Oeste’s gastronomical heritage dates back to the foundation of the Kingdom of Portugal, and the ancestral skills of monks living in the region’s convents and monasteries – in particular the guiding role played by the Monastery of Alcobaça, whose tradition of convent sweets is still a key reference.


In the countryside, the art of “putting” the bread and winegrowing and fishing, have originated some of the region’s most emblematic gastronomic traditions, where pride of place is held by fish and shellfish dishes.
The region’s gastronomy is highly varied: ranging from rich dishes associated to the “pig-killing” ceremony, to oven-roasted kid, stewed rabbit with rice, famous stews and succulent boiled or oven-roasted sea-bream and rock-bass of Peniche and Nazaré, eels and cockles of Óbidos Lagoon and shell fish from the nurseries of Porto de Barcas, where, amongst other delicacies, Atlantic “sweating” lobster is a unique dish.

Recipes passed down from convent traditions such as “trouxas” (sweet cakes), “lampreias de ovos” (sweet dish made with eggs) and “cavacas” (light, crisp cakes) from Caldas da Rainha, bean pasties from Torres Vedras or sponge cake from Landal, Painho and Alfeizerão, complement the traditional flavours of convent sweets from Alcobaça – the “crown jewel” of this gastronomical paradise, a thousand-year heritage from a Monastery that remains a key cultural centre.

The “Oeste Rocha Pear” and “Alcobaça Apple” are ex-libris foodstuffs of the region, that have already achieved international prestige and certification.


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