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Food |
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In a country that has such an extensive
coastline, it is not surprising that the sea should be one of the main
sources of its cuisine.
A note on consumer protection in
restaurants;
All restaurants are by law obliged to present an official
complaints book if requested to do so.
*It is not unusual to be charged a smaller amount
[1-2 Euro per person] for the bread/olives/cheese served at the beginning
of a meal. |
|
Soup / Starters |
| Caldo verde |
A good meal in Portugal should always begin with a
soup. Perhaps the best-known is the caldo verde (a thick
soup made from shredded cabbage and potatoes), which originates from the
Minho province and is generally seasoned with a sprinkling of olive-oil
and a slice of chouriço [a spicy sausage]. |
| Melão com
presunto |
Melon and smoked ham, is a very popular and
refreshing combination in the hot summer months. |
| Sopa da pedra |
A very traditional dish from the Ribatejo is the
famous sopa da pedra (literally stone soup). This was
invented by a monk who wanted to make a soup, but only had a stone, and so
he asked in each of the houses that he visited if the people living there
could give him just one more ingredient for his soup. In this way, he
managed to put together enough ingredients to provide a very substantial
dish. |
| Sopa de cação |
In the Alentejo, there is also the famous
sopa de cação (skate soup), made from fish and bread. In this
traditionally important region for wheat-growing (it is frequently
referred to as the "granary of Portugal"), the lack of different food
resources and general poverty proved a great test of the local inhabitants
imagination. Bread was therefore used as the basic ingredient, to which
aromatic herbs were then added, resulting in the extremely tasty soup.
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|
Fish |
| Arroz de Marisco |
The Algarvean version of Paella; a rich, slightly
liquid, mixture of clams, prawns and fish cooked with rice, onions,
tomatoes and pepper. |
| Arroz do polvo |
Octopus stew with rice and gravy. |
| Bacalhau |
The national dish is bacalhau (dried and salted
cod), which the Portuguese used to fish for regularly off the coast of
far-off Newfoundland, and for which they claim to have invented 1001
different ways of cooking it. The most simple way of all is boiled with
potatoes and cabbage. Bacalhau a Brás is fried salted cod
with potatoes, onions, garlic, olives and eggs. This is the dish that you
will find served in most Portuguese houses for the traditional Christmas
Eve supper. |
| Bife de Atum |
Tuna steak, often marinated in vinegar, garlic and
spices. after which it is cooked with onoins and bacon |
| Caldeiradas |
Stews [or soup] made with all kinds of different
fish. |
| Cataplana |
This is the name of the tightly clamped copper
vessel used for cooking a variety of different dishes. The cataplana seals
all the flavour in and is ceremoniously opened at your table releasing a
cloud of steam. The base is most often a stew of clams, sausage, ham,
onions, garlic, chili and herbs. Some restaurants offer up to a dozen
different cataplana versions, using combinations of pork, chicken,
lobster, monkfish, shellfish and prawns; Ameijoas na Cataplana,
[clams], mexilhões [mussels] or the various crustaceans.
|
| Freshwater fish |
There are many interesting freshwater fish from the
rivers, such as Lampreia (lamprey-eel, cooked with rice), truta (trout)
from the mountains of Serra da Estrela or sável (shad) from the Ribatejo
region. |
| Grilled fish |
Most fish are simply grilled over a charcoal
brazier. If you prefer a lighter dish, try salmonete
(mullet), dourada (gilthead) or linguado
(sole). |
| Preço Variavel* |
Please be careful ordering when you see a kilo
price advertised! Many dishes are sold by weight and can thus result in an
unexpectedly expensive meal.
To be safe you should always ask to se the fish before ordering and
enquire about the weight [peço] |
| Sardinha assada |
Sardinha assada (grilled sardines), which are to be
found all summer round at practically every popular festivity from the
north to the south of Portugal. see also
Sardines in Portimão |
|
Meat |
| Bife a
Portuguesa |
Grilled sirloin steak |
| Bife na
frigideira |
Is not what you might think. Frigideira is a frying
pan. This meal consists of a well done steak in wine sauce. |
| Bitoque |
Beefsteak with a fried egg on top is a dish that is
most popular amongst the Portuguese. You will find it almost everywhere
and there are some restaurants that have added a special sauce.
|
| Cabrito assado
no forno |
Oven-roast kid is the dish traditionally served at
family gatherings at Easter time. |
| Caldeirada de
cabrito |
A casserole of lamb or kid with onions, tomatoes
and potatoes. |
| Chanfana |
Lamb stewed in red wine. |
| Coelho Assado |
Rabbit marinated in vinegar, onions and spices -
roasted. |
| Cozido à
portuguesa |
One of the most traditional dishes is Cozido à
portuguesa (a stew made from boiled pork, beef,
vegetables and various kinds of sausages). |
| Ensopado de
borrego |
Lamb-stew from the northern Alentejo region. |
| Espetada mista |
Kebab; beef, pork and mutton grilled on a stick. |
| Feijoada |
Pork and bean stew. |
| Frango Piri Piri |
Grilled chicken flavoured with chili oil - see
frango piri piri |
| Frango de
churrasco |
Also grilled chicken. |
| Leitão assado da
Bairrada |
Roast suckling pig. |
| Smoked meats |
e.g. presunto (ham),
chouriço [a spicy sausage] paio [pork fillet]
and salpicão sausages. |
|
Cooking terms |
| Assado: |
roasted |
| Cozido: |
boiled |
| Estufado: |
braised |
| Grelhado: |
grilled |
| Na brasa: |
charcoal grilled |
| No forno: |
oven baked |
| Bem passado: |
well done |
| Mal passado: |
rare |
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|
top [cheese] [wine]
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related links:
frango piri piri
sardines in Portimão
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