A paradise for lovers of good food and good wines, the Montanhas Mágicas offer a menu full of delicacies, which is able to surprise the most demanding tastes!
The “Carne Arouquesa” (Arouca meat), with Protected Designation of Origin (PDO) and the “Cabrito da Gralheira” (Gralheira kid), with Protected Geographical Indication (IGP) are at the origin of the main traditional dishes of the region, among which we highlight:
- Arouquesa veal roasted in the oven;
- Grilled slices of Arouquesa meat,
- a “Vitela à Lafões”,
- Lafões style veal
- Gralheira kid roasted in the oven.
But the Montanhas Mágicas® gastronomic menu is considerably more extensive and diversified. The first months of the year bring us irresistible dishes of lamprey and allis shad, a gastronomic tradition that goes back to the Middle Ages, when the lamprey was also used as payment of taxes to the feudal lords.
Besides these, many other traditional and Portuguese dishes are served at the table of the local restaurants. Discover them and appreciate the irresistible aromas and flavors, in a calm and informal environment, served with a good “Vinho Verde” or with a wine of the Dão/Lafões region and finish the meal with a delicious convent or regional sweet.
Here you have some suggestions of typical dishes to taste in each of the municipalities
Arouca
Vitela Arouquesa Assada no Forno (Arouca roasted veal), Lamb Roasted in a Woodburning Oven, “Posta de Arouquesa Grelhada na Brasa” (Grilled slices of Arouquesa meat), Alvarenga Steaks, Cabidela (gibblets rice), Portuguese Stew, Chanfana of Boar (traditional stew), Trout with Pickled Sauce and Codfish with Broa (a type of cornbread).
Castelo de Paiva
Lamprey rice, Allis Shad, Arouquesa meat, roasted Lamb with Oven rice, Roasted Veal, Cozido à Lavrador (stew), Steak in Onions from Santa Eufémia, Cabidela (gibblets rice), Pataniscas de Bacalhau (Cod Fish Fried Cakes), Papas de Sarrabulho (Serrabulho porridge), rojões (Pork Meat) and Smoked Meats.
Castro Daire
Montemuro Lamb, “Vitela Arouquesa assada no forno” (Arouca roasted veal), Beans’ rice with Salpicão (type of sausage), Terresmada à Montemuro (Cracklings), Carolas com Feijão e Cabeça de porco (Corn with Beans and Pig’s Head – at carnival), Papas de Sarrabulho (Serrabulho porridge), Trout with Pickled Sauce from the Paiva river and Enchidos (sausages).
Cinfães
“Posta de Arouquesa Grelhada na Brasa” (Grilled slices of Arouquesa meat, roasted Lamb with Oven rice, Arroz de Aba (rice with meat), rojões à moda de Cinfães (Pork Meat), Paianças com Carne de Porco (Millet with Pork Meat), Stuffed Rabbit, Papas de Perdiz (Quail Porridge), Pizza à Lavrador and Lampreia à Bordalesa (Lamprey with onions, vinegar and wine).
São Pedro do Sul
Roast Veal, Lafões Lamb, Rojões à Moda de S. Pedro (Pork Meat), Arroz de Vinha D’alhos (Rice Wine and Garlic), Arroz de Carqueja, Codfish with Broa (a type of corn bread) and Sopa de Feijão com couve à Lafonense (Bean Soup with cabbage). Signature cuisine: Lafões Veal on a Stick (Santa Cruz da Trapa).
Sever do Vouga
Lamprey rice, Lampreia à Bordalesa (Lamprey with onions, vinegar and wine), Vitela Assada à Moda de Sever (Roast Veal) with Oven Rice, Roast Lamb, Pork Meat with Turnip Greens and Fried Fish with Pickled Sauce.
Vale de Cambra
Vitela Arouquesa Assada no Forno (Arouca roasted veal), Gralheira roast Lamb, Pork Meat and Sausages.
