Petiscos: how the Portuguese really eat.
Petiscos are not about starters or rules. They’re about gathering around a table, ordering a few dishes, talking more than you eat, and letting time stretch. You’ll find them everywhere — from neighbourhood tascas to seaside cafés — and they often tell you more about Portugal than any tasting menu ever could.
Here are six petiscos I always recommend to anyone who wants to understand Portuguese flavours from the inside.
1. Octopus Salad (Salada de Polvo)
Tender octopus, simply dressed with olive oil, garlic, onion and parsley. No tricks, no heavy sauces. When done well, it’s all about texture and balance — a perfect example of how Portugal treats seafood with respect rather than excess.
2. Clams Bulhão Pato (Ameijoas à Bulhão Pato)
Fresh clams cooked quickly with garlic, olive oil, coriander and a splash of lemon. This dish is fast, fragrant and deeply connected to coastal cooking. Bread is essential — not optional.
3. Bifana no Pão
Thin slices of pork, marinated and cooked in a garlicky, lightly spiced sauce, served inside a crusty roll. It’s messy, comforting and completely addictive. One of the best street food expressions of Portugal.
4. Green Bean Fritters (Peixinhos da Horta)
Despite the name, there’s no fish here. Green beans coated in a light batter and fried until crisp. This humble dish travelled far — it even inspired Japanese tempura — and remains a staple of Portuguese tables.
5. Codfish and Chickpea Salad
Salt cod flaked into pieces, mixed with chickpeas, onion, olive oil and herbs. It’s hearty without being heavy and shows how cod — Portugal’s most iconic ingredient — adapts easily to everyday cooking.
6. Francesinha
A Porto classic that deserves a mention, even as a petisco to share. Layers of meat, bread and melted cheese, covered in a rich beer-based sauce. It’s bold, indulgent and unapologetic — much like the city itself.
Why petiscos matter.
These dishes aren’t designed to impress. They exist to be eaten, shared and enjoyed without fuss. Start here, and Portugal’s food culture will start making sense — naturally, and without clichés.