The cuisine of the Douro region is one of the most varied in Portugal. On the coast the fish and shellfish are complemented by the region’s quality white wines. Inland, the meats, cooked in a variety of ways, are succulent and tender.

Wet your appetite with port served in its freshest fashion: the ‘Portonic’. Then begin with ‘caldo verde’ soup, the most popular in Portugal. From Chaves and Lamego come the smoked sausages. From Mirandela and Miranda do Douro comes the ‘alheira’, a chicken pudding-sausage. The annual Vinhais fair is the best place to stock up on this delicacy and many others, including ‘salpicão da terra’ a type of jerky.

For incredibly fresh fish, stick to the coast.

‘Bacalhau’ cod is used in some of its finest recipes from this region while sardines steal the show at the annual S. João festival. Fresh water fish and shellfish are great with a chilled white on a summer’s evening.

The reds of the Douro region go well with the strong pork influence, served in the north as crackling ‘rojões’ or with chicken and rice hotpot. Stuffed suckling pig and goat from Bragança, the beans and meat stews and the Vila Real "maronesa" veal are other landmarks in the local cuisine.

To finish, enjoy the "toucinho do céu" pastries of the ancient convents. The ‘creme queimado’ and sweet cinnamon rice pudding are also rightly famous.