Tantalize Your Taste Buds in Northern Portugal

From lamb and lamprey to Posta Arouquesa, 10 ways to savor the food and drink of Portugal’s northern capital.

Vinhais Cured Meats

Tantalize your taste buds with a variety of cured meats from Vinhais like alheiras (sausages), chouriça smoked meat, salpicão (thick pork sausage) and cured ham.

Cozido à Portuguesa

A typical winter dish from Trás-os-Montes, the cozido (stew) is made from smoked pork meat and sausages.

Posta à Mirandesa

A thick, tender steak, usually served with baked potatoes and salad, with beef that must originate from the Miranda do Douro region.

Amarante Lamb

Named one of the 7 Wonders of New Gastronomy, this lamb dish is served with peas, cheese, spices, organic vegetables and a sauce with the right intensity.

Lamprey

A seasonal seafood delicacy (January-April), lamprey is served either lampreia à bordalesa or the more typical lamprey rice.

Arroz de Sarrabulho

One of the most traditional Portuguese dishes, especially from Alto Minho, combines rice and various types of shredded meat accentuated cloves, nutmeg and cumin to reveal an unforgettable flavor.

Bacalhau à Braga

Codfish (bacalhau) has a unique status in Portuguese cuisine as well as an iconic national symbol. Bacalhau à Braga has elevated its namesake city into one of the country’s main gastronomic destinations.

Abade de Priscos Pudding

A delight for anyone visiting the Minho region, this flavorsome dessert is made with sugar, egg yolks and Port wine. However, the essential ingredient that renders the unique flavor is bacon!

Caldo Verde

Made with thin strips of cabbage and a slide of chorizo sausage added just before serving, caldo verde is undoubtedly one of the most famous Portuguese soups.

Bola de Lamego

From the Douro region, bola is a kind of sweet bread, which can be stuffed with meat,

cod or sardines and eaten at any time of day.

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Photo credits Associação de Turismo do Porto e Norte, AR