Portuguese gastronomy is internationally renowned for its quality and variety. In this scenario, the typical dishes of Porto and Northern Portugal are also worth mentioning. After all, the menu in and around Porto isn ‘t just made up of francesinhas . That’s why we’d like to offer you an itinerary that promises to leave your mouth watering.
From the famous cachorrinhos à moda do Porto to the delicious bifanas, without forgetting the Feijoada à Transmontana, the rojões and the lamprey, among other delicacies of traditional Portuguese cuisine. So, along with the beautiful landscapes, you’ve just gained a new reason for a getaway to the North. Let’s go?
Table Of Contents
Francesinha, one of Porto’s typical dishes
Francesinha is a typical dish from the city of Porto and consists of a sandwich with beef, sausage, fresh sausage, cheese and sauce. There are many variations of the francesinha. However, the essential and most important ingredient is the sauce.
Each restaurant has its own recipe, some spicier, others sweeter; there’s almost a sauce for every taste and, therefore, a perfect francesinha for everyone!
It’s difficult to confirm the original Francesinha, but legend has it that it was born in the restaurant A Regaleira. The owner, Daniel David Silva, was an emigrant in France, returned to his country, opened the restaurant and invented this dish.
The name is said to be related to its inspiration, the French croque monsieur, a sandwich similar to Francesinha without the meat and sauce. The idea was to adapt this dish to the gastronomy of Porto, a lover of hot food and strong palates.
One thing’s for sure: great invention! In Porto (and some other cities in the north of the country), you’ll find this dish on every street corner. Here are three suggestions for where you can find this Porto delicacy:
- Café Santiago, Rua de Passos Manuel, 226;
- Capa Negra II, Rua de Campo Alegre, 191;
- Lado B Café, Rua de Passos Manuel, 190.
Tripas à moda do Porto
Not only is this an emblematic dish of the city, it is also the origin of the nickname of the inhabitants of Porto: tripeiros.
Tripas à moda do Porto is a bean dish that includes salpicão, meat, orelheira, mão de vaca, chouriça and, of course, tripas. It’s usually accompanied by white rice.
Ideal for a Sunday lunch, where family and friends get together and cook in a large pot, the history of this dish from Porto dates back to 1415, the time of King João I. It is said that the monarch, along with his two sons, was preparing an expedition to Ceuta to take the city, so Henry was in charge of preparing the navigations on the Douro and Peter to do the same on the Tagus.
So, in order to serve and support the Infante on this journey, the city donated all its food to the fleet, leaving only the offal and tripe. The dish arose from the creativity of the people of Porto in transforming “leftovers” into a dish that is now one of the most typical in Porto.
Here are three suggestions of restaurants where you can find delicious tripas:
- Pombeiro, Rua do Cap. Pombeiro, 218
- Abadia, Rua do Ateneu Comercial do Porto, 22;
- O Buraco, Rua do Bolhão, 95.
Bacalhau à Gomes de Sá, one of Porto’s typical dishes
Did you know that Bacalhau à Gomes de Sá was born in Porto? That’s right, this is one of our city’scuriosities that is worth (re)discovering.
Created by Gomes de Sá, this recipe appeared in the 19th century and has become one of the most typical dishes of Porto and the north of the country.
It’s true that we love cod in general, or it wouldn’t be the king of Portuguese gastronomy. But a good Bacalhau à Gomes de Sá is something you can never miss, right?
Here are some places in Porto where you can find delicious Bacalhau à Gomes de Sá:
- Abadia do Porto, Rua do Ateneu Comercial do Porto, 22;
- Adega Típica de São João, Rua de Alexandre Herculano, 183, among others.
Cachorrinho à moda do Porto
This is one of Porto‘s favorite typical dishes! Cachorrinho à moda do Porto has become increasingly famous, attracting many tourists and onlookers.
And no, it’ s not a puppy like the ones you see at popular festivals… it’s even better! This puppy is broken into pieces, and the toasted bread and sauces make all the difference.
In Porto, there are even some ‘mythical’ places that are a mandatory stop when it comes to ‘devouring’ this typical dish:
- A Alma do Cachorro;
- Cervejaria Gazela;
- A República dos Cachorros, among others.
