There are multitudes of local restaurants to choose from, even in the tiniest villages; and it doesn’t even matter which one you pick, as they all virtually meet the same expectations in quality, price, service and selection.
This makes it challenging to have a less than stellar dining experience, which is probably why the Portuguese eat out so often.
At breakfast, any café, pastelaria (pastry shop) or confeitaria (confectioners) can provide a croissant or brioche, some toast (uma torrada; a doorstep with butter), a simple sandwich (a tosta mista is grilled ham and cheese) or some sort of cake or pastry. A padaria is a bakery, and any place advertising pão quente (hot bread) will also usually have a café attached.
Portuguese restaurants which are called restaurantes run the gamut, from rustic village eatery to designer hot spot, while meals are also served in a tasca which is Portuguese for tavern and, less commonly these days, a casa de pasto meaning a cheap local dining room. A cervejaria is literally a “beer house”, usually more informal than a restaurant and typically serving up steaks and seafood. A marisqueira is also a seafood place, while a churrasqueira specializes in char-grilled meat.