simmered over low heat until the meats are tender and the vegetables are cooked through. The dish is typically served hot and accompanied by bread to soak up the flavorful broth.
Best Food in Portugal: Soups
Açorda (bread soaked in broth)
Açorda is a traditional Portuguese dish that consists of thin slices of stale bread soaked in a mixture of garlic, coriander, olive oil, vinegar, water, white pepper, salt, and poached eggs. It is typically served with chicken stock and can also include variations with shrimp or codfish.
The dish has a consistency similar to a bread paste and is known for its bright green color. It is popular in the Alentejo region, where it is also known as Açorda Alentejana, and can be served as a soup. Açorda is typically served as a starter or a light meal.
Açorda is a comforting and satisfying dish perfect for a cold day or as a quick and easy meal at any time.
Caldeirada de Peixe
Caldeirada de peixe is a traditional Portuguese fish stew made with a variety of fish and seafood, including cod, monkfish, and shellfish, along with vegetables such as onions, tomatoes, and bell peppers. The ingredients are simmered together in a flavorful broth made with white wine, garlic, and spices.
Caldeirada de peixe has a long history in Portuguese cuisine, with roots dating back to the country’s coastal communities where fish and seafood were abundant. It is a hearty and satisfying meal often served with boiled potatoes or rice. The stew flavors are bold and savory, with a hint of the sea.
Sopa da Pedra
Sopa da Pedra, or stone soup, is a soup that originates from the city of Almeirim, located in the Ribatejo region, considered the “capital of the stone soup”.
Sopa da pedra is made with a combination of beans, sausages, pork belly, pig’s ear, and potatoes. This hearty and flavorful soup is often served with a side of pasta, carrots, or cabbage, and is a popular choice at restaurants and homes throughout the country.
According to legend, the dish originated when a monk in need wanted to prepare soup using only stones and water. When he asked for additional ingredients to add flavor to the soup, a generous family offered him pork cuts, beans, sausages, and vegetables, resulting in a rich and nutritious dish without any stones. Today, sopa da pedra is enjoyed by many as a comforting and satisfying meal.
Caldo verde is a soup native to the Minho region of northern Portugal. It is made with potatoes, collard greens, and slices of chorizo sausage and is flavored with various spices.
The soup is made with finely shredded couve-galega (a type of collard green in Portugal), potatoes, olive oil, onions, garlic, and various seasonings. It is often accompanied by slices of paio, chouriço, or linguiça, and served with Portuguese cornbread or rye bread for dipping.
It is typically consumed during celebrations, such as weddings, birthdays, and other special occasions.
Although it also can be enjoyed on any day of the year. It is often enjoyed as a starter or a late-night supper, and is served in a tigela, a traditional earthenware bowl.
Some regional recipes may include variations such as turnip greens or added meat, such as ham hock, giving it a similar flavor profile to Italo-American wedding soup. Overall, caldo verde is a beloved and integral part of Portuguese cuisine.
Best Food in Portugal: Desserts
Pastel de Nata
Pastel de nata, also known as Portuguese custard tart, is a beloved dessert in Portuguese cuisine.
It consists of a flaky pastry crust filled with a creamy custard made from egg yolk, sugar, and milk. The custard has a rich, velvety texture and a slightly caramelized top, making it a perfect balance of sweet and savory.
The original recipe for these custard tarts is believed to have been created by monks at the Jerónimos Monastery in Belém, a Lisbon neighborhood. Pastel de nata can be found all over Portugal and is one of the most famous Portuguese desserts.
Pasteis de nata should not be confused with pastel de Belém (pastéis de belém), a similar pastry that is made using the original recipe from the Jerónimos Monastery and can only be produced in the Belém neighborhood of Lisbon.
Bolo de Berlim
Bola de Berlim, also known as Berliner in German, is a sweet pastry popular in Portugal and other parts of Europe. It is made from a round, doughnut-shaped pastry filled with jam or cream and coated with sugar.
The origin of bolo de Berlim is disputed, with some saying it originated in Germany and others claiming it was invented in Portugal. What is certain is that it has been a popular dessert in Portugal for many years and can be found in bakeries and pastry shops throughout the country.
