Food & Wine

One of Portugal’s lesser-known but much-savoured wines is vinho verde, so called because the grapes are picked young and the wine is mostly drunk just a year or two after bottling.

From Atlantic-fresh fish to the wild meats of the mountains, Portuguese food is distinctive and varied with many of the most popular regional dishes having evolved from age-old recipes based on locally-grown ingredients.

The undisputed queen of Portugal’s many first-rate cheeses is queijo da serra (serra cheese), made from the milk of ewes leisurely grazing in elevated pastures full of wild vegetation throughout the Estrela mountain region of central Portugal.

Like chestnuts being roasted in the streets of Portugal during winter, the sight of sardines sizzling on a charcoal grill throughout the hot summer months is always a feast for visitors’ eyes.

Encircled by imposing mountains, the enchanting Dão wine-making region is a land of sprawling pine and eucalyptus forests stretched right across the northern parts of central Portugal between Aveiro on the Atlantic coast and Guarda near the Spanish border.

Nestling among vineyards and olive and cork trees, Azeitão is a pretty little town situated on the old road between Lisbon and the port city of Setúbal at the foot of the Arrábida mountains just 40 km south of the Portuguese capital.

One of the most inspired drinking establishments in the heart of the Portuguese capital is undoubtedly Pavilhão Chinês, whose previous incarnations include a theatre and grocery store.

The versatility of the dried salted cod known as bacalhau has long-established it as the Portuguese national dish, with options such as bacalhau assado no forno (cod roasted in the oven) and bacalhau à bras (cod fried with egg, potatoes and onions) always popular choices … Read more

Often overshadowed by the popularity and prestige of port wine, the Douro’s increasing amount of high-quality table wine is making a big splash in restaurants up and down Portugal.



Besides enjoying Portugal’s enchanting landscape, fine wines, sandy beaches and warm year-round sunshine, the best moments for many visitors are served up in the country’s eateries, with the dining experience further enhanced by the choice of soups and other starters … Read more

Portugal’s highly-regarded and much-savoured Pastel de Belém celebrates its 187th birthday this year, but its ingredients remain a closely guarded secret.

There’s a feeling in some parts of Portugal that bread is sacred – ‘pão é sagrado’, they say – and that it sustains life like the wafer taken at Communion.

This pretty stone cottage with its lovely garden is in fact a restaurant located in the idyllic seaside hamlet of Fajãzinha on the west coast of Flores Island in the Azores, right on the western edge of Europe.

There’s no better place for a relaxing meal – alfresco style – than along the sun-baked shores of the Algarve in the south of Portugal.

It seems that Portugal’s much-celebrated port wine was invented by chance. A shortage of French claret at the end of the 17th-century had wealthy wine connoisseurs searching for suitable alternatives.

In Portugal, a love of all things sweet is perhaps a lip-smacking legacy of the country’s long period of Moorish occupation, especially in the south of the country.

The year 1942 was a very turbulent one but it did spawn one of the world’s most iconic and popular table wines.

When William Shakespeare mentioned Madeira wine in his late sixteenth century play ‘Henry IV, Part 1’, it seems he was already very well aware of its intoxicating virtues.

Portugal is a land of pageants, processions, lively country fairs and other joyful folklore-based festivities where tourists who happen upon them by accident can expect the unexpected.

Famous for its port wine lodges, the ancient town of Vila Nova de Gaia lies directly opposite the great city of Porto on the steep south bank of the River Douro in northern Portugal.

Distilled from the fruit of the arbutus tree (also known as the strawberry tree) which grows abundantly in the Monchique and Caldeirão mountains, aguardente de medronho – or simply medronho – is the firewater of choice for many people living in … Read more

The Phoenicians first brought olive trees across the Mediterranean to Portugal and the Romans were successful in cultivating the groves and pressing the olives to attain the precious oil.

One of the more unusual features in the streets around Rossio, Lisbon’s bustling central square, are the small bars with their dated interiors selling ginjinha, the local name for morello cherry brandy.

Due to its many complexities, the Portuguese don’t really expect visitors to speak their language very well but are very engaging and fully appreciative when someone tries. And there’s nothing more satisfying than having a go and making yourself understood, especially … Read more

Nestling between the Minho in the north and the Beiras of central Portugal, the Douro region is one of the most scenic parts of the country and a magnet for visitors looking for a true taste of the country’s wine-rich … Read more

Portugal is a land that has a very generous supply of different types of spring and mineral water – from north to south and east to west – each blessed with its own unique characteristics.

Encompassing most of the country south of the River Tagus, the Alentejo is a vast, slightly remote wine region notable for its firm, generously fruity reds and characterful whites.

Located 120 kilometres (75 miles) upstream from the bustling city of Porto, Peso da Régua (more commonly known as just Régua) is a charming port town idyllically situated on the banks of the River Douro in northern Portugal.

In 1830, when Gaspar Henriques de Paiva left his home in Monsanto, central Portugal, for the village of Azeitão in the Arrábida mountains close to Lisbon, he took with him the winning formula for one of Portugal’s best cheeses.