{"id":11155,"date":"2026-04-19T13:43:37","date_gmt":"2026-04-19T11:43:37","guid":{"rendered":"https:\/\/www.tui.cz\/blog\/?p=11155"},"modified":"2026-04-16T14:09:04","modified_gmt":"2026-04-16T12:09:04","slug":"co-jist-v-portugalsku","status":"publish","type":"post","link":"https:\/\/www.tui.cz\/blog\/co-jist-v-portugalsku\/","title":{"rendered":"Co j\u00edst v Portugalsku? To nejlep\u0161\u00ed z portugalsk\u00e9 kuchyn\u011b"},"content":{"rendered":"\n

Portugalsko nab\u00edz\u00ed v\u00edce ne\u017e jen kr\u00e1sn\u00e9 v\u00fdhledy, okouzluj\u00edc\u00ed m\u011bsta, fantastick\u00e9 po\u010das\u00ed a perfektn\u00ed m\u00edsto pro dovolenou i v\u00edkendov\u00fd pobyt. Je tak\u00e9 domovem vynikaj\u00edc\u00ed kuchyn\u011b a pokrm\u016f proslul\u00fdch po cel\u00e9m sv\u011bt\u011b. Portugalsk\u00e1 kuchyn\u011b m\u00e1 co nab\u00eddnout, a to jak pro milovn\u00edky slan\u00fdch j\u00eddel, \u200b\u200btak i sladkost\u00ed. Co ochutnat v Portugalsku<\/a>? Pod\u00edvejte se na na\u0161e tipy!<\/p>\n\n\n\n

Bacalhau \u2013 kr\u00e1l portugalsk\u00fdch pokrm\u016f<\/h2>\n\n\n\n
\"Portugalsk\u00fd<\/figure>\n\n\n\n

Treska je bezpochyby nejd\u016fle\u017eit\u011bj\u0161\u00ed rybou v portugalsk\u00e9 kuchyni a jednou z nejzn\u00e1m\u011bj\u0161\u00edch variant jej\u00ed p\u0159\u00edpravy je Bacalhau \u00e0 Br\u00e1s. Tento pokrm se skl\u00e1d\u00e1 z rozdroben\u00e9 tresky, cibule, tenk\u00fdch pl\u00e1tk\u016f brambor, vajec a petr\u017eelky. V\u0161echny ingredience se sma\u017e\u00ed dohromady, \u010d\u00edm\u017e vznik\u00e1 kr\u00e9mov\u00e9 a aromatick\u00e9 j\u00eddlo. Bacalhau \u00e0 Br\u00e1s se \u010dasto pod\u00e1v\u00e1 s olivami a b\u00edl\u00fdm v\u00ednem, co\u017e jen umoc\u0148uje jeho jedine\u010dnou chu\u0165. Tento pokrm je obzvl\u00e1\u0161t\u011b obl\u00edben\u00fd v Lisabonu, ale najdete ho na stolech po cel\u00e9m Portugalsku.<\/p>\n\n\n\n

Dal\u0161\u00edm obl\u00edben\u00fdm j\u00eddlem z tresky je Bacalhau com natas, treska pe\u010den\u00e1 s bramborami a smetanou. Tento kr\u00e9mov\u00fd, neuv\u011b\u0159iteln\u011b syt\u00fd a chutn\u00fd pokrm je v Portugalsku velice obl\u00edben\u00fd. Treska se nejprve uva\u0159\u00ed, pot\u00e9 se sm\u00edch\u00e1 s bramborami a cibul\u00ed a n\u00e1sledn\u011b se v\u0161e zape\u010de v troub\u011b se smetanou a ml\u00e9kem, co\u017e pokrmu dod\u00e1 jemnou, kr\u00e9movou texturu. Je to perfektn\u00ed j\u00eddlo pro zimn\u00ed dny, kdy \u010dlov\u011bk pot\u0159ebuje n\u011bco h\u0159ejiv\u00e9ho a povzbudiv\u00e9ho.<\/p>\n\n\n\n

