The "Couvert": Shortly after you sit down, a plate of bread, olives, cheese, and perhaps sardine pâté will appear. This isn't a free appetiser! It’s called the couvert. You're charged for what you eat from it, and it's a local custom to share this among the table instead of ordering starters. 

Dessert is a Must: It’s almost a rule to finish your meal with something sweet. Portugal’s history is rich with sugar and egg yolks, leading to a wonderful array of desserts. 

Vegetarian and Vegan Options: While traditional Portuguese food is meat and fish-heavy, things are changing. In cities like Lisbon and Porto, plant-based options are becoming common. In smaller villages, you may find your choices are more limited, often to salads, omelettes, and legumes, but the quality is always there. 

Pastéis de Belém: These iconic custard tarts are a must-try. You’ve probably seen Pastéis de Nata around the world – those famous little tarts with a flaky crust and creamy, caramelised filling – but here’s the twist: the ones made at the original bakery in Lisbon are called Pastéis de Belém. They’re baked using a secret recipe that’s been guarded for centuries, and many say they taste just a little extra special. 

Bifana: A simple yet satisfying sandwich of thinly sliced pork marinated in white wine and garlic, served on a fresh bread roll. It’s the perfect on-the-go snack. 

Francesinha: This is a sandwich like no other. It’s layered with ham, sausage, and steak, covered in melted cheese, and drowned in a rich, spiced tomato and beer sauce. 

Port Wine: A trip to Porto isn't complete without sampling its most famous export. From ruby to tawny, take a recommendation from a local bartender. 

Vinho Verde: From the nearby Minho region, this "green wine" isn't green in colour but young, fresh, and slightly sparkling. It's the perfect light wine for a sunny afternoon. 

Frango Churrasco (Piri-Piri Chicken): Forget what you know from Nando's. Authentic piri-piri chicken from the Algarve is grilled over charcoal and basted in a fiery, secret-recipe marinade. This is a hands-on meal! 

Grilled Sardines: During the summer, the smell of grilled sardines fills the air. Seasoned simply with salt and cooked over an open flame, they’re a local favourite for a reason. 

Cozido das Furnas: A hearty stew of meats and vegetables cooked underground for hours using volcanic steam. It's a unique dining experience. 

Queijo de São Jorge: A sharp, aged cheese from the island of São Jorge that is intense and crumbly. 

Espetada Madeirense: Skewers of beef rubbed with garlic and salt, grilled over an open fire on laurel branches, giving the meat a distinct, aromatic taste 

Bolo do Caco: A circular, flatbread traditionally cooked on a basalt stone slab. It's often served warm with garlic butter. 

Bacalhau: Salted cod is the unofficial Portugal national food, and it's said there are 365 ways to cook it. Two popular versions are Bacalhau à Brás (shredded with potatoes and eggs) and Bacalhau com Natas (baked in a creamy sauce). You'll see this everywhere along the Camino Portugues Coastal Way. 

Porco Preto: From the Alentejo region, this "black pig" pork lives on an acorn-rich diet that gives the meat an incredible, melt-in-your-mouth quality. 

Pastelaria Treats: Portuguese convents perfected the art of pastry. With egg whites used for starching habits, nuns were left with a lot of yolks. They mixed them with sugar, and the result is a legacy of delicious sweets like the Bola de Berlim (a custard-filled doughnut) and Salame de Chocolate (a chocolate and biscuit log).