Petiscos
Portuguese small plates served in tascas and petisqueiras, ranging from seafood salads to croquettes and marinated meats.
EggsFishDairyGlutenShellfish
Portuguese Cuisine Guide
PT Allergen Guide
Portuguese classics, fewer surprises: spot the sneaky gluten, dairy, eggs, fish, and cross-contact.
Signature staples:Olive oil, garlic, onions, herbs, cured sausages, bread, and lots of bacalhau (salt cod)
Common dining style:Petiscos (small plates) plus hearty mains; shared kitchens increase cross-contact risk
Frequent “hidden” carriers:Bread/crumbs, creamy sauces, cheese toppings, and sausages with fillers
Helpful menu cues:Words like 'natas' (cream), 'queijo' (cheese), 'farinha' (flour), 'marisco' (shellfish)
Safer baseline orders:Simply grilled meats/fish with salad or potatoes, prepared in a clean pan (ask)
Allergen Overview
How common each allergen is in this cuisine. Always confirm with staff.
Gluten
Often Present
Bread is central in PT cuisine: crumb dishes (migas), sandwiches, and bread served alongside grills and soups. Shared fryers and floured prep surfaces add cross-contact risk.
Dairy
Sometimes Present
Dairy shows up in cheese toppings, creamy sauces, and some restaurant “finishing” touches. It’s not universal, but when it’s there, it’s usually obvious if you ask.
Eggs
Sometimes Present
Eggs appear in some sauces and are a classic add-on (especially a fried egg on top of certain dishes). Cross-contact can also happen on shared grills.
Fish
Often Present
Fish is a core Portuguese theme, and bacalhau is everywhere. Watch for fish stocks and fried items cooked in shared oil with fish.
Shellfish
Varies
Shellfish isn’t in every dish, but coastal menus and petisco counters often include octopus, shrimp, and mixed seafood, plus shared grills and fryers.
Soy
Rare
Soy isn’t traditional in most classic PT recipes, but it can appear in modern marinades, seasoning blends, or as a hidden ingredient in processed meats.
Sesame
Rare
Sesame is uncommon in classic dishes, but may appear in modern bread products or garnishes, especially in tourist-focused spots.
Tree Nuts
Sometimes Present
Tree nuts show up more in desserts and some regional dishes, but cross-contact can happen in bakeries and kitchens that handle nut-based sweets.
Peanuts
Rare
Peanuts are not a defining ingredient in these classics, but can appear as bar snacks or via cross-contact in dessert prep areas.
Hidden Ingredients to Watch
Unexpected allergen sources that may not be obvious on menus.
farinha / amido (flour or starch) in sauces
Can add gluten even when the dish looks meat-and-potatoes simple.
Found in: Sandwich sauces, stews, and any “special house sauce”
caldo de peixe (fish stock) / caldo de marisco (seafood stock)
Adds fish or shellfish proteins without being listed on menus.
Found in: Soups, rice dishes, sauces, and seafood-forward petiscos
farinheira / enchidos (sausages) with fillers
Some sausages use wheat or additives (and can be cross-contaminated).
Found in: Feijoada, stews, grills, and mixed meat platters
pão ralado / panado (breadcrumbs / breaded)
Direct gluten risk; shared fryers also spread allergens.
Found in: Croquettes, cutlets, fried petiscos, and “crispy” bites
manteiga / queijo / natas (butter / cheese / cream)
Dairy can be used as a finishing touch even if not mentioned.
Found in: Sandwiches, baked dishes, and creamy ‘house’ sauces
Migas
A traditional dish made from bread crumbs softened and cooked in fat with garlic and olive oil, often served as a side with meat.
Gluten
Francesinha
A Porto-style sandwich of toasted bread, layered meats, and melted cheese, finished with a beer-tomato sauce; often served with fries and sometimes topped with a fried egg.
EggsDairyGlutenSesame
Bacalhau
Salted cod used across Portuguese cooking in countless preparations, from baked casseroles to pan-fried and shredded dishes.
EggsFishDairyGluten
Feijoada à portuguesa
A hearty Portuguese bean stew typically made with red or white beans, pork and/or beef, and sausages such as morcela, farinheira, or chouriço.
Gluten
Espetada
A Madeira specialty: marinated beef skewered on a bay leaf stick and grilled over hot coals, often served with crusty bread to catch the juices.
Gluten
What to Ask the Staff
Copy these questions to show restaurant staff. Available in English and .
English
- Does this dish contain wheat flour, bread, or breadcrumbs?
- Is anything fried in the same oil as breaded items or seafood?
- Is there butter, cream, milk, or cheese in the sauce or as a finishing touch?
- Are any eggs used (in sauce, batter, or as a topping)?
- Is fish stock or seafood stock used anywhere in this dish?
- Which sausages or cured meats are included, and do they contain fillers like wheat or soy?
- Can you cook my portion in a clean pan and use clean utensils?
- Is the grill shared with fish/shellfish or with breaded items?
- Can I swap bread/migas for rice or potatoes?
- Can you show me the ingredient list for the sauce or house seasoning?
- Este prato tem farinha de trigo, pão ou pão ralado?
- Há algo frito no mesmo óleo que itens panados ou marisco?
- O molho (ou finalização) leva manteiga, natas, leite ou queijo?
- Usam ovos (no molho, na massa ou como cobertura)?
- Usam caldo de peixe ou caldo de marisco neste prato?
- Que enchidos/carnes curadas entram, e têm aditivos como trigo ou soja?
- Podem cozinhar a minha porção numa frigideira limpa e com utensílios limpos?
- A grelha é partilhada com peixe/marisco ou com itens panados?
- Posso trocar pão/migas por arroz ou batatas?
- Podem mostrar os ingredientes do molho ou do tempero da casa?
Menu Glossary ()
Common menu words to help identify ingredients and allergens.
glúten= gluten
Common in bread, flour, crumbs, and thickened sauces.
farinha de trigo= wheat flour
Direct gluten source; used in bread, batters, and some sauces.
pão ralado= breadcrumbs
Gluten risk; often used for breading and binding.
panado= breaded
Usually coated with flour/breadcrumbs; often fried.
leite= milk
Dairy ingredient; can appear in sauces and desserts.
manteiga= butter
Dairy fat; can be used for finishing or cooking.
natas= cream
Dairy; common in creamy sauces and baked dishes.
queijo= cheese
Dairy; frequent topping in sandwiches and baked dishes.
ovo= egg
Can be used in sauces, batters, and toppings (fried egg).
peixe= fish
Core allergen; also appears via fish stock (caldo de peixe).
marisco= shellfish/seafood
Includes shrimp, crab, etc.; cross-contact common in coastal kitchens.
caldo de peixe= fish stock
Hidden fish allergen in soups, rice dishes, and sauces.
enchidos= cured sausages
May contain fillers/additives; ask about wheat/soy.
morcela= blood sausage
Often in stews; check fillers and cross-contact.
farinheira= flour sausage
Name hints at flour; can be a gluten risk depending on recipe.
amêndoa= almond
Tree nut; common in sweets and some snacks.
Frequently Asked Questions
It can be. Bread is everywhere, and dishes like Migas are bread-based by design. Even when a dish looks gluten-free, sauces and shared fryers/grills can introduce cross-contact, so asking is key.
Related Guides
Explore similar cuisines and dietary guides for more allergen insights.