Porto's Culinary Treasures: Beyond the Port Wine
September 7, 2023
Second in popularity only to Lisbon, the city of Porto is internationally renowned for its port wine, crafted from grapes growing along the banks of the Douro River, stretching from the Spanish border to the Atlantic. However, beyond port wine, this city has a gastronomic treasure trove waiting to be explored. We’ve compiled a list of essential Porto dishes you shouldn’t miss.
Perhaps the most famous dish from Porto is the Francesinha—a sandwich that requires a hearty appetite. It’s massive and filling. While it might have been inspired by the French croque-monsieur, there’s a significant difference. The Francesinha is packed with steak, ham, sausage, and chouriço, all sandwiched between two slices of toasted bread, topped with melted cheese, and smothered in a spicy tomato and beef sauce. Some versions even come with a fried egg on top. It’s usually served with a generous side of french fries. You can find Francesinha in many Porto eateries, and nearly every place will claim theirs is the best. However, for an exceptional experience, explore the restaurants around Rua de Passos Manuel, visit Confeitaria Belo Mundo, or savor the dish at Vaccarum.
Porto isn’t just famous for Francesinha; it also boasts its own hot dogs. These hot dogs are served on a thin, crispy baguette with sausage, chouriço, and spicy sauce. What sets them apart is how they are sliced, making them perfect for sharing as a snack or enjoying with beer. Don’t miss the version at República dos Cachorros, where they add cheese to the mix, or the time-tested classic at Cervejaria Gazela, known for its inclusion of salted butter along with the cheese.
A cult dish made from innards, Tripas à Moda do Porto, has been a Porto tradition since the Middle Ages. The locals are so closely associated with this dish that people from other parts of Portugal are still often referred to as “Tripeiros.” Essentially, this dish consists of the innards of pig, calf, or chicken cooked with carrots, onions, garlic, bay leaves, and beans. Many restaurants prepare this dish on specific days of the week, so it’s a good idea to check where to try it before booking a table. Notable spots include O Rápido near the beautiful São Bento train station and Taberninha do Manel in Vila Nova de Gaia, which offers splendid views of the river and the city.
Porto’s answer to Lisbon’s Bacalhau à Brás features salted cod, potatoes, onions, and eggs baked into a delightful casserole. Boiled eggs and olives serve as garnish, turning it into a mouthwatering masterpiece. For an authentic taste, try this dish at Abadia do Porto, located near the renovated Bolhão market, or head to the Ribeira district and visit Adega São Nicolau.
Broa de Avintes is a dense, intensely flavored dark brown bread crafted from a blend of corn and rye flour. It’s baked for approximately five to six hours, resulting in its distinctive character. This bread, originating from a village near Porto, is served toasted during Christmas in northern Portuguese cities. It’s used in various snacks, celebrated during festivals, and presented in Porto’s restaurants as an appetizer, often paired with creamy butter from cow or goat milk. Don’t forget to grab a couple of loaves or slices from Confeitaria do Bolhão for a savory souvenir.
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