Historical context
Portugal’s Age of Discoveries introduced ingredients such as spices, sugarcane and dried cod. In 1415, during preparations for the conquest of Ceuta, Portuenses donated their prime meat to the fleet and fed themselves with tripe, a gesture memorialised by the dish tripas à moda do Porto and the nickname tripeiros. Monastic orders contributed rich egg‑based desserts; Jewish communities influenced stews and sweets; British merchants brought port wine and afternoon tea customs.
Signature dishes
| Dish | Description & origin | Where to try |
|---|---|---|
| Francesinha | A hearty sandwich created by Daniel David da Silva in 1953 when he adapted the French croque monsieur with Portuguese ingredients. Layers of bread, wet‑cured ham, smoked sausage, steak or roast beef and melted cheese are smothered in a spicy beer‑tomato sauce. Served with fries and, often, a fried egg. | A Regaleira (birthplace), Café Santiago, O Afonso. |
| Tripas à moda do Porto | Beef tripe stewed slowly with white beans, chouriço, carrots and cumin. Symbolises the city’s 15th‑century sacrifice. | O Rápido near São Bento, Líder in Matosinhos. |
| Bacalhau | Portugal consumes about 100,000 t of salted cod annually; the habit began in the 14th century when Portugal traded salt for English cod. By the 19th century dried cod became widespread due to its easy preservation, and fishermen later travelled to Newfoundland and Greenland. Dishes include Bacalhau à Gomes de Sá (with potatoes and olives), Bacalhau com Natas (baked with cream) and Bacalhau à Brás (shredded with egg and fries). | Adega São Nicolau, Casa Guedes, Bacalhau. |
| Francesinha Variants | Vegetarian versions with seitan or mushrooms and seafood versions replacing steak with prawns. | Café Vegetariano da Sé, Capa Negra II. |
| Other favourites | Caldo verde (kale and potato soup with chouriço, eaten during São João festivities); Papas de sarrabulho (pork and blood porridge); Rojões (marinated fried pork); Bifanas (pork steak sandwiches with garlic and paprika). | Markets and snack bars across the city; Conga, Astro and Rei das Bifanas for bifanas. |
| Petiscos | Small plates like bolinhos de bacalhau (cod fritters), grilled sardines, moelas (gizzards) and pica‑pau (marinated beef). Accompanied by Vinho Verde or craft beer. | Tasquinhas in Ribeira, Mercado do Bom Sucesso. |
Pastries and sweets in Porto
Pastelarias are social hubs where Portuenses enjoy coffee and pastries. Popular treats include:
- Pastel de nata: Custard tart invented by monks in Belém, dusted with cinnamon.
- Pastel de feijão: Bean tart created in Torres Vedras in the late 1800s.
- Queijada de Sintra (cheese tart)
- Pão de Ló (sponge cake)
- Clarinhas (egg‑yolk pastries)
- Bola de Berlim (custard-filled doughnut).
Drinks & Drinks
- Port wine: Fortified wine produced in the Douro since the 17th century.
- Vinho Verde: Young, slightly effervescent wines from the northwest.
- Beer: Super Bock and Sagres dominate consumption; craft breweries like Nortada and Musa offer IPAs and Weiss beers.
- Ginjinha (cherry liqueur) and Amarguinha (almond liqueur) as digestifs.
Eating habits of Porto citizens
Locals eat lunch between 12:30–14:00 and dinner after 20:00. Meals are leisurely, often starting with petiscos and finishing with coffee. Sundays are family lunch days. Visitors should join a BL Heritage food tour to navigate hidden tascas and savour authentic flavours.
