t José Avillez serving up a dish at Belcanto, one of his restaurants in Lisbon
Portuguese cuisine has been underrated for years, but the country’s abundance of fresh fish, seafood and lush vegetables is finally being recognized and it’s now firmly on the culinary map. Each region has its own must-eat and must-drink; here we tell you what to order and where.
t José Avillez serving up a dish at Belcanto, one of his restaurants in Lisbon
Restaurants on the southern coast serve up fish and seafood dishes, such as cataplana (a tasty, tomatoey seafood stew) and barbecued sardines. You will also find plenty of eateries specializing in the ubiquitous spicy chicken piri-piri, which originated in Portugal’s former African colonies. Moving inland, the rural south is known for its pork, olives and oranges, with the region’s signature dish carne de porco à Alentejana combining two of its best ingredients in an unusual but tasty combination of cubes of pork, fried with clams, garlic and coriander.
Portugal’s islands have their own specialities. On Madeiran menus you’ll find succulent scabbard fish accompanied with native bananas. Of course, Madeira wine is the top tipple here. The greener Azores are known for their creamy cheeses and the signature cozido das Furnas, a meat stew which is cooked underground overnight in the hot volcanic soil.
Roast suckling pig accompanied by red sparkling wine, a rich choice of seafood and comforting stews: central Portugal’s cuisine is as diverse as its landscape. The granite Serra da Estrela mountain range is home to Portugal’s most famous cheese, the distinctive and buttery Serra, while the Dão region now produces some of Portugal’s finest red wines, with a full-bodied, fruity flavour.
The cuisine here is heavier than that to the south, with grilled meats, game and tripe dominating menus. Porto’s signature dish is the gut-busting françesinha – doorstop slices of bread filled with steak, sausage, ham and melted cheese, and covered in a thick tomato-and-beer sauce. The region is best known for its iconic wines – the light vinho verde and full-bodied port.
In Lisbon, chefs, such as José Avillez, are producing innovative dishes from traditional ingredients. But the cityoffers plenty of tasty traditional stalwarts too, including ginjinha, a sweet cherry liqueur sold from street stalls. And what trip to Portugal is complete without a bite of crispy, flaky custard tart that simply melts in the mouth? Antiga Confeitaria de Belém is the birthplace of the pastel de nata.
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EAT Belcanto José Avillez’s eatery has been awarded two Michelin stars. M7 ⌂ Largo de São Carlos 10, Lisbon ∑ belcanto.pt ¡¡¡ Il Gallo d’Oro This restaurant was the first in Madeira to be awarded a Michelin star. ! B7 ⌂ Estrada Monumental 147, Funchal ∑ ilgallodoro.portobay.com ¡¡¡ |