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On mission in Portugal. Vinho Verde for breakfast. Lisbon - Porto food quests, reviews and hidden gems including seafood, wine and authentic local eats.

Currently on a quest to find the best piri piri chicken in Portugal. Join The Piri Piri 100.

09/06/2026

If you are in Portugal this June, do not leave. If you are not, book the flight. The whole country goes berserk for Santos Populares, a month of street-wide parties honouring the Portuguese saints. Picture it: charcoal grills on every corner, sardines and pork smoking on the coals, whole neighbourhoods turning into their own fiestas, dancing that spills into the early hours. The best part is who turns up. Everyone, from every walk of life, packed into the same square like they have known each other for years. We kept being told June is THE time to be here, so we are diving straight in to find out what it actually means. This is just the very beginning.

08/06/2026

Charcoal, fish, salt, olive oil. That is the whole recipe, and it might be the best thing you eat in Portugal.

Portuguese cuisine does something most kitchens are too nervous to try: it does less. No heavy sauces, no twelve ingredients fighting for attention. Just premium fish over charcoal, good salt, and olive oil that does not need to hide behind anything. When every ingredient is this good, simplicity stops being a shortcut and becomes the whole point.

This is the stuff locals grew up with and visitors fall for instantly. Tell us the dish that made you understand Portuguese food.

04/06/2026

You told me to try Portuguese courato. We found it at a Pescadores home match in Costa da Caparica.

The comments on our last video insisted we had to eat courato, so when we spotted it inside the ground, we knew it was time. Soft, gelatinous pork belly skin, seasoned with salt and served in thick, fatty slabs. No crunch. Not pork crackling like we know it in England. Just pure, rich pigskin that melts as you chew.

The verdict from me, my father-in-law Alan, and our friend Andre? Proper beer food. Salty, fatty, and completely addictive. One of those Portuguese matchday traditions that locals love and most visitors never discover.

03/06/2026

Portuguese salt changed the world. This is how it's still made by hand, 300 years later.

To understand why the food in this country tastes so incredible, you have to leave the restaurants behind. We went straight to the source: the ancient salt pans of Figueira da Foz, where Atlantic seawater is channeled through a labyrinth of pools and left for the sun to do its work. What remains are pure crystals, harvested entirely by hand using tools unchanged for 300 years.

This is the salt that fueled Portugal's Age of Discoveries and altered global gastronomy forever. Today, keeping this tradition alive is a conscious choice. There are faster ways to make salt. But for the workers here, this isn't production. It's heritage, culture, and a lifestyle worth preserving for the next generation.

Without salt, there's no gastronomy. It's the cement that holds everything together.

02/06/2026

For 200 years, this beach has been a battlefield for the freshest fish in Portugal.

We're in Costa de Caparica for Dia de Pescadores, where the local community celebrates Arte Xávega: a 200-year-old dragnet fishing tradition. Iconic wooden boats launch straight into the heavy Atlantic waves.

Sardines grilled on the sand with nothing but local sea salt. Pop one in bread, eat the fish, then finish the bread soaked in all those sardine juices. Fat, juicy, salty, and absolutely delicious.

When food carries this much history, community, and respect, it just tastes better.

📍 Costa de Caparica, Portugal

31/05/2026

Costa da Caparica honoured its fishermen today, and we were right in the middle of it.

Dia do Pescador is one of those celebrations that reminds you why this coastline is so special. Generations of fishing families, traditions passed from parent to child, and sardines going straight from the sea to the grill.

We captured everything. The video drops tomorrow.

28/05/2026

Two Michelin-starred chefs walked into a department store. What they built upstairs is no joke.

Hidden above Lisbon's El Corte Inglés, José Avillez and Roberto Ruiz have created a Portuguese-Mexican collision that works on every level. Avillez, Portugal's most celebrated chef. Ruiz, the first Mexican chef cooking Mexican food to earn a Michelin star in Europe. Together, they're pulling Atlantic seafood through smoke, spice and citrus in ways that genuinely surprised us.

Tuna tostadas hitting the pass. Margaritas flying out. Big flavours, loud colours, and a kitchen running on serious energy. Portugal brings the best fresh ingredients the Atlantic has to offer. Mexico brings the culture, the heat and the soul. In the middle: food that has no business being this good above a shopping centre.

From the chefs to the front of house team, there's a real passion behind this place. If you're in Lisbon and think you know where to eat, add this one to the list.

25/05/2026

The biggest party in Portuguese football isn't about the game. It's about the thousands who turn a cup final into a nationwide family picnic. Rival fans sharing beers, singing together, kids running between scarves of every colour. At the Festa do Jamor, the community kicks off long before the whistle.

We asked what football means to the Portuguese. The answer? "It's everything. It's about family, communities, friends. It's more the environment than the game itself."

And then Torreense, the second division underdogs, went and proved that anything really can happen. Congratulations to Torreense: a story Portuguese football will never forget.

Sometimes there's only one thing left to say.

13/05/2026

He's been told the name five times. He still can't remember it. But one bite of this royal Portuguese dessert and he'll never forget the taste. Morgado do Bussaco was created in Portugal's Royal Palace, its recipe guarded as a secret known only to the palace chefs for decades. Layers of walnut sponge, a creamy egg filling, and topped with walnuts. Light, sweet, nutty, and absolutely stunning. Everyone knows the Pastel de Nata. Portugal's pastry culture runs so much deeper than that. This is what we're here to find.

11/05/2026

This might be the most chaotic dish in Lisbon. It's called "Chaos." Obviously.

Príncipe Real. Chef Matheus at After Dark. An overflowing gunkan. Wagyu, tuna, uni, roe, cured quails egg. Stacked high, spilling over, no rules on how to eat it. Hands, chopsticks, whatever you want.

Matheus grew up in São Paulo, trained at Cordon Bleu in Melbourne Australia, he now cooks in Lisbon. He took a dish from a Japanese izakaya and made it completely his own. Traditional sushi, made in the most nontraditional way possible. Every ingredient he loves, in one dish.

Every restaurant has one dish that says who they are. The dish the chef would stake their name on. We're going to find it. This is The Signature. And this one said everything.

Know someone who needs to eat here? Send them this.

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