If you’re thinking about heading to Portugal for a holiday, I need to warn you right from the start — it’s an absolute culinary paradise on earth, and there’s a very real chance you won’t want to come home. ☺️ Lukáš and I have been visiting regularly every year since 2020. We’ve fallen in love with sunny Algarve, the wild surfing waves, but above all, the incredibly diverse and generous portuguese food scene.
When you think of Portuguese cuisine, don’t picture starched tablecloths or tweezers-and-foam gastronomy. It’s quite the opposite — deeply rustic, hearty, and profoundly traditional food that smells of garlic, olive oil, and the Atlantic. The true soul of local culture lives on a paper-covered table in a noisy family restaurant where football plays on the TV above the bar and everyone talks over each other. The Portuguese don’t simply consume food — they live it.
Since Lukáš and I are vegetarians, we mostly enjoy the superb cheeses, fresh bread, vegetable soups, and the best sweets in the world. So we know the traditional meat and fish specialities mainly from our friends’ stories and from watching the local buzz. I’ve put together the ultimate guide to Portuguese food, featuring exactly 18 dishes you absolutely must try. I’ll also share tips on how not to get caught out at a restaurant, plus rough prices to expect.
TL;DR
- Watch out for the couvert: The basket of bread and olives on your table isn’t free — you pay for whatever you eat.
- Lunch menu (Menu do dia): The best way to save money, usually costing around 10 to 15 euros and including soup, a main course, coffee, and a drink.
- National cod obsession: Bacalhau is dried salt cod, and the Portuguese supposedly know 365 different ways to cook it.
- Sweet monastic secrets: Most desserts, including the famous pastéis de nata, were invented in convents where nuns used leftover egg yolks from starching their habits.
- Coffee culture: In Lisbon, order your espresso as a “bica”; in Porto, ask for a “cimbalino.”
- Water in restaurants: Tap water is perfectly safe to drink, but restaurants will automatically offer you pricier bottled water.
- Vegetarians have it tougher: Traditional cuisine is very meat- and fish-heavy, but soups, cheeses, and an incredible array of desserts will save the day.
How (and Where) to Eat Like a Local
Before you even stick a fork into your first bite, it’s crucial to understand the rules of local dining. A Portuguese restaurant (often called a tasca) runs by its own code, which can be quite surprising for first-timers. If you’re flying to Portugal for the first time — perhaps on a budget flight from London or Manchester — get your taste buds ready for a radical shift.
The foundation of everything is finding the right place. Steer clear of polished restaurants with touts outside holding menus in five languages. Instead, look for unassuming family-run spots where tables are crammed together and paper tablecloths cover the fabric ones. That’s exactly where the real gastronomic magic happens — at very reasonable prices.
The Mystery of the Couvert
The moment you sit down, your waiter will almost immediately place a basket of fresh bread, a bowl of black olives, small pats of butter, and perhaps some sardine pâté or cheese in front of you. It looks absolutely idyllic, and you’d be forgiven for thinking it’s a complimentary welcome from the restaurant. That, however, would be a big mistake — this is the traditional couvert.
In Portugal, there’s one very simple and fair rule: what you eat, you pay for. The couvert is charged either per item or as a whole, and it typically comes to somewhere between 2 and 5 euros. If you’re not interested, simply don’t touch it — or better yet, smile and say “não, obrigado” (no, thank you). The waiter will whisk it away without batting an eyelid. It’s definitely not a tourist trap; the Portuguese just like to nibble on something small while their main course is being prepared.
Water, Hydration, and Tipping
Tap water (locally called água da torneira) is perfectly safe to drink throughout Portugal, and Lukáš and I regularly drink it. However, you won’t automatically get it at the table in restaurants, because establishments largely depend on drink margins for their income. Your waiter will almost always offer bottled water, which costs extra.
You can absolutely ask for tap water, but in fancier restaurants it’s not really the done thing, and the staff might look a bit sour about it. In ordinary family-run tascas, on the other hand, they’ll usually bring you a jug of water without any fuss at all. As for tipping, it isn’t strictly mandatory, but it’s very much expected, since wages in the local hospitality industry remain quite low. The usual practice is to round up the bill or leave roughly 5 to 10 per cent in cash on the table.
