Chico Elias
This charmingly rustic restaurant just outside Tomar owes its fame to chef Maria do Céu's creativity—and the huge portions, which are enough for two. Its weekend lunch offer invariably includes delicious hearty dishes such as cabrito assado (roast kid) and cachola (pork rib and loin, served with cabbage). Most of the main dishes take time to prepare in the wood-burning oven, so everyone—even regulars—must phone in advance to put in their order. For dessert, there are fluffy fatias de Tomar and a delicious leite de creme.
