Codfish cooked with onions, peppers, and potatoes in a casserole; a traditional recipe created in the city itself. ¹⁾

Lamprey cooked in its own blood with rice; a seasonal delicacy from the Lima River, very traditional but unusual to outsiders. ²⁾

Shad fish rice with its own roe, a specialty in springtime when shad migrate up the Lima River. ³⁾

Fishermen’s fish stew with layers of fish (monkfish, hake, ray), potatoes, and onions, cooked in white wine. ⁴⁾

Octopus roasted with olive oil, garlic, and potatoes, a festive dish strongly associated with Minho coastal towns. ⁵⁾

A rich dish made with pork, rice, and pig’s blood, often spiced with cumin and cloves; very traditional in winter. ⁶⁾

Lamprey rice in a dark, flavorful sauce made with wine and spices, considered one of the most luxurious dishes of the region. ⁷⁾

Roast kid goat, often prepared in wood-fired ovens, served with potatoes and rice, especially at Easter. ⁸⁾

A northern variation of Portugal’s famous boiled dinner, with several meats (pork, beef, chicken), sausages, vegetables, and rice. ⁹⁾

Dense corn bread baked in wood ovens, essential at every meal, especially to accompany soups and fish. ¹⁰⁾

Pork cubes fried in lard with garlic and spices, usually served with fried potatoes, rice, or blood sausage. ¹¹⁾

Codfish fritters made with potatoes, onions, and parsley; though known all over Portugal, Minho (including Viana) is their birthplace. ¹²⁾

A soft sponge cake, slightly moist inside, part of Minho’s rich conventual dessert tradition. ¹³⁾

A pastry made with puff pastry and egg yolk cream (doce de ovos), often decorated in a flower shape; a local sweet treasure. ¹⁴⁾

The light, fresh, slightly sparkling wine of the region, often white but also rosé, perfect with fish and seafood. ¹⁵⁾