Porto is a city that feels carved out of granite and history, a dramatic, fiercely proud northern Portuguese hub that stands in stark contrast to the sun-drenched vibe of Lisbon. In season 9 of Parts Unknown (2017), Anthony Bourdain traveled to this working-class stronghold, seeking out the heavy, unapologetic, and profoundly comforting food that fuels its people. This episode was a celebration of a cuisine that is deeply rooted in survival, maritime tradition, and an unabashed love of meat and carbs. Bourdain’s journey through Porto highlighted the dishes that define the city’s robust character. He dove into the legendary offal stews, the staggering abundance of fresh Atlantic seafood, and the world-famous fortified wines of the Douro Valley. He also tackled the city’s most infamous culinary creation, the gut-busting Francesinha—a sandwich that perfectly encapsulates the hearty, uncompromising spirit of the region. Guided by his former boss, a Porto native, the episode offered a deeply personal look at a city that values tradition over trend. Here are the essential spots that deliver the true, heavy-hitting flavor of Porto.
The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their respective city, town, province, country. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Porto, Portugal for his show, Parts Unknown Season 9 Episode 9 (originally aired July 2, 2017):
READ MORE: PORTO DESIGN ATTRACTIONS: ARCHITECTURE, FASHION AND ART
DISH – Petingas Fritas and Tripas à Moda do Porto
WHAT IS IT?
Petingas Fritas – battered and fried small sardines; Tripas à Moda do Porto – stew of sausage, cured pig’s ear, tripe and beans.
WHERE IS IT?
A Cozinha Do Martinho
Rua de Costa Cabral 2598
Porto, Portugal
ANTHONY BOURDAIN PORTO NOTES
A Cozinha Do Martinho is a Portuguese restaurant where Anthony Bourdain had dinner with his former boss, José De Meirelles.
DISH – Port Wine and Queijo da Serra
WHAT IS IT?
Port Wine – fortified wine, exclusively from the Douro Valley of Portugal; Queijo da Serra – buttery cheese from the Serra da Estrela region of Portugal.
WHERE IS IT?
Real Companhia Velha
4431-952, R. Azevedo Magalhães 314
Vila Nova de Gaia, Portugal
ANTHONY BOURDAIN PORTO NOTES
In Parts Unknown Porto, Anthony Bourdain is seen enjoying wine and cheese in this Porto winery.
READ MORE: WHAT TO EAT IN LISBON, PORTUGAL: 8 BEST THINGS – AND WHERE TO GET THEM
DISH – Cachorro
WHAT IS IT?
Fresh pork sausage, cheese and spicy sauce in bread, then cut in a specific way.
WHERE IS IT?
Cervejaria Gazela – O Original Cachorrinho
Tv. Cimo de Vila 4 10
Porto, Portugal
ANTHONY BOURDAIN PORTO NOTES
Small yet busy bar that serves Cachorro.
DISH – Prato de Marisco, Salt-baked Fish and Amêijoas à Bulhão
WHAT IS IT?
Prato de Marisco – a platter of coastal shrimp, local oysters, crabs, sea urchin, langoustines, gooseneck barnacles and whelks; Salt-baked Fish – scaled and gutted sea bass stuffed with lemon and onion, packed in salt, and baked; Amêijoas à Bulhão – clams cooked Portuguese style.
WHERE IS IT?
Marisqueira Antiga
R. Roberto Ivens 628
Matosinhos, Portugal
ANTHONY BOURDAIN PORTO NOTES
This seafood restaurant is in the fishing export area of Porto.
DISH – Francesinha – Anthony Bourdain Porto
WHAT IS IT?
Pressed bread, ham, steak, sausage and linguiça, topped with a sauce of beer, port wine, spices and tomato, and cheese.
WHERE IS IT?
O Afonso
4050 610, Rua da Torrinha 219
Porto, Portugal
ANTHONY BOURDAIN PORTO NOTES
This restaurant is famous for its francesinha.
READ MORE: THE EXOTIC STREET FOOD OF THE PHILIPPINES
The Porto episode of Parts Unknown was a brilliant exploration of a food culture that refuses to lighten up for modern sensibilities. Bourdain demonstrated a profound respect for the robust, historical dishes—like the tripe stew that gives the city’s residents their nickname, Tripeiros—that were born out of necessity and perfected over centuries. His joyful indulgence in the massive Francesinha sandwich and the exquisite, simply prepared local seafood highlighted his belief that the best meals are often the most straightforward and satisfying. The episode captured the fierce pride and enduring traditions of northern Portugal, proving that some of the world’s most compelling food is found in its working-class cities. When you visit Porto, bring an appetite and seek out the hearty, traditional fare that fuels the locals.