Grilovan\u00e9 sardinky a jejich r\u016fzn\u00e9 podoby<\/h2>\n\n\n\n
\"Tradi\u010dn\u00ed<\/figure>\n\n\n\n

Sardinky jsou dal\u0161\u00ed z nejobl\u00edben\u011bj\u0161\u00edch ryb v Portugalsku. Jejich grilovanou verzi by m\u011bl vyzkou\u0161et ka\u017ed\u00fd, zejm\u00e9na b\u011bhem letn\u00edch festival\u016f, jako je Fiesta San Antonio v Lisabonu. <\/p>\n\n\n\n

Sardinky se griluj\u00ed na otev\u0159en\u00e9m ohni, co\u017e jim dod\u00e1v\u00e1 jedine\u010dnou kou\u0159ovou chu\u0165. Pod\u00e1vaj\u00ed se s jednoduch\u00fdmi p\u0159\u00edlohami, jako je chl\u00e9b, brambory a r\u016fzn\u00e9 sal\u00e1ty. Grilovan\u00e9 sardinky jsou symbolem portugalsk\u00e9 kuchyn\u011b a dokonal\u00fdm p\u0159\u00edkladem toho, jak mohou prost\u00e9 ingredience vytvo\u0159it skv\u011blou chu\u0165. <\/p>\n\n\n\n

Past\u00e9is de nata neboli n\u011bco pro ty s mlsn\u00fdm jaz\u00fd\u010dkem<\/h2>\n\n\n\n
\"Portugalsk\u00e9<\/figure>\n\n\n\n

Past\u00e9is de nata jsou portugalsk\u00e9 pudinkov\u00e9 kol\u00e1\u010dky zn\u00e1m\u00e9 po cel\u00e9m sv\u011bt\u011b. Tyto mal\u00e9 ko\u0161\u00ed\u010dky z k\u0159ehk\u00e9ho t\u011bsta jsou pln\u011bn\u00e9 kr\u00e9movou n\u00e1pln\u00ed z vajec, ml\u00e9ka a cukru a jejich povrch je lehce karamelizovan\u00fd, co\u017e jim dod\u00e1v\u00e1 k\u0159upavou texturu. <\/p>\n\n\n\n

Nejzn\u00e1m\u011bj\u0161\u00ed jsou Past\u00e9is de Bel\u00e9m, kter\u00e9 lze ochutnat v lisabonsk\u00e9 \u010dtvrti Bel\u00e9m. Pr\u00e1v\u011b tam v 18. stolet\u00ed vznikl p\u016fvodn\u00ed recept, kter\u00fd dodnes z\u016fst\u00e1v\u00e1 p\u0159\u00edsn\u011b st\u0159e\u017een\u00fdm tajemstv\u00edm. Past\u00e9is de nata nejsou jen lahodn\u00fdm dezertem, ale tak\u00e9 sou\u010d\u00e1st\u00ed portugalsk\u00e9 historie a kultury.<\/p>\n\n\n\n

Caldo Verde \u2013 aromatick\u00e1 portugalsk\u00e1 pol\u00e9vka<\/h2>\n\n\n\n
\"Obl\u00edben\u00e1<\/figure>\n\n\n\n

Caldo Verde je jedna z nejzn\u00e1m\u011bj\u0161\u00edch m\u00edstn\u00edch pol\u00e9vek, kter\u00e1 poch\u00e1z\u00ed ze severn\u00ed \u010d\u00e1sti Portugalska. P\u0159ipravuje se z kade\u0159\u00e1vku, brambor, cibule a klob\u00e1sy chouri\u00e7o. Caldo Verde je jednoduch\u00fd, ale lahodn\u00fd pokrm, kter\u00fd se \u010dasto pod\u00e1v\u00e1 na rodinn\u00fdch setk\u00e1n\u00edch a b\u011bhem sv\u00e1tk\u016f. Tato pol\u00e9vka vynik\u00e1 nejen svou skv\u011blou chut\u00ed, ale d\u00edky velk\u00e9mu mno\u017estv\u00ed zeleniny je tak\u00e9 velmi zdrav\u00e1. \u010casto se pod\u00e1v\u00e1 s olivov\u00fdm olejem a pe\u010divem.<\/p>\n\n\n\n

