The first thought that says when speaking of the regional Lisbon cuisine is the Pastel de Belém, the landmark of the convent sweets, present in Bethlehem, this sweet has a history of 200 years has become the hallmark of the cuisine of Portugal.

Continuing to explore these sins, pass to the grilled sardines, associated with St. Anthony’s feast days, festivals, the smell goes through the neighborhoods and the streets capturing the most attentive noses. Sardines unite with roasted peppers, washed down by a Portuguese olive oil and with a lettuce salad and cucumber, sardines meal is perfect.

Shoreline, boats bring in their catch which includes the most typical dishes of Lisbon, among which stand out the cod, which are created from the codfish Bras, fried and pastels of cod and cod stew; seafood, the Clams make salivate; fish are made to hake to Lisbon and the fish from the garden.

Meat comes cooked to the Portuguese, the hare Bulhão duck, steak or steak Marrare to the Coffee and partridges to the Convento de Alcantara.

Not forgetting the first dish, caldo verde gained fame a typical Lisbon soup that leaves accompanied by the bread with sausage.

Escaping to the dessert or cake-king, the castelar broas, the fritters and rice pudding are favorites of the people of Lisbon.

However, to complete the meal there are two essential elements, coffee and ginjinha Rossio.

Can not fail when it comes to food, Sintra continues to demonstrate that can please anyone who enjoys good mouth. Starting with meat dishes, here we highlight the piglet Negrais, pork to Mercy, the lamb and roast veal.

Being on the coast, the fish has become thin and requintando, offering appetizing sea bass or bream, revel in an octopus, or enjoy mussels and barnacles.

Because life always improves with a sweet, Sintra romanticize your sweets with their cheesecakes Sintra, an ancient sweet which has been sweeten the souls visiting Sintra. But also stand the pillows, crayons Pena, walnuts Galamares, Fine cute and the jams, which are still made in the traditional way.

Following the meal, the Colares wine is one of the first wines that entered the wine list of Portugal, made by famous Ramisco caste.

Being near the sea, Cascais presents an offer that is based on the food that the sea gives you, especially the sea bass, bream and sole that unite with the finest ingredients and prepared to offer some delicious fish dishes. Other sea food that whets the appetite in Cascais are shrimp, crab, the barnacles, crayfish and lobster.

Finishing the meal, the taste of sweet sharpens the will of something else, so the pillows, the Queijadas famous Sintra and Cascais Sands culminate time for a confectionery based on eggs, which are the only sweets in Europe.

The digestive Carcavelos wine presents topaz color, velvety and with a nutty flavor, this liqueur wine becomes perfect for when the meal is over, and taste after dessert.

As a sanctuary of flavors, Setúbal offers a range of gastronomic pleasures, starting with grilled sardines, which in 2011 was recognized as one of the “7 Wonders of Gastronomy”, becoming a dish sought in this area, which leaves accompany the wines of the region the traditional bread with salad and baked potato. However, the cuttlefish has gained fame throughout the county, being quite looking too, especially fried, this typical dish is on every menu.

One of the symbols of Setúbal are the oysters, a mollusk that has elevated the flavors of the region and the refinement of the restaurants, for its quality and its characteristic power, only found through the Sado Estuary.

Can not miss, the sweets there are the pies and those of Azeitão.

Also in Azeitão, your cheese is present both at the beginning and at the end of a meal, its buttery texture protected by a thin shell elevate the gastronomic pleasure, this cheese protected designation of origin has gained fans worldwide for their quality and unique flavor.

Without reference to talk of Setúbal their wines could not miss. Its white and rosé wines are expressively aromatic, smooth and fruity, perfect to accompany fish and seafood dishes, such as stews, rices and Massadas or so to accompany delicious Italian dishes.

As for the reds, robust and mature wines, with a color and intense aroma appeal to sue consumption while enjoying a plate of meat, fatty fish or just with cheese.

The ex-libris of Setubal, Moscatel de Setúbal centenary of Origin is the most generous wine of Portugal, with a distinction that travels the world, this sweet wine and young is the perfect companion of appetizers, pastries and cheeses. Unknown, the Moscatel Roxo has a limited production delivers unmatched pleasant time.