Timing Is Absolutely Essential
Turning up for dinner at six o’clock means you’ll be eating in a completely empty restaurant — or surrounded by confused tourists. Lunch is served roughly from half twelve to three in the afternoon. This is the perfect time to go for the menu do dia (daily set menu).
For a very reasonable 10 to 15 euros, you’ll get a hearty soup, a main course, a drink (often including a small carafe of house wine), and an espresso to finish. It’s hands down the best way to save money while eating like a true local. In the evening, kitchens come alive around half seven, but the Portuguese themselves tend to start dinner after eight, often not sitting down until nine o’clock.
18 Portuguese Food Dishes You Must Try
Portugal’s geographical diversity translates beautifully onto the plate. The north of the country is heavier, meatier, and very filling, while the southern regions smell of fresh herbs, seafood, and citrus. Let’s dive into a selection of the very best authentic portuguese food the local cuisine has to offer.
1. Pastéis de Nata
These famous custard tarts in flaky, crispy puff pastry are an absolute must, even if you only spend a single day in Portugal. They’re filled with a hot egg-yolk custard and lightly charred on top with distinctive black blisters. Lukáš and I are completely obsessed — we have them almost every day with our coffee, a little ritual of ours after our morning surf session.
The history of this global phenomenon began in Lisbon, near the magnificent Jerónimos Monastery. In the 19th century, the monks needed vast quantities of egg whites to starch their religious habits, leaving them with thousands of leftover yolks. They mixed these with sugar from the colonies and in 1837 started baking these little tarts to raise money for the survival of their order. The original secret recipe is still guarded to this day at Pastéis de Belém, where they bake over twenty thousand tarts daily.
Many locals, however, swear that the Lisbon and Porto bakery chain Manteigaria is the better choice. Their pastry is slightly saltier and crispier, while the custard is less sweet — which we personally prefer. They don’t have any secret recipe; everything is prepared right before your eyes behind a glass wall. They’re always eaten warm, and locals generously dust them with cinnamon and icing sugar from shakers on the counter. Expect to pay around 1.20 to 1.50 euros each.
2. Bacalhau à Brás
Bacalhau — dried and salted cod — is the absolute cornerstone of Portuguese national identity. They say there are at least 365 different recipes, so you could eat a different version every single day of the year. The amusing paradox, though, is that cod doesn’t actually live in Portuguese waters and has to be imported at great expense from the North Atlantic, mainly from Norway.
The tradition of salting cod stretches back to the era of the great maritime discoveries, when sailors desperately needed long-lasting food for months at sea. Before cooking, bacalhau must be soaked in cold water for several days to remove the excess salt and rehydrate. This crucial process is locally known as dessalga, and it requires quite a bit of patience — the water needs to be changed regularly.
One of the most popular preparations is Bacalhau à Brás. It’s a classic Portuguese comfort food that locals commonly have for lunch. Shredded cod is mixed with very thin fried potatoes, onions, and scrambled egg, then generously topped with black olives and fresh parsley. It’s a relatively light dish but incredibly rich in flavour.
3. Sardinhas Assadas
Grilled sardines are the quintessential symbol of the Portuguese summer, and for locals they mean far more than just a meal. In June, especially during the lively Santo António festival in Lisbon and São João in Porto, thousands of small grills line the streets. Entire cities are engulfed in thick, intensely fishy smoke that gets absolutely everywhere.
The sardines are grilled whole — guts and all — to retain as much juice and natural flavour as possible. Before being placed on the red-hot coals, they’re simply covered in a generous layer of coarse sea salt, which creates a perfect crust on the skin. It’s a massive social event: people stand around in the streets, sipping beer and chatting late into the night.
Locals eat them in a very specific, no-fuss way. Don’t expect elaborate side dishes — the hot fish is simply laid on a thick slice of fresh crusty bread. The bread gradually soaks up all the delicious fat and juices from the sardine, so the bread itself ends up tasting arguably even better than the fish. They’re often served with nothing more than a plain boiled potato or a light salad.
