For many tourists, Portugal travel begins and ends with SliceBut this is a mistake of hungry travelers to look at Porto, the capital's Goodness of food cousin to the north. The city was known for the eagerly eating and primary locations between Atlantic, the Douzero river, and mountainous countryside, which all shares the important components of the local cuisine.
Porto keeps an extraordinary gastronomic heritage connection, seen in the city seafood marisqueirairs and a casual alternative spelling for more common “Tasca”). Residents called Triple after Porto styles, coming to a rich stew with beans, sausages, and vegetables. But the most famous dish of the city is Francessinha, a humonous sandwich with sausage layers, ham, steak, melting cheese.
Finding a good meal couldn't be easier, especially while guests and new residents from around the world add more natural wine bars, trends Rocktail Bars, bakers, and modern restaurants over heavy culinary base. During the summer, fried fish, fried octopus files with rice, and many Wine glasses All excuses gathering friends and family around the Alfresco table.
In this most recent refresh, we examine our entries to include more relevant info for diners, including a light price for each destination – from $ For quick, cheap food with dishes most under $ 10 (or equivalent to euro), in $$$$ for areas where enteres exceed $ 30.
New to map on April 2025: Or Fernando, a classic portido is very good Cabrito de Leite (baby shoes (a good wine list, a gem in a blurred neighborhood; the Tasco Institution Casa Dos Prestuentos “or Xico,” where a family serves the sandwiches, snacks, and a lot of cold beer; the beautiful eight-seat Izakaya Rino; Mafalda's best of the leafy-lunches; Sleek smashburger spot brusco; Sleek cafe and coffee roaster von & vonnie; and adega de São Nicolau, a rustic raibeir restaurant with a standout local dish.
Rafael Tonon A journalist and writer of food living between Brazil and Portugal, covering Lisbon's restaurant industry for outlets such as WASHINGTON POSTEpicurious, and leading Portuguese publications. A helper who eats from 2008, he also the author of Food Revavutions (Published by Portuguese and Spanish).