16 Best Restaurants in Estremadura and the Ribatejo, Portugal

The "Old Donkey" may be a relative newcomer to downtown Batalha, but its recipe of traditional dishes and an informal, modern ambience has won over locals and visitors alike. All ingredients are fresh and organic when possible, and there is a range of house-made breads, as well as an excellent choice of wines. Try any of the fresh fish dishes or a hearty meat option.

One of Fátima's longest-established restaurants (open since 1968), this place just outside the inner ring road is above all known for the quality of its grilled meat and fish. The vine-shaded esplanade is another big draw, creating a real family ambience. Leisurely lunches—either outside or in one of the four wood-and-stone dining rooms, all with fireplaces—are made possible by the fact that the kitchen keeps going throughout the afternoon. Top sellers include the mixed espetada (brochette), tender vitela Mirandesa steak, and bacalhau à lagareiro (cod baked with onions, potatoes, and olives).

This is Almeirim's most popular traditional restaurant, thanks to its excellent grilled meats—lamb and pork as well as steak—and of course the sopa da pedra (stone soup), which O Toucinho claims to have reinvented on opening back in 1962. It is run by a former forcado (one of the bullfighters who literally grab the animal by the horns)—as the bull's heads and bullfight posters will remind you.

Near the town's bullring, this old-style Ribatejo restaurant is decked out with bullfighting memorabilia. The ensopado de borrego (lamb stew) is renowned, as is the mangusto com bacalhau assado (a garlicky bread-and-cabbage concoction accompanying roasted codfish). Consider accepting the couvert, featuring cornbread with chouriço and orelha de porco (pig's ear, cooked with herbs). For dessert, ask for the celestes Santa Clara (almond cakes) or arrepiados de Almoster (almond meringues)—among the many local sweets invented by medieval monks and nuns.

From the upstairs dining room and terrace of this rustic tavern, enjoy a lovely view of the village's rooftops and the countryside beyond. This isn't a quiet hideaway—Alcaide draws many hungry patrons, especially from May through October—but the food is always prepared and served with flair. Filete de sardinha assada com broa (roasted sardines on corn bread) is a tasty starter, and great main dishes include the requinte de bacalhau (cod with a cheese, chestnut, and apple stuffing) or the tornedó com queijo da Serra (steak with creamy rustic cheese). Desserts include a traditional toucinho do céu ("heavenly" almond cake) and an English-style summer pudding with mixed berries.

The date on the sidewalk out front reads 1922, which was when the Sousa family opened this attractive little restaurant next to the old arched bridge. Carrying on the family tradition, the kitchen turns out great quantities of hearty regional fare. Try the fritada de gambas (fried prawns), filetes de pescada (hake fillets in batter), cabrito assado (roast kid), or arroz de polvo (octopus rice stew). For dessert, there's the local specialty, fatia de Tomar, made in-house with only egg yolks, sugar, and water.

Serving beer, seafood, and other traditional fare since 1946, this lively local is a Torres Vedras institution. In addition to shellfish and octopus rice, favorites include squid kebabs, chargrilled meats, and roast bacalhau. For dessert, their classic caramel-covered pudim flan is hard to beat. The restaurant's trendier (and pricier) neighbor Taberna 22 has a wide selection of starters, grilled fresh fish, and filet mignon, plus a range of fine wines.

Noted for bacalhau and octopus dishes as well as more traditional local meats, this farmstead restaurant's dishes are an excellent value. On weekdays there is usually an à la carte menu, including a vegetarian main dish, but sometimes there is an all-in buffet (€25) instead, as there is every Saturday. On Sunday, people come from far and near for the cozido de carnes bravas à Ribatejana (stew made with meat from local bulls).

The dishes of the day at this bustling second-floor restaurant are excellent value, and the house wine—from a local producers' cooperative—goes down well, too. Some tables in the main dining room have views of the monastery, but at peak times you may be seated on the covered terrace in back. Try the house bacalhau (fried with onions and tomato), roast octopus, barbecued squid, or lamb chops.

This bustling restaurant is one of several overlooking the Praia da Areia Branca, the area's prettiest beach, but stands out in terms of its ocean view (due to its elevated position) and the quality of its food, above all the expertly grilled fish. If you want something more elaborate, try the polvo panado (battered octopus, served with bean rice), the house bacalhau (fried with onions and served with pickles and cubed fries), or monkfish rice.

This family-run restaurant opposite the Vila Galé draws a crowd for its fresh seafood and fish—the latter grilled over charcoal—but also offers squid and prawn brochettes, cuttlefish in ink, and even grilled meats. The two dozen seats in the original dining room weren't nearly enough space, so the place added a second dining room that's decorated in smart beach-house style.

This elegant, spacious restaurant with a name that is Portuguese for "fireplace" is nestled in pinewoods between Caldas da Rainha and the Foz do Arelho beach; it's a favorite with locals for special occasions. From the à la carte menu, try the tornedó de novilho tenderloin with one of various sauces. Seek assistance to get the best from the 300-strong wine list. Note that on weekends the set menu is a little more expensive, at €17.50.

A big brick fireplace, wood paneling, and stone walls set the mood in this cozy hunter's lodge, where the food is simple, but portions are hearty and the flavors are tantalizing. This is the best place in town for fresh game, especially codorniz (quail) and coelho (rabbit), which comes casserole-style with rice or potatoes, but they also offer grilled fresh fish.

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.

Gourmets come from far and wide to the village of Negrais, 15 km (9 miles) south of Mafra, to sample the suckling pig served there and wash it down with frisante (lightly sparkling wine). There are several local specialists, but "Aunt Alice" has led the herd for more than 25 years. Climb the stairs to the airy second-floor dining room, with its artsy decor, for a perfectly crisped roast, usually accompanied by round potato fries, orange slices, and salad. Fans of nose-to-tail eating can instead opt for arroz de miúdos (rice made with offal). There are also non-pork alternatives, such as bacalhau and steak.