Recommended Restaurants

Restaurante 3ª Geração

Rua Serpa Pinto, 147  2950-218 Palmela
GPS: N 38º 34’ 06,22’’ O 8º 53’ 58,49’’
T: (+351) 212 350 152
Type of Cuisine: Tradicional
Opening Hours: Lunch: 12h-15h. Dinner: 19h-22h
Closure: Sundays night and mondays
Parking: Yes at 150mts
Capacity: 38 people
Accessibility: Parcial
Gastronomic Especialties: Rabbit with Red Beans
Monkfish Pasta with Poejos, Grilled Fresh Fish,
Eel and Drunk Pears Stew in Moscatel Region
Chef: Maria João Coelho
Average price per person with wine included: 15,00€

Culto Café

Avenida dos Cavaleiros de Santiago e Espada, 4
2950-317 Palmela
GPS: N 38º 34’ 0,477’’ O 8º 53’ 59,918’’
T: (+351) 926 578 578
Type of Cuisine: Author, wines and snacks
Opening Hours: Tuesday, Wednesday and Thursday, 15h-24h. Friday, 15h-02h. Saturday, 10h-02h. Sunday 10h-24h.
Closure: Monday
Holidays: Harvest Festival
Parking: Yes
Capacity: 48 people
Accessibility: Total
Gastronomic Specialties: Codfish in a bed of Flaming Pear in Moscatel, Mushroom Risotto, Red Fruits Cheesecake.
Chef: Elisabete Oliveira
Average price per person with wine included: 20,00€

Restaurante Dona Isilda

Rua da Serrinha, CCI 8332, S. Brás
2950-492 Palmela
GPS: N 38º 34′ 09,29″ O 8º 55′ 12,16″
T: (+351) 212 333 255/ 916 609 686 / 917 535 872
Type of Cuisine: Tradicional
Opening Hours: Lunch: 12h30-16h. Dinner: 19h-23h
Closure: Tuesday
Parking: Yes
Capacity: 450 people (private room)
Accessibility: Total
Gastronomic Specialties: Partridge Pate, Duck Rice, Dogfish Soup, Spiritual Cod, Oven-Roasted Lamb, Prawns Açorda.
Chef: Joaquim Fernandes
Average price per person with wine included: 20,00€

Restaurante Galeria

Rua António Sérgio, 3-3A
2800-342 Cova da Piedade
GPS: N 38º 39’ 55,00’’ O 9º 09’ 24,00’’
T: (+351) 212 596 585, +(351) 212 596 585
Type of Cuisine: Tradicional
Hours: 9h-24h
Closure: No
Holidays: 15 days prior to Easter each year.
Parking: Yes
Capacity: Bar 10 people; Room 90 people
Accessibility: Total
Gastronomic Specialties:
Carvoada, Monkfish Cataplana, Trafaria Soup, Octopus Chunks in Red Wine, Cod Tongues, Cod Sames with Grain, Pork Fish Fillets with Lingueirão Rice, Ericeira à Lagareiro Dry Ray, Cod Cheesy Rice with Grelos, Conventual / Regional Confectionery
Chefs: Zina and Judite
Average price per person with wine included: 20,00€

Restaurante Pousada
do Castelo de Palmela

Castelo de Palmela
2950-997 Palmela
GPS: N 38º 33′ 56,70” O 8º 54′ 07,00”
T: (+351) 212 351 226
Type of Cuisine: Tradicional portuguesa e Internacional.
Opening Hours: Lunch: 13h-15h. Dinner: 19h30-22h.
Closure: No.
Parking: Yes.
Capacity: A la carte service: 70 people. Banquets: up to 400 people
Accessibility: Total
Gastronomic Specialties: Sopa Caramela, Cataplana de Peixes e Mariscos, Frango na Púcara à Moda de Palmela, Empada de Perdiz com Cogumelos e Aromas da Arrábida.
Chef: Duarte Catela
Average price per person with wine included: 30,00€

Restaurante Retiro Azul

Largo do Chafariz D. Maria I, 3
2950-227 Palmela
GPS: N 38° 34′ 12,40″ O 8° 54′ 14,41″
T: (+351) 212 333 070 ou 963 340 800
Type of Cuisine: Cozinha Regional e Tradicional Portuguesa
Opening Hours: Lunch: 12h-15h. Dinner: 19h30-22h
Closure: Monday
Holidays: Undefined
Public Park
Capacity: 90 people
Accessibility: Parcial
Gastronomic Specialties: Chips of Cod with Broa on a bed of Roasted Potatoes with Salt and Sauteed Grelos, Braised Pork Tenderloin with Aromas from Vale dos Barrels, Borreguinho de Olive Oil with Roasted Potatoes, Shrimp Tortilla, Pear in Moscatel de Setúbal.
Chef: Paulo Barradas
Average price per person with wine included: 15,00€



Gastronomic traditions of the region

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.

There is a Confraria Gastronómica de Palmela (gastronomical fraternity of Palmela), and their main aim is the collection, protection, dissemination and promotion of the Gastronomy of the region of Palmela, and its projection at national and international level. There is also Confraria da Sopa Caramela for promotion of this tradicional and typical soup.

Rota de Vinhos da Península de Setúbal

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To browse this site, confirm that you are over 18 and accept the privacy policy.
Be responsible and drink in moderation.