What to see in Portalegre / Alandroal

Alandroal

Located in the heart of Alentejo, the municipality of Alandroal is a territory that invites the discovery of the region's unique landscape and rich historical heritage. It is characterized by an atmosphere of tranquility, where time seems to flow at the gentle rhythm of the Alentejo hills and plains. Its history is deeply marked by the presence of an imposing castle, a testament to centuries of occupation and strategic importance in border defense. Walking through its streets is like traversing an open-air history book, observing the traditional architecture that harmoniously integrates into the landscape. The proximity to the Great Lake of Alqueva gives Alandroal a dimension of nature and a vast landscape. This body of water, the largest in Europe, has shaped the local geography, offering extensive panoramas and particular biodiversity, with fields and cork oak forests stretching to the horizon. Alandroal also stands out for its connection to the land and its traditions, visible in the production of wine and olive oil, essential elements of the local culture and economy. Life here reflects the authenticity of Alentejo, where the built heritage and natural beauty complement each other, providing an immersive experience into the Alentejo soul.

What to see in the municipality of Alandroal

Anta 2 of São Rafael

Archaeology - Dolmen - Alandroal

Typical Dishes of the Region

Authentic flavors that tell the story of our land

Dogfish Soup

Speciality

This emblematic dish from Alentejo is a fish soup made with dogfish, a type of small shark. It is cooked with garlic, coriander, and olive oil, traditionally served over slices of Alentejo bread. Its preparation reflects the popular wisdom of utilizing local resources and creating a comforting and flavorful dish, deeply rooted in the region's culinary tradition.

Lamb Stew

Speciality

A robust and flavorful dish, lamb stew is a specialty that celebrates lamb meat, raised in the Alentejo pastures. Slowly cooked with potatoes, toasted or fried bread, and a rich sauce based on red wine, garlic, bay leaf, and coriander, this stew is an example of comfort and sharing cuisine, ideal for family meals and for warming up on cooler days, highlighting the connection to local sheep farming.

Bread with Pork

Speciality

Alentejo migas are a traditional dish that uses stale Alentejo bread, which is crumbled and sautéed with garlic and olive oil. They are often accompanied by fried or grilled pork, sometimes with belly or secret cuts, and sweet potato or turnip greens. This dish represents the simplicity and ingenuity of Alentejo cuisine, which transforms humble ingredients into something delicious and substantial, reflecting the importance of bread and pork farming in the local diet.

Alentejo Bread Porridge

Speciality

Considered one of the pillars of Alentejo gastronomy, açorda is a simple dish, but with deep flavor and history. Prepared with crumbled Alentejo bread, garlic, coriander, olive oil, and a poached egg on top, it is often complemented with cod or other fish. It is a comforting meal that evokes the essence of regional cuisine, where fresh and aromatic ingredients from the land are the stars, demonstrating the versatility of Alentejo bread.

Sericaia

Speciality

This traditional dessert is a true icon of Alentejo, with its roots in the region's convents. Sericaia is a creamy and light cake, made with eggs, milk, flour, and sugar, characterized by its porous surface and a touch of cinnamon. It is typically served with Elvas plums, enhancing local flavors and the conventual sweets that played a significant role in Alentejo cuisine.