Portuguese cuisine is rich, diverse, and deeply rooted in tradition—but to many foreigners, it’s full of surprises. From the seemingly endless variations of bacalhau (salted codfish) to the obsession with egg-based desserts, the culinary culture in Portugal can feel confusing or unexpected to outsiders. At first glance, it may seem simple, but once you sit down for a proper Portuguese meal, you’ll realize that what looks straightforward is actually layered with history, regional influence, and strong local pride.
One of the biggest surprises for visitors is just how seriously Portuguese people take their food. It’s not uncommon to find lengthy lunch breaks, family-style portions even in small cafés, and menus that change daily based on fresh, seasonal ingredients. Foreigners often struggle with the strong flavors, unfamiliar cuts of meat, or the idea of eating salted fish that’s been dried for months. But once you embrace the quirks, the food culture here becomes one of the most rewarding parts of any visit.
Understanding Portuguese food isn’t just about taste—it’s about respecting traditions, slowing down, and recognizing the rhythm of everyday life. Whether you’re navigating a pastry shop, wondering why soup is served before nearly every meal, or hesitating at your first bite of octopus salad, embracing the unfamiliar is part of the adventure.
Read Here Best Traditional Portuguese Dishes and Best breakfast in Portugal
Read here Road trip to Algarve, the most instagrammable places in Portugal and all the things to know before visiting Portugal!
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Quick & Easy Tips
Try the soup—it’s often the best-kept secret of the meal, especially “caldo verde.”
Don’t ask for substitutions—Portuguese dishes are prepared traditionally, and changes are uncommon.
Bacalhau is everywhere—be open to trying it at least once (or three times).
Lunch is sacred—expect long, relaxed meals and prix-fixe menus around midday.
Desserts are egg-heavy—from pastéis de nata to pudim, get ready for yolk-rich sweets.
Coffee is strong and short—ask for a “meia de leite” if you want milk in it.
Tipping isn’t mandatory—but rounding up or leaving coins is appreciated.
Seafood is king—even inland, expect fish to dominate many menus.
Bread, olives, and cheese may appear before your meal—they’re not always free, so check the bill.
Explore regional specialties—what’s eaten in Porto isn’t the same as in the Algarve.
Details About Portuguese Food
1. Codfish (Bacalhau) Is Everywhere, But It’s Never Fresh
What’s Confusing: Foreigners might be puzzled by the Portuguese obsession with bacalhau (salted cod), given that it’s never served fresh and is always dried and salted, even though Portugal has access to fresh seafood.
Why It Matters: Bacalhau has been a Portuguese staple for centuries, largely due to its long shelf life as salted cod. It became a cornerstone of the national cuisine during Portugal’s Age of Exploration, when sailors needed durable food that could last long voyages.
What to Do: Embrace the variety—there are said to be 365 ways to prepare bacalhau, one for each day of the year! Common dishes include Bacalhau à Brás (shredded cod with onions, eggs, and potatoes) and Bacalhau com Natas (cod baked with cream).
2. Olive Oil Is Used in Almost Everything
What’s Confusing: Olive oil is heavily used in Portugal, not just for cooking, but also as a finishing touch. For foreigners, the widespread use of azeite (olive oil) might seem excessive, especially when it’s poured generously over soups, vegetables, and even bread.
Why It Matters: Portugal produces some of the best olive oil in the world, and it’s an integral part of the cuisine. The flavor of olive oil is meant to enhance dishes, not overpower them, adding richness and depth to even the simplest meals.
What to Do: Appreciate the quality of the local olive oil and don’t hesitate to use it liberally. Drizzle it over salads, soups like caldo verde, and enjoy it with fresh bread at the start of a meal.
3. Soup Is an Essential Part of Every Meal
What’s Confusing: In Portugal, soup is more than just a starter—it’s an essential part of daily life. Many foreigners are surprised by how common it is to begin every meal, especially lunch and dinner, with a bowl of soup.
Why It Matters: Soups like caldo verde (a kale and potato soup) and sopa de legumes (vegetable soup) are comforting, healthy, and easy to prepare, making them a popular staple. Soup is seen as an important way to balance meals, ensuring a dose of vegetables and nutrients.
What to Do: Embrace the soup course! You’ll often find that it’s simple but delicious, and it’s a great way to start a meal. Even in summer, light vegetable soups are commonly served.
4. Desserts Aren’t as Sweet as You Expect
What’s Confusing: Many foreigners expect desserts to be very sweet, but Portuguese sweets, especially pastries, often have a rich but less sugary taste compared to desserts in other countries.
Why It Matters: Portuguese desserts like pastéis de nata (custard tarts), travesseiros (flaky almond-filled pastries), and pão de ló (sponge cake) are more about delicate textures and subtle flavors than overwhelming sweetness. Many are made using egg yolks and sugar, but the sweetness is balanced.
