Portuguese gastronomy differs from north to south of the country. Just like the wines, which vary their profile depending on their terroir, the dishes presented differ profoundly across the various regions, as a result of their native products and the territory where they grow. In the Atlantic areas, Portuguese gastronomy is based on fish from the cold Atlantic seas, prepared from simple charcoal to more elaborate forms. In these areas, seafood and bivalves are of capital importance in the offerings of our restaurants.

In more continental areas, Portugal has a cuisine based more on meat, cod and vegetables. Our islands have a gastronomy that focuses heavily on seafood. Tuna, swordfish, limpets and barnacles are king, but in the Azores their meat and milk are of the highest quality.

Portugal is without a doubt one of the countries with the richest gastronomy in the world.

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