Estremadura and the Ribatejo Restaurants
We’ve compiled the best of the best in Estremadura and the Ribatejo - browse our top choices for Restaurants during your stay.
Log in with user name:
Log in with social media:
Get FREE email communications from Fodor's Travel, covering must-see travel destinations, expert trip planning advice, and travel inspiration to fuel your passion.
We’ve compiled the best of the best in Estremadura and the Ribatejo - browse our top choices for Restaurants during your stay.
The "Old Donkey" may be a relative newcomer to downtown Batalha, but its recipe of traditional dishes and an informal, modern ambience has won over...
The "Old Donkey" may be a relative newcomer to downtown Batalha, but its recipe of traditional dishes and an informal, modern ambience has won over locals and visitors alike. All ingredients are fresh and organic when possible, and there is a range of house-made breads, as well as an excellent choice of wines. Try any of the fresh fish dishes or a hearty meat option.
This charmingly rustic restaurant just outside Tomar owes its fame to chef Maria do Céu's creativity—and the huge portions, which are enough for two. At...
This charmingly rustic restaurant just outside Tomar owes its fame to chef Maria do Céu's creativity—and the huge portions, which are enough for two. At lunch on weekends there are usually delicious hearty dishes such as cabrito assado (roast kid) and cachola (pork rib and loin, served with cabbage). Most of the main dishes take time to prepare in the wood-burning oven, and even regulars must book ahead. For dessert, there are fluffy fatias de Tomar and a delicious leite de creme.
Perched on rocks overlooking the open ocean, on the site of a former shellfish nursery, this fashionable restaurant offers some of the best seafood in...
Perched on rocks overlooking the open ocean, on the site of a former shellfish nursery, this fashionable restaurant offers some of the best seafood in the area. As you'd expect, the day's menu depends on the sea's bounty, but it might have salmonete (red mullet), pregado (turbot), robalo (sea bass), or linguado (sole). Alternatively, opt for a cataplana of fish stew for two, or even a juicy steak. The starters are worth sampling, too, such as octopus salad or a dish of fresh amêijoas (clams).
Don't be fooled by the simple green-and-white tiled interior: this former tavern inspires inventive cooking by Chef Rodrigo Castelo, who uses often overlooked local ingredients...
Don't be fooled by the simple green-and-white tiled interior: this former tavern inspires inventive cooking by Chef Rodrigo Castelo, who uses often overlooked local ingredients to craft sumptuous and surprising dishes. The à la carte menu is a good value, with updated traditional fare such as oxtail gratin and chargrilled octopus, but it's worth splashing out on a tasting menu (€75, plus €45 for wine pairing). One features more than a dozen different species of fish from the Tagus; the other showcases both fish and locally sourced meats. All bread, olive oil and charcuterie is made in-house, along with an amazing range of pungent pickles and fermented foods that are used to bring extra flavor to the chef's creations.
About 5 km (3 miles) south of Leiria, O Casarão occupies a large country house surrounded by gardens where you may take an aperitif before...
About 5 km (3 miles) south of Leiria, O Casarão occupies a large country house surrounded by gardens where you may take an aperitif before your meal. Try the ensopado de peixe (fish stew) or, if there are two of you, maybe split an espedata de carne com gambas (skewers of beef and shrimp), which comes with migas de nabiça (fried bread crumbs and turnip tops).
This is Almeirim's most popular traditional restaurant, thanks to its excellent grilled meats—lamb and pork as well as steak—and of course the sopa da pedra,...
This is Almeirim's most popular traditional restaurant, thanks to its excellent grilled meats—lamb and pork as well as steak—and of course the sopa da pedra, which O Toucinho claims to have reinvented back in the 1960s. It is run by a former forcado (one of the bullfighters who literally grab the animal by the horns)—as the bull's heads and bullfight posters will remind you.
Behind a vintage tiled facade is a widely acclaimed restaurant that has long been among the country's most popular destinations for Italian food. Everything—the pasta,...
