Travel Reference
In-Depth Information
Local Specialities
Bread remains integral to every meal, and it even turns up in some main courses. Be on the
lookout for
açorda
(bread stew, often served with shellfish),
migas
(bread pieces prepared
as a side dish) and
ensopados
(stews with toasted or deep-fried bread).
Seafood stews are superb here, particularly
caldeirada
, which is a mix of fish and shell-
fish in a rich broth, not unlike a bouillabaisse.
Bacalhau
(salted cod) is bound up in myth,
history and tradition, and is excellent in baked dishes.
Lisbon
Simplicity, pristine ingredients and creativity mark Lisbon's gourmet scene. Chefs such as
Henrique Sá Pessoa (Alma;
Click here
)
, José Cordeiro (Feitoria;
Click here
)
, José Avillez
(Belcanto;
Click here
)
and Ljubomir Stanisic (100 Maneiras;
Click here
)
, among others,
have put the Portuguese capital on the gastro map with ingredient-focused tasting menus
that often put a spin on comfort foods such as slow-cooked suckling pig and
bacalhau
.
The Algarve
This is a bivalve zone, with hordes of fresh clams, oysters, mussels, cockles and whelks.
Don't go past the seafood
cataplana
(a Portuguese version of the Spanish paella) and
xer-
ém
(corn mash made with cockles).
