Located in the Centro region of Portugal, the municipality of Tábua invites you to discover an area where nature and tranquility intertwine.
This land is marked by landscapes of verdant valleys, bathed by the proximity of the Mondego, Alva, and Cavalos rivers, which shape the local geography and offer environments conducive to contact with the natural world.
Tábua reflects the rural essence of Beira, with a strong connection to the land and agricultural traditions. Its villages preserve an authentic atmosphere, where traditional architecture and the simplicity of country life are evident. Strolling through its streets is a way to absorb the calm pace and genuineness of the region.
The municipality's historical heritage, although discreet, reveals traces of a rich past, from Roman presence to medieval elements that dot the landscape. This is a place for those seeking refuge from the hustle and bustle, where one can appreciate natural beauty, fresh air, and the authenticity of a community connected to its roots.
Tábua offers an immersive experience in a more reserved and true Portugal, ideal for relaxing and appreciating the richness of its open spaces and the hospitality of its people. It is a starting point for exploring the region's landscape diversity, from riverbanks to elevations that invite contemplation of vast and serene horizons.
Authentic flavors that tell the story of our land
Chanfana is an emblematic dish from the Beira region, and in Tábua it remains true to its tradition. It is prepared with meat from old goats, which is slow-cooked in sealed black clay pots inside wood-fired ovens. The secret lies in the prolonged cooking with red wine, garlic, bay leaf, and chili pepper, resulting in tender and juicy meat with a deep flavor, reflecting the robustness of mountain cuisine and the abundance of goats in the region.
Bucho Recheado is a winter and festive specialty, representing popular wisdom in the utilization of all pork resources. The 'bucho' (pork stomach) is carefully stuffed with a mixture of pork meats (lean and fatty), regional sausages (like chorizo or black pudding), and bread or rice, seasoned with garlic and cumin. After being sewn up, it is slow-cooked and served in slices, demonstrating the richness and tradition of pork slaughter in the Beiras region.
Cabrito Assado no Forno (Roast Kid Goat in the Oven) is a classic dish of Portuguese rural gastronomy, highly appreciated in Tábua, especially during family celebrations. The young goat is seasoned with garlic, salt, paprika, and a touch of chili pepper, and then slowly roasted in a wood-fired oven, usually accompanied by potatoes roasted in its own juices. The meat becomes tender inside and has crispy skin, reflecting the importance of shepherding in the local economy and culture.
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