Created by Vítor Sobral, this Bacalhau à Monção is hailed as 'a new gastronomic treasure' of Monção
The 'Bacalhau à Monção' recipe was created in 2023 by chef Vítor Sobral and is now being presented as 'a new gastronomic treasure' of this Minho municipality. On the weekend of 24 and 25 January the dish will be available to taste in 15 local restaurants. In parallel, a sparkling wine route is being promoted.
Treasure Cellars
Many winemakers look underground for the ideal temperature and humidity conditions to age their premium bottles.
Maria Vieira lashes out at Ljubomir, Rui Paula and Sá Pessoa: "You need to go and wash dishes!"
The actress launched scathing criticism at some of the country's best-known chefs, who have been complaining about the crisis in the restaurant industry.
The world's most luxurious ham-and-cheese toastie isn't even toasted
A good ham-and-cheese toastie requires ingenuity and imagination. It also calls for boldness and psychological preparation. Column by Miguel Esteves Cardoso.
Certified sarrabulho rice will continue to generate wealth in Ponte de Lima
In 2025, restaurants were analysed by a specialised company, and the first 14 badges have now been awarded to 14 restaurants.
Recipes: how to prepare roasted garlic and lemon butter at home
Delicate flavours in a different recipe
Learn to say "mo-tchi": the sweet secret that came from Japan
It's pronounced “mo-tchi”, not “móqui” or “mô-chi”, though each European says it their own way. The rice-dough sweet that originated in Asia in its white version is popping up all over Portugal — and in every colour.
In Montalegre, the 'Queen of Smoked Meats' is celebrated at the table with the king, the Barrosã stew (Cozido à Barrosã)
From 22 to 25 January, Montalegre, in Trás-os-Montes, becomes the 'Queen of Smoked Meats'. Alongside the town's famous annual fair, the Cozido à Barrosã — a traditional Barrosã stew — is the star of local restaurant menus. The celebrations at the table continue until Carnival.
The secrets of Don Julio, South America's most famous parrilla
Sommelier and owner of Don Julio, Pablo Rivero, spoke to Fugas during a visit to Portugal and explained what makes a restaurant successful, starting with hospitality.
Comfort in every spoonful: the magic of soup
In equal measure, we feel joyous for having made the memories, and sad for it having gone so fast, leaving a sentimental mark in our hearts. In moments like these, The post Comfort in every spoonful: the magic of soup appeared first on Portugal Resident.
Have you tried chicory salad? Festival in Proença-a-Nova showcases this emblematic local dish
Over three weekends, 19 restaurants are taking part in the Chicory Salad Gastronomic Festival in Proença-a-Nova. The initiative has already started and aims to introduce and celebrate one of the most emblematic dishes of the local cuisine.
The Art of Tasting Portugal — 10 January 2026
Article/event titled “The Art of Tasting Portugal”, dated 10 January 2026.
"Excellent" or "catastrophic": how is the restaurant sector doing?
High-end dining has sounded the alarm over a crossroads that is eroding business profits. In traditional kitchens, some neighbourhood restaurants are unaware of this crisis. What can be expected for the restaurant industry in 2026?
What to do this weekend? Head out for beer and smoked meats, and don't forget A Resistência
The next few days bring standout music acts, operatic singing, beer-themed 'Janeiras' and the Pork Food Fair.
Have you heard of Portugal’s forbidden wine?
So, what is it, where did it come from, and why haven’t you or I tried any yet? Let’s begin with the fact that there is not a lot of The post Have you heard of Portugal’s forbidden wine? appeared first on Portugal Resident.
Michelin Chef Louis Anjos assumes the gastronomic leadership of Verdelago Resort
Chef Louis Anjos assumes the gastronomic leadership of Verdelago Resort, in Praia Verde, Algarve, this month. Thus begins a new strategic phase of the project in which gastronomy is 'a cross-cutting element of the experience, anchored in the product, seasonality and authenticity', the hotel says in a statement. 'The appointment marks the consolidation of gastronomy ...
Recipes: prawn cocktail — why not?
In under half an hour, an original and photogenic suggestion.
Maria Teresa 2020 — a Douro red on its way to perfection
The 2020 Maria Teresa is a Douro red wine showing notable balance and ageing potential, seemingly on its way to perfection.
From favas maganas to octopus fillets with bean and chestnut rice: a good option in Upper Alentejo
In Portalegre, the hearty cooking at Sal, Alho, Etc. goes beyond the table — the dining room also makes itself noticed.
Henrique Sá Pessoa: tradition, the future and a new beginning
Closing 'Alma' was the end of a chapter without bitterness. The chef is opening a signature restaurant, 'Henrique Sá Pessoa', conceived as an intimate experience with its sights set on Michelin stars.
O arroz de tomate de Inverno
With culinary standards in Portugal rapidly declining, isn't it time to demand heavier cutlery from Guimarães and to offer French dictionaries to our cooks? Column by Miguel Esteves Cardoso
Portugal traditional food at risk
Home News Portugal traditional food at risk Portugal traditional food at risk According to Executive Digest, the closure of restaurants serving traditional Portuguese food is becoming more frequent across the country.
Wines: When time is our friend, white wines reap the benefits
I come from a time when white wines were expected to be drunk young because they were not thought to have much potential to mature in the cellar. That 'theory' is now dead, and those who have a faithful relationship with wine know there is always the possibility of being surprised by mature white wines.
Swap the steak for chickpeas: the Vegetarian Challenge is back
Giving up meat for a month needn't be difficult. The Vegetarian Challenge offers a gradual transition to a plant-based diet.
