PORTUGUESE AND SPANISH CUISINES: WHAT’S THE DIFFERENCE?

Looking at the cuisines from Portugal and Spain through a very general lens, we could say both the countries that make the Iberian Peninsula love olive oil, garlic and pork. But food is never just food. It’s how people relate to the land, to time, to each other. What we eat (and how we eat it!) reflects everything from the geography around us to the structure of family life, social rituals, religious beliefs, and even colonial legacies.

For many travelers, Portugal and Spain almost blend into one as travel destinations, as they do on the plate. But while the two countries share a border, plenty of ingredients, and centuries of interconnected history, their food cultures are surprisingly quite distinct, and that reflects in terms of recipes and flavors, as well as everyday eating habits and overall cultural identity.

So, why are Portuguese and Spanish cuisines so often grouped together?

This mostly has to do with geography and history, with a particular focus on the colonial era.

During many centuries, these two nations have focused on similar things, such as opening up new trade routes with different parts of the world, and building global empires. Yet, when it comes to food, they’ve developed distinct tastes and preferences. In Portugal, comfort often comes in the form of slow-cooked stews, brothy rice dishes (arroz malandrinho), and the ever-present salt cod prepared in countless ways. Spanish cuisine, on the other hand, leans a bit more towards the layering of flavors, from the toasted base of a paella pan to paprika-spiced sausages and smoky grilled seafood. Here in Portugal, we build depth with garlic, bay leaf, and extremely generous amounts of olive oil; while across the border, our hermanos adore the brightness of saffron, the punch of sweet and smoked paprika, and sauces that bring intensity to even the simplest ingredients.

Of course all of this is an oversimplification. So let’s explore a little deeper the real differences between Portuguese and Spanish cuisines, and what they do have in common as well. We’ll look at what ends up on the plate on each side of the border, and also the context behind it. Because you may think that it’s just a language difference but, trust us when we say that bacalhau and bacalao are not the same thing!

Portugal and Spain: a shared past

To understand the food of the Iberian Peninsula, we must first look at the history of this region.

Portugal and Spain have been neighbors (and, often, rivals) for over a thousand years. Before they were nations as such, both countries were provinces of the Roman Empire, who gave both territories a taste for ingredients which are still staples until today, including wheat, olives (and therefore olive oil) and wine. The idea that a meal could be a social event, something still very relevant in our food culture until today, stems back to those days.

When the Moors from North Africa came into the Peninsula in the 8th century, they left an edible legacy that still lasts today. Think citrus trees, rice paddies, almonds, spices like cinnamon and cumin, and irrigation techniques that transformed the landscape, especially in the south, in regions like the Algarve, in Portugal, and Andalucia, in Spain. But while the Moorish footprint is strong in southern Spain, Portugal’s experience was different. The Christian retaking of the peninsula (known as the reconquista) happened faster and deeper in what would become Portugal. As a result, Islamic culinary influence wasn’t as strong. Portuguese food remained simpler, more rustic, more tied to the Atlantic than the Mediterranean.

Then came the Age of Discoveries, where both nations started looking beyond Europe. Portuguese explorers sailed to Africa, India, Brazil, and Japan; while the Spanish ones crossed the Atlantic to the Americas. Suddenly, Iberian kitchens exploded with new ingredients like tomatoes, potatoes, chili peppers, beans, and cacao. But even then, their paths diverged. While Spain brought back New World riches and built an empire on gold and silver, Portugal built its global table quietly, seasoning its cuisine with Indian spices, African techniques, and even some Brazilian produce.

Religion also played a defining role in developing the culinary identity of both countries. As devout Catholic countries, fasting and feasting went hand-in-hand. But Portuguese cuisine leaned harder into the simplicity of Lent, creating an entire codfish canon to honor meatless days, while Spanish cooking celebrated more elaborate processions of small plates and indulgent sweets tied to specific saints and regions.

Throughout all this, there were moments of union and tension, such as when Portugal was annexed by Spain from 1580 to 1640, and both countries watched each other’s developments with a mix of caution and excitement. Their cuisines borrowed from each other, most mostly resisted, thus evolving in parallel until the current age. Today, you can still trace those ancient influences in the food. The Roman wine, the Moorish spices, the seafaring initiative in the search for new horizons and new flavors. But how all of this has been interpreted on each side of the border, is what makes all of this interesting.

