Essential terms | A — F | G — M | N — S | T — Z
Essential terms | A — F | G — M | N — S | T — Z
The typical Portuguese fish dish is dried, salted cod (bacalhau). It’s virtually the national dish, and there are reputedly 365 different ways of preparing it. The best choices for first-timers are fried with egg, onions and potatoes (bacalhau á bras) or baked in cream (bacalhau com natas).
The default size for servings in restaurants is huge. You can usually have a substantial meal by ordering a cheaper half portion (meia dose), or a single portion between two. Meals are often listed like this on the menu and it’s normal practice; you don’t need to be a child.
Portuguese wine lists don’t just distinguish between red, white and rosé, but also between verde (‘green’, meaning young, acidic and slightly sparkling) and maduro (‘mature’, meaning the wines you’re probably accustomed to). You’ll find a decent selection from around the country in even the most basic of restaurants, and often in half-bottles too.