Arroz de Marisco neboli n\u011bco pro milovn\u00edky mo\u0159sk\u00fdch plod\u016f<\/h2>\n\n\n\n
\"Rizoto<\/figure>\n\n\n\n

Arroz de Marisco je portugalsk\u00e1 verze rizota, ale m\u00edsto r\u00fd\u017ee arborio se pou\u017e\u00edv\u00e1 kr\u00e1tk\u00e1, lepkav\u00e1 r\u00fd\u017ee, kter\u00e1 absorbuje v\u0161echny chut\u011b mo\u0159sk\u00fdch plod\u016f. Toto j\u00eddlo se p\u0159ipravuje ze sm\u011bsi r\u016fzn\u00fdch mo\u0159sk\u00fdch \u201epoklad\u016f\u201c, jako jsou krevety, sl\u00e1vky, olihn\u011b a chobotnice, kter\u00e9 se va\u0159\u00ed ve vo\u0148av\u00e9m v\u00fdvaru s raj\u010daty, cibul\u00ed a paprikami. <\/p>\n\n\n\n

Arroz de Marisco se \u010dasto pod\u00e1v\u00e1 v p\u0159\u00edmo\u0159sk\u00fdch restaurac\u00edch, kde si m\u016f\u017eete vychutnat \u010derstv\u00e9 mo\u0159sk\u00e9 plody a \u00fachvatn\u00fd v\u00fdhled na oce\u00e1n.<\/p>\n\n\n\n

Carne de Porco \u00e0 Alentejana \u2013 jedine\u010dn\u00e1 sm\u011bs chut\u00ed<\/h2>\n\n\n\n
\"Portugalsk\u00fd<\/figure>\n\n\n\n

Carne de Porco \u00e0 Alentejana je pokrm, kter\u00fd kombinuje chut\u011b mo\u0159e a pevniny. Je to gul\u00e1\u0161 z vep\u0159ov\u00e9ho masa a sl\u00e1vek, pod\u00e1van\u00fd s bramborami a spoustou koriandru. Vep\u0159ov\u00e9 maso se marinuje ve sm\u011bsi b\u00edl\u00e9ho v\u00edna, papriky, \u010desneku a bobkov\u00fdch list\u016f a pot\u00e9 se va\u0159\u00ed se sl\u00e1vkami, kter\u00e9 mu dod\u00e1vaj\u00ed jedine\u010dnou chu\u0165. Toto j\u00eddlo poch\u00e1z\u00ed z regionu Alentejo, ale je obl\u00edben\u00e9 v cel\u00e9m Portugalsku. Carne de Porco \u00e0 Alentejana je dokonal\u00fdm p\u0159\u00edkladem toho, jak portugalsk\u00e1 kuchyn\u011b dok\u00e1\u017ee kombinovat rozmanit\u00e9 chut\u011b a ingredience.<\/p>\n\n\n\n

Am\u00eaijoas \u00e0 Bulh\u00e3o Pato \u2013 dal\u0161\u00ed tip pro milovn\u00edky mo\u0159sk\u00fdch plod\u016f<\/h2>\n\n\n\n
\"Portugalsk\u00e9<\/figure>\n\n\n\n

Am\u00eaijoas \u00e0 Bulh\u00e3o Pato je jeden z nejzn\u00e1m\u011bj\u0161\u00edch portugalsk\u00fdch pokrm\u016f z mo\u0159sk\u00fdch plod\u016f. Jde o \u0161keble va\u0159en\u00e9 v b\u00edl\u00e9m v\u00edn\u011b s \u010desnekem, olivov\u00fdm olejem a \u010derstv\u00fdm koriandrem. Toto j\u00eddlo poch\u00e1z\u00ed z Lisabonu a \u010dasto se pod\u00e1v\u00e1 jako p\u0159edkrm nebo lehk\u00fd hlavn\u00ed chod. Je to dal\u0161\u00ed p\u0159\u00edklad portugalsk\u00e9 kuchyn\u011b, kter\u00fd ukazuje, jak jednoduch\u00e9 kombinace ingredienc\u00ed mohou v\u00e9st k \u00fa\u017easn\u00fdm v\u00fdsledk\u016fm. \u0160keble jsou k\u0159ehk\u00e9 a \u0161\u0165avnat\u00e9 a aromatick\u00e1 om\u00e1\u010dka se dokonale hod\u00ed k chlebu.<\/p>\n\n\n\n

