A Brief History of Portuguese Cuisine: From the Sea to the Table

Carina Brito
Nov 19
3 min read

Portuguese cuisine is one of Europe’s richest, most diverse, and most surprising culinary traditions. Shaped by centuries of navigation, cultural exchange, and regional diversity, Portugal’s food tells the story of a country connected to the ocean, the land, and the world.

If you're visiting Lisbon and want to understand the soul of Portuguese cooking, here’s a journey through the flavours, influences, and traditions that shaped it.

The Sea: The Heart of Portuguese Food

Portugal’s coastline stretches for more than 1,800 km — and the Atlantic Ocean has always been a central part of Portuguese life.

The sea provides:

codfish (bacalhau)
sardines
octopus
squid
clams and mussels
sea bass and sea bream

Because cod does not exist near Portugal, it tells a deeper story — one of exploration, preservation, and ingenuity.Salted cod became the country’s culinary icon, with over 1,000 traditional recipes today.

You can learn to cook some of the most famous cod dishes in our Cooking Class.

Maritime Discoveries: Spices From Around the World

Between the 15th and 17th centuries, Portuguese explorers traveled to Africa, Brazil, India, China, and beyond.They brought home spices and ingredients that transformed Portuguese cooking.

Key arrivals included:

black pepper
paprika
cinnamon
cloves
nutmeg
piri-piri chili
sugar
tomatoes
potatoes
rice

These global influences shaped dishes such as:

Arroz de Marisco
Frango Piri-Piri
Feijoada
Arroz Doce (rice pudding with cinnamon)

Today, Portuguese cuisine is a beautiful blend of Atlantic flavours and global connections.

Convent Sweets: Portugal’s Egg-Rich Desserts

Portugal is famous for its incredibly rich desserts made with dozens of egg yolks.But why so many eggs?

During the 18th century, nuns used egg whites for ironing clothes and clarifying wine. The leftover yolks were turned into sweets — a tradition that created the famous “conventual desserts”.

These include:

Pastéis de Nata
Toucinho do Céu
Pão de Ló
Ovos Moles

Portuguese pastry is one of the country’s sweetest cultural treasures.

Want to learn how to make Pastel de Nata from scratch? Join our Pastry Class in Lisbon!

Rural Traditions: Soups, Stews & Comfort Food

Portugal’s countryside contributed hearty dishes based on:

vegetables
beans
bread
olive oil
pork and cured meats

Examples include:

Caldo Verde
Cozido à Portuguesa
Migas
Sopa da Pedra
Chouriço and regional sausages

These dishes reflect a lifestyle connected to land, seasonality, and simplicity.

Regional Diversity: One Country, Many Culinary Worlds

Portugal may be small, but its regions offer remarkably different cuisines:

North (Minho, Douro)

Caldo Verde, Bacalhau à Gomes de Sá, Vinho Verde
Cooler climate, hearty stews, simple comfort food

Center (Lisboa, Ribatejo, Serra da Estrela)

Amêijoas à Bulhão Pato, Arroz de Marisco, Serra da Estrela cheese

Alentejo

olive oil, herbs, migas, bread-based dishes, pork

Algarve

Moorish influences, cataplana, grilled fish, figs, almonds

Islands: Madeira & Azores

tropical fruits, limpets, sweet breads, rum, volcanic cooking traditions

Every region adds a unique flavour to the Portuguese table.

Modern Portuguese Cuisine: Tradition Meets Creativity

Today, Portugal is experiencing a culinary renaissance.

Chefs are:

reinventing traditional recipes
using local ingredients in modern ways
highlighting regional products
combining innovation with heritage

Lisbon, especially, has become one of Europe’s most exciting food destinations.

🇵🇹 Experience the History of Portuguese Cuisine in Lisbon

Understanding Portuguese food is one thing — but cooking it gives you a deeper connection to the culture.

At The Chef’s Company, our cooking classes bring this history to life:

Traditional Portuguese Cooking Class; Market Tour + Cooking Experience & Pastel de Nata Pastry Class.

👉 Discover all our Cooking Classes in Lisbon https://www.thechefscompany.pt

Cook, taste, and experience centuries of Portuguese culinary tradition.