The city of port wine — the Ribeira waterfront, the Gaia cellars and the Livraria Lello bookshop.
Porto is the second-largest city in Portugal and the capital of the region of the same name in the north of the country, spread across steep hills at the mouth of the Douro. It is to this city that the country owes its name, and to the world it gave port — the fortified wine that matures in cellars on the far bank of the river.
A settlement existed on the site of today's Porto as far back as the Roman era, under the name Portus Cale, and from it came the name of Portugal itself. The medieval centre, on the UNESCO World Heritage list, has kept its labyrinth of narrow cobbled streets running down to the water. The city is often called the most atmospheric in the country: there is less ceremonial polish here than in Lisbon, but more of a living, working character. The facades of houses, stations and churches are decorated with azulejos, painted blue-and-white tiles that build up into whole pictures of historical scenes.
Across the river, in the district of Vila Nova de Gaia, are the wine houses where port is aged in oak casks: Graham's, Taylor's, Sandeman, Cálem and others. A tour of the cellars usually ends with a tasting. Three main styles are distinguished: Ruby, young and fruity; Tawny, aged, with notes of nuts and caramel; and White, dry or off-dry, often served chilled as an aperitif. Vintage and Late Bottled Vintage are prized separately. A tour with a tasting of several samples is the clearest way to understand the difference between the categories.
Northern cooking is filling and simple. The city's emblem is the francesinha, a many-layered sandwich of meat and sausage under melted cheese and a spicy beer sauce. The bifana, a roll with thinly sliced braised pork, is popular. It is worth trying bacalhau (salt cod) in dozens of variations, rich soups and fresh seafood — prawns, shellfish, octopus. It all goes down with the local vinho verde or, naturally, with port for dessert. Coffee here is cheap and served in almost every cafe.
From Lisbon the easiest way is the high-speed train — the journey takes about three hours. Francisco Sá Carneiro airport is connected to the centre by a metro line (roughly half an hour). Metro line D crosses the upper deck of the Luís I bridge, which makes the ride itself a small attraction. The historic centre is compact and best seen on foot, but be ready for steep climbs and descents.