4. Francesinha
This dish hails from Porto and is an absolute calorie bomb that Lukáš and I, as vegetarians, can only stare at in disbelief. The name translates as “little Frenchwoman,” because the creator was inspired by the French croque-monsieur. But don’t look for anything dainty or elegantly French about it — it’s a brutal mountain of meat.
It’s a massive layered sandwich stuffed with beef steak, fresh sausage, spicy cured linguiça sausage, and thick slices of ham. The whole thing is then wrapped in cheese and baked in the oven until the cheese melts. But that’s far from all — the entire tower is finally drowned in a thick, piping-hot secret sauce made from beer, tomatoes, and piri-piri spice.
A perfect fried egg often crowns the top, and the whole glorious creation sits in a deep plate surrounded by golden chips. According to our friends, it’s a heart attack on a plate, but after a wild night out in Porto, there’s supposedly no better hangover cure. The Portuguese always pair it with ice-cold draught beer and have passionate debates about which place makes the best sauce.
5. Bifana
If you’re looking for the most authentic Portuguese street food, you’ve just found it. The bifana is insanely popular yet deceptively simple — you can buy one on practically every corner for just a couple of euros. They’re sold at stalls, in tiny cafés, and even at petrol stations, and locals eat them at any time of day.
It consists of very thin slices of pork that are marinated for hours in a mixture of garlic, white wine, sweet paprika, and sometimes bay leaf. The meat is then seared fast and hard on a large pan right in that fragrant cooking juice. It’s placed inside a plain crusty roll that’s been lightly dipped in the rendered fat so it doesn’t dry out.
The magic lies in its utter simplicity and perfect seasoning. The Portuguese often jazz up their bifana with a squeeze of spicy yellow mustard or a dash of piri-piri hot sauce. It’s the ideal quick bite to grab on the go when you’re wandering between sights and don’t fancy spending ages sitting in a restaurant.
6. Caldo Verde
Caldo Verde is an iconic soup you’ll find on the menu of virtually every traditional Portuguese restaurant. It originates from the north of Portugal but is now cooked right across the country. It’s a beautifully thick soup made from blended potatoes, with very finely shredded green cabbage (couve galega) added right at the end.
The original recipe always includes a few slices of spicy chouriço sausage, which gives the soup a smoky, meaty depth. We always ask restaurants to prepare the vegetarian version without sausage, and they’re usually very happy to oblige. Even without meat, it’s a perfectly flavourful and filling dish that smells wonderfully of quality olive oil.
It tastes best served piping hot in a traditional clay bowl, with a hefty chunk of fresh cornbread on the side. It’s the ideal choice for cooler winter evenings, which can be surprisingly chilly in Portugal. A bowl of this goodness will set you back just 2 to 3 euros, making it a very affordable option for a quick dinner.
7. Sopa de Pedra
This soup has an incredibly fascinating story behind it and comes from the town of Almeirim. Legend has it that it was born from an old tale about a hungry but very clever pilgrim. He arrived in a village with nothing but an ordinary stone and told the locals he could make the best soup in the world from it — he just needed to borrow a pot and some water.
The curious villagers obliged, of course. The pilgrim then gradually started suggesting that the soup would be just a tiny bit better if someone could spare an onion, another a few beans, another a bit of sausage or a piece of pork belly. In the end, from a simple stone — which he secretly fished out after cooking — he conjured up an incredibly rich feast for everyone involved.
Today’s Sopa de Pedra is an extremely hearty dish that works as a main course all on its own. It contains red beans, potatoes, carrots, cabbage, and a huge variety of cured meats and pork. It’s very heavy, filling, and rustic — the kind of food that warms you right through after a long day spent on the windy ocean coast.
8. Açorda Alentejana
This is exactly the kind of dish that makes you appreciate how the Portuguese can create something truly extraordinary from next to nothing. Açorda comes from the hot, dry Alentejo region in the south and was historically a very humble meal of poor farm workers. The main ingredients are simply stale bread, loads of garlic, fresh coriander, and top-quality olive oil.
At its core, it’s essentially a bread soup — or rather a thick porridge. The bread is doused in hot water infused with garlic and herbs, softening it until it absorbs all those gorgeous aromas. Right at the end, a raw egg is cracked into the hot mixture, where it poaches gently in the broth, giving the dish a creamy texture.