The Portuguese table vs. the Spanish table: philosophy and flavor profiles

Spanish and Portuguese cuisines may share some ingredients, but the way each country approaches food is quite different. Broadly speaking, Spanish cuisine is often perceived as more expressive and somewhat bold. Portuguese cuisine, by contrast, is more understated and focused on comfort and tradition. At least until the advent of Portuguese contemporary cuisine, with chefs like José Avillez or Henrique Sá Pessoa at the vanguard of a movement that aims to revalue our national culinary identity through a modern focus, we could say that Portuguese cooking tends to value simple preparations that highlight the ingredients themselves, often drawing on a certain sense of nostalgia. We could link this approach to food to a broader cultural attitude, and contrast it with Spain, which is often louder at the table and away from it too.

Spanish cuisine loves contrast: hot and cold, sweet and salty, smoked and fresh. Think paella infused with saffron and seafood, or pulpo a la gallega, that is octopus with a smoky sprinkle of paprika. There’s a flair for the dramatic in the Spanish kitchen, and that’s something contemporary chefs are embracing, and that is certainly helping to put Spain up high as one of the most coveted food destinations in the world.

Portuguese food, on the other hand, tends to whisper rather than shout. It’s soulful, proud to be connected to home cooking, and defined by a quiet respect for ingredients. While Spain celebrates the act of eating out, Portugal often holds the kitchen sacred, as this is a place of tradition and family. This doesn’t mean Portugual doesn’t get loud and bold when it comes to contemporary Portuguese food restaurants and chefs that are turning tradition a little bit upside down (and we mean this in a good way), but if we were to draw a general picture, we could still say that Portuguese food is layered yet simple, and it is proud to be familiar. Here you’ll find plenty of garlic and olive oil, yes, but also bay leaves, and fresh coriander (especially in the south, as in the north the herb of choice is parsley). In Portugal, we also love the subtle acidity from wine or vinegar, and the smoky notes from grills and wood-fired ovens. Sauces are minimal, and the cooking method, whether it’s braising, poaching or grilling, is what ends up building the depth of flavor. When it comes to technique, Portugal leans heavily into stews (think cozido à portuguesa, for example), slow braises, poaching, and grilling. Spain, while also rich in traditional stews like fabada or cocido madrileño, offers a wider variety of small-plate formats and frying techniques. Andalusian-style lightly battered and fried fish (pescaíto frito), Catalan roasted vegetables (escalivada), and, of course, paella all showcase different cooking principles that often emphasize bold flavor and a little more contrast when it comes to texture.

Another key difference between both countries is their use of spice. Despite Portugal’s role in the spice trade, its cuisine is rarely spicy in the modern sense. Piri-piri chili, a legacy of Portuguese colonies in Africa, makes guest appearances (like in the very popular dish peri-peri chicken, here simply called grilled chicken, or frango de churrasco, with an optional side of spicy piri piri sauce). But, more often than not, warmth (not heat!) comes from black pepper, cinnamon, or the occasional clove. In Spain, paprika (pimentón) takes center stage, giving a distinctive smokiness to everything from sausages to stews.

Even the structure of meals says a lot. In Spain, a meal might stretch out over a series of small plates. In Portugal, unless you are doing a petiscos meal (which would be akin to Spanish tapas, and usually enjoyed while socializing), you’ll likely find a composed dish, hearty and unified, heavy on carbs and animal protein. How food is actually eaten is also different in both countries. Of course Spanish also eat meals other than tapas, but the tapas culture itself reflects how Spanish people often see meals as social events, perhaps more informal than in Portugal, easily passing from one flavor to another as small plates are shared. In Portugal, the rhythm is usually different. Meals tend to be more structured (traditionally with a starter such as soup, a main and even dessert), even in humble taverns (tascas). Rather than sharing five dishes with a group, it’s more common to sit down to your own plate of bacalhau à Brás, a bowl of soup, and maybe a serving of dessert too. That’s not to say Portugal lacks conviviality, as we also have the culture of sharing petiscos and we often do. But this conviviality at meal time is more often expressed through the ritual of the meal itself, not the variety of plates nor the time you spend around the table.

Home cooking also plays a different role in both countries. In Portugal, the home kitchen still holds strong cultural significance. Recipes are passed down orally, weekday meals often follow specific traditions (soup every day is common for many, for example), and even restaurants often replicate what you’d eat in a Portuguese home. In Spain, the restaurant culture is more dominant, with cities full of bars and taperías that offer everything from casual bites to fancier dining.

