The legendary “Stone Soup” made with beans, chorizo, morcela, bacon, potatoes, and sometimes an actual clean stone for the story’s sake. 1)
Eel stew from the Óbidos lagoon, cooked with potatoes, peppers, tomatoes, and herbs. 2)
Oven-baked salted cod with smashed potatoes, garlic, and olive oil, often prepared in olive presses during the harvest season. 3)
Clams cooked with garlic, olive oil, white wine, and coriander, typical along Leiria’s sandy coast. 4)
Roast wreckfish, a deep-sea delicacy, simply grilled with olive oil and sea salt. 5)
Stuffed squid with a filling of chouriço, bread, and herbs, braised in a tomato and white wine sauce. 6)
Rich seafood rice from the Óbidos lagoon, featuring cockles, shrimp, and crab. 7)
Another eel specialty, this time stewed in a spiced tomato sauce and served over bread slices. 8)
Oven-roasted young goat with rosemary, white wine, and potatoes, especially popular in rural Leiria villages. 9)
A rustic bean and pumpkin stew flavored with olive oil and mint. 10)
Delicate pastry rolls filled with sweet egg yolk cream, a convent sweet that’s made its way into Leiria patisseries. 11)
Thin crepes of egg threads wrapped around rich doce de ovos filling. 12)
A custard baked in clay pots, slightly caramelized and infused with cinnamon. 13)
A famously gooey sponge cake with a molten egg center, from nearby Alfeizerão. 14)
Small almond-and-egg pastries named after the Lis River, originating from Leiria’s monasteries. 15)