Bolo de Berlim is typically served as a snack or dessert and is often enjoyed with a cup of coffee or tea.
Rabanadas is a popular dessert similar to French toast. They are made by slicing day-old bread into thick slices, soaking them in a mixture of milk and eggs, and then frying them until they are golden brown.
Rabanadas are traditionally served with a dusting of sugar and can also be served with various toppings such as honey, sugar syrup, jam, or fruit.
Rabanadas are often served during the Christmas holiday season and are popular for special occasions such as birthdays and family gatherings.
Ovos moles are a traditional Portuguese dessert native to Aveiro in central Portugal.
They are made with eggs and sugar and are often flavored with various ingredients, such as vanilla, lemon zest, or cinnamon. Ovos moles are a popular treat in Portugal and are often enjoyed as a sweet snack or dessert.
The origins of ovos moles are unclear, but they are thought to have developed in the convents of Aveiro, where nuns made them to use up excess eggs. Ovos moles are made by beating together eggs and sugar until they form a thick and creamy mixture.
The mixture is then poured into a mold or a pastry shell and baked until it is set. Some dish variations include other ingredients, such as nuts or dried fruit, to add flavor and texture.
Ovos moles are a creamy and decadent dessert with a slightly sweet and indulgent flavor.
Arroz doce, a sweet rice pudding hailing from Portugal, is made with a mixture of rice, milk, sugar, eggs, cinnamon, and salt. While the original recipe originated in Portugal, the dessert has gained popularity worldwide and can now be found with a variety of variations, such as the use of condensed milk or the exclusion of eggs.
The perfect arroz doce is said to have a crispy exterior and a soft, custard-like interior. It is typically served chilled and flavored with lemon peel, with a sprinkle of cinnamon on top in a lattice pattern.
This dessert is typically served after the main course, leaving a sweet taste in the mouth.
Let’s talk about Portuguese Wine
Portugal is known for its diverse and high-quality wines, with 13 distinct wine regions spread across the country. Each region has its own unique climate, soil, and grape varieties, resulting in a wide range of wines with different flavors and characteristics.
One of the most famous wines from Portugal is port wine, produced in the Douro Valley in the north of Portugal. This fortified wine is made from a blend of grape varieties and is known for its sweet, rich flavor and complex aromas. Port wine is typically enjoyed as a dessert or after-dinner drink.
Another popular wine from Portugal is vinho verde, which means “green wine” in Portuguese. This wine is produced in the Minho region in the northwest of the country and is known for its light, refreshing flavor and low alcohol content. Vinho verde is typically made from white grape varieties and is often served chilled as an aperitif or with seafood dishes.
In addition to port wine and vinho verde, other popular wines from Portugal include red wines from the Dão and Alentejo region and white wines from the Bairrada and Lisboa regions. With its rich wine-making tradition and diverse range of wines, Portugal is a great destination for wine lovers looking to explore and discover new flavors.
🍷🍷 Want to learn more about Portuguese wine? Read our article: The Wines of Portugal: An Introduction to Portuguese Wine or The 7 Best Wine Shops in Lisbon
Best Food in Portugal FAQs
What is Portugal’s most famous dish?
Bacalhau, or salted cod, is a staple of Portuguese local cuisine and can be found in many traditional dishes throughout the country. It is made by preserving cod in salt, a technique that dates back to before the use of refrigeration. Today, most of the bacalhau consumed in Portugal is imported from Norway, with around 25,000 tons imported annually.
There are many different ways to prepare bacalhau, with some saying there are over 1,000 different Portuguese recipes. It can be prepared in various ways, from baked with potato and a fried egg to fried with onions and peppers. The key to making good bacalhau is to soak it extensively in water to remove the salt, which can give it a strong, fishy taste if not removed properly.
Despite its strong flavor, bacalhau is a beloved and integral part of Portuguese cuisine. Visitors to the country will not be able to escape trying it, as it can be found in many restaurants and homes throughout Portugal.
🐠🐟 Want to learn more about the history of Bacalahu (including some must-try dishes)? Read our article: Why Do the Portuguese Love Bacalhau? + 5 Dishes To Try
What is the national dish of Portugal?