We love ordering the basic vegetarian version, as it’s incredibly fragrant. In coastal areas, however, fresh prawns or chunks of cod are often added, turning it into Açorda de Marisco. It’s a massive dose of carbs and energy that will keep you full for half the day.
9. Polvo à Lagareiro
If your travel companions enjoy seafood, this dish is considered an absolute must by the Portuguese. Forget those rubbery, chewy rings from the freezer that you find in cheap seaside resorts. Portuguese polvo — octopus — is a true work of art that requires a very specific and lengthy preparation to keep the meat tender.
The octopus is first slowly boiled in water with onion until it’s meltingly soft, almost falling apart. Only then is it transferred to a roasting tin and blasted in a hot oven. It’s accompanied by batatas a murro — small potatoes boiled in their skins that are gently smashed with a fist before roasting, so they soak up as much flavour as possible.
The real magic lies in the word lagareiro, which refers to an olive-oil press owner. The entire roasting tin is drenched in an almost absurd amount of the finest olive oil and blanketed in heaps of chopped garlic. The dish swims in fat, but it’s precisely that oil — infused with brine and garlic — that’s supposedly the very best part of the whole thing.
10. Amêijoas à Bulhão Pato
Clams prepared in this distinctive Portuguese style are wonderfully simple, incredibly quick to make, and yet feel remarkably luxurious. The dish is named after a famous 19th-century Portuguese poet and today stands as one of the most popular starters in the country. Locals love ordering them with an afternoon glass of wine among friends.
Fresh clams are seared on a generous glug of olive oil with huge amounts of garlic. They’re then splashed with good dry white wine, and a massive handful of fresh coriander — absolutely typical of Portuguese cooking — goes in. Everything steams under a lid until all the shells pop open and release their salty ocean juices.
The most important part of the experience, though, is the side. The clams always come with a basket of sliced fresh white bread or toast. Its purpose is to soak up every last drop of that amazing fragrant sauce — full of wine, garlic, and herbs — pooling at the bottom of the deep dish. Most people agree that dunking the bread is even better than the clams themselves.
11. Arroz de Marisco
This creamy rice packed with seafood is a true delicacy and often compared to Spanish paella, although it’s considerably more liquid — resembling a very thick soup or Italian risotto. It’s prepared with traditional Portuguese short-grain rice, which brilliantly absorbs the intense fish stock it slowly cooks in.
The dish combines an incredible variety of fresh ingredients. You’ll find prawns of different sizes, clams, crab pieces, and sometimes chunks of octopus or fish. Everything is lightly seasoned with tomatoes, white wine, and of course the ever-present fresh coriander. It’s often mildly spicy too, thanks to a dash of piri-piri chilli sauce.
It’s served with great flair — a huge steaming clay pot is usually brought straight to your table, the rice still bubbling away inside. It’s a dish meant for sharing; one restaurant portion typically feeds two people easily. It pairs beautifully with chilled white wine or a young Vinho Verde, which cuts through the richness perfectly.
12. Cataplana de Marisco
Since we’re on the subject of seafood, we can’t skip the signature speciality of sunny Algarve — the region we visit most often. The word cataplana doesn’t just refer to the dish itself but primarily to the unique copper pan shaped like a closed clam shell, in which it’s traditionally prepared and served right at the table.
This distinctive pot has Arabic roots and works on a similar principle to a modern pressure cooker. Inside, beneath a tightly sealed lid, a mix of prawns, clams, fish pieces, tomatoes, onion, white wine, and peppers stews together. Thanks to the vessel’s unique shape, all the aromas and flavours stay locked inside — nothing dries out, and everything melds into perfect harmony.
The experience peaks when your waiter carries the scorching copper pan to your table and clicks it open right before your eyes. A huge cloud of fragrant steam billows out, instantly making your mouth water. It’s a visually stunning dish that local families in southern Portugal enjoy during their celebratory Sunday lunches.
