15 Best Restaurants in Northern Portugal, Portugal

Founded in 1954, this oceanfront restaurant is one of the most traditional in Espinho. There's an enormous variety of fresh seafood ready to be grilled, boiled, or roasted in the oven, as well as bacalhau and various fish stews and rice dishes. Many are large enough to be split between two diners. Customers who want meat can choose between dishes such as roast veal or kid—or there's tripe and bean stew, in case you didn't get enough of that in Porto.

Open since 1947, this restaurant 3 km (2 miles) from the center of Vila Real, on the main road to Chaves, has kept up with the times in terms of decor, presentation, and service. Tasty starters here include bacalhau and chickpea salad, and tripas (tripe) dishes unrivaled by nearby venues. There are a few fish dishes but mains are mostly meat-centric—and often available in half servings—ranging from garlicky alheira sausage served with sautéed grelos (turnip tops) to corn grits with cabbage and grilled ribs, or roasted Maronesa beef flank, as well as recently added spicy dishes from Goa. This is also a good place to sample regional wines and desserts. 

In a 17th-century mansion across from the old cathedral, this establishment---run by the same family for four decades---starts you out with a complimentary aperitif in the wood-paneled reception area lined with antique bookshelves. The place is imbued with old-world elegance, from the ornate silver candlesticks to the fine crystal and lace tablecloths. The menu features house-made starters such as alheira sausage and regional dishes that include pheasant with grapes, javalí (wild boar), and cabrito assado (roast kid). For dessert, try the pudim do abade de Baçal, a chestnut-based take on the traditional caramel pudding. Reservations are a good idea on weekends, especially in summer.

In a residential area away from the center, this spacious, well-appointed restaurant is known for its hearty regional dishes such as polvo à lagareiro (octopus roasted with olive oil and garlic and served with tiny baked potatoes), bacalhau com broa (codfish with a cornbread crust), and cabrito assado (roasted kid, available on Sundays). Wash it down with some robust local wine.

Vendors from the town's weekly market favor this rustic restaurant with its wooden ceiling, wrought-iron chandeliers, and vases of fresh flowers. Grelhados (grilled meats, fish, and octopus) are prepared in full view of hungry customers on a huge range that splutters and hisses. Other regional dishes served here include rojões (tender fried pork) and papas de sarrabulho, a stew thickened with pig's blood. This is also a good place to try pudim abade de Priscos, the king (or rather abbot) of egg puddings.

On one of the city's most scenic squares, this handsome eatery across from the Museu de Alberto Sampaio has tables in a wood-paneled dining room and beneath the arches of a cobbled courtyard. Portuguese specialties include polvo à lagareiro (roast octopus) and prime cuts of porco preto (from the Iberian black pig); they also do tender, garlic-marinated steaks.

On the iconic square of Largo do Toural, this venerable eatery whose decor has an Ancient Egyptian theme (hence its name) serves tasty regional dishes at prices that won't break the bank. Both the breaded octopus and the house bacalhau, which is fried and served with sauteed turnip tops, are fantastic. Wash it down with some very drinkable house wine.

Eat well for less at this welcoming restaurant in an old house in the center of Braga---one of the few traditional eateries still going amid all the wine bars and souvenir shops. The house bacalhau (codfish) is fried in olive olive but they also prepare it com broa (with a cornbread crust); among other tasty options are octopus fritters---here served with puréed apple and chestnuts---and a range of steak dishes. For dessert, if you haven't yet tried pudim abade de Priscos---made with egg yolks and port wine---this is a great opportunity to do so.

Named for the black cat on its tiled facade, this sleek, family-run restaurant on Régua's main street, next to the Museu do Douro, specializes in traditional Douro cuisine, in generous servings. Favorites include chargrilled veal and, on Sundays, cabrito assado (roast kid), which locals line up for once the tourists are gone, but there are also well-priced dishes of the day, plus a range of vegetarian offerings.

Worth a trip for its stunning location and prize-winning design, this restaurant is also renowned for its regional cuisine. Perched in the Serra Amarela, 12 km (7½ miles) from Terras de Bouro, the long building slots into the surrounding slate hillside, its terrace affording panoramic views of the valley of the Rio Homem. Outstanding main dishes include roast kid (for which you must book ahead), venison, and various bacalhau dishes. The dessert menu features family recipes as well as standards such as pudim abade de Priscos (a rich egg-and-almond pudding) and ricotta with pumpkin jam.

You wouldn't know it from the bright, modern decor, but O Laranjeira is Viana's oldest pensão, and its restaurant serves some of the best traditional Minho cuisine around. The business is now in the hands of the third generation, who are innovating while respecting tradition and preserving the soul of the place. Any of the fresh fish dishes is a good option, but so is the roasted kid.

The wooden sign and the rustic balcony outside this delightfully rustic restaurant in Gimonde, 8 km (5 miles) east of Bragança may remind Americans of the Old West. The menu features regional dishes such as garlicky alheira sausage and posta à Dom Roberto, the house steak, as well as local game. For dessert, try the creamy rice pudding or local cheese with homemade compote. If you feel like staying over, guest rooms (from €57) in the attached apartments have a rustic feel, but also modern conveniences.

Overlooking the Rio Cávado, 4 km (2.5 miles) from Esposende, Sra. Peliteiro is housed in the clubhouse of a golf course, where players often stay on to enjoy the octopus, bacalhau, and hearty meat dishes produced by the eponymous chef, Paula Peliteiro. It's not just the usual regional fare: there's also a rump-steak tagine and Brazilian-style prawn moqueca (stew), and a good range of desserts, both traditional and modern.

With tables nestled inside oversized wine barrels, Terra de Montanha has an interior design that's as memorable as the food. Try excellent specials such as bacalhau with onion escabeche and mayonnaise or a well-flavored meat dish such as the house veal, which is seasoned, grilled, and then roasted with potatoes before being served with sautéed vegetables. The kitchen stays open late here—dinner is served almost until midnight on weekends.

Inside a charming 1920s building in Póvoa de Varzim (Vila do Conde's twin to the north) that was Portugal's first brick-built theater, staff bustle about a high-ceilinged, white-painted space, serving well-priced cocktails, unusual snacks (ask for the day's specials), and classic northern Portuguese mains. Desserts are more international, including a salted chocolate mousse and lemon meringue tart. The family that runs the place also owns the town's oldest bookstore, and corridors and stairs around the dining area are lined with shelves; on your arrival you'll even find a book on your table to peruse.