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A hearty soup of pork, cabbage, carrots, and beans, originally made by rural workers (caramelos) from inland Setúbal.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⁾