13. Frango Piri-Piri
Grilled piri-piri chicken is probably the most famous Portuguese food worldwide, though its roots actually lie in the former African colonies — specifically Mozambique and Angola. It was Portuguese sailors who brought back the small, fiendishly hot chilli peppers from which the iconic red sauce is still made today.
This dish became a massive hit particularly in the Algarve region, and if you visit, you’ll see “Frango Piri-Piri” signs literally at every roadside. The chicken is first split in half and flattened (butterflied), then marinated at length in a spicy sauce with garlic, before being grilled fiercely over an open charcoal fire.
The charcoal gives the meat an unmistakable smoky flavour, and the skin comes out perfectly crispy. It’s traditionally served very simply — usually just with a mountain of homemade chips and a basic tomato-and-onion salad. Locals flock to the small town of Guia, just outside Albufeira, which is considered the unofficial capital of this fiery phenomenon.
14. Queijo da Serra da Estrela and Broa Bread
If you’re a cheese lover like us, this will be a dream come true. Queijo da Serra da Estrela is the king of all Portuguese cheeses and hails from the country’s highest mainland mountain range. It’s made exclusively from raw sheep’s milk, and instead of animal rennet, the traditional curdling agent is an extract from wild thistle flowers — making it a wonderful vegetarian treat.
This cheese has a firm rind but is unbelievably creamy — almost liquid — on the inside. That’s why you don’t cut it into classic wedges. The proper way is to neatly slice off just the top rind like a lid, then scoop out the runny interior with a spoon or dip chunks of bread straight in. It has a very intense, slightly tangy, earthy flavour that’s not for everyone, but we absolutely adore it.
It tastes best alongside Broa de Milho — a traditional, very dense and heavy cornbread with a hard, cracked crust but a beautifully moist, deep-yellow interior. The combination of punchy cheese, dense bread, and a glass of red wine makes for an absolutely perfect and wonderfully quick dinner — one we often enjoy at our holiday apartment.
15. Bolinhos de Bacalhau
These small fried balls — or rather torpedo-shaped croquettes — made of cod and potato are an absolute classic that you’ll encounter practically everywhere. You’ll find them at the cheapest market stalls and in upscale restaurants as an elegant starter alike. They’re like little gastronomic one-biters that the Portuguese have loved since childhood.
They’re made from finely shredded, desalted bacalhau mixed thoroughly with mashed potato, egg, chopped onion, and fresh parsley. Using two spoons, the mixture is shaped into the characteristic quenelle form and deep-fried in hot oil. Done right, they should be beautifully golden and crispy on the outside while staying fluffy and soft within.
They make a brilliant start to any meal and go perfectly with a cold beer on a hot afternoon. On Lisbon’s main tourist boulevard, Rua Augusta, you’ll even find modern shops filling these croquettes with hot, melting Serra da Estrela cheese. Purist Portuguese might consider it heresy, but tourists absolutely love the combination.
16. Ovos Moles de Aveiro
When you visit the charming little town of Aveiro — often nicknamed the Venice of Portugal thanks to its colourful boats and canals — you simply cannot miss the city’s greatest sweet pride. Ovos Moles are protected by an EU designation of origin, and their history traces back to the local Dominican and Franciscan convents.
They consist of incredibly thin, delicate wafer shells traditionally shaped into nautical and fishing motifs — so you’ll most commonly get little clam shells, fish, or small barrels. Hidden inside these wafers is an intensely sweet, vivid yellow cream made from nothing but huge quantities of egg yolks and a thick sugar syrup.
Fair warning: they’re extremely sweet and rich, so a single piece with your morning coffee will be more than enough. The cream has a slightly grainy texture from the sugar and a very distinctive taste. If you want to bring home an edible souvenir, Ovos Moles are often sold in beautifully painted little wooden barrels that look absolutely gorgeous.
17. Bolo de Bolacha
This traditional no-bake cake is an absolute classic, made by Portuguese grandmothers for their grandchildren during weekends and family celebrations. It translates simply as “biscuit cake,” and the preparation is actually quite straightforward — yet the result is utterly genius and dangerously addictive. We love having it as a sweet ending to a hearty lunch at a local tasca.
