Eating in Portugal


 -> Bacalhau com Broa

Most Portuguese food is based on olive oil and the generous use of garlic.


It is customary in most establishments to order soup, followed by a fish and a meat course. Potatoes and rice are likely to accompany both the meat and fish platters.


In many restaurants, the chef features at least one prato do dia (plate of the day). These dishes are prepared fresh that day and often are cheaper than the regular offerings.


Couverts are little appetizers, often brought to your table the moments you sit down or already on your table. These can include bread, cheese, and olives. In some restaurants they are free, in others you are charged extra. In many places, the charge for theses extras is per person.


Although bacalhau (salted codfish) is a mainstay in Portuguese cuisine and is served in many imaginative ways, most foreigners do not like it.


The Portuguese sardine is usually more to everyone’s liking because it is cooked so simply; grilled with lemon and a bit of olive oil.


The sardines are found off of the Atlantic coast of Iberia as well as France and Setubal. They are usually 6 to 8 inches long – so if you are thinking of sardines as the ones you buy in the cans, you’re in for a surprise!


Shellfish is another of the many delicacies of the Portuguese table. Its scarcity and the demand of foreign markets can make for high price tags that change daily. If you see Preco V. (variable price) ask your waiter for that day’s price if you plan on order lobster or crab.

From: LisbonSun blog