Get ready for a culinary adventure through Portugal! This beautiful country boasts a rich and diverse cuisine, heavily influenced by its long history as a maritime nation. From fresh seafood dishes to hearty stews and decadent pastries, Portugal has something to tantalize every taste bud. Here are 9 traditional Portuguese foods you simply can't miss:

Caldo Verde

This comforting soup is a staple in Portuguese cuisine, particularly in the northern regions. A steaming bowl of creamy kale soup, generously studded with tender shredded chouriço (a smoky sausage) and diced potatoes, Caldo Verde is a must-try. A touch of olive oil adds richness, while a sprinkle of red chili flakes provides a welcome hint of heat. Believed to have originated in the Middle Ages as a peasant dish, this soup is hearty and nourishing, perfect for a cool evening.

Where to try: Growing up, my favorite way to have Caldo Verde was to pair it with chouriço bread at A Merendeira in Costa da Caparica.

Arroz de Marisco

Much like its Spanish paella counterpart, Arroz de Marisco is a delightful mix of succulent shrimp, mussels, clams, and white fish in a bed of rice. While similar to paella, arroz de marisco tends to use a wider variety of shellfish and incorporates tomatoes into the rice base, giving it a slightly different flavor profile and a less reduced, more stew-like texture.

Where to try: Any coastal seafood restaurant

Peixe Grelhado

The Portuguese coastline provides an abundance of fresh fish, and Peixe Grelhado (meaning "grilled fish") is a summer staple. Grilled to perfection over charcoal or wood fires, this dish allows the natural flavors of the fish to shine. Sea bass, sardines, and dourado are popular choices. A squeeze of fresh lemon juice, boiled or roasted potatoes, and a drizzle of olive oil make for the perfect accompaniments.

Where to try: Beachside eateries across Portugal

Carne de Porco à Alentejana

Portugal's answer to surf and turf, this hearty dish features generous portions of pork—typically succulent pork loin or shoulder—braised with clams in a rich and flavorful sauce. Paprika, garlic, bay leaf, and coriander add depth and complexity, while the clams release their briny essence, infusing the pork with a touch of the sea. A comforting and satisfying dish, Carne de Porco à Alentejana is particularly popular in the Alentejo region.

Where to try: Alentejo region restaurants

Bifana

This Portuguese sandwich is a street food legend, especially in Lisbon and Porto. Thinly sliced pork loin is marinated in a garlicky white wine and paprika sauce, then fried until crispy and golden. Tucked into a crusty bread roll, the Bifana is a burst of savory goodness, perfect for a quick and satisfying bite on the go. The origins of the Bifana are uncertain, but it is believed to have gained popularity in the early 20th century as a convenient and affordable lunch option for workers and travelers.

Where to try: most cafes and restaurants offering light meals.

Polvo à Lagareiro

Octopus is a star ingredient in Portuguese cuisine, and Polvo à Lagareiro is a must-try for seafood enthusiasts. The octopus is slowly cooked over hot coals in a large clay pot or lagareiro, resulting in a tender and flavorful treat. Served with boiled or roasted vegetables and simply dressed with olive oil, garlic, and a sprinkle of paprika, this dish allows the natural taste of the octopus to take center stage.

Where to try: traditional restaurants along the coast

Bitoque

A juicy cut of beef, typically rump steak, is grilled to your liking and topped with a fried egg. Golden French fries, a side of rice, and a house salad round out the plate, making this a complete and undeniably delicious meal. Bitoque is one of the most common lunch options and can be found on the menus of many traditional restaurants around the country. It was definitely one of my favorites growing up.

For something a bit more on the go, there’s a sandwich version of this dish called Prego.

Where to try: most traditional restaurants

Bacalhau

This salted cod dish is a national treasure in Portugal. Cod, a fish readily available due to its abundance in the North Atlantic, was traditionally preserved using salt, allowing it to be stored and transported for long journeys. This ingenious technique not only ensured a steady supply of protein but also led to the creation of countless Bacalhau recipes. There are literally hundreds of ways to prepare Bacalhau in Portugal, from creamy stews like Bacalhau à Brás (shredded cod with potatoes, onions, and eggs) to golden fritters like Pasteis de Bacalhau.

Where to try: anywhere in Portugal!

Pastel de Nata

No Portuguese culinary adventure is complete without indulging in a Pastel de Nata. These small, custard tarts boast a flaky, buttery pastry crust filled with a rich and creamy custard center. Dusted with cinnamon and best enjoyed slightly warm, Pasteis de Nata are the perfect way to end a meal or enjoy a sweet treat throughout the day. Originating in the Jerónimos Monastery in Lisbon in the 18th century, Pasteis de Nata were originally created using leftover egg yolks from the monastery's production of communion wafers. The recipe was later adopted by a nearby sugar refinery, the Fábrica de Pastéis de Belém, which continues to produce these iconic pastries according to a closely guarded secret recipe. Today, Pasteis de Nata are enjoyed all over Portugal and are considered a national treasure.

Where to try: Pastéis de Belém in Lisbon is the famous spot, but you can walk into any cafe and get a great pastel.

Make sure to savor these traditional foods on your next trip to Portugal for an authentic and delicious experience.