When it comes to innovation, Spain has grabbed the global spotlight, particularly thanks to the rise of molecular gastronomy, Basque culinary schools, and celebrity chefs like Ferran Adrià and the Roca brothers. Portuguese innovation tends to happen more quietly, often inside the framework of tradition but certainly less and less framed by it as the years go by, and also as more travelers visit Lisbon and the rest of Portugal, and are surprised to discover that Portuguese cuisine might just be one of the best they’ve ever tried. Today, here in Portugal, we have chefs reworking the classics and putting their own spin on traditional recipes, but also globally inspired talents who are broadening our culinary frontiers.

Both Portuguese and Spanish cuisines are delicious, and neither one of them is better than the other. They tell the stories of two cultures that have shared a lot throughout history (including staple ingredients), but each tells its own unique story through food, shaped by its land, people, and traditions.

Staple ingredients: what’s in each country’s pantry?

The best way to understand a cuisine is to look at its pantry. What’s always in the cupboard at most family homes? What do they cook with on a daily basis?

For Portugal and Spain, the pantry has a shared background of geography, climate, terroir and even trade. But it also reveals key differences that end up defining the flavor profiles of each cuisine.

Seafood is king in both countries, but the royal treatment is different on each side of the border. Portugal is more focused on the Atlantic than the Mediterranean. Codfish (bacalhau) is the national obsession, eaten in hundreds of ways despite the irony that it’s not even caught locally. Alongside it are sardines (especially charcoal grilled during summer), octopus, cuttlefish, goose barnacles, and salted or dried fish of all kinds. Shellfish (like clams, cockles, razor clams, and more) plays a role too, but often in rustic dishes like clams in garlic, olive oil, and coriander (amêijoas à Bulhão Pato) or seafood rice (arroz de marisco).

Spain, with one foot in the Atlantic and another in the Mediterranean, has a broader seafood palette. Galician waters provide specialties similar to those caught and prepared in Portugal. In fact, as a whole, Galician and Portuguese cuisines do have a lot in common, as do the cultures of this Spanish province and Portugal, particularly the northern part of the country. From the Mediterranean coast brings in anchovies, red prawns, and squid, to name a few. This seafood often shows up in rice dishes or grilled specialties and, something that Portugal and Spain do have in common, in conservas, that is, high-quality tins of fish that are a pantry staple in both countries.

Meat also has shared roots in Portugal and Spain, but the approach to preparing it is sometimes different. There is no doubt that both countries adore pork and Iberian black pork is a delicacy across the peninsula. In Spain you’ll find it as jamón ibérico while in Portugal you’ll see it as presunto or, if not salt cured, as porco preto in different preparations, particularly grills. The cured pork repertoire in Spain extends to other specialities like chorizo, lomo, and salchichón, often featured in pintxos and tapas. Portugal’s meat culture is perhaps a little less export oriented than in Spain, and more tied to traditional dishes. You’ll find enchidos (smoked sausages), just like in Spain, but also alheira (a sausage born of Jewish ingenuity), fat and flour sausage farinheira, and black sausage morcela, often used in stews or grilled alongside rice and greens. Pork belly, slow-cooked shoulder, and offal are all beloved in different regional preparations of comfort food through and through.

Legumes and grains play a foundational role in both cuisines, but again, the balance shifts. In Portugal, beans are the backbone of many dishes, from the hearty bean and meat stew known as feijoada (later exported to Brazil, where many consider it to be the national dish), to soups, to simple sides of beans in preparations like migas. Rice is ever-present, often wet and brothy rather than dry and fluffy, cooked with shellfish, tomato, or cured sausages. Spain, meanwhile, makes rice (usually of the local short-grain Bomba variety) its centerpiece, especially in the east and south. Paella is very well known, but in reality this well liked dish is just the tip of the iceberg. There’s also black rice with squid ink (arroz negro), oven roasred rice (arroz al horno), creamy rice usually with seafood (arroz meloso), and many more. Beans also play an important role in Spanish cuisine, especially in northern dishes like the white bean stew from Asturias (fabada asturiana), but are less ubiquitous day-to-day than in Portuguese cooking. In fact, like it happens in many parts of the world, beans and other legumes are associated with times of scarcity and more rural areas, so as the purchasing power of the populations has increased in recent decades, they have been put to the side in favor of animal proteins. However, in Portugal, they still make an appearance on the plate very often, even if the plate still contains a chunky piece of meat or fish as well. This, in Spain, would be much rarer though.