It is difficult to identify a single “national dish” of Portugal, as it has a rich and diverse culinary tradition with many popular dishes. Some traditional portuguese food and dishes that are often associated with Portuguese cuisine include: bacalhau, caldo verde (green soup), cozido à portuguesa:, francesinha and pastéis de nata.
What is a typical lunch in Portugal?
A typical lunch in Portugal tends to be a more substantial meal than lunch in some other countries. It is served between noon and 2 pm and is often the day’s main meal.
A typical Portuguese lunch might include a first course or entrada, such as a soup or a salad, followed by main dishes or prato principal, which could be a dish of meat, fish, or poultry served with vegetables or a grain such as rice or potatoes. If you have a sweet tooth, dessert, or sobremesa, might include fruit, yogurt, or a sweet pastry such as a pastel de nata.
Lunch in Portugal is often accompanied by a glass of wine or a beer and is a time for friends and family to come together and relax over a leisurely meal.
What is a typical Portuguese dinner?
A typical Portuguese dinner tends to be smaller and more relaxed than lunch, focusing on simple, home-cooked dishes. It is usually served between 7 pm and 9 pm and often includes a main course, or prato principal, with a side of vegetables or a grain such as rice or potatoes. Dessert, or sobremesa, might consist of fruit, yogurt, or a sweet pastry such as a pastel de nata.
Is the food in Portugal good?
Portugal has a rich and diverse culinary tradition influenced by its history, geography, and culture. Many people believe that Portugal has delicious food. When ordering Portuguese food for the first time, take a look at the Portuguese menus and if you are still wondering what to eat, make sure to ask for a recommendation.
What is a typical breakfast in Portugal?
A typical breakfast in Portugal is a simple and light meal meant to fuel the body for the day ahead. It is usually served between 7 am and 10 am and often includes bread, pastries, and coffee.
What time is dinner in Portugal?
Dinner in Portugal is usually served between 7 pm and 9 pm. This is later than in some other countries, as lunch is typically the main meal in Portugal, and dinner is a smaller and more relaxed affair.
What is the most popular meat in Portugal?
There are several popular meats in Portugal, but some of the two most popular are pork and chicken. Pork is a staple of Portuguese cuisine and is used in various dishes, such as leitão, a roasted suckling pig, and Carne de Porco à Alentejana, a dish made with pork, clams, and potatoes. Chicken is also a popular meat in Portugal and is often grilled or roasted and served with vegetables or grains.
Is Portuguese food vegetarian-friendly?
Portuguese cuisine can be vegetarian-friendly, although traditionally centered around meat and seafood dishes. However, there are many vegetarian options available in Portugal, particularly in the larger cities where there is a greater variety of restaurants.
Is Portuguese food vegan-friendly?
Like vegetarianism, Portuguese cuisine can be vegan-friendly, although it is traditionally centered around meat and seafood dishes. However, with the increasing popularity of veganism, more and more vegan options are becoming available in Portugal.
🥑🫑🫒 Are you looking for vegan or vegetarian options in Lisbon? Read our article: The 29 BEST Vegan & Vegetarian Restaurants in Lisbon
Final Thoughts: Food in Portugal
And that is our list of the best Portuguese dishes and the incredible food of Portugal. Portuguese cuisine is a unique and delicious blend of flavors and ingredients that reflects the country’s history, culture, and natural resources. From the fresh seafood of the Atlantic coast to the hearty meat and potato dishes of the interior, there is something for everyone to enjoy in Portuguese cuisine.
Some of the must-try dishes in Portugal include the flavorful caldo verde soup, the creamy pastéis de nata pastries, and the savory francesinha sandwich. Other popular dishes include grilled sardinhas, the comforting cozido à Portuguesa stew, and the mouth-watering Polvo à lagareiro octopus with olive oil and potatoes. Confused on what to order? Make sure to other a little bit of everything. That is the best way to try it all.
With its rich culinary tradition and abundance of fresh ingredients, it is no wonder that Portuguese food is so highly regarded and widely enjoyed.
Whether you are a foodie seeking new culinary experiences or trying delicious and authentic dishes, Portugal is the perfect destination for your taste buds.