Kultovn\u00ed portugalsk\u00e1 Francesinha<\/h2>\n\n\n\n
\"Portugalsk\u00fd<\/figure>\n\n\n\n

Francesinha je neuv\u011b\u0159iteln\u011b syt\u00fd sendvi\u010d, kter\u00fd poch\u00e1z\u00ed z Porta<\/a>. Skl\u00e1d\u00e1 se z n\u011bkolika druh\u016f masa, jako je steak, \u0161unka a klob\u00e1sa, vlo\u017een\u00fdch mezi dva kraj\u00edce chleba, p\u0159elit\u00fdch vrstvou roztaven\u00e9ho s\u00fdra a pikantn\u00ed raj\u010datovou om\u00e1\u010dkou. Toto j\u00eddlo, \u010dasto pod\u00e1van\u00e9 s hranolky, je ide\u00e1ln\u00ed pro chladn\u00e9 dny, kdy pot\u0159ebujete n\u011bco opravdu vydatn\u00e9ho. Francesinha je symbolem severoportugalsk\u00e9 kuchyn\u011b a stoj\u00ed za to ji p\u0159i n\u00e1v\u0161t\u011bv\u011b Porta ochutnat.<\/p>\n\n\n\n

Portugalsk\u00e1 kuchyn\u011b je opravdovou hostinou pro smysly, pln\u00e1 rozmanit\u00fdch chut\u00ed a v\u016fn\u00ed. Od su\u0161en\u00e9 tresky p\u0159es grilovan\u00e9 sardinky a\u017e po kr\u00e9mov\u00e9 Past\u00e9is de nata a aromatickou Caldo Verde si zde ka\u017ed\u00fd najde to sv\u00e9. Portugalsk\u00e1 kuchyn\u011b nen\u00ed jen o j\u00eddle, ale tak\u00e9 o bohat\u00e9 tradici a kultu\u0159e, kterou poc\u00edt\u00edte v ka\u017ed\u00e9m soustu.<\/p>\n\n\n\n

\n
Pod\u00edvat se do Portugalska<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Portugalsko nab\u00edz\u00ed v\u00edce ne\u017e jen kr\u00e1sn\u00e9 v\u00fdhledy, okouzluj\u00edc\u00ed m\u011bsta, fantastick\u00e9 po\u010das\u00ed a perfektn\u00ed m\u00edsto pro dovolenou i v\u00edkendov\u00fd pobyt. Je tak\u00e9 domovem vynikaj\u00edc\u00ed kuchyn\u011b a pokrm\u016f proslul\u00fdch po cel\u00e9m sv\u011bt\u011b.…<\/p>\n","protected":false},"author":59,"featured_media":11164,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[182],"tags":[],"class_list":["post-11155","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cestovani"],"home_img_url":"https:\/\/www.tui.cz\/blog\/wp-content\/uploads\/2026\/04\/Sladke-pudinkove-kolacky-Pasteis-de-nata-z-Portugalska-585x390.jpg","home_img_alt":"Sladk\u00e9 pudinkov\u00e9 kol\u00e1\u010dky Past\u00e9is de nata z Portugalska","_links":{"self":[{"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/posts\/11155","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/users\/59"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/comments?post=11155"}],"version-history":[{"count":1,"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/posts\/11155\/revisions"}],"predecessor-version":[{"id":11165,"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/posts\/11155\/revisions\/11165"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/media\/11164"}],"wp:attachment":[{"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/media?parent=11155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/categories?post=11155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tui.cz\/blog\/wp-json\/wp\/v2\/tags?post=11155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}