Local cuisine
Porto's cooking is hearty, honest and all about the ingredients. Here's what you can't leave without trying.
🥪 The city's classics
Francesinha
Porto's signature dish: a sandwich of cured meats and steak, covered in melted cheese and drenched in a spicy tomato-and-beer sauce. Usually served with fries. It's huge: share it if you're not starving.
Bifana and sandes de pernil
A pork sandwich in sauce (bifana) or with roast pork leg, sometimes with Serra cheese. Portuguese fast food, perfect for lunch.
Tripas à moda do Porto
A tripe and white bean stew. It's so typical that people from Porto are nicknamed tripeiros.
Bacalhau
Portugal is said to have a salt cod recipe for every day of the year. Try bacalhau à Gomes de Sá, which was born in Porto, or à Braz.
Fish and seafood
For grilled fish, head to Matosinhos, 20 minutes away by metro: it has a whole street of grill restaurants. In June, there are sardines everywhere.
🍮 Something sweet
- Pastel de nata: best freshly baked and still warm, with cinnamon.
- Pão de ló: a fluffy sponge cake, sometimes almost runny inside.
🍷 To drink
- Port wine: tawny (wood-aged, nutty), ruby (younger and fruitier) and white.
- Porto tónico: white port with tonic and ice, the summer aperitif.
- Vinho verde: a young, fresh, slightly sparkling white. Great with fish.
- Super Bock: the city's own beer.
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