Rabanadas Poveiras
Eating well is a reality not only in the city of Porto, but also throughout the north of Portugal. That’s why we want to highlight Rabanadas Poveiras, a typical sweet from Póvoa de Varzim.
Prepared with bread, sugar, cinnamon and eggs, this is a delicious dessert and its secret lies in the way it is prepared. In other words, they are usually chilled until golden brown and served warm.
Rojões
Rojões is a dish that is eaten in various parts of the country, but is most traditional in Minho.
It’s a dish of pork in pieces, boneless, accompanied by blood sausages, floured tripe and boiled pig’s blood, cut into thin strips to accompany it.
It’s a dish usually served with rice or sarrabulho porridge or white rice. To try some good rojões, we leave you with these suggestions:
- Casa Nanda, Rua da Alegria, 394;
- Restaurante Cruz Sobral, Campo das Hortas 7/8, Braga;
- Camelo, Rua de Santa Marta N.119, Estrada Nacional Nº. 202, Portuzelo, Viana do Castelo
Sarrabulho
Like rojões, sarrabulho is a traditional Portuguese dish that can be found all over the country, but is more common in the north, especially in Ponte de Lima.
Whether in the form of rice or porridge, this meal is associated with the gathering of family and friends and takes place after the pig has been slaughtered, taking advantage of its blood. In addition to the blood, sarrabulho is characterized by the use of the pig’s “offal”, such as the heart, liver, tongue or gullet, and by a strong cumin-based seasoning.
It’s a hot, hearty dish for true connoisseurs. If you’re one of them, here are three wonderful restaurants to eat Sarrabulho:
- O Açude, Centro Náutico de Ponte de Lima, Arcozelo, Ponte de Lima;
- Taxca, Rua da Picaria 26, Porto;
- Casa de Pasto Maria de Perre, Rua Viana 118, Viana do Castelo.
Lamprey
Lamprey is a traditional Portuguese dish that is gaining more and more fans. More typical in Alto Minho, there are even festivals dedicated to this delicacy and the most common way to eat it is with rice (called Arroz de Lampreia).
The beginning of the year (January and February) is the perfect time to enjoy this dish. So, here are some suggestions for those who love it or for the more adventurous who want to take a chance on this lamprey adventure:
- O Gaveto, R. Roberto Ivens 824, Matosinhos;
- Casa das Lampreias, EN 106 – Torre, Entre-os-Rios;
- O Moinho, Largo do Corro 1, 4980-614 Pte. da Barca
Feijoada à Transmontana
Traditional Sunday food, this dish originated in the north of Portugal, near Vinhais.
It is traditionally cooked with red beans and, in addition to the meat, sausages and cabbage. It is served with white rice or oven rice.
It’s a dish rich in fats and vegetables and, essentially, hot, so you can understand its origin in Trás-os-Montes! All over the north it’s easy to find places to eat a good feijoada à transmontana, whether in Porto or just a short trip from Invicta. Here are two recommendations:
- O Nordeste Transmontano, R. da Rasa 834, Vila Nova de Gaia;
- Restaurante El Rei D. Afonso, Praça de São Tiago 20, Guimarães.
Broa de Avintes
A common sight in the bakeries of Greater Porto, Broa de Avintes is a type of bread with a long tradition in the north of Portugal. Its origin is so old that it dates back to the reign of King Dinis.
Today, its name enshrines the parish of Avintes, in the municipality of Vila Nova de Gaia, as a destination that any lover of (good) broa should consider!
Sausages
The North is known for its smoked meats, so sausages couldn’t be missing from this list. Whether it’s a side dish or a main course, there are a thousand and one ways to enjoy all these wonderful sausages!
Whether it’s alheira with egg, a board of sausages for an afternoon snack or feijoada, this is definitely one of the dishes to try when you’re in the north of the country.
We’re not just talking about the best known, the further up you go, the more wonders you discover. Don’t miss the chance to try the alheira from Mirandela or the butelo from Bragança.
If we’ve whetted your appetite, but you don’t know where to start, here are some suggestions:
- Tábua Rasa, Rua da Picaria 68, Porto;
- O Pote, R. Alexandre Herculano 186, Bragança;
- A Adega, Av. 25 de Abril 866, Mirandela.