One of the biggest pleasures of travelling is trying the typical local dishes. If you are wondering what to eat in Porto… these are our suggestions!
Enjoy your stay and do not forget to taste Porto!
“Molette” famous for it´s freshness and fluffyness, it’s the bread of the people of the city of Porto, food for everyone whether they are more or less fortunate. In its simplicity lies a century-old history.
The name does not suggest Portuguese roots, but it was in the city of Porto, that a French soldier of his name Reymond, who stayed behind after the French revolutions, established his restaurant business called Reimão, located on the street of the same name (Reimão) that nowadays it is called “Avenida Rodrigues de Freitas”.
Many celebrities stopped there, among them Camilo Castelo Branco, a famous Portuguese writer. But of all the celebrities who have stopped there, the most special thing about his venue will always be “Molette”, created by Reymond and appreciated by many!
Available in most bakeries, pastries and cafes in the city of Porto, it is easy to find near you, roasted or in normal pieces, with or without butter or even with a delicious jam, accompanied by our beloved gallon.
“Molette” a simple piece of history!
Considered by many one of the most emblematic dishes in the city of Porto, born by the hands of Daniel David Silva, whom after years spent in France and already back in Porto, working at the “Regaleira” restaurant was inspired by the famous “Croque-Monsieur” to create the typical Porto dish that today we call Francesinha.
Its low cost production made it generally accessible to everyone, which contributed to its reputation. Composed of two slices of toasted bread, beef steak, sausage, fresh sausage, mortadela and a topping of cheese slices, is it not as small as the name suggests, ahm?However, it’s in the freshness and quality of the ingredients as well as in it’s dense, rich and spicy sauce, that the secret lies.
And any Portuense knows that it should be served with French fries and very cold beer!This is another of the easy to find dishes in the city of Porto, the palates are very variable, as well as the compositions, with regard for all tastes, however as “Portuense” we recommend that you taste the original one. Not to lose!
There is nothing more portuguese than smoked sausages! Nobody rejects a sausage full of meat, or in fact, with whatever on it!
Acclaimed by many as the salvation of the Jews in Portugal, Alheira, born in Mirandela and traditionally appreciated in Porto, is full of history!
After the inquisition arrived in Portugal in 1536, the Jews began to be persecuted and many disguised themselves in the most diverse ways, one of the most striking turned out to be that of the inhabitants of Mirandela who invented a type of smoked sausage quite similar in aspect to flour and pork chorizo, which allowed this Jewish community to elude inspectors from the inquisition, which at the time of house inspection were looking for the absence of sausages, as Jews are known for not eating pork. In this way, perhaps thousands of lives were saved and our delicious sausage was proof of that!
Served with a good potato chip, a fried egg and simple white rice!
From Trás-os-Montes to the whole of Portugal and perhaps to the world,
This is the story of Alheira!
Bacalhau à Gomes de Sá
Behind a big plate there is always a great idealist, named José Luís Gomes de Sá, cod dealer and a true “Portuense”, it was a the “Muro dos Bacalhoeiros” on the fantastic Porto riverside that the recipe for Bacalhau à Gomes de Sá was created.
The recipe dictates that the cod is cut into small splinters, put in milk to be softer and prepared to go to the oven, with onion, oil and garlic, accompanied by the typical olives, the freshness of the parsley and the boiled egg! A beautiful red green wine or a red Douro is recommended for a palate balance.
The recipe was later sold to Restaurant “O Lisbonense”, whose owner João was a friend of Gomes de Sá.
It is a dish deeply connected with the portuguese tradition, appreciated in the North, as in all country and even beyond borders, namely in portuguese-speaking countries.
Here is the story of one of the 1001 ways to cook Cod in Portugal!
Broa de Avintes
The tradition of corn bread in Portugal is as old as the country itself.
Here in Porto we appreciate the historic Corn Bread of Avintes among others.
Its origin dates back to the reign of D. Dinis, 5th King of Portugal, when he himself worried about the countless fires in the city of Porto, decreed that all bakers start operating outside the city, dividing themselves between two settlements.
Valongo for bakers who used wheat flour and Avintes for those who used corn flour and that was how in Avintes the famous bread came, dense, heavy and slightly moist!
