A visit to the Médio Tejo region is an invitation to take part in a gastronomic delectation. Savour the many specialities of each municipality.


The influence of the river Tagus on the Abrantes cuisine is noticeable on the dishes made with lamprey and shad. Delight yourself with the lamprey rice, the shad panada or the grilled largemouth bass. If you prefer dishes with meat as the main ingredient, choose from lamb, stuffed goat sausages and ribs with cabbage and bread crumbs. For dessert, treat yourself with the irresistible “Palha de Abrantes”, “tigeladas” and “broas” of boiled honey.



Start the journey of flavours in the municipality of Alcanena by choosing between codfish crumbs, “cachola”, beans with cabbage, rice black pudding, aunt Violeta-style liver, and beans with chestnuts. End with something sweet, such as the “rotten cakes” (“bolos podres”), honey “broas” and almond cakes.



In the municipality of Constância, where the river Zêzere flows onto the Tagus, enjoy the panada of roes, mullet on the tile, fish “molhata”, broached twait shad or fried fishes of the carp family. For dessert, choose between “heaven little cheeses” (“queijinhos do céu”), “tigeladas”, sweet rice or “belhoses”.



In Entroncamento there is a crossing between flavours from various regions of the country. Discover the influence of Beira Baixa on the roasted codfish, the duck rice and the meat pies. From Alentejo, Estremadura and Beira Litoral it comes the panadas, the grilled fishes, the roasted codfish with baked potatoes, the bean stews, the sweet rice and the sponge cake (“pão-de-ló”).


Ferreira do Zêzere

The roasted suckling-pig stands out among the gastronomy of Ferreira do Zêzere, but one can also savour crayfish and roasted lamb. Do not try to resist the municipality’s “tigeladas”, the all saints’ cakes, the “Bons Maridos” (“Good Husbands”) and “Boas Esposas” (“Good Wives”), as well as the cheeses from Areias.



In the municipality of Mação, it is mandatory to try the famous ham, the cold cured sausages and the goat and sheep’s cheese. Savour the roasted lamb in wood oven, the “matança” beans or the stuffed tripe (“bucho”). For those who visit the area of the Ortiga dam, it is recommended trying the lamprey rice, the shad on the tile, the grilled largemouth bass, the fisherman’s soup and twait shad or eel stew. End the meal with the “tigeladas” from Cardigos, the saints’ cake, the “finto” cake or the “fofas” from Mação (“cavacas”).



The past still has an influence on the Ourém’s gastronomy. The method of production of the medieval Wine of Ourém dates back to the 12th century and to the Cister monks. The traditional pork butchering is on the inception of the “tachada” (a fatty meats and plucks stew) and of the black pudding’s and the flour sausage’s production. Taste also the cabbage and bread crumbs, the corn bread, the green soups and the ram stew. For dessert, choose between the “arco” cakes and the “passarinhos”. Do not leave the historic centre of Ourém without drinking a “ginjinha” (sour cherry brandy).



Those who visit Sardoal cannot leave the municipality without savouring the “Cozinha Fervida”, a dish whose inception stretches back to the old eating habits of the poorest rural people. To go with it, choose one from the many quality wines from Sardoal, be it white, rosé or red. The “tigeladas” are the main choice for dessert.



Savour in the municipality of Sertã the famous stuffed goat sausages (“maranhos”) and the stuffed tripe (“bucho”). To go with it choose one of the local wines. The almond cartridges from Cernache do Bonjardim will delight the ones with the sweetest tooth. Discover these specialities during the annual “Maranho” Gastronomy Festival.



While sitting down for a meal in Tomar, one can enjoy D. Prior cabbages, lamprey, shad, codfish, lamb, tripe, stewed giblets, rice black puddings, rabbit in the squash, and snails and beans stew. Treat yourself with the “Fatias de Tomar”, an exclusive speciality from the confectionary of Tomar. At the patisseries, one can also find sweet chestnuts, almond pastries, “Bolos de Cama” (“Bed Cakes”) and “Beija-me Depressa” (“Kiss me quickly”).


Torres Novas  

Eels are the main ingredient of the gastronomy from Torres Novas. Try them fried, grilled or stewed. Among the meat dishes, the roasted lamb with potatoes and turnip greens, and the Serra-style lamb stand out. Indulge yourself with the walnuts cake, the dried figs cake, the Torres Novas’ figs or the sweet of almonds.


Vila de Rei         

The fish soup is one of the most famous dishes from the municipality of Vila de Rei. However, one must also savour the stuffed tripe (“bucho”), the stuffed goat sausages (“maranhos”), the Cobra-style codfish, fried or grilled largemouth bass, roasted lamb, as well as the Vila de Rei-style codfish and stew. Treat yourself with “fintos” cakes, sweet rice and honey “broas”. Take with you some of the famous cured sausages, cheeses and honey.


Vila Nova da Barquinha 

The proximity to the river has influenced the flavours of the gastronomy from the municipality of Vila Nova da Barquinha. Try the fish soup, the fish stew, the fried fishes from the river, the shad panada, or the lamprey rice. For dessert choose to have sweet bread.   

  • Abrantes - Palha de Abrantes
  • Alcanena - Cachola
  • Ferreira do Zêzere - Crayfish
  • Mação - Ham
  • Ourém - Ginjinha
  • Sardoal - Cozinha Fervida
  • Sertã - Bucho
  • Tomar - Fatias de Tomar
  • Torres Novas - Figs
  • Vila Nova da Barquinha - Shad Panada
  • Vila de Rei - Honey

Simple Image Gallery Extended