The best culinary experience in central Portugal begins insanely: an epic cow's, sheep's and goat's cheese cart, arranged regionally, along with black pork sausages, awaits at your table – you cut your own portions and pay what you cut (per kg €70, served with homemade pumpkin jam, bread and olive oil).
Mains? Let's just say this: wow! The duck served in the arroz de pato (duck rice), with bacon, pineapple and dried fruits, is raised on the restaurant's own farm. The baked baby goat is also massively popular. The sommelier is a master, neatly pairing every bite with a memorable wine choice. Wait... save room for dessert (the creme de leite, the Portuguese version of crème brûlée, is a beautiful mess on a plate). You won't forget this meal in a hurry – this is what people are talking about when they rave about Portuguese cuisine. It's 2.2km north of the main square in the sleepy suburbs.
