A council of deep historical heritage, Alcácer do Sal is located in the district of Setúbal, stretching along the banks of the Sado River. Its history dates back millennia, being one of the oldest population centers in Europe, shaped by the presence of various civilizations, from Phoenicians to Romans and Arabs. This historical richness imbues the council with an atmosphere of yesteryear, where the weight of time and different cultures can be perceived.
The surrounding landscape of Alcácer do Sal is marked by vast rice fields and cork oaks, which draw the horizon and reflect the territory's connection to agriculture and cork production. The proximity to the Sado Estuary, an area of great natural value, contributes to a diversity of ecosystems and riverine landscapes, where unique fauna and flora can be observed.
The council offers an experience of tranquility, where the rhythm of life is more paused, allowing for an immersion in the Alentejo culture and the natural beauty of the riverside region, which invites observation and rest.
Authentic flavors that tell the story of our land
A traditional dish that uses razor clams, a bivalve mollusk abundant in the Sado estuary. Generally cooked with a creamy rice, it is a dish with intense flavor characteristic of the Alentejo coast and estuary areas, reflecting the richness of the region's marine and river resources.
A dish that highlights the municipality's connection to the Sado River and its fauna. Eels are stewed in a rich broth, often with fried or toasted bread at the base, resulting in a robust and comforting meal, with flavors deeply rooted in riverside cuisine.
A classic of Alentejo cuisine, this soup is prepared with dogfish (a type of small shark) and bread, cooked in a broth seasoned with coriander and garlic. It is a dish with a striking flavor and aroma, reflecting the simplicity and authentic taste of Alentejo gastronomy, linked to ingredients from the land and nearby sea.
An emblematic dish of Alentejo gastronomy, migas are made with bread (traditionally stale bread), garlic, and olive oil, and can be complemented with pork (ribs, pork belly) or other accompaniments. They represent creativity in the use of local resources and the tradition of substantial and flavorful food, deeply rooted in the rural culture of the municipality.
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