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⁾