Bragança's restaurants serve the hearty cuisine of Trás-os-Montes — one of the most distinctive regional cooking traditions in Portugal. Look for alheira (a smoked sausage originally made by Jewish communities to conceal non-pork diets from the Inquisition, now made with poultry and bread), feijoada transmontana (bean stew with pork), and posta mirandesa (thick slices of beef from the Miranda cattle breed, grilled simply). The local wines from the Trás-os-Montes denomination are underrated and pair well with the food.
The city's restaurant scene is concentrated around the Rua Alexandre Herculano and the streets near the town hall. Prices are low by Portuguese standards.