Porto is one of those cities where you eat brilliantly without breaking the bank. The food is hearty, homemade, and generous: from the francesinha to cod in a dozen styles, from sardines in Matosinhos to the caldo verde that rescues any dinner. In this guide I’ll show you what typical Porto dishes to try, when to order them, where they shine, and a few tricks so you enjoy it all (without long lines). Short on time? Start with the summary table and then dive into the sections that interest you most.
Quick tip: share plates. Servings are big, so you can try more without overdoing it.
Quick summary table — indicative prices
(Porto, updated: Oct-2025)
| Typical dish | What it is (in 1 sentence) | Approx. price |
|---|---|---|
| Francesinha | Meat sandwich with melted cheese and a beer-tomato sauce | €7–20 |
| Bacalhau “Gomes de Sá” | Flaked cod with potato, onion, olives and egg | €12–18 |
| Bacalhau “Zé do Pipo” | Baked with milk, onion and a layer of mashed potato | €13–20 |
| Bacalhau “à Brás” | Shredded cod sautéed with shoestring potatoes and egg | €12–18 |
| Bolinho de bacalao | Cod croquettes / fritters | €1.50–2.50 (per piece) |
| Tripas à moda do Porto | Tripe stew with beans and cured meats | €10–15 |
| Caldo verde | Comforting cabbage and potato soup | €1.50–4.00 |
| Sardinas asadas | Grilled sardines with coarse salt | €10–16 |
| Cachorrinhos | Crispy local hot dog with a spicy touch | €2.00–5.00 |
| Sandes de pernil | Roast pork sandwich in its juices | €3.00–5.00 |
| Pastel de nata | Crispy puff pastry with caramelised custard | €1.20–2.00 (per piece) |
| Éclair | Éclairs filled with cream, chocolate or caramel | €1.30–2.30 (per piece) |
Note: prices are indicative and may vary by venue, season and portion size. Recommended to review every 3–4 months.
1) Must-tries you shouldn’t miss
Francesinha: what’s in it, spice levels, and how to order it right
The francesinha is Porto’s icon: a sandwich layered with cold cuts and steak, covered with melted cheese and a hot sauce based on beer and tomato that makes all the difference. It comes with fries and, if you like, a fried egg on top.
Personal tip: I go medium-spicy so the sauce doesn’t overwhelm the flavors; and if I’m not super hungry, I share it (still plenty!).
Cod in Porto (Broa, Zé do Pipo, Gomes de Sá, Brás): which to choose for your appetite
In Porto, bacalhau rules and there’s a version for every mood:
- Gomes de Sá: shredded cod with potato, onion, olives, and egg. Flavorful yet lighter.
- Zé do Pipo: baked with milk and onion, topped with mashed potato. Hearty, ideal as a main.
- À Brás (aka “dourado”): scramble of cod with straw potatoes and egg—great for sharing.
- Broa: oven-baked with a crunchy cornbread crust.
My move: if I’ve already had starters, I choose Gomes de Sá; if it’s my main meal, I go Zé do Pipo.
Tripas à moda do Porto: heritage dish without fear
A signature of the city (hence the nickname tripeiros): tripe with white beans and enchidos (chouriço, salpicão…). Spiced, silky, and spoon-worthy. Worried it’s too rich? Order a half portion and pair it with plain rice.
Caldo verde (why this budget hero saves any meal)
Creamy kale and potato soup with garlic and olive oil. In many places it’s €1.50–€4 and fixes any menu, especially on cool evenings. When I’m in a rush, I go caldo verde + bolinhos and call it dinner.
2) Sandwiches and bites that hook you
Cachorrinhos and sandes de pernil: local fuel-ups
Cachorrinhos are crunchy mini hot-dogs with a gentle heat; perfect with a cold beer.
Sandes de pernil (roast pork) is juicy with warm bread. Tip: ask for the drippings on the side for dipping.
Cod fritters (bolinhos/bolinhas): the unfailing starter
Golden on the outside, soft inside. The best ones almost melt; sometimes you’ll see versions with aged cheese. I usually order half a dozen to share.
3) From sea to table
Grilled sardines and roast octopus: when and where they shine
Sardinhas hit the charcoal with coarse salt and taste like summer. In Matosinhos you’ll find grills serving fish fresh from the harbor.
Roast octopus (or Galician-style) is another safe bet; if you spot good olive oil and new potatoes, you’re in good hands.
Cataplana and mussels: a break from the “all-cod” path
Cataplana (a lidded copper pan) steams seafood and fish until aromatic and juicy. For something lighter, try mussels with white wine and parsley.
4) Sweet finish and a final toast
Pastel de nata vs. éclairs: two essential stops (with classic spots)
Pastel de nata is non-negotiable: crackly pastry, creamy center with a touch of caramelization and cinnamon.
Éclairs at Leitaria da Quinta do Paço are a 1920 classic; chocolate or caramel fans shouldn’t skip it.
Port wine: beginner-friendly tastings in Gaia
Cross the bridge to Vila Nova de Gaia and tour a lodge. Intro tastings explain styles (Ruby, Tawny, LBV) and easy pairings. Pro tip: book the last slot of the afternoon and step out to sunset views over the Douro.
5) Where to eat in Porto by neighborhood
Ribeira (views & classics)
Perfect for a first bite of the city: riverfront terraces, photogenic francesinhas, and a nata to cap the walk.
Matosinhos (serious fish and seafood grills)
If you want sardines or mixed grills, this is the district. It smells of charcoal and fish moves straight from harbor to grill.
Baixa & Cedofeita (cafés and local mix)
Baixa has everything: tascas, cachorrinhos beer halls, cod houses. Cedofeita adds pretty cafés, creative spots, and slightly more modern menus.
6) Quick tips
- Generous portions: share and taste more.
- Francesinha heat: ask for mild/medium/hot; if unsure, medium.
- Low-cost starters: caldo verde and bolinhos keep budgets happy.
- Bookings: for weekend dinners at famous spots, book or go early.
- Tipping: not mandatory, but appreciated for great service.
Fast FAQ
What should I eat in 24 hours? Francesinha, one cod (Gomes de Sá or Brás), caldo verde, and a pastel de nata.
Lighter options? Gomes de Sá, grilled sardines, and roast octopus.
Can I get a mild francesinha? Yes; they’ll adjust the sauce.
Where are the fish grills? Matosinhos.
If I don’t like very sweet desserts? Go for pastel de nata—balanced and not cloying.
Final thoughts
Typical Porto food blends tradition, fresh produce, and friendly prices. With this guide and the 3-column price table you can decide what to eat and where without missing a beat: from francesinha to all kinds of cod, a detour to Matosinhos for charcoal-grilled fish, and a sweet finish with nata or éclairs. Cross to Gaia for a Port wine toast and you’ve got the perfect plan.
