Cape Verde Food Guide: What to Eat and Where (Dishes, Drinks & Best Restaurants)

Cape Verdean cooking is what happens when West Africa, Portugal and the Atlantic share a kitchen for five centuries: slow-simmered corn stews, fish pulled from the sea that morning, and rum distilled in village stills. Here's what to eat in Cape Verde — and where to eat it.

The dishes you must try

Cachupa — the national dish: a rich stew of corn, beans, vegetables and meat or fish, slow-cooked for hours. Try cachupa rica (the festive version) at least once, and cachupa refogada (fried up with an egg) for breakfast like a local.
Fresh tuna & wahoo — grilled, seared or as steaks; the daily catch defines most menus.
Lagosta (lobster) — grilled with garlic butter; best from September to April.
Buzio — sea snail stew, deeply savoury, usually with corn rice.
Pastel com diablo dentro — "pastry with the devil inside": fried dough stuffed with spiced tuna.
Xerém — creamy cracked-corn "polenta", often served at celebrations.
Percebes — goose barnacles, a delicacy on rocky coasts.

What to drink

Grogue — the national sugar-cane spirit, distilled mainly on Santo Antão. Try it straight or in a ponche (with molasses and lime, gentler).
Fogo wine — grown inside the volcano's caldera, whites and reds both worth seeking out.
Strela — the local beer, everywhere and always cold.
Fresh juices — papaya, mango, tamarind, depending on season.

Where to eat, island by island

Santiago (Praia)

The capital mixes traditional kitchens and modern tables. Local favourites include A Grelha in Palmarejo for grilled meat and fish, Linha d'Água by the water, and Balacobaco for its arty vibe. Music lovers: dinner with live morna at Quintal da Música on the Plateau is a Praia classic.

São Vicente (Mindelo)

The country's food-and-music capital. Book a table at La Pergola, then drift between the seafront cafés and live-music bars of the centre.

Sal (Santa Maria)

The most international scene: Italian at Il Gobbo, brunch and coffee at Café Criolo, burgers at Meky's Burger Bar — plus beach bars for sunset.

Boa Vista (Sal Rei)

Seafood rules: try Riba d'Mar with your feet almost in the sand.

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How much does eating out cost?

A plate of cachupa in a local eatery: €4–7. A grilled fish main in a tourist-friendly restaurant: €10–15. Lobster: €20–30. A Strela beer: €1–2. Tipping isn't obligatory; rounding up is appreciated.

FAQ — Cape Verde food

What is Cape Verde's national dish?

Cachupa — a slow-cooked corn and bean stew, made "rica" with meats or "pobre" with fish. Every family has its own version.

Is Cape Verdean food spicy?

No — it's flavourful rather than hot. Piri-piri is usually served on the side.

Can vegetarians eat well?

Yes: vegetable cachupa, xerém, salads, beans and excellent fruit. Fish-eaters are spoiled everywhere.

Is tap water drinkable?

Stick to bottled or filtered water; most restaurants serve it by default.

Want a table booked, a food tour, or the addresses locals actually go to? Our concierge lives here — tell us what you're craving on WhatsApp and we'll sort it, free. Also read our bars & restaurants you must try and nightlife guide.