Porto's contribution to the bacalhau canon: shredded salt cod layered with sliced potatoes, onions, eggs and olives, baked together with olive oil and parsley.
Jose Luis Gomes de Sa, a 19th-century cod merchant in Porto, sold his family's recipe to a chef at the Restaurante Lisbonense in the late 1800s. The recipe was condition: never change it. The dish spread from Porto across Portugal and remains the city's contribution to the bacalhau preparation canon, eaten on Christmas Eve and at family Sunday lunches.
3 editor picks for Bacalhau a Gomes de Sa in Porto, ranked by editorial score. All Porto signature dishes · Bacalhau a Gomes de Sa across every city.
DOP ★ 4.5
ribeira · Largo de Sao Domingos 16, 4050-545 Porto
DOP at Largo de Sao Domingos in Porto is chef Rui Paula's modern-Portuguese tasting room inside the Palacio das Artes Fabrica de Talentos, opened in 2010 with a deep Douro cellar.
Adega Sao Nicolau ★ 4.3
ribeira · Rua de Sao Nicolau 1, 4050-561 Porto
Adega Sao Nicolau in Porto's Ribeira has been pouring red since the 1940s, serving polvo a lagareiro on a small Douro-facing terrace below the quay.
Abadia do Porto ★ 4.0
baixa · Rua do Ateneu Comercial do Porto 22, 4050-085 Porto
Abadia do Porto in Porto's Baixa has served traditional Portuguese plates since 1939, with a cataplana to share, bacalhau a Gomes de Sa and a 200-label wine cellar.