![\"\"](\"http:\/\/suitcasejournal.com\/wp-content\/uploads\/2012\/07\/BACALHAU-A-GOMES-DE-SA-1.jpg\" "\\"BACALHAU")
<\/a><\/p>\nThe top priority for meals in Lisbon will be the seafood<\/strong><\/em>.\u00a0 I’ve heard about the bacalhau, or salt cod, which is the national food of portugal. \u00a0In my researching I’ve found so many different ways to prepare and eat bacalhau. \u00a0Perhaps we’ll try bacalhau com todos (with everything) or bacalhau \u00e0 Gomes de S\u00e3 (with potatoes and onions, made like a casserole – pictured at the above, from here<\/a>). \u00a0Ryan and I are both fairly adventurous when it comes to trying new foods, and one thing we will be seeking out is the barnacles – we love clams, mussels, crab, oysters, and other shell fish, so why not barnacles? \u00a0These gooseneck barnacles (called percebes in Portuguese) pictured below look strange, but if we’re presented with an opportunity to try them, we’ll go for it! \u00a0This picture was found on this blog<\/a>, where she also talks about other “strange” foods in Portugal. Yum!<\/p>\n On some trips we plan ahead and come up with some ideas of restaurants we want to try, but in this case, we are going to trust the owners of Orange 3 House, which is where we’ll be staying<\/a>. \u00a0We love getting recommendations from locals to increase the chances of an authentic and successful meal. \u00a0We’re looking forward to the salted, fresh, and grilled seafood we’ll be able to taste in Lisbon.\u00a0<\/p>\n For something sweet<\/em><\/strong>, we are excited to try the Past\u00e9is de Nata. \u00a0The famous pastry shop in Bel\u00e9m, Past\u00e9is de Bel\u00e9m<\/a>, began serving these egg yolk custards in the 19th century after the closure of monasteries and convents in Portugal. \u00a0Since we’re planning on spending time in Bel\u00e9m, we might just make a stop<\/a> here to try this delectable treat! \u00a0<\/p>\n And finally, to accompany our meals, or for sipping in between meals, we will be exploring the wines<\/em><\/strong> of Portugal. \u00a0Despite having “verde” (green) in the name, Vinho Verde actually means “young wine” and can be white, red, or ros\u00e9. \u00a0I’ve tried a white Vinho Verdo before and found that it was different than other white wines – it almost seemed semi-sparkling. \u00a0I found out that this is one of the characteristics of Vinho Verde wines, along with being light and fresh. \u00a0I can’t wait to try more! \u00a0We also can’t visit Portugal without trying Port.\u00a0\u00a0Grapes used to produce this fortified wine are grown in the Douro region in northern Portugal. \u00a0A great option for trying Port may be the Port Wine Institute<\/a>, where we can taste a variety of Ports at different price points.\u00a0<\/p>\n \u00a0For the next couple of months, I’ll be dreaming of the seafood, pastries, and wine we’ll be tasting in Lisbon. \u00a0Hopefully we’ll have some great food and restaurant recommendations after our trip!<\/p>\n","protected":false},"excerpt":{"rendered":" Thinking about the food I will be able to taste plays a huge part in building my excitement for a trip.\u00a0 I am so excited to spend 3 days in Lisbon – the sea-faring capital of Portugal – and indulge … Continue reading <\/a><\/p>\n<\/a><\/p>\n<\/a>Left: the Douro region in Northern Portugal; Right: A glass of tawny Port<\/em>
(both taken from Wikipedia<\/a>)<\/em><\/p>\n