The cuisine of the Western Region is rich and varied, the pig slaughter dishes, the roast kid and rabbit stew, through the stews, sea bream and sea bass of Peniche and Nazaré, gathering shellfish of Porto das Barcas ponds and eel and cockles of Obidos Lagoon.

Dating back to the kingdom foundation and the wisdom of the monks of the convents and monasteries of Alcobaça region, creating the tradition of convent sweets. This monastic influence, backpacks, Lampreys eggs, cavacas of Caldas da Rainha, the bean cakes from Torres Vedras and bread sponge cake from Landal, Painho and Alfeizerão. Never forgetting the aroma and flavor of apples, pears and grapes rocks.

Being one of the largest wine regions of Portugal, south of the West are full-bodied red wines, aromatic and precious alcoholic value – Camarate castes Periquita and paint Miúda. Already the north, are popular live wines while new, intense and balanced as old, but also the fruity white wines, such as caste Arinto, Fernão Pires and Vital. With regard to light wines with a lower alcohol content, Lourinhã offers Controlled Origin Wine spirit.

Such economic wealth, tourist, cultural and diversity of wines must be represented, promoting through the “Routes of Vine and Wine” .In 1989 born the Viticultural Area Obidos which covers the area of the municipalities of Bombarral, Cadaval, Obidos and Caldas da Rainha, and Viticultural area of Alenquer, Arruda and Torres, in order to consecrate the quality and prestige of the West wines.

The municipality Alcobaça it is renowned for its apple – the apple of Alcobaça, a fruit to be served, both natural and processed into sweets, retains its flavor and enriches any dish in which it is present. A typical dish of this county, is the chicken in a clay pot, a stew chicken to pieces, accompanied by rice and fries. With regard to desserts, we highlight the bundle-of-eggs, Friar John delights, egg pudding Alcobaca Monastery and the bread sponge cake Alfeizerão. Every year takes place the International Sweets Show & amp; Liqueurs Conventual, an event that allows Alcobaça present their desserts, along with other areas, both national and international. This is also presented the sour cherry liqueur Alcobaça, produced in this region since 1930.

A typical dish of the region Alenquer specifically the Born is the Torricado. The way to cook this dish consists of toast and grease with olive oil and garlic bread to accompany the roast cod or grilled sardines. This is associated with the work of the peasants, when were away from their homes for a few days, since the land where they worked, were not close to their homes. This required them to make a packed lunch, it was easy to maintain, not to spoil during the trips and days.

The municipality Arruda dos Vinhos it presents with about two dozen restaurants and snack houses, where these can appreciate different fish dishes and cod, grilled meats and various different confectionery of saloia region. In order to promote the nectar, which dubs the land, events are organized as the Feast of Vine and Wine, an exhibition of wines nationally recognized, both by presenting fine wines and cuisine of the region, but also for environmental promotion . Another event is the Food of the Month in Arruda dos Vinhos, which promotes the cuisine and wines of the county, through a contest, where many restaurants expose their delicacies to a jury dishes. Some delicacies represented during this event are: beans stewed with pork ribs, baked cod with baked potatoes and Arruda Witches, elements that complement the county’s attractiveness.

In county Bombarral greater emphasis is to Pera Rocha, nationally and internationally recognized, and excellent desserts of companion, and wines from the Agricultural Company Sanguinhal and wine “Loridos – Gross”. Each year follows the Portuguese Wine Festival event and the National Fair of Pear Rocha.

The gastronomy of Cadaval it is very rich and diverse especially the desserts, especially the bread sponge cake of Painho known as sweet the grape harvest, the honey from the Sierra Montejunto, where their pastures and flowers feed the bees that provide the features this honey, and pear cake rock Zira, a handicraft production that arises from a proposal of various entities of the Western Region, in order to get a confectionary that promotes quality of West rock pear. This sweet was experienced for the first time in the Festival of Adiafas Cadaval, to October 2003.

The gastronomy of Caldas da Rainha presents an influence of monastic culture, such as backpacks of Caldas, lampreys eggs, cakes and these famous cavacas and kisses are references wealth, uniqueness and cultural identity of the city. Both cavacas as the kisses of Caldas reactions come from ancient times, its confection relates to the parish of St. Gregory, the birthplace Rosalina and Gertrudes sisters Carlota two confectioners in the Court, who were forced to leave his post after the assassination of king D. Carlos. Both returned to their homeland and began to confecionar and sell the famous sweets, next to the Thermal Hospital in Caldas da Rainha. With regard to typical dishes, we find a demand for fishery of Obidos Lagoon, such as stew Eels Lagoon, stews, seafood Lagoon.

