Latest news and stories about portuguese cuisine in Portugal for expats and residents.
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It's Porto's best-known sandwich, but it's also much enjoyed in Lisbon — so much so that chef Marlene Vieira dedicates a week to it. The sauce is the secret behind its success across the different versions.
What can tascas (traditional Portuguese taverns) teach haute cuisine? Which recipes best represent popular Portuguese cooking? The chef and owner of Stramuntana and Proua in Vila Nova de Gaia assesses the current state of gastronomy and reveals her favourite tascas and marisqueiras (seafood restaurants). Lídia Brás is one of 12 guest cooks featured in the guide '365 Tascas & Marisqueiras'.
For the new winter menu, the chef pares the offering down to seven- and five-course tasting menus, gives diners a choice, and turns to a Portuguese audience. It's called 'Raízes' and explores those very roots.
Set in a century-old building in the heart of Porto's Ribeira, Casa Zogbi offers 16 rooms brimming with national touches and Brazilian art. The restaurant Ribeira 17 focuses on Portuguese specialties with a signature twist, such as the 'Francesinha with fried banana chips'.
In Campo de Ourique, a small themed spot called “O Choco do Bairro” continues to stand out among larger venues for serving Portuguese cuisine.
If tourists approve of everything when they visit, why does no-one abroad embrace our food? The answer may lie in observing the cuisines that have truly succeeded. Opinion by Ricardo Cardoso
In France, Portuguese cuisine is being seen in a new light. It’s all down to a new generation of chefs who reinvent dishes while preserving the flavours of tradition.
