Portuguese cooking is generous and sea-facing. Bacalhau (salt cod) is the national obsession, with hundreds of recipes, while fresh sardines, clams and octopus crowd the coast.
Save room for a pastel de nata, the warm custard tart best eaten dusted with cinnamon. In Porto, brave the mighty francesinha sandwich.
Drink local: vinho verde with seafood, robust Douro reds with meat, and a glass of port or Madeira to finish.