I love trying new foods, especially when I travel. At the end of each year, I try to do a blog post detailing what I ate and where. This is that post. I hope you enjoy it.
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Alcobaça
While exploring the charming town of Alcobaça, I had the pleasure of trying Osso Buco for the very first time at a restaurant called Pratu's Restaurante—and it was unforgettable. This beautifully presented dish featured a tender cross-cut veal shank, slow-braised until it was melt-in-your-mouth delicious. The rich, glossy sauce was deeply flavorful, pairing wonderfully with the marrow center (yes, I tried it!) and the medley of perfectly roasted vegetables. I especially loved the little artistic touches on the plate—the vibrant carrot and beet purées added both color and flavor. It felt more like fine art than just a meal. I can now say Osso Buco is officially on my list of comfort-food favorites!
Lisbon
At Tasco Force in the Alvalade Barrio, I stepped out of my culinary comfort zone and tried bochechas de porco—braised pig cheeks—and I’m so glad I did. These slow-cooked morsels were tender and rich, served in a vibrant, deeply flavorful tomato-based sauce that tasted like it had been simmering for hours. The dish was comforting, rustic, and full of bold Portuguese flavor. It might sound adventurous, but it was one of the most satisfying bites I had in 2025!
Pimentos Padrão at Tasco Force 🌶️✨
Sometimes the simplest dishes are the most addictive—like these Pimentos Padrão I enjoyed at Tasco Force. These small green Padrón peppers were blistered to perfection in olive oil, sprinkled with flaky salt, and served with a creamy dipping sauce on the side. Slightly smoky, tender, and just the right amount of heat (with the occasional surprise spicy one!), they were an ideal snack or starter. I could’ve eaten the whole bowl myself, but I was sharing with two friends and I was nice and shared. :)
Sometimes the simplest dishes are the most addictive—like these Pimentos Padrão I enjoyed at Tasco Force. These small green Padrón peppers were blistered to perfection in olive oil, sprinkled with flaky salt, and served with a creamy dipping sauce on the side. Slightly smoky, tender, and just the right amount of heat (with the occasional surprise spicy one!), they were an ideal snack or starter. I could’ve eaten the whole bowl myself, but I was sharing with two friends and I was nice and shared. :)
Sintra
At Incomum by Luís Santos in Sintra, I discovered the rich, buttery magic of Azeitão cheese—and I’m officially hooked. Served warm over a bed of sautéed mushrooms with a delicate balsamic glaze and crisp greens, this creamy sheep’s milk cheese was perfectly seared to golden perfection. The contrast of textures and earthy, savory flavors made this simple dish feel indulgent and unforgettable. Portugal knows how to do cheese. It was hands-down one of the most memorable cheese dishes I’ve ever had!
Viana do Costelo
Bolo de Berlim is one of Portugal’s most iconic pastries, a sweet cousin of the German Berliner. German immigrants brought the recipe to Portugal in the 19th century, but the Portuguese quickly made it their own. Instead of the jam filling found in Berliners, they used their signature doce de ovos—a rich, golden egg custard that reflects Portugal’s deep convent-sweet tradition.
Made from soft, yeasted dough, fried until golden, and rolled in sugar, Bolo de Berlim is simple yet indulgent. The creamy custard tucked inside adds a uniquely Portuguese flavor that sets it apart from its German origins.
Today, you’ll find them in bakeries and even sold by beach vendors all across Portugal, but many say the ones in Viana do Castelo are truly special. Famous for their light texture and generous filling, they’ve earned a reputation as some of the best in the country—a must-try when visiting the region.
Made from soft, yeasted dough, fried until golden, and rolled in sugar, Bolo de Berlim is simple yet indulgent. The creamy custard tucked inside adds a uniquely Portuguese flavor that sets it apart from its German origins.
Today, you’ll find them in bakeries and even sold by beach vendors all across Portugal, but many say the ones in Viana do Castelo are truly special. Famous for their light texture and generous filling, they’ve earned a reputation as some of the best in the country—a must-try when visiting the region.
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