Cheese is where we feel that Portugal remains criminally underrated. Spanish cheeses, from nutty Manchego to blue-veined Cabrales and creamy Tetilla, get more international love, partly thanks to better branding and export networks. But Portugal has a cheese culture just as rich: from the buttery softness of queijo da Serra to the tang of Azeitão or the aged complexity of São Jorge from the Azores. We firmly believe that with more exposure, Portuguese cheeses would definitely get more global praise and, during our food and cultural tours in Lisbon, we’re proud of our small contribution towards this much deserved recognition.

Flavoring agents like oils, herbs and acids also contribute towards building the identity of dishes. Both cuisines rely heavily on olive oil. Fresh herbs wise, Spain makes particular use of parsley, thyme, and rosemary, while Portugal prefers bay leaf, fresh coriander (especially in the south) and mint. Vinegar (especially wine vinegar) plays a more prominent role in Portuguese dishes, while Spain often balances acid with citrus or sweet and sour marinades, like in the case of escabeche.

And let’s not forget wine. Both countries are serious wine producers, but with different strengths. Spain is known globally for Rioja, Ribera del Duero, and increasingly Cava and natural wines. Portugal has its own stars, like the robust wines from the Douro, Vinho Verde from the north, and fortified wines like Port and Madeira, often at unbeatable quality-to-price ratios. Exploring the wines of both countries would justify an article on its own but, generally speaking, we could say that both countries enjoy wine as a daily pleasure and not as a special day treat, like other parts of the world do.

**The most iconic dishes from Portugal and Spain (petiscos vs *tapas)***

When it comes to defining a country’s food identity, a handful of dishes tend to rise to the top. Those are the ones locals defend with pride, tourists seek out, and grandmothers make without the need to follow a written recipe. Portugal and Spain have developed distinct national dishes that reflect their regional ingredients, cooking methods, and religious and cultural traditions.

For instance, let’s look into cozido, a meats and vegetables stew with versions found across the Iberian Peninsula. In Portugal, cozido à portuguesa is a one-pot feast typically served all at once, bringing together fresh and cured meats, sausages, root vegetables, cabbage, and sometimes beans or rice. It’s hearty and often made for Sunday family gatherings. Spain’s cocido, on the other hand, varies by region and often follows a somewhat more strict format. In Madrid, cocido madrileño is eaten in courses: first the broth, then the vegetables and chickpeas, and finally the meat. In Galicia, cocido gallego highlights pork and local greens like turnip greens (grelos). The dishes are cousins, with some things in common and a lot of differences too, namely the use of regional cured meats which vary not only according to country, but regionally too.

Salt cod offers another interesting comparison. In Portugal, bacalhau is a national institution. Introduced during the Age of Discoveries and popularized through centuries of Catholic fasting days, it became a staple for its long shelf life and adaptability. Today, it’s cooked in countless ways, from creamy bacalhau com natas to shredded bacalhau à Brás. It’s a comfort food with a very particular status, found both at home in a grandmother’s kitchen or at fine dining restaurants. Spain also has a strong tradition of bacalao, especially in the north, but it tends to appear in fewer, more minimalist preparations. In the Basque Country, for instance, bacalao al pil-pil relies on technique, emulsifying garlic, olive oil, and fish gelatin into a silky sauce.

Many of the desserts also have shared roots. Both Portugal and Spain developed a rich repertoire of conventual sweets, born from monastic kitchens where egg yolks were abundant due to egg whites being used for starching habits or clarifying wine. In Portugal, this gave rise to an entire category of pastries and cakes (pastéis de nata, pão de ló, toucinho do céu, travesseiros, just to name a few), many of which are still widely consumed and regionally protected. These desserts are now part of everyday café and bakery culture. In Spain, while similar sweets exist (for example like yemas de Santa Teresa or tocino de cielo), they are more often associated with seasonal treats or religious holidays, and they haven’t become part of daily life in the same way. Where in Portugal you see a very Portuguese pastel de nata, in Spain you’ll see a more generic and French influenced croissant.

Another key difference lies in how the two countries approach casual, shared eating. Tapas are one of the most internationally recognized aspects of Spanish food culture, but they’re not a specific type of food, but rather a way of eating. Whether enjoyed at a rustic bar or a more modern tapería, tapas are meant to be shared, and savored in small portions, sometimes even across multiple locations over the course of an evening. In some contexts, small tapas are even served complimentary when you order a drink. This style of eating allows for creativity, variety, and spontaneity. In Portugal, the closest equivalent are petiscos, which are also small dishes served with drinks, but the culture around petiscos is a little different than tapas. Petiscos tend to be more linked with traditional cooking, featuring comforting specialities like braised chicken gizzards (moelas), marinated beef in sauce (pica-pau), or green bean tempura (peixinhos da horta which, curiously, is the precursor to Japanese tempura). Petiscos are also meant to be shared, but the setting is usually more static at a tasca table, not a multi stop crawl as you keep drinking.

