Anthony Bourdain Was Right About Portugal’s Food Scene

To truly understand Portugal’s rich culinary heritage, look no further than the words of renowned chef and travel icon Anthony Bourdain. During his 2009 visit to Portugal on his TV show No Reservations, he perfectly captured the nation’s deep-rooted love for food and dining:

"Portugal was the first country where I went to a show, where, you know, they have four-hour lunches and they’ve been talking about what they’re having for dinner."

Bourdain’s observation highlights a vital truth about Portuguese cuisine: it’s not merely about the food—it’s a cultural experience. Here are seven authentic Portuguese dishes you absolutely must try.

Caldo Verde

If comfort food is what you seek, caldo verde is a quintessential Portuguese dish that embodies warmth and tradition. Originating from northern Portugal, this hearty soup is made with onions, mashed potatoes, garlic, shredded kale, and chouriço or chorizo sausage.

Recognised as one of the 7 Wonders of Portuguese Gastronomy, caldo verde is perfect for a cosy evening and is best enjoyed with the soulful melodies of Fado, Portugal’s traditional music genre.

Piri-Piri Chicken

Piri-piri chicken is a spicy delight with roots tracing back to Mozambique. The Portuguese introduced bird’s eye chillies to Africa during their explorations, and in turn, brought this fiery dish back to Portugal.

While piri-piri is beloved across the country, you can adjust the heat level to your preference—mild, medium, or extra fiery. This dish reflects Portugal’s ability to blend global influences into its cuisine while making them uniquely its own.

Porco Preto

A standout dish in Portuguese cuisine, porco preto is made from the Iberian black pig, a breed native to Spain and Portugal. Particularly popular in Alentejo—a region known for its rolling hills, vineyards, and traditional way of life—porco preto is a flavourful representation of Portugal’s rich agricultural heritage.

Often referred to as the Tuscany of Portugal, Alentejo is famed not only for its stunning landscapes but also for its high-quality cuisine, with porco preto taking centre stage.

Bacalhau

No visit to Portugal is complete without sampling bacalhau, the country’s beloved salt cod. It’s said that there are over a thousand ways to prepare bacalhau, with each region offering its own unique twist.

A popular variation is Bacalhau à Brás, where shredded cod is combined with eggs and matchstick potatoes to create a rich, savoury dish. Note that bacalhau refers to dried and salted cod, while bacalhau fresco denotes fresh cod.

Alheira

Alheira sausage is another gem among the 7 Wonders of Portuguese Gastronomy. Its fascinating history dates back to the mid-1500s, when Jewish people, under pressure to convert to Christianity, found a way to maintain their dietary traditions by creating sausages that mimicked pork but were actually made from other meats like chicken or veal.

Today, alheira is enjoyed by people of all backgrounds and can be made from various meats, including pork, duck, and veal, offering a delicious taste of Portugal’s complex history.

Polvo à Lagareiro

For those with a love of seafood, polvo à lagareiro is a must-try. This dish features fresh octopus, a staple in Portuguese cuisine, especially in coastal regions. The octopus is oven-roasted on a bed of potatoes and generously drizzled with herbed garlic oil, creating a simple yet flavourful dish that pays tribute to Portugal’s rich maritime traditions.

Pastel de Nata

Pastel de nata, or Portuguese custard tart, is perhaps Portugal’s most famous dessert and a true delight for the taste buds. These creamy custard tarts, often dusted with cinnamon and sugar, are one of Portugal’s most celebrated pastries. Whether enjoyed fresh from a bakery or alongside a coffee, they are the perfect way to conclude any meal.

Portugal’s culinary landscape is vast and varied, but these seven dishes provide a delectable starting point. Approach each meal with an open mind and a willingness to savour every moment. Remember, in Portugal, dining is not a rush—it’s a celebration of life and flavour.