Lisbon

Portugal's iconic custard tart with a flaky puff pastry shell and creamy egg custard filling, caramelized to perfection. Best enjoyed warm with a dusting of cinnamon and powdered sugar.

The original recipe was created by monks at the Jeronimos Monastery before 1837 and remains a closely guarded secret.

Salt cod prepared in hundreds of different ways is Portugal's national obsession. From Bacalhau a Bras (shredded with eggs and potatoes) to crispy Pasteis de Bacalhau (cod fritters), it's everywhere.

The Portuguese say there are 365 ways to prepare bacalhau — one for every day of the year.

A comforting Portuguese classic of pan-seared steak served with fries, rice, and a fried egg on top, often finished with a rich garlic-butter sauce.

In Lisbon, bitoque is a popular everyday dish found in neighborhood tascas and casual restaurants across the city.

A beloved Portuguese seafood dish featuring octopus grilled until smoky and tender, often served with olive oil, garlic, potatoes, and greens.

Portuguese octopus dishes are especially popular on family tables during holidays, and Lisbon restaurants serve many regional variations year-round.

A beloved Portuguese sandwich of thinly sliced pork marinated in garlic and white wine, served in a crusty bread roll. Simple, messy, and utterly satisfying — the ultimate Lisbon street food.

Bifanas are so popular in Portugal that entire festivals are dedicated to celebrating this humble sandwich.

A Lisbon classic, especially in summer: fresh sardines grilled over charcoal, served simply with sea salt, bread, and roasted peppers.

Sardines are central to Lisbon's June festivals, where entire streets smell of charcoal grills during Santo Antonio celebrations.

A sweet cherry liqueur made from sour ginja berries, served in tiny cups or edible chocolate shot glasses. Sipping ginjinha at a tiny bar in Rossio is a quintessential Lisbon moment.

Ginjinha has been made in Lisbon since at least 1840, when a friar created the recipe near Rossio Square.

A classic Portuguese steak sandwich made with thin slices of beef in a crusty roll, often finished with garlic butter or mustard and served with fries.

In Portugal, prego can be served as "prego no pao" (in bread) or "prego no prato" (on a plate).

Portugal's world-famous fortified wine from the Douro Valley is a staple on Lisbon wine lists. Expect rich flavors of dried fruit, caramel, and spice, served in small pours as an aperitif or after dinner.

By law, true Port wine can only be produced in Portugal's Douro Demarcated Region, established in 1756.

Lisbon's health-conscious food scene has embraced Brazilian acai bowls with open arms. Topped with granola, fresh fruit, and coconut, these vibrant purple bowls are everywhere in the city.

Lisbon's strong ties to Brazil have made acai one of the city's most popular health food imports.