Strips of cuttlefish marinated in lemon and garlic, then deep-fried in a light flour coating; served with fries and salad. 1)
A fisherman’s stew made with various fish, potatoes, peppers, tomatoes, and aromatic herbs. 2)
Fried eels from the Sado River, seasoned with garlic and vinegar. 3)
Clams cooked with olive oil, garlic, coriander, and white wine, sometimes with a touch of piri-piri for heat. 4)
Chilled salad of cod or cuttlefish roe with onion, peppers, and parsley, dressed in olive oil and vinegar. 5)
Grilled sardines served in a bread roll, perfect for summer festivals. 6)
A hearty soup of pork, cabbage, carrots, and beans, originally made by rural workers (caramelos) from inland Setúbal. 7)
Bread stew enriched with garlic, coriander, and a variety of shellfish from the estuary. 8)
Freshly caught fish grilled over charcoal, served with olive oil, lemon, and boiled potatoes. 9)
A creamy sheep’s milk cheese with a strong, buttery flavor, eaten with crusty bread. 10)
Soft sponge cake roll filled with doce de ovos (egg yolk cream) and dusted with cinnamon. 11)
A sweet, fortified wine made from Muscat grapes, often enjoyed as a dessert pairing. 12)
Sweet bread with a slightly firm texture, flavored with cinnamon and lemon zest. 13)
A unique sweet made from toasted flour, sugar, lemon, and cinnamon, originally a fishermen’s snack. 14)
Small pastries made with fresh cheese, sugar, eggs, and cinnamon, baked until golden. 15)