When we travel, we try to enrich our experience in the place we’ve chosen to get to know better. And of course, there’s no better way to get to know the culture of the places we choose to visit than through their gastronomy.
In this article, we’re going to show you the best of what we have in our Western region in terms of gastronomy: fish, meat, seafood, not forgetting our rich identity linked to conventual pastry!
Gastronomy of the Silver Coast Portugal: Influences and characteristics
The region is bathed by the Atlantic Ocean and at the same time lives off its rurality, and the gastronomy is influenced by this dichotomy: the sea and agriculture. Here the dishes reveal a Portuguese tradition passed down from generation to generation, as well as room for innovation.
Bolhão Pato Clams
Typical ingredients
Fish and seafood: Sea bass, sardines, clams and barnacles are some of the stars at your table
Fruits and vegetables: “Rocha” pear, “Alcobaça” apple and high quality vegetables mark the region
Meat and sausages: Kid, piglet and blood sausage are used in local cuisine
Conventual pastry: Highlights include bean cakes from Torres Vedras, sponge cake from Alfeizerão and cornucopias from Alcobaça
Wines and liqueurs: Lisbon wines and sour cherry liqueur are very popular throughout the country.
Typical dishes from Silver Coast Portugal
Tradition is everything here, and the most typical dishes show it. The tradition of fishing and agriculture is at its most cultural in the gastronomy.
Fish stew: Towns like Peniche and Nazaré bring us one of the most emblematic dishes of the Portuguese coast. Caldeirada de peixe is a mixture of fresh fish, potatoes, peppers and tomatoes, which are cooked slowly to enhance the flavor and texture of the dish.
Bolhão Pato style clams: This unmistakable taste of Portuguese gastronomy is a simple but very tasty combination. Here the seafood combines with olive oil, garlic, coriander and white wine.
Seafood stew: The most important ingredient here is the fresh seafood, but the bread can’t be far behind. To all this is added garlic, coriander and poached eggs, creating a unique and irresistible flavor.
Grilled sardines: Here are the queens of the Portuguese festival! It couldn’t be more traditional. There is usually a special time to eat them, which is when they reach their appetizing size: between June and September. They are served with bread or boiled potatoes.
Silver Coast piglet: Yes, it’s associated with the Bairrada region, but in the West there are also very appetizing variations of this dish. Piglet is nothing more or less than a tender pig that is roasted and stands out for its crispy, juicy skin.
Traditional pastry
The monasteries throughout the region brought with them some of the most traditional sweets that can be found in some of the cities and towns in the Silver Coast.
Pão de Ló from Alfeizerão: This sponge cake is a little different from the rest because the inside is creamy and moist, giving it a different texture. For all lovers of conventual sweets, this one is a must try.
Cavacas from Caldas: Cavacas das Caldas are more or less like a sigh. They are a dry cake made from eggs, flour, sugar and lemon and are perfect with a nice cup of coffee.
Cornucópias from Alcobaça: Developed by the “white monks” or Cistercian monks, cornucopias are based on egg yolks and sugar and are shaped like a cone.
Ginja from Óbidos: Although it is a drink, it is a drink and not a sweet… this liqueur is served in a chocolate cup, giving it a new look!
Regional wines and drinks
The Lisbon wine region takes in much of the West and has some of Portugal’s most famous wines. We also highlight two other very special drinks here, Ginja de Óbidos and Aguardente da Lourinhã.
Wines from Torres Vedras and Alenquer: The red wines are usually full-bodied and the whites aromatic. Some of the whites have a salty touch due to the proximity of the vines to the ocean.
Ginja de Óbidos: this is a traditional liqueur from the West region, and it’s like a sweet Port wine.
Aguardente da Lourinhã: there are only three demarcated brandy regions in the world: Cognac and Armagnac in France and another in the West, more precisely in Lourinhã. This is a hidden treasure that you’ll have to discover.
Best time to visit and try the local specialties
There is no best time to visit the region, as they are all different and special, but here are a few tips to suggest the best time to try some of the local gastronomic specialties:
June to September: this is the perfect time of year to try grilled sardines.
Autumn and winter: be sure to try the fish stew or the seafood açorda, which are comforting dishes.
Gastronomic festivals not to be missed: Highlights include the partridge festival in Caldas da Rainha (A-dos-Francos), the seafood festival in Ericeira or the Medieval Fair in Óbidos.
Conclusion
If you like to eat, and you think this is a way of getting to know the local culture of the Silver Coast Portugal region better, then you should pay a visit and try all these suggestions, starting with fresh fish, passing through seafood, and not ending with meat but with sweets. As a digestif, try a Ginja from Óbidos or a brandy from Lourinhã.
Enjoy your meal!