Lampreia do Rio Minho
SpecialitySeasonal dish, prepared mainly during the winter and spring months, when the lamprey ascends the Minho River to spawn. It is traditionally prepared à bordalesa (with rice or in rice) or baked in the oven, using the fish's own blood, red wine, and aromatic herbs. Its preparation is a ritual that dates back centuries, reflecting the strong connection of the riverside community to the river and its natural cycles.