DISCOVER THE BEST PORTUGUESE FOOD

There’s a saying in Portugal that there are more bacalhau (salt cod) recipes than there are days in the year. Whether it’s baked with cream in bacalhau com natas, tossed with chickpeas and parsley in bacalhau à Gomes de Sá, or cooked with potatoes and eggs in bacalhau à brás, this dish is a staple of Portuguese homes and restaurant menus alike.

In summer, especially during the Santo António festivals in June, the streets fill with the smoky aroma of sardinhas assadas: grilled sardines served with nothing more than bread. Eating them with your hands, surrounded by music and joy, is one of the most authentically Portuguese food experiences you can have.

Either in Algarve or in the coastal towns such as Cascais you will find dishes like Polvo à Lagareiro (grilled octopus with olive oil and garlic), Amêijoas à Bulhão Pato (clams in garlic and coriander) and Arroz de Marisco, a rich, comforting seafood rice dish, a rich and comforting dish, with coriander lending it an unmistakably Portuguese flavor.

Inland cuisine takes on a more rustic character, reflecting the heart of the country. Expect oven-roasted meats, game meats, and portions are always more robust.

This ultimate comfort Portuguese food is a one-pot feast of slow-cooked meats, sausages, and vegetables. It’s hearty and filling, and the tradition has been passed down through generations. In the Azores, there’s even a version that is cooked underground using geothermal heat!

In the warm plains of the Alentejo region, bread isn’t just a side dish; it’s a key ingredient. Try açorda à alentejana, a humble yet flavourful dish of bread, garlic, olive oil, coriander, and poached egg. Or migas, a dish made from day-old bread fried with garlic, pork fat and sometimes greens, which is served alongside rich pork dishes.

In Porto, food lovers will find the unique francesinha: a sandwich layered with meat and covered in melted cheese and a spicy tomato and beer sauce, like no other.

Portuguese food is also about high quality pastries. Sweet and eggy, and often dusted with cinnamon or sugar, they’re the perfect excuse for a mid-morning coffee break or a post-dinner indulgence.

Many of these treats originated in monasteries and convents across Portugal, where nuns used the egg yolks left over from starching clothing (where egg white was used as gum) to create rich, yolk-heavy desserts.

These puff pastry tarts with creamy egg and cream filling are enjoyed throughout the country (and around the world). Try them fresh and warm at Pastéis de Belém in Lisbon, where the original 19th century recipe remains a closely guarded secret.

In Sintra, try a travesseiro, a puff pastry filled with almond cream. Or try a queijada, a sweet cheese tart with medieval origins. Or chickpea pastries. Or almond tarts. Or enxovalhada. Or…

Portugal’s wines are as diverse and unique as its cuisine. In the north, try a refreshing vinho verde, which is slightly sparkling and perfect with seafood. The Douro Valley produces robust red wines and the iconic port wine, which is often enjoyed with cheese or dessert. The Dão region produces delicious white wines, while further south, in Alentejo, the red wines are smooth and velvety and pair wonderfully with grilled meats and stews, not to mention the sparkling wines of Bairrada, the clarets of the Lisbon region, the dessert wines of Palmela and the Algarve, and Madeira wine. 

And don’t forget to try ginjinha, a sour cherry liqueur served in chocolate cups in Óbidos, or medronho, a strong brandy from the Algarve made from the wild strawberry tree.

Food is reason enough to travel across Portugal. Here are a few must-visit spots for culinary exploration:

• Lisbon: Sample everything from codfish cakes and octopus salad to modern interpretations of traditional dishes at creative restaurants.

  Cascais & Sintra: Enjoy fresh seafood by the ocean, traditional pastries in mountain villages and farm-to-table dining with stunning views.

  Alentejo: A dream destination for food lovers seeking authenticity and simplicity, where olive oil, pork and wine take centre stage.

  Porto: Dive into the rich flavours of the north, from Francesinha to tripe stew.

  The islands: Madeira and the Azores boast unique culinary specialities, such as lapas (limpets) and an array of delicious tropical fruits.

To discover Portuguese food is to understand the heart of Portugal. Meals are slow and social, shared with friends or strangers, often outdoors, and always made with care. It’s in the way a grandmother peels potatoes for Sunday lunch, how waiters proudly explain the menu, and how locals savor a tart with coffee during the morning.

After a day spent exploring what the Cascais/Sintra region has to offer, there is no better way to relax and enjoy yourself than to return to a place where food is also treated as a true art form. At Dream Guincho, the experience of Portuguese food is reimagined through elegance, comfort, and authenticity.

The kitchen at Dream Guincho is inspired by the best of Portuguese food traditions, embracing local ingredients, seasonal flavors, and the simplicity that defines the country’s most beloved dishes. Every detail is curated to celebrate the “essence of Portugal”.

Throughout the day, there are several moments when the kitchen comes to life. Breakfast, prepared with care and served with tranquility and attention to detail. Afternoon tea, with homemade cakes, ideal for a mid-afternoon break, and dinner, shared at a table d’hôte, where the dishes come to life and invite conversation. For those who want to take the experience further, there is also the possibility of cooking with Sofia and getting to know the secrets of our kitchen up close.

At Dream Guincho, food is more than nourishment, it’s part of the journey. A connection to place, memory, and the slow pleasures of life well lived.