The city of Braga is considered one of the youngest european cities. It’s the third largest portuguese city and the oldest archdiocese, which makes it one of the world’s most ancient Christian cities.
The city history is reflected in each street corner, with countless churches and monuments, where the Braga’s Cathedral and Bom Jesus do Monte have a special presence. Braga combines perfectly its History with the dynamism of the young people who live there.
This city has a regional, strategic and central role in its region: since Bracara Augusta until today, this municipality plays a crucial part in the country’s development, either by its location or its vitality.
It’s a point of reference in economy, in culture and in technology, with University of Minho and International Iberian Nanotechnology Laboratory (INL) as proof of its evolution.
This city offers its population an excellent quality of life, in terms of Health, Employment, Education, Safety and Culture. Braga boosts sustainable growth by promoting innovation and creativity as as major drivers of development.
The preservation of the region’s gastronomy aims to maintain the ancient traditions that characterize the identity of a population who is known for its authenticity. Eating and drinking well are a part of the hospitality that Braga has to offer to its visitors.
Tasty vegetables, meat from animals living in the fields and lamprey caught in specific locations are used in several dishes. Desserts created at monasteries and an amazing regional ‘vinho verde’ – witch literally translated means green wine – accompany these tasteful dishes.
‘Vinho verde’ is the highlight of a region where you can taste the famous ‘Bacalhau à Narcisa’ – a codfish dish -, the delicious ‘Papas de Sarrabulho’ accompanied by ‘rojões’ – a dish made from various types of meat –, the ‘Cozido à Portuguesa’ – a dish with a great variety of ingredients that goes from meat to vegetables -, and also the well-known dessert ‘Pudim à Abade de Priscos’.
In Braga, you can eat well whether in typical ‘tascas’ – small traditional restaurants – or at the gourmet restaurants.