Cascais Food Culture

A hearty fisherman's stew featuring multiple types of fresh fish and shellfish layered with potatoes, tomatoes, onions, and bell peppers, slowly cooked in white wine and olive oil. The Cascais version typically includes local catches like robalo (sea bass), tamboril (monkfish), and safio (conger eel), creating a rich, aromatic broth.

This traditional dish originated with local fishermen who would prepare it aboard their boats using the day's catch and whatever vegetables were available. Each family guards their own recipe, often passed down through generations of Cascais fishing families.

Fresh Atlantic sardines grilled over charcoal, seasoned simply with coarse sea salt and served with boiled potatoes, grilled peppers, and a drizzle of olive oil. Best enjoyed during sardine season from May to October when the fish are at their plumpest and most flavorful.

Sardines have been the cornerstone of Cascais's fishing industry for centuries. The tradition of grilling them over charcoal dates back to when fishermen would cook their catch right on the beach, and the aroma of grilling sardines still fills the town's streets during summer festivals.

A soupy rice dish cooked with an abundance of shellfish including prawns, clams, mussels, and crab, flavored with tomato, garlic, coriander, and white wine. Unlike Spanish paella, this Portuguese version is intentionally moist and served with a spoon, allowing the rice to absorb all the seafood flavors.

This dish evolved from the need to make the most of shellfish that was too small or broken to sell at market. Cascais fishermen's wives would create this nourishing meal, and it has since become a Sunday lunch tradition in many local families.

These unusual-looking crustaceans are harvested from dangerous rocky cliffs along the Atlantic coast and simply boiled in seawater. They have a unique briny, oceanic flavor and are eaten by twisting off the outer skin to reveal the tender meat inside.

Percebes harvesting is one of the most dangerous occupations in Portugal, with collectors risking their lives on wave-battered cliffs. This makes them a delicacy commanding high prices, though Cascais's proximity to harvesting areas means they're fresher and sometimes more affordable here than inland.

Fresh clams cooked in olive oil with abundant garlic, fresh coriander, white wine, and lemon juice, creating a fragrant broth perfect for soaking up with crusty bread. The dish is named after Portuguese poet Bulhão Pato and showcases the quality of local clams.

While this dish is popular throughout Portugal, Cascais's version benefits from the exceptional quality of clams harvested from the clean Atlantic waters nearby, particularly from the Guincho area. The recipe dates back to the 19th century.

Portugal's most iconic pastry features a flaky, buttery puff pastry shell filled with creamy egg custard, lightly caramelized on top. Best enjoyed warm, sprinkled with cinnamon and powdered sugar, alongside a bica (espresso).

While the original recipe comes from Lisbon's Belém monastery, Cascais has several historic bakeries that have perfected their own versions. The pastry became popular in Cascais when the royal family made the town their summer residence, bringing Lisbon's culinary traditions with them.

Tender boiled octopus roasted with generous amounts of high-quality olive oil, garlic, and baked potatoes, finished in a hot oven until the octopus develops a crispy exterior while remaining succulent inside. The potatoes absorb the flavorful olive oil and octopus juices.

The 'lagareiro' style refers to the olive oil press worker, indicating the generous use of olive oil in this dish. Cascais fishermen have long prized octopus, and this preparation method highlights the quality of locally caught specimens.

Small, sweet tarts made with fresh cheese, sugar, flour, eggs, and cinnamon, creating a unique texture that's both creamy and slightly crumbly. Though originally from nearby Sintra, these are widely available in Cascais and make a perfect afternoon treat.

These tarts have been made in the Sintra region since at least the 13th century. Their popularity in Cascais grew as the town became a destination for day-trippers from Sintra and Lisbon, and local bakeries began producing their own versions.

A rustic, porridge-like dish made from day-old bread soaked in a flavorful seafood broth with garlic, coriander, olive oil, and poached eggs, studded with prawns and other shellfish. The consistency is thick and comforting, almost like a savory bread pudding.

Açorda represents Portuguese peasant cooking at its finest—a way to use stale bread and create a filling, nutritious meal. Coastal versions incorporate the abundant seafood, transforming a humble dish into something special.

Portugal's beloved comfort soup made from thinly sliced kale or collard greens, potatoes, onions, garlic, and olive oil, traditionally served with slices of chouriço sausage. The potatoes are mashed into the broth to create a creamy base.

Originally from northern Portugal, caldo verde has become a national dish served at celebrations and everyday meals alike. In Cascais, it's often enjoyed as a starter or light dinner, especially during cooler months.

A Madeiran specialty popular in Cascais, featuring the unusual-looking black scabbardfish (caught in deep Atlantic waters) pan-fried and served with caramelized banana. The combination of savory fish and sweet banana creates a surprisingly harmonious flavor profile.

This dish was brought to mainland Portugal by Madeiran emigrants and became popular in coastal towns like Cascais. The black scabbardfish is caught at extreme depths and was traditionally a Madeiran staple, but has found enthusiastic adoption along the Portuguese coast.

Delicate puff pastry 'pillows' filled with a sweet almond and egg cream, dusted with powdered sugar. Light, flaky, and incredibly indulgent, these pastries are a regional specialty that has become popular in Cascais.

Created in the early 20th century at Casa Piriquita in Sintra, these pastries became so popular that they spread to neighboring Cascais. They represent the refined pastry-making tradition of the region.