The base is the popular, very thin Maria biscuits, available in every supermarket. They’re dunked one by one into strong, freshly brewed black coffee and layered up. Between each biscuit layer goes a generous spread of rich butter cream, whipped with sugar and sometimes spiked with a splash of booze for extra aroma.
The cake needs to rest overnight in the fridge so the biscuits absorb the moisture from the cream and coffee and turn beautifully soft. Every single bite then literally melts on your tongue. It’s a wonderfully delicate dessert that smells gorgeously of coffee and butter — if you enjoy no-bake biscuit cakes back home, you’ll absolutely fall in love with Bolo de Bolacha.
18. Queijadas de Sintra
If you take a day trip to the romantic, misty town of Sintra — just a short train ride from Lisbon — you’ll find not only fairy-tale palaces but also one incredible gastronomic experience waiting for you. Queijadas de Sintra are small round pastries that have been baked here since the Middle Ages, and their flavour, in my opinion, is every bit as magical as the history-steeped town itself.
Unlike the famous pastéis de nata, they don’t contain custard. The filling is instead based on fresh, very mild cheese (queijo fresco), mixed with generous amounts of sugar, eggs, and plenty of cinnamon. This mixture is poured into cups of incredibly thin, crispy pastry and baked at high heat until the surface lightly cracks and turns golden.
They have a fairly dense, slightly moist texture, and thanks to the cheese, they’re not as cloyingly sweet as other convent-style desserts. They taste best still warm, dusted with an extra helping of icing sugar. We always buy ours from the legendary old Piriquita bakery right in the centre of Sintra, where we enjoy them with a strong espresso as a reward after the tough climb up to Pena Palace.
What to Drink: Coffee, Wine, and Local Liqueurs
Portugal isn’t just a land of brilliant food — it’s also home to outstanding drinks. Whether we’re talking about strong coffee or world-renowned wine, locals take quality seriously, and prices remain very wallet-friendly.
Cafés here serve as unofficial social hubs where people discuss politics, football, and family gossip. One quirk is that you’ll barely ever hear the word “espresso” — your waiter might even give you a funny look. If you want a small, very strong coffee in Lisbon, always order a bica. The name supposedly originated as a playful acronym for “Beba Isto Com Açúcar” (Drink This With Sugar), because the first commercial coffees were too bitter for local tastes. In Porto, the same drink goes by cimbalino, a nod to old Italian coffee machines. If you prefer milky coffee, try a galão (weaker coffee with lots of hot milk in a tall glass) or a pingado (espresso with just a tiny drop of milk).
When it comes to wine, Portugal is a genuine powerhouse that still nurtures over 250 native grape varieties. The most famous is of course sweet Port wine from the Douro Valley. It’s made by adding grape brandy during fermentation, which preserves a high level of residual sugar and pushes the alcohol content up to around 20 per cent. You can drink fruitier Ruby or nuttier Tawny aged in barrels. During the hot summer months, though, we most often reach for Vinho Verde. The “green” here doesn’t refer to the colour but to the youth of the wine. It’s a lightly sparkling, wonderfully refreshing drink with lower alcohol content, bottled soon after harvest.
And if you find yourself wandering the narrow alleys of Lisbon on an evening stroll, or visiting the medieval town of Óbidos, don’t miss ginjinha. It’s a very sweet, sticky, and potent sour-cherry liqueur. In Óbidos, it’s traditionally served in small chocolate cups that you happily eat once you’ve knocked back the drink. In Lisbon, it’s downed quickly while standing at tiny bar counters, where the barman simply asks “Com ou sem elas?” (With the cherries at the bottom, or without?).
Where to Go Next
If you’re already full to bursting and wondering where else to explore in Portugal, definitely check out our comprehensive guide to Lisbon, packed with tips on monuments and hidden viewpoints. The city is seriously hilly, so you’ll burn off those pastéis de nata calories in no time. Just outside Lisbon lies the stunning Sintra with its fairy-tale palaces, plus the upscale coastal town of Cascais, which makes a brilliant day trip by train.
For fans of the north and Port wine, we’ve written a detailed article about what to see in Porto. Don’t forget to visit Aveiro either — the Portuguese Venice famous for its Ovos Moles sweets. And if you want to experience the raw power of the ocean, head to the fishing town of Nazaré, where the biggest waves in the world are surfed in winter.
