Cascais still lands fish at Praia da Ribeira, and the town's daily ritual is built on it: whole fish grilled over charcoal, brought to the table with boiled potatoes, greens, olive oil and lemon.
Sea bass, gilt-head bream, sole, sardines in summer — the choice depends on the auction, and good restaurants will show you the fish before it goes on the grill. The fishermen's quarter behind the bay and the streets around the market hold the most traditional grills, where the smoke drifts down the lane at lunchtime.
It is the simplest food in town and, done properly, the best — the dish that connects resort-era Cascais to the village it grew from.
⭐ Must-try:
Robalo grelhado
Highlights
- Whole fish grilled over charcoal
- Sea bass, bream, sole and summer sardines
- From the auction at Praia da Ribeira
- Served with potatoes, greens, olive oil and lemon
- The most traditional meal in town
Frequently asked questions
How is the fish priced?
Usually by the kilo — the restaurant weighs the fish and quotes before grilling; ask to see the day's catch.
When is sardine season?
Summer, roughly June to September, when fat sardines hit the charcoal across town.