The cooking of mainland Europe’s westernmost country is deeply rooted in the freshest local ingredients.
Superlative seafood, sun-ripened fruit, lamb raised on flower-speckled meadows, free-range pigs gorging on acorns beneath oak forests.
Without them, it just doesn’t taste the same.
So while diners worldwide crowd Italian trattorias, French bistros and Spanish tapas bars, Portuguese restaurants abroad generally cater to melancholy emigrants seeking in vain to matar saudades (kill their longing) for mom’s home-cooked food.
Things are changing.
The success of Portuguese chefs like George Mendes in New York and Nuno Mendes (no relation) in London is generating a global buzz about the cooking of their homeland.