Legendary “Stone Soup” from Almeirim, made with beans, sausages, pork, potatoes, and cabbage. Inspired by a friar’s tale of making soup with just a stone and asking villagers to contribute. 1)
Eel stew simmered in a rich tomato, garlic, and herb sauce, a Tagus River specialty. 2)
Fishermen’s eel hotpot with layers of potatoes, onions, peppers, and herbs, slow-cooked until tender. 3)
River fish (commonly from the Tagus, like grey mullet) grilled over charcoal and seasoned simply with olive oil, garlic, and vinegar. 4)
Fried bread crumbs flavored with garlic, olive oil, and sometimes pork drippings, served alongside pork or game. 5)
A slow-cooked lamb stew with bread slices to soak up the sauce; a rustic dish tied to shepherding traditions. 6)
Grilled pork cuts marinated in garlic and white wine, reflecting Ribatejo’s farming culture. 7)
Stewed fighting bull meat, a robust and symbolic dish connected to Santarém’s bullfighting festivals. 8)
A bread-based dish with shad fish (sável) and its delicate roe, poached and flavored with coriander and garlic. 9)
Pasta soup with Tagus River fish, tomato broth, and fresh herbs – a humble, comforting fisherman’s dish. 10)
Charred bread rubbed with garlic and soaked in olive oil, often served with grilled cod or sardines. 11)
Lamprey rice in its own blood, vinegar, and wine – a seasonal delicacy from the Tagus, rich and intense. 12)
Rice flavored with carqueja (a wild herb from Ribatejo), often served with game or lamb. 13)
A conventual sweet from Santarém, made with puff pastry, almonds, and egg yolk cream. 14)
Traditional Santarém pastries: long, sugar-dusted sponge cakes filled with rich egg cream, shaped like little whips (pampilho refers to the whip used by Ribatejo cattle herders). 15)