Iconic fried cuttlefish, marinated in garlic and lemon, then coated in flour and fried until golden; a must-try street and tavern food. 1)
Fishermen’s fish stew with layers of different fish (often cuttlefish, monkfish, and sardines), potatoes, and peppers, cooked in olive oil and wine. 2)
Eel stew from the Sado estuary, simmered in a tomato and garlic broth with bread to soak up the sauce. 3)
Clams from the estuary sautéed in garlic, olive oil, coriander, and white wine, similar to Algarve-style clams but with local flair. 4)
Hearty fisherman’s fish soup with tomato base, noodles, and a mix of small fish and shellfish. 5)
Cuttlefish rice cooked in its own ink, rich, dark, and deeply flavored. 6)
Grilled sardines served directly over slices of rustic bread, soaking in their smoky oils. 7)
Small horse mackerels marinated in garlic, vinegar, and olive oil; usually eaten cold, a dish of fishermen’s tradition. 8)
Stewed ox tongue in a rich tomato-wine sauce, a rustic inland dish showing Setúbal’s countryside heritage. 9)
Creamy raw sheep’s milk cheese from Arrábida, eaten with a spoon; one of Portugal’s great artisanal cheeses. 10)
Sweet bread with sugar and cinnamon, linked to religious traditions, especially in Palmela (near Setúbal). 11)
A rolled sponge cake filled with egg yolk cream (doce de ovos), famous in Azeitão. 12)
A dense sweet “flour cake” with cinnamon, chocolate, and lemon, originally a fisherman’s energy food, now a beloved treat. 13)
Shellfish rice with shrimp, clams, and mussels from the estuary, flavored with coriander and wine. 14)
Not a dish, but an essential pairing: the region’s famous fortified sweet wine, often enjoyed with cheese or desserts. 15)