Small, savory pastries filled with minced veal, seasoned with onion and spices, famous across Portugal as a Vila Real specialty. ¹⁾

Thick grilled veal steak (from the Maronesa breed), served with potatoes and vegetables; robust and iconic. ²⁾

Roast kid goat, served with oven-baked rice cooked in the juices, a festive Easter tradition. ³⁾

Rice cooked with red beans and a mix of smoked sausages (chouriço, farinheira, morcela), a deeply comforting dish. ⁴⁾

The region’s famous smoked meats and sausages, including alheiras, salpicão, chouriço, and presunto, often eaten with broa. ⁵⁾

Fried river trout from the Corgo and Tâmega rivers, often stuffed with ham before frying, a unique mountain-fish combination. ⁶⁾

A rich bean stew with pork, beef, smoked meats, and sometimes rabbit, much heartier than the southern versions. ⁷⁾

A variant of the Portuguese boiled dinner, but much heavier, featuring regional sausages and cured pork. ⁸⁾

Hare rice, cooked with red wine and wild herbs; a traditional hunting dish of the region. ⁹⁾

Bread-based dish cooked with botelo (a sausage made with pork ribs and blood), a specialty from the winter pig slaughter. ¹⁰⁾

Chestnut soup, creamy and earthy, showcasing one of Trás-os-Montes’ most important products. ¹¹⁾

A rustic cornmeal and greens porridge, simple peasant food that’s now a regional delicacy. ¹²⁾

A type of smoked sausage originally made without pork (historically by Jews during the Inquisition), today filled with poultry, bread, garlic, and olive oil. ¹³⁾

A large sweet pastry filled with egg yolk cream (doce de ovos), originating from Vila Real’s convent sweets tradition. ¹⁴⁾

Crispy pastries shaped like rooster crests, filled with almond and egg yolk cream, another jewel of Vila Real’s conventual desserts. ¹⁵⁾