Behind a vintage tiled facade is a widely acclaimed restaurant that has long been among the country's most popular destinations for Italian food. Everything—the pasta, bread, ice cream—is homemade and beautifully presented and served by the owner, Norberto Marcelino, and his wife. Delicious main dishes include shrimp pansotti with a dill sauce, and breast of duck with port wine sauce and clementines. For desserts there is the ever-popular raspberry gratin with lemon sorbet, sinfonia de pêra Rocha (featuring a local pear variety, three ways), and fig crêpe with Moscatel ice cream.
Tucked away on a side street far from the touristy seafront, this tavern attracts diners from far and wide with delicious fresh fish and meat...
Tucked away on a side street far from the touristy seafront, this tavern attracts diners from far and wide with delicious fresh fish and meat dishes cooked in its wood-burning oven. There are changing daily specials, but regular dishes include bacalhau à tasca (fried codfish with onions and potatoes) and rice-stuffed cuttlefish.
Considered one of Portugal's best traditional restaurants, whose eponymous chef was recently decorated by the country's head of state, "Aunt Alice" is in an inconspicuous...
Considered one of Portugal's best traditional restaurants, whose eponymous chef was recently decorated by the country's head of state, "Aunt Alice" is in an inconspicuous old house with French windows across from the parish church, just over 2 km (1.3 miles) from the shrine. A flight of wooden stairs inside leads down to an intimate dining area with stone walls. The arroz de pato (duck rice) is among the many meat dishes worth trying, as is the bacalhau gratinado (baked salt cod with béchamel sauce), which serves two.
The date on the sidewalk out front reads 1922, which was when the Sousa family opened this attractive little restaurant next to the old arched...
The date on the sidewalk out front reads 1922, which was when the Sousa family opened this attractive little restaurant next to the old arched bridge. Carrying on the family tradition, the kitchen turns out great quantities of hearty regional fare. Try the fritada de gambas (fried prawns), filetes de pescada (hake fillets in batter), cabrito assado (roast kid), or arroz de polvo (octopus rice stew). For dessert, there's the local specialty, fatia de Tomar, made in-house with only egg yolks, sugar, and water.
Owner Dona Celeste likes to personally greet guests—who lately have included record-breaking U.S. surfer Garrett McNamara—at the entrance to her seafood restaurant on the Atlantic...
Owner Dona Celeste likes to personally greet guests—who lately have included record-breaking U.S. surfer Garrett McNamara—at the entrance to her seafood restaurant on the Atlantic seafront. Among popular dishes here are espadarte à Celeste (swordfish with cream-and-mushroom sauce) and squid or monkfish on the spit. This coast is famous for its caldeirada (a Portuguese version of bouillabaisse with nine kinds of fish). Perhaps the most spectacular dishes here are the cataplana de peixe com camarão e amêijoas for two (fish stew with shrimp and clams, served with a flourish). In summer, it's a good idea to book ahead.
Noted for bacalhau and octopus dishes as well as more traditional local meats, this restaurant's dishes are an excellent value. On Saturday there is a...
Noted for bacalhau and octopus dishes as well as more traditional local meats, this restaurant's dishes are an excellent value. On Saturday there is a hearty buffet (€20), and on Sunday, people come from far and near for the cozido de carnes bravas à Ribatejana (stew made with meat from local bulls).
With a name that is Portuguese for "fireplace," this elegant, spacious restaurant is nestled in pinewoods between Caldas da Rainha and the Foz do Arelho...
With a name that is Portuguese for "fireplace," this elegant, spacious restaurant is nestled in pinewoods between Caldas da Rainha and the Foz do Arelho beach; it's a favorite with locals for special occasions. Try the tornedó de novilho tenderloin with one of various sauces. Seek assistance to get the best from the 300-strong wine list. Note that weekend meals are more expensive than the €12.50 set menu on weekdays.
This bustling tavern in the delightfully named village of Imaginário is no place for fussy eaters: it is renowned for regional dishes such as polvo...
