Gastronomy

Exploring the Setúbal Peninsula Wine Route also means getting to know the Peninsula’s gastronomic traditions. The diversity of the region provides the visitor with a variety of delicacies not to be missed.

On trails “Through the Lands of Santiago”, “Through the Lands of Sado” you will meet the rich and tasty gastronomy of the municipality of Palmela, such as Rabbit with Beans, Chicken “à la Palmela”, Cabidela Country Chicken (chicken stew cooked with blood from the chicken), Duck with Rice in the oven, Lamb Stew (served over toasted bread), Tripe with Beans, Quails, among other delicacies.

Within the regional products we can single out Azeitão Cheese, Butter from Sheep’s Milk and Bread baked in a wood-burning oven. From confectionary, indulge yourself with Fogaças de Palmela (a dry biscuit with fennel), Bolinhos de Amêndoa (almond biscuits), Santiagos (cake with almonds and gila pumkin), Palmelenses (cake with almonds), Pastel de Moscatel (Muscat Pastry), Suspiros (Meringue) or the traditional Bolo de Família (Family Cake).

For dessert try Pear Boiled in Moscatel de Setúbal, Cream Cheese with Riscadinha Apple Jam, Sweet Rice with Sheep’s Milk. To round things off, try the characteristic Moscatel de Setúbal grape or the typical Riscadinha Apple.

However if you are exploring Trail “Through the Lands of Settlers, Railway People and Ancient Devotions”  you will come across the most characteristic dishes of the municipality of Montijo: dishes based on pork, such as Pork Medallions with “Açorda” (bread boiled in water with garlic, coriander, olive oil, salt and eggs), Ribs with “Migas” (bread soaked in water with garlic and olive oil etc), Roast Loin of Pork à la Montijo. At fish, Fisherman’s Stew, Eel Stew served over Toasted Bread, Conger Eel Pasta.

The main sweets are Almond and Pumpkin Pie, Milk Tarts, Vinegar Pudding and Corn Cake.

The considerable geographic, scenic and cultural differences found along trails “Through the Lands of Arrábida” and “In Dolphin Bay Land” translate into an equally diverse gastronomy. It is so that gastronomy with rural characteristics predominates in Azeitão, highlighting poultry dishes such as Duck Rice, Cabidela Chicken or Fried Chicken Bean Stew as well as various specialities that include Cod Fish.

The confectionary also plays a leading role with its famous Tortas de Azeitão (Azeitão rolls: egg-based pastry with lemon and cinnamon), Queijinhos de Ovos (mainly eggs and sugar over a slightly toasted almond base) and Esses (S shaped biscuits with cinnamon).

Whilst in the city of Setúbal, land of Fishermen, the Sardine is queen. Other specialities not be overlooked include Fish Stew, Fish Soups, Fried Cuttlefish, Black Bean Cuttlefish Stew. The richness of the Sado Estuary wetlands favours Aquaculture and river fishing, but also horticultural production. Gastronomic attractions centre on Eels, Gilt-Head (Sea) Bream, River Shrimps, and Oysters; side dishes of freshest salad abound.

Within confectionary there is a vast repertoire of sweet cakes and pastries based on Oranges from Setúbal. Get to know the specialities of this region but not without the company of a good wine from the region at one of the welcoming restaurants of the Setúbal’s Península.