In the past they were transported by the bakers, in their “Valboeiros” boats, to the pier on the Porto river designated by the “Cais das Padeiras de Avintes”, which were not only known for the bread but also for its beauty!
As food from everyone to everyone, this piece of history is available in most bakeries in Porto, most likely in the one closest to you! To not lose!
The name suggests religious connections and is said that they do exist, but the uncertainties surrounding the origin of this sweet are immense.
On one hand, it is said that it has a conventual origin, namely with the Society of Jesus and its monks named Jesuits. On the other hand, it is believed that it was a Spanish pastry chef who brought the recipe to Santo Tirso, where it is said the best Jesuits are done to this day.
One of the most emblematic sites in relation to the Jesuits is “Confeitaria Moura”, where the Spanish confectioner believed to be working hired by Guilherme Ferreira de Moura, founder of the same. Located in Santo Tirso, 35 minutes drive from Porto, it has been making sweet since 1892 always with the same high product quality! Definitely worth the trip!
If you have no way of getting around, in the city of Porto the Jesuits are very popular within the people of Porto, so it will be easy to find yours. It is perfect for breakfast or even snack, natural juice or coffee are recommended!
Tripas à Moda do Porto
There is nothing more like Porto than “Tripas” (tripes)!
This is a dish with strong symbolism for the people of Porto, it is the reason why they are given the cherished name of “Tripeiros”, of which they are very proud!
The reason why from the guts, gastronomy was made in Porto, was when in 1415 D. João I started preparations to invade Ceuta in North Africa and in order to help as much as they could, the citizens of Porto gave all their best quality food remaining only with the normally expendable parts, including guts.
This dish is a symbol of unity and sacrifice in times that demand it, it demonstrates the strength and will of a people, from the “Portuenses”, from the “Tripeiros”!
It is very rich in flavor and variety of ingredients, due to being composed of less noble parts of the animal such as paws or ears, it can cause some reticence when choosing but go for us, it is to eat and cry for more, accompanied by white rice and a beautiful red wine!
The name is not strange to anyone in Portugal, were it not one of the most traditional and emblematic soups in the country.
With humble origin in the northern provinces of Portugal, more specifically in the Minho Region, “Caldo Verde” was created by farmers who lacked wealth and used cheap ingredients that came from their lands to make a broth. Broth that has been adapting for years to the reality of each province where it was produced.
After becoming famous throughout the North of Portugal, his influence spread throughout the country and even in Brazil.
Simple in composition, humble as the people. But strong enough to support it.
This is how the soup of soups in Portugal, named Caldo Verde, is characterized.
Due to being famous, it is quite easy to find in the menus of the most diverse restaurants in Porto.
If you are coming to Porto, you cannot go without trying the delicious Bifanas.
The story says that the recipe was created on the south bank of the Tagus, in a land of its name “Vendas Novas”, even today they are considered the best in the country by many.
However, the North always has a say in gastronomy. In Porto we also have our own version of “bifanas”, with a very unique profile and personality, different from their sisters from the south of the Tagus.
Here in the North, the steak is finely cut, presented whole and made with a butter-based sauce.
The sauce gives richness to this dish with simple features, but with a dynamic of intense flavors, namely an omnipresent spicy that will make you order the queen of the side dishes, the beer!
In the city of Porto, self-respecting “Tascos” must have Bifanas!
Come and see it for yourself in our Porto Local Food Tour!
Bolinhos de Bacalhau
When you come to Portugal for the first time, you will certainly hear that here we have 1001 ways to cook this famous fish called cod.
Closely connected with the country’s gastronomy, cod gave to the gastronomes imagination an endless range of ideas, one of the most famous being the “Bolinhos de Bacalhau”.
Its origin is unknown, but it is believed that it was initially created in the Minho region, in the North of Portugal, and its first recipe was written in 1904, by an officer of the Portuguese Army named Carlos Bandeira Melo.
Easy to prepare and mostly composed of cod, potatoes, eggs and parsley, it makes us once again realize that the richness of a dish is not in its complexity but in its flavor.
Great company for a light meal or even an afternoon snack, accompanied by a good white wine or even a fantastic green wine from the Minho region.
In Porto, it’s everywhere!