Discover the most traditional dishes and the perfect wines to enjoy with them.
Easter in Portugal is much more than a religious holiday — it’s a celebration of family, tradition, and of course, great food and wine. Around the table, we share dishes that have been passed down through generations, accompanied by the best wines Portugal has to offer.
From north to south, each region has its own specialties, but some favourites appear in homes across the country: roast kid, Easter folar, artisanal cheeses… and always a well-served glass to match. In this article, we suggest a traditional Easter menu with several pairing ideas.
Starters Full of Tradition
Easter starters are the first invitation to the bold flavours of Portuguese cuisine. With aged cheeses, regional charcuterie and local specialties, there’s plenty to enjoy.
Cheeses and Cured Meats: Serra da Estrela cheese or Trás-os-Montes goat cheese shine next to rustic bread or walnuts. For the more adventurous, blood sausage pâté with apple or honey offers a burst of flavour.
Savoury Folares and “Bolas”: Traditional in the North, like in Trás-os-Montes and Douro, these meat-stuffed breads are perfect to kick things off.
Pies and Croquettes: In Alentejo, duck pies and alheira croquettes bring Southern charm to the Easter table.
Pairing tip? Go with chilled sparkling wines or elegant rosés — perfect to balance strong flavours and awaken the palate for the main course.
Quinta dos Monteirinhos Blanc de Noirs Brut Nature
Main Courses: The Heart of Easter
The most iconic dish at a Portuguese Easter table is oven-roasted kid — or in some regions, slow-cooked lamb with potatoes, herbs and a hint of garlic.
These traditional Easter recipes call for time, care… and the right red wine. Structured reds with ripe fruit and rounded tannins are ideal to complement these flavourful meats.
Talha wines from Alentejo also offer surprising pairings with their rustic, authentic character.
Caves Bonifácio Património Ao Léu Grande Escolha Syrah
Sommelier’s Tip:
Full-bodied reds shine when you let them breathe. Want to enhance your pairing? Decant the wine 30 minutes before serving your roast — it helps bring out complex aromas, from ripe fruit to spices. Want to know more about the decantation process? Click here.
As for “talha” wines (amphora wines, serve them slightly below room temperature (15º to 17ºC) to preserve freshness and terroir character.
Desserts: Ending on a Sweet Note
After the main course, the sweetness of Portuguese Easter desserts takes over:
Sweet Folar: A mildly sweet, aromatic bread, often with a boiled egg in the centre.
Traditional Pão de Ló (Portuguese sponge cake): Light, moist, and irresistible — it’s a guaranteed presence at any Easter table.
To match, Portuguese fortified wines are the perfect choice. Their balanced sweetness and bright acidity pair beautifully with classic Easter treats.
Quinta do Crasto Tawny Port 10 Years
J. Faria Madeira Demi-Sec 10 Years
Quinta da Bela Vista Carcavelos 70 Years
Already chosen your menu? Now you just need the right wines.
At Vinha, you’ll find all the wines mentioned — and many more — to turn your Easter lunch into an unforgettable experience.
Explore our online shop and get the best of tradition delivered to your door.
Happy Easter!