Producing houses of Port Wine benefited from the Firewater Lourinhã confecionar for its fortified wines, with support from the National Viticultural Station, the these have been tested and their quality was confirmed. In comparison, are at European level of French brandies of Cognac and Armagnac regions. With regard to the sweetmeats Lourinhã municipality, we find the almond, originating from the early nineteenth century, small dry cakes, golden yellow color, which stands out the crown with almond pieces; the bread sponge cake Miragaia, a reference to the village of Miragaia, its mass is hit, traditionally, and for half an hour in a glazed earthenware bowl, once mass strike, this goes to the wood oven, in an enamel pan and after cooking, it has a creamy appearance; the Paimogo, a small yellowish brown cake is confecionado with egg yolks, almonds, sugar and vanilla essence, created by Zelia Pereira. Among others, we have the White Sands, traditional cookies of the White Sand Beach and the delights of the Convent, from the old Portuguese convent tradition, since it is based on the ingredients of religious confectionery: eggs, sugar and almonds.

A tradition of dry fish, too much, is well known in Nazaré, one way to save the fish for days of greater scarcity, ensuring food for families or for sale in the markets. The species most used for drying are mackerel, drums, sardines, sprat, shark and octopus with its proper drying time. The Nazarene cuisine specializes in fish and seafood, more specifically, the Nazarene stew, grilled fresh fish, including sardines, horse mackerel, golden, bass, etc., the mass of fish, both sea bass or bream are the most emblematic specialties. Other dishes such as seafood corn porridge, rice monkfish, fish casseroles and / or shellfish, others like cockles, clams, shrimp and crabs, are dishes also well known in Nazareth. Regarding the desserts, highlights is the Tamares, sardines and the Nazarenes.

The gastronomy of Óbidos it is strongly influenced by the food of Obidos Lagoon, and strongly characterized by fish and seafood, which confecionam dishes like stew fish and fried eels. But nevertheless, fields and livestock, characterized dishes like lamb stew and grilled meat. Due to the microclimate, the Obidos region produces fine wines like the wines of Gaeiras, as well as sour cherry, an internationally recognized liquor, made famous as the most traditional and typical drink of Obidos. As regards the sweets of this region, there are the Muggles eggs, lampreys of Gaeiras, mayors, footprints and crayons Moura.

The people of Peniche they have always been dedicated to fishing due to its proximity to the sea, and consequently its gastronomy is related to fish and shellfish. In this stand the stew of Peniche and roasted sardines. In terms of sweets is the Peniche crayons, Friends of Peniche, and some almond cookies called “these”. In Avenida do Mar and the Largo da Ribeira are two parts of the city where they are located most of the restaurants with wide varieties and specialties.

The gastronomy ofSobral de Monte Agraço is varied, from cod to kid, accompanied by excellent white and red wines, never forgetting traditional fresh cheese and leg cakes. An event that promotes the cuisine of this region is the do Sobral Tasquinhas, which includes the participation of several associations in the confection of dishes typical of the region, offering visitors the delicious sweets and Sobral snacks de Monte Agraço, and to learn more historical heritage, this event also promotes the musical entertainment, dancing, folk dancing county.

A representative of gastronomy Torres Vedras it is the bean pastel, coming from the family recipe of Joaquina Rodrigues da Silva, where his great-niece Maria Adelaide Rodrigues da Silva learns the art of confecionar the typical gastronomic delicacy of Torres Vedras. In his marriage to Alvaro Simões Fontes, recognized by the entrepreneur character, this union results in the exploitation of commercial form bean crayons, creating the first brand – “Maria Adelaide Rodrigues da Silva.” Being an extended production beyond Torres Vedras, emerging the first factories, the “Crown” and “Coat of Arms”. For wines, Torres Vedras has one of the largest wine areas of Portugal and the Western Region, taking as one of the largest wine producers at national level. The wines produced in this area are particularly full-bodied, aromatic and some alcoholic value in red, as the whites are fruity, light and low alcohol.