António Padeiro
This restaurant is known for showcasing regional cuisine, with dishes such as chicken or partridge na púcara (cooked in an clay pot)—many of which evolved in local monasteries—but they also take pride in house specialties such as liver with onion escabeche or bacalhau baked with a crust of cornbread and farinheira sausage. The walls are hung with local memorabilia and photos of the family that has run the place since 1938.
