45 Best Restaurants in Northern Portugal, Portugal

While the restaurants along or near Rua 31 de Janeiro may have river views, they don't necessarily serve the best food. Standing apart from them, this ham-and-garlic-bedecked place—off a square at the end of the main street—has no views, but the regional fare served on its wooden tables make it worth a trip. Regular dishes include cozido à portuguesa (a sausage, bean, and vegetable stew), cabrito assado (roasted kid), and tripas (tripe and beans), most available as a full dose (serving) that's enough for two people or a meia (half) dose. If you're planning on dinner, come early because the small space fills up fast.

Founded in 1954, this oceanfront restaurant is one of the most traditional in Espinho. There's an enormous variety of fresh seafood ready to be grilled, boiled, or roasted in the oven, as well as bacalhau and various fish stews and rice dishes. Many are large enough to be split between two diners. Customers who want meat can choose between dishes such as roast veal or kid—or there's tripe and bean stew, in case you didn't get enough of that in Porto.

In a renovated mansion near the waterfront, this eatery is a prime destination for seafood; start with fish soup or sapateira recheada (stuffed crab) and continue with main dishes such as roast octopus or the unusual house bacalhau, which is fried and stuffed with bacon. Desserts include a pudim de Abade de Priscos (an especially rich crème caramel pudding) that some say is the best in the country.

Castas e Pratos was the first and remains the best of a row of eateries in a former railroad shed by Régua station. Snack on the first floor at a high table or climb the wooden stairs to the large mezzanine to for a sit-down meal; the sophisticated flavors and presentation are sure to delight you. You could start with a ceviche of tuna, shrimp and sea bass, or a seared scallop with pea purée, then move on to delicately flavored turbot with cockle rice, or one of the delicious slow-cooked meat dishes, such as veal cheeks. There are always tasty vegan options, too, and even a gourmet children's menu. For dessert, "O ovo" (The egg) hatches a sweet surprise. There are some 650 wines to choose from, the vast majority from the Douro, including local bubbly.

Open since 1947, this restaurant 3 km (2 miles) from the center of Vila Real, on the main road to Chaves, has kept up with the times in terms of decor, presentation, and service. Tasty starters here include bacalhau and chickpea salad, and tripas (tripe) dishes unrivaled by nearby venues. There are a few fish dishes but mains are mostly meat-centric—and often available in half servings—ranging from garlicky alheira sausage served with sautéed grelos (turnip tops) to corn grits with cabbage and grilled ribs, or roasted Maronesa beef flank, as well as recently added spicy dishes from Goa. This is also a good place to sample regional wines and desserts. 

Off a small square, behind an unassuming, grey façade is "The Kitchen"—a smart, modern space where you can enjoy the beautifully presented fruits of chef António Loureiro's years of study of regional cuisine across the country. He and his team showcase the best local produce in season, reducing food miles and waste by using herbs and vegetables from the restaurant's upstairs garden and turning offcuts into amuse-bouches. If you can afford it, opt for one of the tasting menus (€140 for ten "moments" plus €70 for wine pairing, or €110 for seven, plus €55)---they're what brought this relative veteran a Michelin star. They will do a vegetarian (or vegan) tasting menu if you let them know ahead of time, and there are also non-alcoholic drinks pairings. You can also order à la carte, and there's a three-course set lunch menu (€35) Wednesdays through Fridays---though if you want it, you must specify that when you make your reservation. The wine list is particularly strong on vinho verde, and many of the wines are organic.

It's best to come hungry to this rustic eatery across the Rio Lima, famed for its starters, such as rissóis de leitão (suckling pig rissoles) and orelha de porco (pig's ear), as well as main dishes like cabrito assado (kid roasted in a wood oven) and bacalhau with a corn bread crust. The stone-walled dining room is dominated by a massive fireplace that keeps the place warm on chilly evenings; in summer there's a pleasant shaded terrace. Servings are huge, so when dining alone don't be shy to ask for a half (meia dose). Don't miss their pudim de Abade de Priscos, an ultra-rich crème caramel pudding. 

This riverside restaurant 9 km (6 miles) from Régua, on the left bank of the Douro, draws gourmets from far and wide with Michelin-starred chef Rui Paula's take on the cuisine of his native region, in which bacalhau and polvo (octopus) loom large, as well as tender Bísaro pork and Maronesa veal. You'll pay from €140 for a tasting menu (and from €100 for wine pairing); vegetarian menus can be arranged, with notice, and there is a children's gourmet set menu (€40) and several à la carte options.

