Platos regionales imprescindibles, vinos locales, dulces tradicionales y productos artesanales — seleccionados a mano para que descubra el auténtico sabor de Figueira da Foz.
Creamy, slightly soupy shellfish rice made with IGP-certified Carolino rice from the Baixo Mondego floodplain
A layered Atlantic fish stew cooked without stirring — the Figueira da Foz version traditionally finishes with petinga (small sardines) over crumbled corn bread
A delicate convent-origin sweet of eggs, almond and Port wine, registered as a Figueira da Foz signature in 1945 — and once nearly forgotten before local pastry chefs brought it back.
A rustic sweet bread of corn flour, pumpkin and dried fruits — baked across the Figueira da Foz countryside for All Saints' Day, Christmas and the winter season.
