A portuguese gastronomy is internationally recognized not only for its quality, but also for its diversity. In this context, the typical dishes of Porto and Northern Portugal are worth mentioning. That’s why we’d like to offer you an itinerary that promises to leave you with a ‘tummy for hours’.
From the famous francesinhas to the simple and delicious bifanas, without forgetting the Feijoada à Transmontana, the rojões and the lamprey, among other delicacies of traditional Portuguese cuisine. So, in addition to the beautiful scenery, you’ve just gained a new reason for a getaway from 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 so a french perfect for anyone!
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 this restaurant and invented this dish.
As for the name, it is said to be related to its inspiration, the French croque monsieur, a sandwich similar to the Francesinha without the meat and sauce. The idea was to adapt this dish to the gastronomy of Porto, which loves hot food and strong flavors.
One thing’s for sure: blessed 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 delic acy:
- Café Santiago, Rua de Passos Manuel, 226;
- Capa Negra II, Rua de Campo Alegre, 191;
- Lado B Café, Rua de Passos Manuel, 190.
Porto style tripe
Not only is it an emblematic dish of the city, but 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 a dish usually accompanied by white rice.
Ideal for a Sunday lunch, where family and friends get together and cook in a big pot, the history of this Porto dish 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 foodstuffs to the fleet, leaving only the offal and tripe. The dish is the result of the creativity of the porto of transforming “the leftovers” into a dish that is now one of the most typical in Porto.
Here are three suggestions for restaurants where you can find delicious tripe:
- 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? Yes, this is indeed one of the curiosities of our city that is worth (re)discovering.
Created by Gomes de Sá, this recipe appeared in the 19th century. XIX has become one of the most typical dishes in Porto and the north of the country.
It’s true that we love cod or it wouldn’t be the king of national gastronomy. But a good Bacalhau à Gomes de Sá is something you can never go without, right?
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.
Porto style puppy
This is one of Porto’s favorite dishes porto! The Oporto-style puppy has been gaining more and more fame, attracting several tourists and curious.
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 must when it comes to ‘devouring’ this typical dish, such as:
- The Soul of the Dog;
- The Gazelle Brewery;
- The Republic of Puppies, among others.
Rojões
Rojões are a dish eaten in various parts of the country, but they are more 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;
- Cruz Sobral Restaurant, Campo das Hortas 7/8, Braga;
- Camelo, Rua de Santa Marta N.119, Estrada Nacional Nº. 202, Portuzelo, Viana do Castelo
Gravel
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, making use 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 throat, 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:
- The Dam, Ponte de Lima Nautical Center, Arcozelo, Ponte de Lima;
- Taxca, Picaria Street 26, Porto;
- Casa de Pasto Maria de Perre, Rua Viana 118, Viana do Castelo.
Photo: flickr.com/PortoConvention&VisitorsBureau
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 lamprey or for the more adventurous who want to take a chance on this 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.
Traditionally it’s cooked with red beans and, as well as the meat, sausages and cabbage are a must. Serve 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, his name is used in the parish of Avintes, in the municipality of Vila Nova de Gaia, as a destination to consider for any lover of (good) cornbread!
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 ones; the higher we climb, the more wonders we discover. Don’t miss the chance to try the alheira from Mirandela or the butelo from Bragança.
If you’ve worked up an appetite but 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.