Portugese cuisine is often confused with Spanish cuisine but in fact the two styles of cooking are distinct, with separate characteristics. Portugese cuisine focuses on flavoured and spicy dishes, and use seasonings such as piri-piri (a small, hot chilli pepper), saffron, cinnamon and vanilla.

Seafood is a large part of Portugese cuisine, with one of the most popular dishes being salted cod, also known as bacalhau. Shellfish, such as mussels and clams are also in demand and fish dishes are often grilled, fried, deep fried, or stewed. Sardines, lobster, squid and octopus are traditional seafood dishes that are often served in Portugal.

Meat dishes remain well-liked in Portugal, varying from bife (steak) to alheira, which is a sausage dish served with fried egg and fried potatoes. Espetada is also a well known dish, and consists of grilled skewers of beef with garlic. Traditional Portugese cheese is commonly made from sheeps or goats milk and are strong cheeses. However, many Portugese recipes don't include cheese so it is often eaten directly before, or directly after a course as part of a meal. Vegetables that are commonly used in Portugese cuisine are beans, cabbage, onions and tomatoes. Potatoes and rice are eaten frequently as part of a staple diet.

Traditional Portugese drinks include green wine (Vinho Verda), which should be drunk soon after the wine is made, and not left to mature, It is produced in the Minho province. Port and Madeira are traditionally consumed in Portugal, often accompanying a dessert.

Portugese desserts include rich custard tarts, rice pudding and cakes and pastries. Almonds and marzipan are popular ingredients.