Of course, there are also dishes that are unique to one country, without direct counterparts. Spain’s culinary identity is strongly tied to paella, a dish that doesn’t exist in Portugal in any traditional form. While Portuguese cuisine includes plenty of rice (wet, brothy, often combined with seafood, duck, kidney beans or tomato – very often of the local Carolino variety, akin to Bomba mentioned above, also short-grained), it lacks the rigid cultural structure and reverence that Spain gives to paella, especially in Valencia. The preparation, the pan, the crispy bottom known as socarrat, and the fierce regional pride surrounding it are all uniquely Spanish. Likewise, Spain claims ownership of dishes like potato omelet (tortilla de patatas), cold tomato soups (gazpacho and salmorejo), and the culture of cured ham (jamón ibérico), which has no equivalent in Portugal, where cured meats are also a part of the eating habits (including raw, but perhaps even more eaten cooked).

On the flip side, Portugal has its own deeply iconic dishes that rarely cross the border, like caldo verde soup, garlic and cilantro broth with rustic bread (açorda alentejana) or the generously layered sandwich from Porto (francesinha), all representing different regions and traditions but that haven’t certainly gained international fame in the same way as some Spanish staples, but that play just as central a role in Portuguese daily life.

That said, culinary borders have become more porous in recent years, especially in urban settings. In Lisbon and Porto, you’ll now find huevos rotos, arroz à valenciana (our take on paella), or fried squid rings known as lulas à sevilhana on menus at modern petiscos spots. These are Spanish dishes adapted or reinterpreted to suit Portuguese tastes. In Spain, the influence is less obvious, but pastéis de nata are increasingly common in bakeries, especially in Madrid and Barcelona. Portuguese wines and cheeses are starting to appear in Spanish bars, and cities like Lisbon have become foodie destinations for Spanish tourists, introducing them to flavors like bacalhau à Brás or polvo à lagareiro, that is, iconic Portuguese recipes that star ingredients the Spanish are very familiar with, but with quite different interpretations than those they are generally familiar with.

While most of the borrowing flows from Spain into Portugal, the exchange is slowly balancing out. The two countries remain proud of their distinct food cultures. But curiosity, migration, and tourism have opened space for cross-pollination. Still, at their core, the dishes each country holds dearest remain closely tied to place, memory, and tradition, and that’s something which will probably last for a long time to come.

The role of the sea in Portuguese and Spanish cuisines

The sea is central to both Portuguese and Spanish cuisines, but its influence manifests differently depending on geography, climate, and cultural habits. While both countries boast long coastlines and centuries-old maritime traditions, Portugal’s relationship with the Atlantic is more constant and defining, while Spain splits its culinary attention between the Atlantic and the Mediterranean, something that translates into access to different ingredients, prepared following different cooking styles and to suit localized taste preferences.

Portugal, stretched along the western edge of the Iberian Peninsula, is fundamentally an Atlantic country. Its cuisine reflects this with an intense, almost obsessive focus on seafood. Fish is an essential ingredient in the Portuguese kitchen. From Lisbon’s tascas to inland towns hundreds of kilometers from the coast, fish and shellfish dominate daily meals. Grilled sardines are a cultural symbol. Octopus is a winter comfort. And salt cod (bacalhau) is an institution unto itself, even though it’s not native to Portuguese waters. The reliance on bacalhau stems from Portugal’s seafaring history and centuries of global trade, particularly during the Age of Discoveries, when preservation techniques like salting and drying allowed fish to travel vast distances.

But fresh fish is equally important, and the simplicity of preparation is key: often grilled over charcoal, drizzled with olive oil and lemon, or gently simmered in brothy stews like caldeirada. Bivalves like clams and cockles also play an important role, more often than not in dishes where the freshness of the sea is left intact through minimal seasoning. Even inland regions celebrate seafood thanks to strong national distribution networks and cultural expectation. In Portugal, today, distance from the coast doesn’t lessen the appetite for ocean flavors all that much.

