Restaurants on the coast stick to seafood, whereas those farther inland may specialize more in grilled meats. Inexpensive restaurants don't generally take reservations, but it's advisable to reserve for the pricier ones. Dress for meals is usually casual, but people do dress up for dining at the Casino de Estoril or more expensive restaurants—namely those in luxury hotels.
make a point of crossing the Rio Tejo to the suburb of Cacilhas for platefuls of arroz de marisco (rice with shellfish) or linguado (sole). One of Caparica's summer delights is the smell of grilled sardines wafting from restaurants and beachside stalls. Seafood is also the specialty along the Estoril Coast—even the inland villages here and on the Setúbal Peninsula are close enough to the sea to be assured a steady supply of fish.
In Sintra, queijadas (sweet cheese tarts) are a specialty; in the Azeitão region of the Setúbal Peninsula locals swear by the queijo fresco, a delicious white cheese made either of goat's or sheep's milk. Lisbon's environs also produce good wines. From Colares comes a light, smooth red, a fine accompaniment to a hearty lunch; Palmela, the demarcated wine-growing district of Setúbal, produces distinctive amber-color wines of recognized quality; and the Fonseca winery produces a splendid dessert wine called Moscatel de Setúbal.