Santa Isabel
In this warren of stone-flagged rooms, authentic regional dishes are served with flair to well-heeled patrons. Specialties at the old town spot include churrasquinho de porco preto com migas de alheira de caça (grilled meats from the acorn-fed Iberian black pig, served with a breadcrumb-and-garlic-sausage mixture flavored with game sausage), stewed partridge with creamed spinach, and shad from the Tagus River. Braver diners might try cabidela de galo (chicken cooked in blood) or lamprey, when it is in season.