Spain, by contrast, is split between the wild Atlantic coast to the north and the warmer, calmer waters of the Mediterranean to the east and south. This dual exposure creates a more varied seafood culture. In Galicia and the Basque Country, the Atlantic provides an abundance of shellfish, hake, octopus, and small fish, often prepared in hearty, stew-like dishes or with subtle sauces like tender octopus with paprika (pulpo a la gallega), Basque hake with salsa verde sauce (merluza a la koskera), or Basque tuna stew (marmitako). In Andalusia and along the eastern coast, the Mediterranean’s influence takes over: grilled or fried fish (pescaito frito), red prawns from Dénia, anchovies from Málaga, and rice dishes that feature shellfish and cuttlefish, like seafood paella or cuttlefish rice with ink (arroz negro).

Yet when it comes to raw products, especially seafood, Portuguese and Spanish cuisines often converge. This is where the two countries tend to align most closely: in their shared love for the sea’s ingredients, particularly those from the Atlantic. Gooseneck barnacles (percebes), clams, cockles, limpets, and other crustaceans are consumed with minimal intervention, usually steamed or boiled in salted water, sometimes with a simple squeeze of lemon. No fancy preparations are required when the products are of such high quality. This minimalist approach is common to both countries, where the fruits from the Atlantic are treated with lots of respect.

In fact, geography often overrides national borders when it comes to culinary habits. Galicia and northern Portugal, especially the Minho region, share an extraordinarily similar food culture. Both are marked by a love of stews, brothy rice dishes, grilled fish, corn-based breads like broa, and the use of greens like grelos or turnip tops. You’ll find the same cuts of pork, the same love for chouriço, the same ways of preserving and serving cod. The traditions around vinho verde in Minho even echo Galician practices with albariño, which is also a crisp, acidic wine that pairs perfectly with the seafood from the cold waters on the nearby coast. This isn’t an isolated case. In the southern regions, too, you’ll find overlap. The Algarve and Andalusia, though divided by the Guadiana River, both have Moorish influenced desserts as part of their culinary repertoire, as well as the tradition of frying fish.

That being said, broader differences remain. While Portugal tends to showcase seafood through simpler preparations that usually highlight the natural taste of the fish, Spain often introduces additional layers of flavor, in many cases thanks to the use of saffron, paprika and more complex stocks. We feel that Spanish cuisine also places more emphasis on regional identity when it comes to seafood. Mariscos from Galicia are for example different from those in Valencia, usually tied to a specific terroir or even events like food festivals.

Preservation methods also differ. Portugal still relies on salting and drying, which are techniques that once enabled long voyages and are now maintained for tradition and taste preference. Spain, while also embracing cured fish and high-quality tinned seafood (conservas), tends to treat preserved products as gourmet, especially in northern regions where canned mussels, tuna, and cockles are prized delicacies rather than pantry staples. Here in Portugal, the gourmetization of preserved fish is a more recent phenomena, but we’re excited that new ways of preserving fish are coming about, in parallel to the revival of old techniques like garum.

In both countries, the sea is a source of food and it is also a source of identity. But in Portugal, that identity is deeply linked with the national psyche. A country of fishermen, navigators, and coastal towns, Portugal has built its culinary heritage around the Atlantic. No wonder so many fado songs have this imagery as background! In Spain, the sea is important too, but perhaps its relevance gets diluted and balanced out with a stronger inland culture of vegetables and, even more so, livestock (think of the bull as a symbol of Spain).

Portuguese and Spanish foods according to regional interpretations

If there’s one thing both Portugal and Spain have in common, it’s that their national cuisines are a collection of regional traditions.

In Spain, regional identity is culinary, but it’s also political, linguistic, and cultural. Each autonomous community fiercely protects its own recipes, ingredients, and food customs. Ask for paella in the Basque Country and you’ll likely get a lecture on why bacalao al pil-pil better represents the region. In Andalusia, you’ll find cold soups like gazpacho and salmorejo, plus fried fish and Moorish-influenced sweets. In Galicia, pulpo a la gallega, ham hock with turnip greens (lacón con grelos), and shellfish platters dominate. Catalonia offers fish stew (suquet de peix) and a passion for surf-and-turf pairings like pork with seafood, often seasoned with sofrito and picada. Even ingredients like olive oil, wine, or cheese shift dramatically depending on the region, and menus often mention geographic origin as a mark of pride. In fact, many Spaniards identify with their region’s cuisine before they think of “Spanish food” as a national concept.