What to Do: Try classic Portuguese desserts with an open mind. While they may not be as sugary as American or other European sweets, they offer a refined balance of richness and flavor. Enjoy them with coffee or port wine for the full experience.
5. Seafood Goes Beyond Fish
What’s Confusing: While seafood is central to Portuguese cuisine, it’s not just about fish. Many foreigners are unfamiliar with the wide variety of shellfish, octopus, squid, and even sea snails (caracóis) that are regularly consumed in Portugal.
Why It Matters: With over 1,000 miles of coastline, Portugal has access to abundant seafood, and locals are passionate about dishes like polvo à lagareiro (grilled octopus), ameijoas à Bulhão Pato (clams with garlic and cilantro), and arroz de marisco (seafood rice). These dishes highlight the freshness and simplicity of Portuguese cooking.
What to Do: Be adventurous and try the less familiar seafood. Octopus and squid, in particular, are often cooked to perfection in Portugal, with a tender texture and rich flavors. If you’re in Lisbon, don’t miss out on eating grilled sardines during the summer festivals.
6. There Are Different Types of Sausage (But Not Like You Think)
What’s Confusing: Portuguese sausages, like chouriço and alheira, don’t always fit the typical expectations foreigners may have about sausages. They often contain unexpected ingredients, and some, like alheira, aren’t made with pork at all.
Why It Matters: Portuguese sausages are deeply rooted in history. Alheira, for example, was created by Jews during the Inquisition to look like pork sausage (to avoid suspicion) but is actually made from bread and chicken or other meats. Chouriço, a paprika-spiced sausage, is more similar to Spanish chorizo but has unique regional variations.
What to Do: Don’t hesitate to try different types of enchidos (cured sausages). Chouriço assado, grilled chouriço, is a popular bar snack served on a special clay grill, and alheira de Mirandela is worth a taste for its unique history and flavor.
7. Salt Is a Key Ingredient
What’s Confusing: Foreigners may find that many Portuguese dishes have a strong saltiness, particularly with seafood, meats, and snacks. Salted cod (bacalhau) is a prime example, but even fresh seafood can sometimes be prepared with a liberal amount of salt.
Why It Matters: Portugal has a long history with sea salt production, and it plays a big role in preserving food (especially in dishes like bacalhau) and enhancing the natural flavors of seafood. The saltiness of the food is not meant to overwhelm but to balance with the ingredients and textures.
What to Do: If you find some dishes too salty for your taste, balance them with other elements on the plate, like bread or salad. Understand that salty flavors are a deep part of Portuguese culinary tradition.
8. “Petiscos” Culture Is Not Tapas
What’s Confusing: Many foreigners assume that petiscos (Portuguese small plates) are the same as Spanish tapas, but there are key differences in how they’re enjoyed and what’s served.
Why It Matters: Petiscos are designed to be shared among friends and often served in casual settings, like local taverns or tasquinhas. While they are similar to tapas, petiscos are more hearty and regional—for example, dishes like pataniscas (cod fritters), morcela (blood sausage), and peixinhos da horta (fried green beans) are commonly served.
What to Do: Dive into petiscos culture by ordering a variety of small dishes to share with your group. Petiscos are more than snacks; they’re a chance to taste several different flavors and textures in one sitting, often with a glass of wine or beer.
9. Eating Is a Slow, Communal Experience
What’s Confusing: Many foreigners may be used to fast meals, but in Portugal, eating is seen as a leisurely, communal activity. Meals, especially lunch and dinner, can last several hours, and rushing through a meal is considered impolite.
Why It Matters: Meals in Portugal are often social events, with time taken to enjoy the food, wine, and conversation. Even in restaurants, service may feel slow to foreigners, but it’s part of the culture to savor and take your time with the experience.
What to Do: Don’t expect fast service, and don’t rush through your meal. Instead, relax and enjoy each course. Whether it’s a family meal at home or a night out, allow yourself to enjoy the company and the food slowly.
10. There’s an Obsession with Eggs
What’s Confusing: Foreigners might be surprised by the frequent use of eggs in Portuguese cooking. From desserts like ovos moles to main dishes like francesinha, eggs are everywhere in Portuguese cuisine.
Why It Matters: Eggs, especially egg yolks, are a cornerstone of Portuguese cooking, particularly in their pastry culture. Historically, egg yolks were used in pastries after the whites were used to clarify wine and preserve religious garments, leading to the creation of many egg-based desserts.
What to Do: Embrace the eggs! Try pastéis de nata, and don’t be surprised if you see eggs featured heavily in both sweet and savory dishes.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.