We spend most of our time in the south, though. If you’re planning a longer holiday, be sure to read our detailed 7-day Algarve road trip. Along the way, you can visit beautiful Lagos, enjoy the wild cliffs of Sagres, or explore the narrow lanes of Carvoeiro. For a dose of history, head inland to Silves and its Moorish castle. To relax after a good meal, our list of the best beaches in the Algarve will come in handy. And if you’re after the quieter eastern coast with warmer water, don’t miss Faro, romantic Tavira, and the market in Olhão.
Frequently Asked Questions
Are restaurants in Portugal expensive?
Compared to Western Europe, prices in Portugal are still quite reasonable and affordable. If you avoid the outright tourist traps and take advantage of the lunch menu (Menu do dia), you can eat heartily for around 10 to 15 euros. For dinner at a mid-range restaurant you’ll pay roughly 20 to 35 euros per person.
What is this couvert and do I have to pay for it?
The couvert is the bread, cheese, olives, and pâtés that the waiter brings to your table right after you sit down. It’s not a courtesy of the house, you pay for what you actually eat (usually 2 to 5 euros). If you’re not interested in the food, just leave it untouched or simply ask the waiter to take it away.
Is the tap water in Portugal safe to drink?
Yes, the tap water is completely safe throughout the country and we drink it regularly. In restaurants, however, they’ll usually automatically offer you bottled water, which you have to pay for. You have to specifically ask for tap water; in cheaper places they’ll bring it without any trouble, while at the fancier ones they may occasionally grumble a bit.
Will I eat well there as a vegetarian too?
Portuguese cuisine is heavily based on meat and fish, so at traditional restaurants it can occasionally be a challenge. But you’ll be saved by the amazing vegetable soups (for example Caldo Verde, if you ask for the version without sausage), great local cheeses, baked goods, and an endless array of sweet conventual desserts. In big cities like Lisbon and Porto, the selection of vegan and vegetarian bistros is fortunately already huge.
Do the staff in restaurants speak English?
In tourist areas like Lisbon, Porto, and the Algarve, you’ll get by in English without any problems at all; the younger generation speaks English brilliantly. In more out-of-the-way villages and traditional local tascas it can occasionally be a struggle, but the Portuguese are incredibly kind and helpful, so you’ll always manage somehow with hand gestures.
Do I need to make a reservation in advance?
If you want to go to a renowned restaurant or a popular spot in Lisbon or Porto on the weekend, a reservation is definitely a must. For ordinary family restaurants for the lunch menu, you can usually just turn up; just bear in mind that around one in the afternoon there tends to be the biggest rush of locals.
When is the best time to go out for dinner?
The Portuguese eat fairly late and nightlife starts much later than it does back home. While most restaurants open as early as around half past seven in the evening, the real atmosphere doesn’t kick in until after eight, often closer to nine o’clock. If you come at six, you’ll be sitting in the restaurant completely alone.
Tips and Tricks for Your Vacation
Don’t Overpay for Flights
Search for flights on Kayak. It’s our favorite search engine because it scans the websites of all airlines and always finds the cheapest connection.
Book Your Accommodation Smartly
The best experiences we’ve had when looking for accommodation (from Alaska to Morocco) are with Booking.com, where hotels, apartments, and entire houses are usually the cheapest and most widely available.
Don’t Forget Travel Insurance
Good travel insurance will protect you against illness, accidents, theft, or flight cancellations. We’ve had a few hospital visits abroad, so we know how important it is to have proper insurance arranged.
Where we insure ourselves: SafetyWing (best for everyone) and TrueTraveller (for extra-long trips).
Why don’t we recommend any Czech insurance company? Because they have too many restrictions. They set limits on the number of days abroad, travel insurance via a credit card often requires you to pay medical expenses only with that card, and they frequently limit the number of returns to the Czech Republic.
Find the Best Experiences
Get Your Guide is a huge online marketplace where you can book guided walks, trips, skip-the-line tickets, tours, and much more. We always find some extra fun there!