Portugal, too, is deeply regional, but we think that it expresses that regionalism in more subtle and integrated ways. The culinary differences between the north, centre, and south are significant, but there’s a stronger sense of cohesion across the country. Most Portuguese would recognize bacalhau à Brás, arroz de marisco, or caldo verde regardless of where they’re from, even if they might cook them a little differently at home. In the north, Minho and Trás-os-Montes are known for meat-heavy dishes, smoked sausages, and stews like rojões or feijoada transmontana. Central Portugal leans into rich desserts, oven-baked dishes, and goat or lamb roasts, while the south, particularly Alentejo, is defined by bread-based recipes like açorda and migas, plus abundant use of coriander, olive oil, and pork. The Algarve, with its warmer climate and Moorish legacy, contributes cataplanas, figs, almonds, and more citrus-heavy flavors.

In the islands, the regional distinctions become even more pronounced. The Azores contribute grass fed dairy of the highest quality and lots of volcanic influence. Think São Jorge cheese, grilled limpets (lapas grelhadas), and the cozido das Furnas cooked underground with natural heat from a volcano. Madeira offers tropical fruit, bolo do caco bread, and sugarcane-based drinks like poncha. Spain’s island regions, like the Balearics and the Canaries, also diverge greatly from the mainland. The Balearic Islands produce foods like the unique cured sausage sobrasada, pork lard cakes like ensaimada, and local versions of rice and seafood. The Canary Islands, influenced by African and Latin American flavors, contribute mojo sauces, gofio, and dishes built on tubers and salted fish.

One key difference lies in the visibility of regional pride. In Spain, regional cuisines often stand as culinary ambassadors for the nation. Basque and Catalan restaurants lead the country’s global image, and even within Spain, people travel specifically to eat regional specialties. In Portugal, regional food culture is often more embedded in the everyday and regionalism is preserved through tradition.

Both countries offer incredible culinary diversity within their borders, which is quite remarkable, particularly in the case of Portugal, as it is indeed a fairly small country. Both Portuguese and Spanish cuisines are varied and very linked with their geography, expressing local and regional differences through recipes as well as in the little details. In both cases, we’re talking about cuisines with a strong sense of place!

Dining culture and rituals in Portugal and Spain

To truly understand the difference between Portuguese and Spanish cuisines, it’s not enough to look at what’s on the plate. We’d also have to observe how people eat, when they eat, and what role meals play in daily life.

In Spain, meals are often social and (in)famously late. Lunch is the main event, often stretching over several courses and accompanied by a glass of wine or a beer. It’s not unusual for a weekday lunch to start at 2PM and roll into the afternoon. When it comes to dinner, we can forget about anything before 9PM, especially in urban areas. Spaniards have institutionalized leisure around food: there’s sobremesa, the time spent lingering at the table after a meal, and tapeo, the ritual of hopping from bar to bar, snacking on small plates while chatting with friends. Food is tied to social energy.

Portugal, on the other hand, keeps a more structured and quieter rhythm. Lunch is also important and can be long, especially on weekends, but weekday lunches tend to be shorter, practical, and, when eating out, often based on a daily special (prato do dia) at a local eatery. Dinner happens earlier than in Spain, typically around 8PM, and while meals can certainly be social, they are often more intimate. That said, sobremesa is just as cherished, with fruit or a sweet dish and a coffee to help stretch the conversation beyond the last bite of the meal itself.

Religious and seasonal rituals also shape both countries’ eating habits. In more rural parts of Portugal, where Catholic religion still has power, there’s a strong tradition of salt cod based meals on Fridays and during Lent, and holiday tables follow well-established menus during festive seasons. You can expect bacalhau com todos and bolo rei at Christmas Eve, and roasted goatling (cabrito assado) for Easter. Spain has parallel traditions (like eating torrijas at Easter, and roscón at Epiphany), but they often vary dramatically by region, and many festivals come with their own set of foods tied to saints’ days or local customs.

Dining out follows a similar pattern. In Spain, bars and restaurants are extensions of public life. People go out to socialize, to be part of the street scene, to snack instead of cook. In Portugal, there’s a stronger tradition of home-cooked meals, and even when people dine out, the tasca or restaurant often tries to replicate the feeling of home, featuring comforting dishes, familiar flavors, large portions.

One curious distinction is the role of coffee. In both countries, it’s part of the after-meal ritual, but Portugal’s café culture is way stronger than in Spain. In Portugal, the end of a meal is marked with an espresso. It’s also something people will go out for on its own, as an excuse to chat or simply relax. In Spain, coffee after meals is rather common too, but it’s more often skipped in favor of another drink.

No matter the differences, there’s no doubt that both countries place enormous value on food as a social connector!

