Steeped in ancient traditions, rolling vineyards, and an unapologetic love for offal, the rugged northern landscape of Portugal provided a masterclass in hearty, old-world cooking. In this early installment of A Cook’s Tour (2002), Tony traded the familiar culinary capitals of Europe for the steep, terraced hillsides of Porto and the Douro Valley. This is a region defined by its world-class fortified wines, maritime bounty, and historically rustic dishes born out of necessity. Bourdain’s angle was a deep dive into the peasant roots of Portuguese gastronomy, marveling at how ingredients often discarded by the modern world—from tripe and hooves to baby goat—are elevated to art forms here. Balancing the refined, slow-sipping elegance of vintage Port cellars with the working-class chaos of family-run taverns, he uncovered a beautifully unpretentious food culture. To experience the rich, heavy, and historic flavors of the Portuguese north, pull up a chair at these unforgettable tables.
When Anthony Bourdain visited Porto and the Douro Valley on his show A Cook’s Tour, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is A Cook’s Tour, season 1, episode 7. It first aired on February 12, 2002.
READ MORE: PORTO DESIGN ATTRACTIONS: ARCHITECTURE, FASHION AND ART
DISH – “Portuguese Lunch”
WHAT IS IT?
First: Sardines that are dredged in flour.
Second: Head of Merluza with boiled potato, curry and onion.
Third: Tripe a la mode cooked with beans, hooves, knuckles, blood sausage, skin, ears and tails.
“It was wonderful, an eye-opening experience.” -Anthony Bourdain
WHERE IS IT?
Rogério do Redondo
R. Joaquim António de Aguiar 19, 4000-311 Porto, Portugal
Porto, Portugal
READ MORE: ANTHONY BOURDAIN AZORES : ALL OF THE RESTAURANTS PICKED ON NO RESERVATIONS
DISH – “Octopus Dishes” – Anthony Bourdain Porto And Douro Valley
WHAT IS IT?
First: Octopus salad, the octopus is boiled then mixed with vinaigrette.
Second: Little bacalao balls made with cow meat.
Third: Octopus rice made with smaller pieces of tentacles, rice, octopus filets and risotto.
Fourth: Sheep’s milk cheese.
“At the end of the day I’m stuffed like an overjammed kielbasa. I am out of my league here.” -Anthony Bourdain
WHERE IS IT?
Casa Aleixo
Rua da Estação 216, 4300-208 Porto, Portugal
Porto, Portugal
NOTES – Anthony Bourdain Porto And Douro Valley
Unfortunately, this restaurant has since closed its doors.
DISH – Authentic Wine and Lunch – Anthony Bourdain Porto And Douro Valley
WHAT IS IT?
First: Dry white port.
Second: Bacalao that is almost like a bread casserole as described by Anthony and a 1997 Chardonnay.
Third: Roast loin of pork stuffed with prunes, roasted, then cooked in Port wine.
Fourth: Double starch – potato and rice – and a 40-year old tawny port.
“I consider myself a professional drinker, but if this keeps up, I’m not gonna make it out of Portugal.” -Anthony Bourdain
WHERE IS IT?
Real Companhia Velha
4431-952, R. Azevedo Magalhães 314, 4431-952 Vila Nova de Gaia, Portugal
Douro Valley, Portugal
READ MORE: ANTHONY BOURDAIN AZORES : ALL OF THE RESTAURANTS PICKED ON NO RESERVATIONS
DISH – Traditional Portuguese Goat Dish – A Cook’s Tour Porto And Douro Valley
WHAT IS IT?
Anthony Bourdain visited Restaurante da Lama located at Porto and Douro Valley, Portugal.
First: Casserole of bacalao.
Second: Slow cooked baby goat with rice.
WHERE IS IT?
Restaurante da Lama
Vila Meã, Portugal
Douro Valley, Portugal
READ MORE: PORTO: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON PARTS UNKNOWN
This early foray into northern Portugal showcased Tony’s immediate affinity for cultures that refuse to waste a single scrap of the animal. His enthusiastic dive into a steaming bowl of traditional tripe beautifully highlighted his belief that a nation’s culinary soul is found in its struggle, not its luxury. The episode also captured a profound sense of place, contrasting the dark, historic wine cellars of the Douro with the boisterous, garlic-scented dining rooms of Porto. Bourdain proved that beneath Portugal’s quiet, melancholy exterior lies a fiercely proud food culture that rivals any of its European neighbors. The sheer volume of food and wine he consumed remains a legendary testament to local hospitality. Order a heavy plate of bacalhau, pour a glass of tawny Port, and let the robust flavors of this ancient valley wash over you.
