13 Best Restaurants in Northern Portugal, Portugal

The restaurants along or near Rua 31 de Janeiro may have river views, but they don't necessarily serve the best food. This ham-and-garlic-bedecked place—off a square at the end of the main street—has no views, but the regional fare served on its wooden tables make it worth a trip. Regular dishes include cozido à portuguesa (a sausage, bean, and vegetable stew), cabrito assado (roasted kid), and tripas (tripe and beans), most available as a full dose (serving) that's enough for two people or a meia (half) dose. If you're planning on dinner, come early because the small space fills up fast.

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.

In a renovated mansion near the waterfront, this eatery is a prime destination for seafood: start with fish soup or sapateira recheada (stuffed crab) and continue with main dishes such as polvo com azeite e alho (octopus with olive oil and garlic) or the unusual house bacalhau, which is fried and stuffed with bacon. Desserts include a pudim de Abade de Priscos (an especially rich crème caramel pudding) that some say is the best in the country.

In a former railroad warehouse by Régua station, Castas e Pratos is the first and best of a row of eateries to move into the long, timber structure. Snack on the first floor at a high table or climb the wooden stairs to the large mezzanine for a sit-down meal; the sophisticated flavors and presentation are sure to delight you. You could start with a ceviche of tuna, shrimp and sea bass, or a seared scallop with pea purée, then move on to delicately flavored brill with cockle rice, or one of the delicious slow-cooked meat dishes, such as veal cheeks. There are always tasty vegan options, too. For dessert, "O Ovo" (The Egg) hatches a sweet surprise. There are some 650 wines to choose from, the vast majority from the Douro, including local bubbly.

This family-owned restaurant 3 km (2 miles) from the center of Vila Real, on the main road to Chaves, has been open since 1947 but 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. Meat-centric mains—some of which may be ordered in half servings—range from garlicky alheira sausage served with sautéed grelos (turnip tops) to beef-and-chestnut stew, or roasted kid; there are also hearty fish dishes. This is also a good place to sample regional wines and desserts.

This riverside restaurant 9 km (6 miles) from Régua, on the south bank of the Douro, draws gourmets from far and wide with Michelin-starred chef Rui Paula's take on the cuisine of his native region. Only the best ingredients are used in dishes in which bacalhau and polvo (octopus) loom large, as well as tender Bísaro pork and Maronesa veal. You'll pay €110 for a tasting menu (plus €80 for wines), but you may also order à la carte.

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, its terrace affording panoramic views of the valley of the Rio Homem. Outstanding main dishes include tender barrosã steak. The dessert menu has family recipes as well as standards such as pudim do Abade de Priscos (egg-and-almond pudding) and ricotta with pumpkin jam.

A local institution, Pastelaria Clarinha is the best place to sample regional cakes and pastries. It has a range of delicious sweets, including traditional tortas de Guimarães—pastry rolls with an eggy pumpkin filling—and the local take on toucinho do céu (egg-and-almond cake, here with gila, fig-leaf gourd).

Floor-to-ceiling windows overlook rolling hills, the Douro River, and a railroad bridge at this family-owned restaurant. Just 800 meters from the train station, the establishment is run by the granddaughter of the late owner, and her partner, who trained as a chef in France. Offerings hinge on what's freshest and may include grilled cod, roasted lamb, game (like rabbit and boar), fish soup, or pillowy wood-oven-baked bread. Desserts skew French: lemon mousse, chocolate fondant, and crème brûlée. Nearly everything, even down to the wine, is grown on the restaurant's own farm.

Vila do Conde native Paulo André has worked with top chefs around Portugal; he is now applying his evident talent just steps from the Rio Ave, producing eye-catching, delicious creations from the best local ingredients. Signature mains include sea bass with creamy clam-and-prawn rice, garnished with seaweed and trout roe, and the equally sophisticated bacalhau and octopus creations. In addition, you can order meat dishes such as duck magret with wild mushroom and truffle risotto, offset with tangy Azores cheese, and lamb carré with a pistachio crust and mustard and honey sauce. The desserts don't disappoint, either: try the dense Guinness cake with honeycomb, berries and salted caramel ice cream, or passion-fruit tart with saffron and dill, accompanied by pineapple sorbet. 

A meal in this long-established restaurant is worth a climb (or drive) to the top of the hill that's home to the Santuário Nossa Senhora do Sameiro. Views from the spacious, elegantly decorated dining room are superb, and the menu is unadulterated northern Portuguese cuisine. It's possible to eat here for around €10 per head, but if your budget stretches further, you might start with the alheira—a garlicky regional sausage, served with sautéed grelos, or turnip tops—before moving on to the house bacalhau, feauturing heaps of fried onions, or cabrito assado (roasted kid).

In an old mansion across from the old cathedral, this family-run establishment 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, javalí (wild boar), and cabrito assado (roast kid). For dessert, try the pudim do Abade de Baçal, a chestnut-based take on caramel pudding. Reservations are a good idea on weekends, especially in summer.

With tables nestled inside oversized wine barrels, Terra de Montanha has an interior design that's as memorable as the food. Try excellent house specials such as bacalhau com presunto e broa (cod baked with cured ham and cornbread) or a well-flavored meat dish such as joelho de porco assado (roasted pork knuckle). They serve dinner until late here—almost midnight on weekends.