This venerable gourmet haven in the luxury Casa da Calçada hotel re-opened in early 2025 under Francisco Quintas, Portugal's youngest chef to win a Michelin star. Quintas lets his imagination run riot, wowing diners with playful combinations of flavors---smoky, spicy, acid, or sweet---and textures that range from creams to powders. There are two tasting menus, one with 13 moments (€140, plus €70 for Portuguese wine pairing or €95 for foreign wines) and one with 15 (€160; from €90 for wine), inspired by the chef's experiences at top restaurants in France and elsewhere, and featuring local ingredients such as trout, eel, and truffles, plus delicacies from abroad. The staff can offer expert help in choosing wine from a vast list that includes vinho verde made from grapes in the hotel grounds.

A local institution, Pastelaria Clarinha is the best place to sample regional cakes and pastries. It has a range of delicious sweets, including traditional tortas de Guimarães—pastry rolls with an eggy pumpkin filling—and the local take on toucinho do céu (egg-and-almond cake, here with gila, fig-leaf gourd).

Floor-to-ceiling windows overlook rolling hills, the Douro River, and a railroad bridge at this family-owned restaurant. Just 800 meters from the train station, the establishment is run by the granddaughter of the late owner, and her partner, who trained as a chef in France. Offerings hinge on what's freshest and may include grilled cod, roasted lamb, game (like rabbit and boar), fish soup, or pillowy wood-oven-baked bread. Desserts skew French: lemon mousse, chocolate fondant, and crème brûlée. Nearly everything, even down to the wine, is grown on the restaurant's own farm.

Vila do Conde native Paulo André has worked with top chefs around Portugal; he is now applying his ample talent just steps from the Rio Ave, producing eye-catching, delicious creations from the best local ingredients. Tasting menus cost €90 (plus €55 or wine pairing) or, for the more complete version, €120 (plus €70 for wine), but you can also order à la carte, with signature mains including sea bass with creamy clam-and-prawn rice, garnished with seaweed and trout roe, pigeon foie gras with beetroot purée and blueberry sauce, and lamb with salsify and Jerusalem artichoke purée. The desserts don't disappoint, either: try the rhubarb and hibiscus combo, or the lemon curd and ricotta cannelloni. 

A meal in this long-established restaurant is worth a climb (or drive) to the top of the hill that's home to the Santuário Nossa Senhora do Sameiro, not least because views from the spacious, elegantly decorated dining room are superb. As for the food, it is predominately northern Portuguese---recently complemented with Brazilian-style barbecued meats. It's possible to eat here for around €10 per head, but if your budget stretches further, you might start with the alheira—a garlicky regional sausage, served with sautéed grelos, or turnip tops—before moving on to the house bacalhau, featuring heaps of fried onions, or cabrito assado (roasted kid). There's also a tapas bar next door.

In a 17th-century mansion across from the old cathedral, this establishment---run by the same family for four decades---starts you out with a complimentary aperitif in the wood-paneled reception area lined with antique bookshelves. The place is imbued with old-world elegance, from the ornate silver candlesticks to the fine crystal and lace tablecloths. The menu features house-made starters such as alheira sausage and regional dishes that include pheasant with grapes, javalí (wild boar), and cabrito assado (roast kid). For dessert, try the pudim do abade de Baçal, a chestnut-based take on the traditional caramel pudding. Reservations are a good idea on weekends, especially in summer.

In a residential area away from the center, this spacious, well-appointed restaurant is known for its hearty regional dishes such as polvo à lagareiro (octopus roasted with olive oil and garlic and served with tiny baked potatoes), bacalhau com broa (codfish with a cornbread crust), and cabrito assado (roasted kid, available on Sundays). Wash it down with some robust local wine.

Vendors from the town's weekly market favor this rustic restaurant with its wooden ceiling, wrought-iron chandeliers, and vases of fresh flowers. Grelhados (grilled meats, fish, and octopus) are prepared in full view of hungry customers on a huge range that splutters and hisses. Other regional dishes served here include rojões (tender fried pork) and papas de sarrabulho, a stew thickened with pig's blood. This is also a good place to try pudim abade de Priscos, the king (or rather abbot) of egg puddings.

On one of the city's most scenic squares, this handsome eatery across from the Museu de Alberto Sampaio has tables in a wood-paneled dining room and beneath the arches of a cobbled courtyard. Portuguese specialties include polvo à lagareiro (roast octopus) and prime cuts of porco preto (from the Iberian black pig); they also do tender, garlic-marinated steaks.

On the iconic square of Largo do Toural, this venerable eatery whose decor has an Ancient Egyptian theme (hence its name) serves tasty regional dishes at prices that won't break the bank. Both the breaded octopus and the house bacalhau, which is fried and served with sauteed turnip tops, are fantastic. Wash it down with some very drinkable house wine.

In business since 1858, this local landmark serves a wide variety of light dishes and pastries, and has lovely views of the fountain in the square outside. The dining room is refined and elegant, but the tables outside are most in demand.

In this restaurant a couple of minutes' walk from the medieval bridge, regional dishes such as bacalhau, roasted kid, or arroz de sarrabulho (a spicy stew made with rice and pig's blood) are served up in a cozy, stone-walled dining room. The lunchtime dishes of the day are an incredible value, and delicious. For dessert, the chocolate mousse is one of the best around.

