Best Bacalhau in Porto | Eating Europe

Bacalhau is the quintessential salt cod dish of Portugal. Deeply rooted tradition, you’ll find it on the menu in rustic neighborhood tascas, everyday cafes, and elegant riverside restaurants.

Whether it’s baked with cream, fried into golden cakes, or paired with fragrant garlic potatoes and olives, no Porto food tour is complete without sampling Bacalhau.

The History and Cultural Significance of Bacalhau

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Bacalhau is the Portuguese word for salt cod, and it’s been a cornerstone of Porto’s cuisine for over 500 years. Its historical roots can be traced back to the Age of Discovery when Portuguese explorers used salted dried cod as their primary protein for long sea voyages.

Over time, those same sailors came home and bacalhau became a reliable staple for inland communities, far from the sea. Its long shelf life and affordability earned it the nickname “fiel amigo,” the faithful friend. families developed hundreds of unique preparations, blending regional flavors and customs.

In Portugal, bacalhau carries deep cultural and religious significance. It’s traditionally served during major Catholic observances such as Lent and Christmas Eve, when abstaining from meat is customary.

The Journey of Bacalhau to Porto’s Tables

Bacalhau is one of the most traditional foods in Portugal. It has a lasting home in Porto’s kitchens and restaurants, where its versatility and storied past blend seamlessly with the city’s rich culinary heritage. As a northern Portuguese hub with strong maritime ties, Porto embraced bacalhau not only as a pantry staple but as a canvas for culinary creativity.

You’ll find it everywhere from rustic taverns to family-run esplanade cafes and fine-dining restaurants. Porto has developed distinctive interpretations of classic dishes like bacalhau à Brás, bacalhau com natas, and bacalhau à Gomes de Sá.

Generations of cooks have passed down these time-honored preparations, making bacalhau a beloved thread in the fabric of Porto’s daily life and festive traditions. This means for foodies, Porto remains a beacon for authentic bacalhau experiences rooted in both innovation and nostalgia.

The Many Ways Bacalhau is Served in Porto

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In Porto, bacalhau is a blank culinary canvas that appears in a staggering array of dishes. Here salt cod reflects the city’s deep-rooted relationship with the sea and the local culture.

The most celebrated Bacalhau dish in Porto is à Gomes de Sá. It’s a comforting casserole of flaky, rehydrated salt cod layered with potatoes, onions, hard-boiled eggs, olives, and generous drizzles of olive oil.

Bacalhau à Brás uses shredded cod carefully folded with scrambled eggs, shoestring potatoes, onions, and parsley. This creates a rich yet balanced dish, with an aromatic lilt, and belly-filling heartiness.

Another Porto classic, bacalhau com natas, is a creamy baked version with layers of cod and potatoes enveloped in béchamel and cream. You’ll find it at fine dining restaurants as well as family-run establishments with their own creative twists.

If you have a more adventurous palate, you should try Cod Escabeche. It’s marinated in vinegar, garlic, and spices for a zesty, yet hearty twist, whereas Bacalhau Assado no Forno is a simple oven-roasted version that brings out the flavor of the sea.

From Sea to Plate: How Bacalhau Is Prepared

Bacalhau’s journey from the sea to the plate integrates tradition and technique, with deep roots in local culture. It starts with cod caught in the cold waters of the North Atlantic and preserved through centuries-old drying and salting methods.

This extends not only the fish’s shelf life but also intensifies its flavor. Before it can be cooked, bacalhau must be carefully soaked in cold water for one to three days. The rehydrating process calls for frequent water changes to remove excess salt while adding moisture to the tender flesh of the fish fillet.

When properly rehydrated, bacalhau is thick, firm, and ivory-colored, with a slightly translucent appearance and smooth texture.

How to Order Bacalhau Like a Local

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Ordering bacalhau like a local in Porto means knowing a few key menu terms and dining customs. Most Portuguese menus will list bacalhau dishes under “peixe,” which indicates fish dishes. I also recommend keeping an eye out for house specials like Bacalhau à Gomes de Sá or Bacalhau com Natas.

Locals often ask about the freshest or most recommended version of the dish using key phrases.

“Qual é a especialidade de bacalhau?” (what’s the house codfish speciality?)

“Posso ver a carta dos vinhos?” (may I see the wine list?)

Portion sizes in Porto tend to be generous and are often perfect for sharing. If I’m dining with someone else, we might share an appetizer and a heavier dish like Bacalhau à Gomes de Sá.

Expect your bacalhau to arrive with classic sides like boiled potatoes, sautéed greens, olives, and rustic, crusty bread.

Most locals typically eat lunch between 1 to 3 pm. Dinner is typically served from 7 to 10 pm. If you want the most authentic experience, I recommend planning your meal around these windows of time.

Reservation and Booking Advice

There’s a little bit of an art to booking reservations at a bacalhau-focused restaurant in Porto., Especially if you want to get a good table at a popular restaurant on a weekend or holiday. Some casual eateries still welcome walk-ins, but availability isn’t guaranteed.

I find it helps to make your reservation at least two or three days in advance. Online reservations are easy to make. However, most restaurants in Porto are also happy to book a table by phone, but it helps to speak the language.

“Gostaria de reservar uma mesa, por favor”, means “I’d like to book a table, please.”

While most places accept both cash and credit cards, smaller taverns may only take one or the other. So, I always make sure to carry both.

The Dining Experience: What Travelers Say

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Experienced foodies will tell you that eating bacalhau is a deeply authentic Portuguese experience. You find it everywhere in tons of local dishes. So be sure to try it more than once.

These are flavorful, hearty dishes made with high-quality olive oil and fresh ingredients, served in generous portions. Whether in a rustic neighborhood tavern or a refined dining room, the ambiance enhances the meal.

Final Thoughts: Savoring Bacalhau as Part of Porto’s Culinary Heritage

In Porto, Bacalhau is more than just a tasty ingredient. It’s a flavorful thread woven deeply into the tapestry of Portuguese culture.

Savoring multiple bacalhau dishes on a Portugal food tour of Porto offers more than a taste of the sea. It’s also an invitation to experience local traditions, paired with the chance to explore the city’s rich historical landmarks, the scenic neighborhoods, and the wonderful people who call Porto home.

Sources:

Eating Europe. (n.d.). Porto food tours. Retrieved July 7, 2025, from https://www.eatingeurope.com/porto/

Eating Europe. (n.d.). Traditional food in Portugal: What to eat and drink. Retrieved July 7, 2025, from https://www.eatingeurope.com/guides/traditional-food-in-portugal/