Lisbon: What to eat for visitors looking to savor the best of Portuguese cuisine.

Let’s talk about what to eat in Lisbon. Portugal, despite its small size, stands as one of the most underrated foodie destinations, where vibrant flavors burst to life. After savoring dishes in cities such as Rome and Paris, it became evident that Lisbon, Portugal, had earned the crown for its authentic, exceptional, and captivating cuisine. Even better, it was a cuisine that catered to families and embraced inclusivity.

And it's not solely about Portuguese sausage.

Chefs like André Cruz at the Michelin-starred Feitoria, José Avillez at Belcanto and Páteo Bairro Do Avillez, and Henrique Sá Pessoa at Alma are trailblazing for seafood lovers in Lisbon and Porto. They've carved out a lesser-known haven for food enthusiasts seeking exceptional dining experiences without the fuss.

The dining landscape in Portugal is as diverse as its cuisine, ranging from Michelin-starred establishments to laid-back eateries like Trobadores Medieval and Pão de Canel in Príncipe Real. Regardless of your culinary curiosity, here's a list of must-try Portuguese dishes that you'll encounter on menus throughout Portugal.

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What is Portuguese cuisine?

Portuguese cuisine's uniqueness stems from a blend of influences:

Mediterranean Influence: Portugal's location on the Iberian Peninsula brings Mediterranean flavors like olive oil, wine, and fresh seafood into the mix. Local ingredients, such as sausages, fruits, and Atlantic-fresh fish, play a significant role.

Moorish Legacy: During Moorish rule, Portugal embraced spices like saffron, cinnamon, and cumin, along with marinating and preserving techniques.

Colonial Exploration: The age of exploration introduced new tastes from African, Asian, and South American cuisines.

Catholic Traditions: The influence of religious customs, like fasting and Lent, emphasized fish and meatless cod dishes.

Colonial Legacy: Former colonies in Brazil and Goa contributed ingredients like palm oil, coconut milk, and spices.

These factors have shaped Portugal's diverse and flavorful culinary heritage.

What is Portugal’s most famous dish?

In Portugal, you'll find bacalhau (salted cod) on nearly every restaurant menu. This dish has deep historical roots, preserved with salt in the era before refrigeration. Each kitchen has its unique preparation: the delicate white fish can be baked, grilled, or shredded into rice. It's a quintessential Portuguese dinner item and a must-try for any adventurous eater visiting Portugal.

10 must-try foods for when you visit Lisbon

01 | Polvo à Lagareiro (octopus with olive oil and potatoes)

Where to try it: Pão De Canela

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Octopus, when tenderly prepared, is like surfing on cloud nine with a spoonful of butThis delectable treat is readily available on almost every menu. Look forward to savoring Polvo à Lagareiro, typically served with potatoes, spinach, and greens.

02 | Pastel de nata (custard tart)

Where to try it: Manteigaria Fábrica de Pastéis de Nata at Time Out Market.

Originally crafted by monks in the 18th century at the Jerónimos Monastery, indulging in one, or perhaps two, or even three of these treats feels like a heavenly experience. They're uplifting, yet not overly sweet, making them a perfect choice for breakfast or a snack. While Pastéis de Nata are a national food in Portugal, you'll know you've found a gem when the outer shell is both crisp and flaky.

03 | Bacalhau

Where to try it: Land and sea menu at Feitoria.

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In Portugal, you can't avoid encountering Bacalhau, or cod. It seems to find you. Whether it's fried, grilled, baked, or shredded, every place adds its unique touch to this dish. The cod is typically soaked overnight and then patted dry, resulting in a delicate yet salty flavor.

04 | Sardines

Where to try it: Alfaia in Bairro Alto.

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Even if you've never been a fan of sardines, Portugal has a knack for converting skeptics into enthusiasts before you can clear your plate. Loaded with protein and essential minerals, sardines were originally stumbled upon by the Romans along the Atlantic coast in ancient times and have since become an integral part of Portuguese cuisine and culture.

05 | Bitoque

Where to try it: Pão De Canela

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Similar to the Hawaiian "Loco Moco," the Bitoque is a must-try dish for foodies. It features fried eggs over a bed of French fries and assorted meats, making it an intriguing choice. While it caters to a heartier palate, it pairs wonderfully with a cold beer or can even serve as a shareable appetizer.

06 | Shrimp Mozambique

Where to try it: Pateo - Bairro do Avillez

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If you're a fan of shrimp cocktails, you'll definitely want to experience Shrimp Mozambique in Portugal. While each restaurant may add its own unique twist, the dish typically involves pan-fried shrimp with garlic, onions, white wine, and a tomato-based sauce. It's a straightforward yet absolutely essential appetizer to savor in Portugal.

07 | Cataplana de marisco (seafood stew)

Where to try it: Pateo - Bairro do Avillez

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Just when you thought seafood stew was all about clam chowder, your perception of a bowl of fishy goodness will change once you savor Cataplana de marisco. This seafood soup features a delightful mix of clams, shrimp, and lobster tails, immersed in a flavorful blend of onions, peppers, tomatoes, and seasoned with olive oil, garlic, tarragon, parsley, and white wine. It's a seafood delight that's far from fishy.

08 | Portuguese Clams with Vinho Verde

Where to try it: Pateo - Bairro do Avillez

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Vinho Verde, a Portuguese weeknight classic, is perfect for clam enthusiasts. These clams are cooked in a sauce infused with garlic and cilantro, creating a delectable flavor combination. Pair it with a glass of wine for a delightful dinner, and don't forget some crusty bread to soak up every bit of that savory sauce.

09 | Portuguese Sausage

Where to try it: Trobadores - Taberna Medieval in Lisbon Baxia.

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Portuguese sausage has a historical origin rooted in the need to preserve meat. Crafted from carefully selected pork and meat fat, it's enriched with delightful flavors such as paprika, garlic, salt, and white wine. Despite its unassuming appearance, this sausage packs a burst of flavorful pork goodness.

10| Iberian Ham (Jamón ibérico)

Iberian ham is derived from the Iberico pig, a plumper animal that roams the countryside. It’s like the prosciutto of Portugal and Spain. The pricier varieties are acorn-fed, boasting a superior flavor and marbled texture.

Where to try it: Tapa Bucho in Lisbon Bairro Alto.

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