A traditional stew made with pasta, chickpeas, beef, pork, and sausages. Hearty, warming, and deeply linked to family gatherings. ¹⁾

Tender oven-roasted veal (from the Lafões valley), cooked slowly with garlic, bay leaves, and white wine. A Sunday favorite. ²⁾

Rice flavored with the mountain herb carqueja (broom plant), earthy and aromatic, unique to Beira Alta. ³⁾

A rustic bean and kale soup, enriched with regional olive oil and sometimes flavored with chouriço. ⁴⁾

Roast kid goat with potatoes, cooked in traditional wood-fired ovens, especially served during Easter. ⁵⁾

Old goat slow-cooked in red Dão wine, garlic, and herbs, a powerful and deeply regional dish. ⁶⁾

Salt cod baked with potatoes, onions, garlic, olive oil, and sometimes cornbread crumbs — Viseu’s take on Portugal’s national dish. ⁷⁾

Rice made with chicken giblets, liver, and heart, seasoned with herbs; humble yet full of flavor. ⁸⁾

The local smoked sausages (chouriço, morcela, farinheira), often eaten with broa (cornbread) and wine. ⁹⁾

A stew of shad fish with beans, highlighting Viseu’s connection to the nearby rivers. ¹⁰⁾

Goat or sheep stomach stuffed with rice, pork, and herbs, then boiled — a very traditional festive delicacy. ¹¹⁾

A stew made from lamb (originally from Monção but also popular in Viseu), cooked with potatoes and red wine. ¹²⁾

Baked rice with layers of meat, sausage, and sometimes duck, cooked in clay pots for rich, smoky flavor. ¹³⁾

A convent sweet made of almonds, sugar, and egg yolks, named after the Lusitanian hero Viriatus, symbol of Beira Alta. ¹⁴⁾

Small, chestnut-shaped sweets made with egg yolk paste and sugar, decorated with cinnamon — a hallmark of Viseu’s conventual confectionery. ¹⁵⁾