Order Coffee Like a Local!

Bica | Pingado | Garoto | Galão

The national beverage is found at all cafés and "pastelarias," which are an eclectic mix of bakery, café, and bar, where locals will sit for coffee and snacks at breakfast and throughout the day. There is a myriad of coffee types, so here is a short guide to finding the right coffee for you!

Um Café The café is the simplest and most common coffee you will find everywhere. Essentially this is Portuguese espresso, and will be short, sharp, and hot. It goes by different names in different parts of the country. For example, here in the Algarve, we will ask for "um café," but in Lisbon, it is more commonly ordered as "uma bica."

Um Café Cheio & Uma Bica Cheia A café cheio or bica cheia is a small espresso topped up with a little water. The cup will be served about half full and then topped up with hot water.

Um Café Duplo This is a double café, a double espresso. The espresso cup will be served full, with two shots of espresso.

Uma Carioca Uma carioca is a typically weak or mild espresso and ideal for drinking late at night; however, methods of making can vary.

Um Abatanado Um abatanado is a longer black coffee that will be served in a larger cup. It is the same amount of ground coffee as a café but poured for longer. Similar to an Americano.

Portuguese Coffee Varieties

Um Pingado Um Pingado is simply a café, served with a small splash of milk.

Um Garoto Um Garoto is a slightly larger Pingado. A garoto has an equal amount of milk and coffee and is served in the typical espresso cup.

Uma Meia de Leite Meia de Leite literally means "half milk." Typically served in a larger cup (the same size as an abatanado), it is around 50/50 coffee and milk.

Um Galão

Um Café Descafeinado As the name suggests, a decaf espresso.

Um Café com Gelo

Um Café com Cheirinho Café com Cheirinho literally translates as "coffee with a scent." The "scent" is usually brandy or Aguardente.

And don't forget to order the famed 'Pastéis de Nata' to go with your choice of coffee!

Menu Reader: Portuguese Cuisine

General

Cooking Method

Meats

Fish & Seafood

Drinks

General Tips for Dining Out

• Opening Times: Typical opening times for lunch and dinner are 12:00/13:00 hrs to 15:00 hrs & 19:00 hrs to 22:00/23:00 hrs.
• Closing Days: Many restaurants will close one day a week (dia do descanso), and this will vary from restaurant to restaurant.
• Daily Specials: Many restaurants will offer menu do dia or prato do dia options (daily menu or dish). In traditional restaurants, this should not cost more than 7€–9€ per dish, sometimes even less!
• The Couvert: Bread, butter, and olives are usually placed on the table—if you do not eat them, you should not be charged.
• Payment: Some restaurants do not accept debit or credit card payments—check before ordering!
• Reservations: During peak times in more popular areas, it is advisable to make a reservation.
• Language: Most restaurants will provide menus in Portuguese and English, and most staff will be able to speak good English.
• Portions: Portions can be very large—often there is an option to ask for a half portion, known as a meia-dose.
• Children: Children are always welcome, and it is common to see children out late in the evening.

Portuguese Recipes

Caldo Verde

Ingredients (for one large pot)

• 2 large onions (finely chopped)
• 4 cloves garlic (crushed)
• 60ml extra virgin olive oil
• 1 chorizo sausage
• 6 large potatoes
• 1.5l vegetable or chicken stock
• 2 bay leaves
• Large bunch of kale or cavolo nero
• Smoked paprika, salt, pepper, and olive oil for seasoning & dressing

Method

1. Gently fry onions and garlic in olive oil until softened.
2. Chop chorizo into chunks and add to the pan.
3. Continue to fry for a few more minutes, then add diced potatoes and allow them to absorb the flavors.
4. Transfer mixture into a large pan, add stock, seasoning, and bay leaves, and cook until potatoes are soft.
5. Meanwhile, finely chop kale and blanch in boiling water to release any bitterness.
6. When the potatoes are ready, mash them into the broth, then add the kale—as much as you want.
7. Simmer for a few minutes, then mix some paprika with olive oil to add to the green soup and serve with some rustic bread.

Chicken Piri-Piri

Ingredients (to serve 4/5)

• 1 large spatchcocked chicken
• Lemon wedges

Ingredients for Marinade

• 4 plump red chilies, deseeded and roughly chopped
• 2 red bird's eye chilies, deseeded and stalks removed
• 4 garlic cloves, peeled and halved
• 20g bunch of flat-leaf parsley
• 65ml lemon juice
• 2 tbsp white wine vinegar
• 1 tsp oregano
• 1 tsp caster sugar
• 2 tsp flaked sea salt

Method

1. To make the marinade, put all the ingredients in a food processor and process until everything is chopped into small pieces.
2. Take the chicken, place in a large dish, then massage the marinade onto both sides of the chicken—ensuring that all the meat is well coated.
3. Cover the dish with cling film and leave for at least 4 hours, or ideally overnight.
4. To cook, either BBQ the chicken or oven cook at 210°C / 190°C (fan) for 50–60 minutes.
5. Ensure chicken is fully cooked, rest for 10 minutes, then serve with lemon wedges and typically with chips and salad.

Arroz Doce

Ingredients (to serve 4)

• 250g long grain rice
• 300g sugar
• Zest of 3-4 lemons
• 1ltr milk
• 6 egg yolks
• 1 cinnamon stick & ground cinnamon
• 100g butter
• Vanilla

Method

1. Place rice in a pan with lots of water – boil for 8–10 minutes, then drain in a sieve.
2. Return rice to the pan; add milk, butter, vanilla, and sugar.
3. Add lemon zest when the mixture first bubbles, then add the cinnamon stick and let cook on low heat for 20 minutes.
4. Turn off the heat and add the egg yolks, stirring in well to ensure yolks are cooked.
5. Serve in a shallow dish and decorate with cinnamon powder. Can be served hot or cold.

Meal timing and coffee customs can materially improve your daily rhythm in Portugal. Late lunch and early dinner windows vary by town and season, so verify kitchen closing time before heading out. For smoother service, greet first, then place concise orders, especially in smaller local cafés.