National Classics

• Portuguese custard tarts (pastel de nata): Flaky pastry tarts with creamy custard filling, best served warm and sprinkled with cinnamon. Around 1–1.5 EUR each.
• Codfish (bacalhau): Claimed to have 365 ways to prepare it—baked, grilled, or fried—each offering unique flavors.
• Portuguese seafood rice (arroz de marisco): A saucy seafood paella, distinct from Spanish-style paella.
• Grilled sardines (sardinhas assadas): A summer street-food favorite, often served with bread and roasted peppers.
• Green wine (vinho verde): Light, slightly sparkling white wine, perfect with seafood.

Regional Specialties

• Porto: Francesinha—a hearty sandwich with melted cheese and meat, served with beer or port wine.
• Lisbon: Bifana (pork sandwich) and prego (beef steak sandwich), both affordable local staples.
• Alentejo: Black pork ham and richly flavored stewed pork dishes.
• Sintra: Travesseiros (almond-filled puff pastries) and queijadas (custard tarts).
• Douro Valley: Port wine and dry Douro reds, available for tastings at local wineries.

Practical Tips

• Bread, olives, and cheese served before meals may be charged if consumed—politely decline if unwanted.
• Lunch specials (prato do dia) are great value, usually including a main dish and drink.
• Portuguese typically eat lunch around 1 PM and dinner after 8 PM—dining off-peak avoids crowds.
• Tipping isn’t mandatory, but rounding up or leaving small change is appreciated for good service.
• Seafood is priced by weight; ask for the per-kilo rate before ordering.