A GOURMET ADVENTURE
Beyond the famous pastel de nata, the riches of the Portuguese kitchen remain mainly unknown – yet riches there are aplenty, including some outstanding wines.
WHY IT’S SPECIAL
The Portuguese love their food, and rightly so, given its breadth, variety and nuances from distant conquered lands.
Bounty from the long shoreline takes pride of place: octopus, cuttlefish, clams, squid, sea bass, sea bream and huge scarlet prawns from the Algarve. In the interior of the country it is game that rules, but also the delicious sheep’s cheeses and melt-in-the-mouth hams that are smoked in the wide Alentejan chimneys.
Vineyards are plentiful, with Portuguese wine now at world standard, from the whites of the Douro Valley to the full-bodied reds of the Alentejo. But nowadays the whole food scene has moved up several notches. Michelin stars have descended from north to south, representing Portuguese cuisine with a 21st-century twist. Try Ocean at Vila Vita Parc in the Algarve, Alma in Lisbon, and the Yeatman in Porto, to sample Portuguese cuisine from all corners of the country.
YOU’LL NEVER FORGET Sunset at Casa de Cha Boa Nova, designed by Pritzker prize winner Siza Vieira, where you dine on the bounty of the Atlantic interpreted through Michelin-starred chef Rui Paula for a dinner that stays in the memory.
EXPERT TIPS
Don’t ignore those little off-the-radar tavernas – their home-cooked food can be excellent.
HOW TO DO IT
Fly into Lisbon then hire a car (Sixt, Europcar, Avis).
Overseas holidays are currently subject to restrictions. See Page 2.
For more Portugal holiday inspiration, see page 10.