Portuguese cuisine is deeply rooted in tradition. Some of its most iconic dishes include:

Bacalhau: Known as the "faithful friend" of Portuguese cuisine, this salted cod dish has over 365 variations. Bacalhau has been a staple of Portuguese cuisine for centuries, dating back to the Age of Discoveries when Portuguese sailors needed a durable and nutritious source of protein for long voyages. To preserve the fish, they salted and dried it, making it last for months without refrigeration. Today, bacalhau remains an essential part of Portugal’s culinary tradition, with numerous recipes adapting it to regional flavors and preferences.
Among the most popular preparations is Bacalhau à Brás, a dish made by shredding salted cod and mixing it with scrambled eggs, onions, and crispy matchstick potatoes. Another well-known variation is Bacalhau com Natas, where the cod is layered with cream and potatoes, then baked until golden. Bacalhau à Lagareiro, a dish favored in the Alentejo region, consists of grilled cod drizzled with olive oil and accompanied by roasted potatoes and garlic.

Bacalhau is typically enjoyed during Christmas celebrations in Portugal, where families gather to share a meal featuring this beloved fish. It is said that there are more than 1,000 ways to prepare bacalhau, making it a versatile and cherished component of Portuguese gastronomy. Whether served fried, baked, or boiled, bacalhau continues to be a symbol of Portuguese culinary heritage and a must-try for any visitor.

Pastéis de Nata: These custard tarts are a must-try dessert, originally created by monks in the Jerónimos Monastery in Lisbon. Dating back to the 18th century, these pastries were developed by Catholic monks who used egg yolks to make sweet treats, as egg whites were commonly used for starching clothes. To avoid wasting ingredients, the monks crafted what is now one of Portugal’s most famous desserts.
After the dissolution of monasteries in the 19th century, the recipe was sold to a nearby bakery, which eventually became Pastéis de Belém, a shop still operating today and famous for its authentic version of this delicacy. The tarts consist of a flaky, crispy pastry shell filled with a rich, creamy custard made of egg yolks, sugar, milk, and flour. The top is caramelized, creating a golden-brown surface that enhances the flavor and texture.

Typically, Pastéis de Nata are served warm with a sprinkle of cinnamon or powdered sugar, accompanied by a cup of coffee or "bica," as it is known in Portugal. Though originally from Lisbon, they are now enjoyed throughout Portugal and in Portuguese-speaking countries worldwide. Their popularity has also spread internationally, with many bakeries attempting to recreate their distinct taste and texture.

Visiting Portugal without trying Pastéis de Nata would be incomplete, as they reflect the country’s culinary heritage and monastic traditions. Whether eaten fresh from a bakery or made at home, these small tarts continue to be a symbol of Portuguese gastronomy and a delightful experience for any traveler.

Alentejo Wines: The Alentejo is famous for its high-quality red and white wines, made from local grape varieties.
Porco Preto: A traditional dish featuring Iberian black pork, known for its rich and flavorful taste.