Amarante is famous (or notorious) for the phallic cakes produced locally---a custom that may hark back to ancient fertility rituals predating the arrival of Christianity---but this, the town's oldest pastry shop, stocks a dazzling array of other sweet treats in more conventional shapes. They're all made according to traditional recipes and are delicious; the terrace, which overlooks the river and bridge from which the confeitaria takes its name, is the ideal place to sample them.

So famous that it was featured on a postage stamp in 2017, this vintage pastry shop is best known for its bola de Berlim donuts, overflowing with pastry cream. Also popular are the cinnamon biscuits, pão de ló à Jorge Amado (a sponge favored by the late Brazilian writer on his periodic visits), and Manjerico de Viana, an eggy tart that tastes like sweet basil. It was originally invented at the nearby Pastelaria Zé Natário, opened in 1970 by Manuel's brother José.

Eat well for less at this welcoming restaurant in an old house in the center of Braga---one of the few traditional eateries still going amid all the wine bars and souvenir shops. The house bacalhau (codfish) is fried in olive olive but they also prepare it com broa (with a cornbread crust); among other tasty options are octopus fritters---here served with puréed apple and chestnuts---and a range of steak dishes. For dessert, if you haven't yet tried pudim abade de Priscos---made with egg yolks and port wine---this is a great opportunity to do so.

A covered balcony held aloft by stone pillars makes this one of the most appealing places for outdoor dining in Ponte de Lima. You might start with the bolinhos de bacalhau, fried potato cakes with plenty of cod in them, and then try one of the regional dishes, such as rojões (fried pork), or the beef Wellington (a serving for two). Braver souls might go for the arroz de sarrabulho, made of rice and pig's blood, for which the restaurant is renowned.

An 1820s manor turned 11-room inn, Falcão de Mendonça's restaurant has warm service and surprisingly reasonable prices. On the menu is Portuguese fare with a few interesting additions, like shrimp-stuffed bacalhau, rabbit stew, and prawns with garlic mushrooms. You can take your meal beside the outdoor pool, and there's a billiards table to amuse the kids while you linger over your meal—but they're sure to run back to the table for a dessert of crêpes topped with ice cream and chocolate sauce, or crema catalana (the cinnamon-scented Iberian version of crème brûlée).

Named for the black cat on its tiled facade, this sleek, family-run restaurant on Régua's main street, next to the Museu do Douro, specializes in traditional Douro cuisine, in generous servings. Favorites include chargrilled veal and, on Sundays, cabrito assado (roast kid), which locals line up for once the tourists are gone, but there are also well-priced dishes of the day, plus a range of vegetarian offerings.

Well-heeled locals are happy to drive the 15 kilometers (10 miles) from Braga to this fashionable restaurant in the village of Moure, housed in a hotel in the French Maison Albar chain that is set in acres of greensward dotted with contemporary sculpture (and whose owner also likes to show off his supercars). On the menu overseen by Michelin-starred chef Julien Montbabut are delicacies such as veal cheeks stewed for 12 hours, pork presa (a flavorful cut from the shoulder) that is served with a wonderful locally produced couscous, and bacalhau (salt cod) with migas---breadcrumbs fried in pork fat with cabbage and black-eyed peas. Among the desserts is a variant on the popular bolo de bolacha (biscuit cake)---here assembled at your table.

Tucked modestly behind a parking garage—follow the arrows to the two modern, air-conditioned dining rooms—this popular local staple prides itself on cooking bacalhau myriad ways, but according to locals the onion-rich house version is the best in the world. The changing menu invariably also features grilled fish and dishes such as filetes de polvo (octopus fritters), roast kid or, on Saturdays, rojões com papas de sarrabulho (pork medallions with corn meal flavored with blood). Most dishes are also available as a meia dose, for one person. For dessert, try the pavê, a Brazilian take on tiramisu, or coroas do rei, traditional pão de ló sponge cake but topped with meringue.

Worth a trip for its stunning location and prize-winning design, this restaurant is also renowned for its regional cuisine. Perched in the Serra Amarela, 12 km (7½ miles) from Terras de Bouro, the long building slots into the surrounding slate hillside, its terrace affording panoramic views of the valley of the Rio Homem. Outstanding main dishes include roast kid (for which you must book ahead), venison, and various bacalhau dishes. The dessert menu features family recipes as well as standards such as pudim abade de Priscos (a rich egg-and-almond pudding) and ricotta with pumpkin jam.

This longtime favorite, overlooking a pleasant riverside garden, has walls that are adorned with old guitars, carvings of saints, ceramic birds, and vintage books—you know the kind of place. In warm weather the terrace out front is a great place to dine on some of the best seafood in town, though it is not cheap.