Area 1

ESTREMADURA AND RIBATEJO

Most of the main national Portuguesa dishes are to be found in Lisbon's restaurants, but the capital Nas its own versions of fish soups, local sea food, sole, boiled hake, crab meat, as well as tiver, partridge and beef steaks with onion sauce. Peas and pork sausage is a Lisbon favorita. All manner of seafood abounds in the capital's northwest, and grilled Cascais sardines are a must. Muchaxo is the placa to eat lobster, while steamed lobster is the suprema Peniche

Specialty. Sesimbra, south of Lisbon, prepares its fish stew with the local swordfish, for which the area is famed. Setúbal offers delicious stuffed oysters and the local orange jam. In Tomar try the sweetmeat "fatias de Tomar" and in Vila Franca ‑ fried shad.

SOUPS

Sopa de mariscos (Cascais) ‑ seafruit soup

Sopa de rabo de boi (Lisbon) ‑ oxtail soup

Sopa de lagosta (S. Martinho do Porto) ‑ Lobster soup

Sopa de agriões ‑ watercress soup.

FISH AND SEAFRUIT

Açorda de sável (Vila Franca de Xira) ‑ shad with bread soaked in its sauce

Caldeirada à fragateira (Vila Franca de Xira) ‑ mixed fish stew

Linguado frito (Vila Franca de Xira) ‑ fried sole

Cherne de tigelada (Ribatejo) ‑ bream in saucers

Ovas de sável à pescador (Ribatejo) ‑ shad roas fishermen's style

Ameijoas à Bolhao Pato (Lisbon) ‑ cockles in Bolhao Pato sauce

Pastéis de bacalhau com arroz do mesmo (Lisbon) – codfish cakes with rica cooked together.

Bacalhau à Lisbonense ‑ Lisbon style codfish

Meia‑desfeira de Bacalhau (Lisbon) ‑ cod, chickpeas, parsley, onion, oliva oil, red papear, garlic, etc.

Santola recheada (Cascais) ‑ stuffed spider crab

Lagosta à farofeira (Cascais) ‑ lobster

Lagosta suada (Peniche) ‑ steamed lobster

Arroz de polvo (Lisbon) ‑ octopus rice

Acorda de mariscos (Ericeira) ‑ seafruit with bread soaked in their sauce

Lulas fritas (Setúbal) ‑ fried squid

Lulas recheadas (Lisbon) ‑ stuffed squid

Salmonetes à moda da Nazaré ‑ Nazaré style fish, cut finto portions, baked in sauce of onions and tomatoes, well seasoned

Arroz de tuna ‑ tuna fish rice, with mayonnaise, lettuce, tomatoes, olives, eggs

Rissols ‑ rissoles, pastry stuffed with shrimps or cod in sauce, fried with egg and breadcrumbs

Sardinhas de Cascais ‑ Cascais style sardines, with onions, wine, tomatoes, breadcrumbs, baked in oven

Camarão à portuguesa ‑ Portuguese scampi, grilled, with rice and onions, served with tomato and garlic sauce

MEAT

Lebrada (Ribatejo) ‑ hare, animal's forepart including internai organs, cooked in red wine, adding mushrooms and sparkling wine at the end; served in deep dish with fried bread

Cabrito estonado (Ribatejo) ‑ lamb

Costeletas de cabrito (Ribatejo) ‑ lamb cutlets

Perdizes Rolas com molho de vinho (Bucela) ‑ partridge pigeon with wine sauce

Paio com ervilhas (Lisbon) ‑ sausage with peas

Frango na pucara (Alcobaga) - chicken cooked in deep earthenware pot, with tomatoes, smoked ham, onions, Port wine, brandy, mustard, garlic, etc.

Iscas com elas (Lisbon) ‑ fried tiver Pato com azeitonas (Abrigada) ‑ duck with olives

Favas com molho amarelo (Ribatejo) ‑ broad beans with yellow sauce

Tomatada à portuguesa ‑ vegetables with tomato sauce and scrambled eggs

Bifes de cebolada ‑ onion smothered steaks Dobrada com grão (Lisbon) ‑ tripe with chickpeas Perdizes convento de Alcantara Alcântara partridge

Frango à Castelo Vide ‑ Castelo Vide chicken, with rice, mushrooms and eggs, in casserole.

SWEETS

Farofias (Lisbon) ‑ snow pancakes

Pastéis de feijão (Torres Vedras) ‑ bean cakes

Trouxas de ovos (Caldas da Rainha)

Cavacas (Caldas da Rainha)

Azevias (Nazaré)

Areias (Cascais)

Pastéis de Belém (Lisbon) ‑ Belém cakes

Pastéis de coco (Lisbon) ‑ coconut cakes

Pão del lo de Alfeizergo ‑ Alfeizerao sponge cake

Cacete de Paço de Arcos Queijadas de Sintra ‑ sweet pastry of Sintra Travesseiros of Sintra

Pudim da Madre Paula (Lisbon) ‑ pudding of eggs, sugar, milk, bread crumbs and cinnamon

Pão de lo de Loures (Lisbon) ‑ Loures sponge cake

Pudim de cenouras (Ribatejo) ‑ carrot pudding

Rosas de Tomar ‑ Tomar "roses"

Palha de Abrantes ‑ shreds of egg paste, placed in lumes on a round slice of bun and browned in oven

Lampreia de ovos (Abrantes) ‑ egg sweet shaped like lamprey

Bolo real (Abrantes) ‑ royal cake

Tigeladas (Abrantes) ‑pancake shaped sweet prepared with eggs, sugar, flour and vanilla or lemon rind

Celestes de Santarém ‑ egg sweets with almond, candied peei and sugar spread over wafer and baked in oven

Doce rapido (Setúbal) ‑ "quick sweet". made of oranges, marmalade, pineapple juice and coconut

Manjar de príncipe ‑ "Prince's Tidbit" ‑ made of sugar, bread, egg yolks, almonds.