Minho

Lamprey

It is a seasonal dish, normally eaten between January and April, when the lamprey comes to the river to spawn. In its preparation, Vinho verde red wine and chorizo are an essential part of the ingredients. It’s a fish, but it doesn’t look like one when seen on the plate, and because of its quite intense flavour. Its quality comes from its method of preparation and what they call “beating the lamprey”, an expression associated with the time it is in running freshwater. Don’t miss the opportunity to taste something so distinct and unique.

Arroz de Sarrabulho

Arroz de Sarrabulho Rice is known as one of the most traditional dishes of Portuguese cuisine, especially from Alto Minho. It is made with rice, blood and various types of shredded meat. Its flavour is accentuated by different spices, such as cloves and nutmeg, without forgetting the final touch of cumin, revealing a unique, unforgettable flavour.

Arroz Pica no chão

Known by many as Arroz de Cabidela or Arroz de Pica no chão (rice), it has three essential ingredients: rice, blood and chicken. The quality of this dish is attributed above all to the chicken used, with the majority defending that the free-range chicken will be essential and hence its name. Its flavour is strong, first and foremost because of the vinegar that is added to the blood, giving it an appearance of fluffy rice with a brownish colour. It is often suggested as a Thursday lunch menu in more traditional restaurants. Don’t forget to include this delicious Minho specialty on your list of gastronomic experiences.

Duck Rice

Duck rice has a crispy texture from the oven. However, all its preparation starts much earlier and every detail counts towards the final appearance. The rice is cooked in the water that boiled the duck – and which was also used for the chorizo- then the meat is shredded and placed interspersed with the rice. At the end, place the chorizo and ham on top and then goes in the oven. It is undoubtedly one of the recipes that is part of the memories and tables of all Portuguese people.
Also be sure to create this unique memory.

Bacalhau à Braga

Cod (bacalhau) has a unique status in Portuguese cuisine and is a symbol of national identity. Bacalhau à Braga has positioned this city as one of the main gastronomic destinations in the country. The ingredients needed to make this delicacy include potatoes, onions, garlic, bay leaves, paprika, parsley, olive oil, oil, vinegar and salt. It is estimated that this dish was created approximately 70 years ago and today it is present in almost all menus in Braga’s restaurants, marked by the seal of quality.

Rojões

Delight yourself with one of the most popular dishes in Portuguese cuisine. The ingredients are diverse and of high quality. Diced pork, tripas enfarinhadas (floured tripe), chorizo and liver give this delicacy a unique colour and appearance. Everything is prepared with the right timing and the art of someone who has mastered the secrets of Minho’s cuisine, which delight locals and visitors alike.

Vinho verde

Vinho verde, produced in the Vinho Verde Demarcated Region, is known for being light, fresh and with differentiating flavours worldwide. These can be younger and classic to more complex, sophisticated wines with good aging qualities. The varieties also vary, although the most prestigious ones are the delicious Loureiro and the aromatic Alvarinho. We recommend a visit to a wine-producing estate (Quinta) in Melgaço, a pioneer in the creation of Alvarinho wine in this region and internationally renowned. Come and toast with us!

INCLUDED: Visit to the winery and tasting.

Pudding Priscos De Abade

Finalist in the project “7 Wonders of Gastronomy”, the Abade de Priscos Pudding is a delight for anyone visiting the Minho region and is part of the dessert list of most restaurants. In its preparation, sugar, egg yolks and Port wine are fundamental ingredients, but the essential ingredient and what gives it its unique flavour is the few grammes of bacon.

Caldo Verde

Caldo Verde (Green cabbage soup) is undoubtedly one of the most famous and traditional soups in our country. It originates in Minho and its recipe has been adapted over time and generations. It is one of the dishes that is a must in traditional festivals. Two ingredients are visible: the very thin strips of cabbage and the slice of chorizo that is placed just before serving.

Clarinhas

Clarinhas, also known as Pastéis de Clarinha, are a convent sweet, filled with malabar gourd jam with eggs. It is undoubtedly one of the symbols of the local confectionary and everyone has a taste of this delicacy. It is said that the recipe is centuries old and a well- kept secret for many generations of local families, so that the tradition of this genuine sweet can be preserved. Want a taste?