Regional
Sericaia with Elvas plums
A light, cinnamon-dusted egg pudding baked in a clay dish, served with Elvas plums in syrup.
Sericaia with Elvas plums, lamb ensopado, Alentejo wine, olive oil and cured sausages.
A light, cinnamon-dusted egg pudding baked in a clay dish, served with Elvas plums in syrup.
Greengage plums preserved in syrup or candied, with protected origin, a delicacy since the 19th century.
Lamb stewed with garlic and herbs and poured over slices of Alentejo bread.
Olive oil from the groves around Elvas, used in almost every dish.
Warm, generous reds and whites from the plains around Elvas.
Cured chouriço, paio and painho from Alentejo black pigs.