Oven-roasted kid goat, marinated in garlic, white wine, and rosemary, often served with roasted potatoes and spring greens. ¹⁾

A lamb stew slow-cooked with onions, garlic, bay leaves, and bread to soak the juices — a very pastoral, traditional dish. ²⁾

A hearty chickpea and savoy cabbage soup, often enriched with chouriço or smoked bacon, perfect for winter. ³⁾

Tiny freshwater fish (like bogas or escalos) from the Tejo or Zêzere rivers, fried whole and eaten like river tapas. ⁴⁾

A rustic side dish of crumbled bread, cabbage, and beans, sautéed in olive oil and garlic, sometimes eaten as a main meal in lean times. ⁵⁾

A stuffed pork stomach with rice, minced pork, chouriço, and spices, then boiled or roasted. A traditional winter dish linked to pig slaughter season. ⁶⁾

A regional bean stew made with local smoked sausages, pork cuts, and vegetables, slightly less fatty than the northern Transmontana version. ⁷⁾

A bold soup made with goat or lamb offal, cooked with onion, garlic, and vinegar, reflecting medieval shepherd traditions. ⁸⁾

A winter ritual dish: bread soaked with newly pressed olive oil, garlic, and sometimes grilled cod or sardines on top. ⁹⁾

Fresh river trout, often pan-fried in olive oil and garlic or baked with almonds, showing the riverine side of the cuisine. ¹⁰⁾

A rare inland adaptation of the southern dogfish soup, introduced via river-to-coast trade, cooked in garlic, paprika, and vinegar broth with bread. ¹¹⁾

A savory pie filled with partridge, hare, or rabbit, enriched with smoked bacon and herbs, a nod to local hunting culture. ¹²⁾

The famous creamy sheep’s cheese paired with pumpkin jam, often served as a dessert or festive appetizer. ¹³⁾

Rolled fried pastries coated in syrup or sugar, a Christmas tradition that pairs perfectly with homemade jeropiga or aguardente. ¹⁴⁾

A baked custard-like dessert made with eggs, sugar, milk, and cinnamon, traditionally baked in clay dishes, giving it a rustic caramelized crust. ¹⁵⁾