Eat with port

Port is cheese and sweet. That's how we think in culinary terms. A trip through Porto and along the Douro River firmly shatters that preconception. In our company three food influencers: Jord Althuizen, Daan 'Chef' van der Lecq and Eefje Friedhoff of Eefsfood. They also share their recipes with port.
Text: Jacques Hermus, image Sónia Pereira

Eat with port

Admittedly, to the Francesinha, Porto's iconic dish, we drink beer. But that goes with this monster of a sandwich. Or sandwich - a stacked plate with layers of toast, grilled meat, slices of ham and sausages over which cheese is melted, topped with a fried egg, served with a tomato beer sauce and chips. We ate half a portion of it at snack bar Café Santiago, which was packed to capacity. Even spry college students tapped away a whole plate, with a beer on the side. Our excuse for the half? We had also just eaten a portion of Cachorrinho at Gazela, a kind of hot dog made of thin crusty bread, stuffed with sausage, covered with a thin layer of melted cheese and spread with butter and a spicy sauce. Also already served with a cold beer. And this in Porto, the city of port.

Pastéis de nata

But we will get to that port, in the next few days. Because we are going to pair port with food. And we'll start with that at Atelier de Pastéis de Nata Castro. You know. Those delicious pasties filled with creamy custard and a light fire coating. Handmade, that speaks volumes. We pour a glass of King's Tawny Port from Warre's with it. Where sweet and thoughtful sweet embrace each other sweetly.

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