Things To Do
in Coimbra

Suckling pig or roasted kid, often served in nearby towns and traditional restaurants — tender, flavorful and roasted over wood; try it at a family-run restaurant outside the city centre.

Must-Try!

Slow-cooked goat in red wine and garlic, a hearty regional stew best sampled in traditional eateries that preserve old recipes.

Grilled or flame-cooked local chouriço sausages, sometimes served tableside — great as an appetizer with bread and wine.

Convent-style pastries (flaky, syrupy) available at local pastry shops — try Pastel de Tentúgal and other regional sweets.

Traditional market with fresh produce, fish and local specialty stalls; go early for the best fruit, cheeses and to chat with vendors.

Seasonal street-food stands and small kiosks sell snacks, francesinha-style sandwiches and grilled items during festivals and weekends.

A polite greeting (Olá / Bom dia / Boa tarde) and a handshake are common; friends and acquaintances may exchange two light cheek kisses.

The university and its academic traditions are important to locals—act respectfully around ceremonies and historic academic spaces.

Meals are social; take your time. If invited to a local home, bringing a small gift (wine or sweets) is appreciated and wait until the host starts the meal.

Respect quiet hours in residential neighborhoods late at night; Coimbra has an active student scene but locals value peaceful evenings.

Tipping is appreciated but not obligatory: round up small bills or leave 5–10% in restaurants for good service. For cafes, taxis and casual services, rounding up is common. Leave the tip in cash when possible.

Cards (Visa, Mastercard) and contactless payments are widely accepted in shops, restaurants and hotels; carry some cash (euros) for markets, small tascas and rural areas. ATMs are readily available.

Warm to hot weather (July–August) with long daylight hours—ideal for riverside walks and festivals. Expect occasional crowded weekends and book accommodation early for university events or summer festivals.

Mild temperatures and colorful foliage in nearby woods (September–November). A great time for hiking in Buçaco and photographing autumnal landscapes; occasional rain begins later in the season.

Cooler, wetter months (December–February) with mild daytime highs but chillier nights—quiet tourist scene and lower prices, though some outdoor activities are limited by rain.

Blooming gardens and pleasant temperatures (March–May) make it one of the best times to visit—outdoor terraces, gardens and hiking trails are at their best.

A large portion of Coimbra’s population is students from the University of Coimbra and other institutions, creating a youthful, energetic cultural scene and seasonal fluctuations in population.

Multigenerational families and long-term residents preserve local traditions, small businesses and neighborhood life—particularly in older quarters.

As with much of Portugal, there is a significant older population living in Coimbra and surrounding towns, bringing a quieter daytime rhythm outside the student areas.

Communities from former Portuguese-speaking countries (Brazil, Angola, Cape Verde) and other EU nationals contribute to the city’s cultural mix and gastronomy.

Vegetarian options are increasingly common—look for vegetable stews, salads, grilled cheeses and egg dishes. Many restaurants will adapt plates if you ask; markets and bakeries also offer good meat-free snacks.

Dedicated vegan restaurants are limited but available; larger cafés and contemporary restaurants often have vegan mains or will modify sides. Bring a translation phrase for 'I am vegan' to clarify ("Sou vegano/vegana").

Awareness of gluten intolerance is growing. Inform servers ("Sou celíaco/a" or "Sem glúten") and prefer naturally gluten-free dishes such as grilled fish, meats, salads and vegetable stews.

Carry an allergy card in Portuguese for serious allergies; most restaurants will accommodate simple requests but cross-contamination in traditional kitchens can occur.