Global perception of Portugal and Spanish cuisines

Spanish cuisine is one of the world’s best-known food cultures. Portuguese cuisine is one of its best-kept secrets. The international profiles of the two have developed in very different ways. This is certainly not because one is better than the other, but because of how they’ve been promoted, exported, and adapted beyond their borders.

Spain has enjoyed decades in the global spotlight. Tapas bars exist in nearly every major city in the world. Spanish chefs like Ferran Adrià, the Roca brothers, and Martín Berasategui have shaped global fine dining and modernist cuisine. More recently, younger chefs like Dabiz Muñoz are showing the world that Spanish food can embrace the wider world while remaining local in essence. Regions like the Basque Country and Catalonia have become food destinations in their own right, and dishes such as paella, gazpacho, tortilla de patatas, and jamón ibérico have become part of the global culinary vocabulary.

Several factors explain this international success. Spain invested heavily in culinary branding in the 1990s and 2000s, supporting chefs, promoting food tourism, and aligning itself with innovation and creativity. Spanish cuisine also benefited from early adoption in English-speaking markets, especially the USA and the UK, where the format of tapas aligned well with contemporary dining trends, because of being casual, shareable, and diverse. Spain’s wine industry, too, has long had a strong international presence, with regions like Rioja and Ribera del Duero recognized worldwide.

Portugal’s culinary reputation, by contrast, has developed more quietly and much more recently. For decades, Portuguese food was largely overlooked outside Lusophone countries or communities with a strong Portuguese immigrant presence, such as Brazil, Angola, Mozambique, Macau, and parts of New England, Canada, Luxembourg, and South Africa. Internationally, it lacked the export strategy and global ambassadors that pushed Spanish cuisine into the mainstream.

Thankfully, that’s beginning to change. Dishes like pastel de nata, bacalhau à Brás, peri-peri chicken, and arroz de marisco are becoming better known, especially in foodie circles. Portuguese wines, once overshadowed by Spain’s, are gaining attention for their quality and affordability. People now know regions like the Douro, understand that Vinho Verde is not literally green, fortified wines extend beyond Port and also include Madeira or Moscatel. Those in the know, or who have simply participated in a food and wine trip with Oh! MyCod in the Azores archipelago, would even know that there are “miraculous wines” growing from volcanic soils in the island of Pico. Lisbon and Porto have become culinary destinations, not just for their traditional fare but also for the new wave of chefs reinterpreting regional dishes with seasonal, local ingredients. Names like José Avillez and Henrique Sá Pessoa are gaining international recognition for blending Portuguese heritage with contemporary techniques. Even the islands of Madeira and the Azores are becoming increasingly popular as food-focused travel destinations, thanks to improved accessibility and a growing appreciation for their distinct culinary identities, with ingredients that reflect their unique ecosystems and recipes that showcase their cultural histories.

Still, Portuguese cuisine abroad is often misunderstood or simplified. In many places, it’s reduced to grilled chicken and custard tarts, without the complexity of its stews, rice dishes, soups, and seafood traditions. Restaurants that serve Portuguese food outside of Portugal are often family-run and aimed at the diaspora, rather than high-concept venues designed for global food trends. But, thankfully, thanks to Portuguese chefs abroad like Nuno Mendes and George Mendes, this is also changing.

Interestingly, Portugal’s colonial legacy has made its cuisine more globally influential than it appears, just not always under the Portuguese label. Dishes and ingredients introduced by Portuguese explorers have become central to the cuisines of Brazil, Goa, Macau, Mozambique, and even parts of Japan. From Indian vindaloo (based on vinha d’alhos) to Japanese tempura (inspired by peixinhos da horta), the Portuguese culinary footprint is more widespread than many realize, but it has often been absorbed into other food identities. Spain, too, left culinary imprints in Latin America and the Philippines. No wonder you can find churros all across Latin America… oh, and in Portugal too – yet another delicious thing we do have in common!

Spain has built a highly visible, export-friendly culinary identity, supported by innovation and state investment. But Portugal’s cuisine is only now beginning to emerge internationally, often thanks to tourism and word-of-mouth rather than institutional strategy. But that quieter rise may be its strength: as more people discover the diversity and depth of Portuguese food, its appeal lies in how unpretentious and grounded it feels.

We’re proud to have a cuisine that hasn’t [yet] been overexposed, and is still waiting to be fully explored. And at Oh! My Cod we’re here to support you in that delicious exploration. If you’re ready to go beyond the obvious and truly taste your way through Portugal, we’d love to show you around!

Article by :

Zara Quiroga (freelance food writer and food & cultural leader at Oh! My Cod Pico Trips)