This bustling tavern in the delightfully named village of Imaginário is no place for fussy eaters: it is renowned for regional dishes such as polvo na telha (octopus grilled on a roof tile) and morcela de arroz (a type of blood sausage). Leave some space for the eggy desserts, which are all homemade and delicious. Note that reservations are only accepted by phone, not by email.
Near the town's bullring, this typical Ribatejo restaurant is decked out with bullfighting memorabilia. The ensopado de borrego (lamb stew) is renowned, as is the...
Near the town's bullring, this typical Ribatejo restaurant is decked out with bullfighting memorabilia. The ensopado de borrego (lamb stew) is renowned, as is the mangusto com bacalhau assado (a garlicky bread-and-cabbage concoction accompanying roasted codfish). Consider accepting the couvert, featuring cornbread with chouriço and orelha de porco (pig's ear, cooked with herbs). For dessert, ask for the celestes Santa Clara (almond cakes) or arrepiados de Almoster (almond meringues)—among the many local sweets invented by medieval monks and nuns.
From the upstairs dining room and terrace of this rustic tavern, enjoy a lovely view of the village's rooftops and the countryside beyond. This isn't...
From the upstairs dining room and terrace of this rustic tavern, enjoy a lovely view of the village's rooftops and the countryside beyond. This isn't a quiet hideaway—Alcaide draws many hungry patrons, especially from May through October—but the food is always prepared and served with flair. Filete de sardinha assada em broa (roasted sardines on corn bread) is a tasty starter, and great main dishes include the requinte de bacalhau (cod with a cheese, chestnut, and apple stuffing) or the tornedó com queijo da Serra (steak with creamy rustic cheese). Desserts include a traditional toucinho do céu ("heavenly" almond cake) and an English-style summer pudding with mixed berries.
This little café across from the monastery is justly famed for its cakes and pastries, presented in a long glass display case. Since winning a...
This little café across from the monastery is justly famed for its cakes and pastries, presented in a long glass display case. Since winning a national prize for its pastéis de nata (custard tarts) a few years ago, it has opened two offshoots in Lisbon.
This restaurant is best known for showcasing regional cuisine, with dishes such as chicken or partridge na púcara (cooked in an clay pot)—many of which...
This restaurant is best known for showcasing regional cuisine, with dishes such as chicken or partridge na púcara (cooked in an clay pot)—many of which evolved in local monasteries. Fans of bacalhau should try the house version: baked with a crust of cornbread and farinheira sausage. The walls are hung with local memorabilia and photos of the family that has run the place since 1938.
In an old house with rustic Portuguese furniture, this eatery sits in a village that has long been a haven for gourmands. They bake their...
In an old house with rustic Portuguese furniture, this eatery sits in a village that has long been a haven for gourmands. They bake their own bread on the premises—including a delicious pão chouriço—and there's a series of tasty starters. Trademark dishes include a noteworthy bacalhau com natas (codfish with cream) and duck rice; for specialties such as roast capon that must be ordered in advance, check the menu (ementa) on the website. Leave some room for a mixed dessert platter or for the brisa do Lis, a local almond pudding.
Serving beer, seafood, and other traditional fare since 1946, this lively local is a Torres Vedras institution. In addition to shellfish and octopus rice, favorites...
Serving beer, seafood, and other traditional fare since 1946, this lively local is a Torres Vedras institution. In addition to shellfish and octopus rice, favorites include squid kebabs, chargrilled meats, and roast bacalhau. For dessert, their classic caramel-covered pudim flan is hard to beat. The restaurant's trendier (and pricier) neighbor Taberna 22 has a wide selection of starters, grilled fresh fish and filet mignon, plus a range of fine wines.
{{ item.review_snippet }}...
Please try a broader search, or expore these popular suggestions:
There are no results for {{ strDestName}} Restaurants in the searched map area with the above filters. Please try a different area on the map, or broaden your search with these popular suggestions: