Reguengos de Monsaraz

An emblematic dish of Alentejo cuisine, made with tender lamb meat, sliced (or toasted) homemade bread, garlic, cilantro, and olive oil. It is a robust stew, with an intense and comforting flavor, reflecting the region's pastoral tradition and the use of local products. Its slow cooking allows all the flavors to develop, making it a quintessential dish of inland gastronomy.

A traditional and refreshing soup, made with dogfish pieces (a type of shark) marinated in vinegar and cooked in an aromatic broth with garlic, cilantro, and sometimes bread. It is a dish that, despite using fish, is deeply rooted in the culinary traditions of inland Alentejo, demonstrating versatility and creativity in using accessible ingredients and the importance of fresh garden herbs.

Migas are fried or stewed bread, typically Alentejo, resulting from the use of stale bread. They can be prepared in various ways, but the most common and appreciated are those served with fried or roasted pork, such as pork ribs. It is a substantial and flavorful dish that illustrates the ingenuity of regional cuisine in transforming simple ingredients into rich meals, reflecting the traditional diet and the connection to livestock farming.

A conventual dessert with a creamy texture and delicate flavor, made from eggs, flour, sugar, and cinnamon. It is traditionally served with Elvas plums, enhancing regional flavors. This sweet, with roots in the region's convents, represents the rich gastronomic heritage and the art of making sweets well, bearing witness to the abundance of eggs and the skill of local cooks over the centuries.