Nazaré has long been one of the country’s main ports and has a very special tradition in fish. From simply grilled fish through to the oily ‘caldeirada’ stews heavy in local shellfish and molluscs, this region is not going to disappoint anyone who likes their menus with an ocean influence.
Nearby, try chicken in an Alcobaça pot and follow it with a visit to the Cistercian Convent with its magnificent Gothic architecture.
And as the altitude begins to build up with the hills of Aire and Candeeiros, the recipes change to include goat and mutton, wild pork and served as the bread dish ‘migas’ or as a ‘cozido serrano’ meat stew.
Alcobaça has been a centre for fruit production since the time the Cister monks first arrived. For an even sweeter dessert alternative, take the ‘Brizas do Lis’ from Leiria, or the famous sweetbread ‘Alfeizerão pão-de-ló’.
In close vicinity of Lisbon, the gastronomic traditions of this region more than justify a visit.