Kid, lamb or lamb? 10 restaurants with an Easter flavor

Kid, lamb or lamb? On Easter Sunday, the centuries-old tradition of eating one of these meats celebrates, according to Christian tradition, the end of Lent, a time of fasting, and the resurrection of Christ. Throughout the country, the table adapts to the customs and animals raised in each region. According to the Directorate-General for Agriculture and Rural Development, several breeds of goat are certified with Protected Designation of Origin (DOP): from Beira, Alentejo, Terras Altas do Minho, Gralheira, Barroso, and also the Cabrito Transmontano, one of the most famous in the national market. Lamb meat has six breeds certified with the Protected Geographical Indication (PGI) seal: Lamb from Baixo Alentejo, Montemor-o-Novo, Northeast Alentejo, Terrincho and Serra da Estrela. Still according to the same source, a breed of Lamb is certified, with a Protected Geographical Indication, which is the Barroso.

Whatever your preference, follow these 10 restaurant suggestions, from north to south, that bring the best Easter flavors to the table:

The aristocratic atmosphere remains immersive, a preserved heritage of the old manor house where this Bragança living room has lived since 1985. In the kitchen, which begins to work under Ana Maria’s experienced hands early in the morning, the pots run over the grill, competing for the best coals, from where most of the dishes come out, prepared over time, as in the past. O Solar Bragançano It is the ideal place to eat game – “Hare rice”, “Pheasant with chestnuts”, “Veado à D. Teodósio” –, but there is also always fresh fish to grill. They also serve “Cabrito” and “Borrego de Leite”, with the choice being roasted in the oven or grilled over coals. Another example is the wine cellar, with references far beyond the menu, punctuated by classics, new products and relics. Ask for help when harmonizing. Average price €25.
Praça da Sé, 34, Bragança. Phone 273323875

“Cordeiro à moda de Monção” and “Cozido à portuguesa” are served on Thursdays, Saturdays, Sundays and holidays, but throughout the week, in Sete à Sete Restaurant there are other specialties that you can enjoy. For meat, opt for the “Lombelo à São Jorge with bean rice and greens”, a regional dish, or the “Grilled squid” and the various cod recipes, for fish. Finish the meal with the “Homemade Orange Pudding” or the “Barriga de Freira”. Average price €20.
Rua Conselheiro João Cunha, 55, Monção. Phone 251652577

The “Bazulaque”, a stew made with the viscera of the pig, served on Sundays, holidays and market days, and the “Creme d’água burnt”, a dessert developed in times of milk scarcity, from this restaurant, in the hands of same family for almost 40 years, mark their regional identity. At Pension Borges the “Cabrito roasted in a wood-fired oven”, the “Cozido à portuguesa” and, to order, the “Arroz de cabidela” and the “Rojões” make up the tasty menu. In winter, take refuge near the fireplace, always lit on the coldest days. Average price €25.
Rua de Camões, 307, Baião. Phone 255541322

The “Roasted goat with giblets rice” is suggested for eight people, but can satisfy the sweet tooth of ten people, with plenty left over. Made by appointment only, entire families often choose it. On Sundays at the restaurant Cabicanca It is served by the portion, with “Arroz de Múdos” on the side. In the rest of the menu, after the starters, composed of “Torresmo”, “Bola regional” and “Redenho” we find “Grilled veal steak à la Cabicanca”, “Veal steak on the board with punched potatoes and crumbs”, “Bife da Empty”, “Bean rice with grilled pieces of veal” and “Míscaros rice with grilled pieces of veal”. Average price €25. Avenida dos Combatentes do Ultramar, 66, Aguiar da Beira. Phone 232688972

The care taken to bring seasonal produce to the table, as well as what is locally produced, is evident in each dish. To begin with, snacks such as “Boar pies” and “Regional buttery cheese puff pastry and dried fruits” are suggested. The “Naco de veal”, prepared in different ways and with various accompaniments, continues to be the specialty of Matilde’s Tavern. There is also “Borrego da Marofa” roasted on the coals, or “Borrego da Marofa roasted in the oven” with roast potatoes and greens. Wine advice is to be followed. Average price €30.
Avenida Dr. Francisco Sá Carneiro, 12, Figueira de Castelo Rodrigo. Phone 271313207

A cuisine with its own identity and with more than two decades of existence perfecting the fusion between traditional gastronomy and international influences. The “Oven-roasted regional goat” and the “Oven-roasted Barrosã veal” represent, quite rightly, what is national, even though the “Grilled Picanha” comes from Australia. The “Chef’s Dish”, with lobster and a piece of veal, is a tribute to the sea and the land. The space of Lá Em Casa restaurant It is spacious and elegant. Average price €25.
Avenida Dom Manuel I, Gouveia. Tel. 238491983

They are adamant in saying “the best goat is eaten here” and they are not far from the truth. The restaurant The Cabrito Regional opened in 1968, with the purpose of promoting this specialty. 55 years later, they remain faithful to this dish. The “Oven-roasted goat” is accompanied by roast potatoes and cooked greens. There is also the “Galo do monte no tacho” or the “Naco à Regional”. Finish with some “Escarpiadas”, a sweet made from bread dough, brown sugar and olive oil. Accompany with a brandy and goat’s milk liqueur. Average price €25.
Praça da República, 25, Condeixa-a-Nova. Tel. 939178381

The enchanting view of the Aire and Candeeiros mountains seduces the eye, while at the table you have to let yourself be conquered by the taste of the “Chiba croquettes” and the “Terra Chã fresh cheese with pumpkin jam”. To the delight of connoisseurs, Terra Chã Panoramic Restaurant there is “Oven-roasted mountain goat”, an unmissable classic at this restaurant. Seasonally, there are “Moorish pots lamb kebabs”. Finish the meal with the tasty “Creamy chícharo sweet”. Average price €30.
Largo do Centro Cultural de Chãos, Alcobertas. Phone 243078140

The best way to honor the legacy of the founder of this symbol of restaurants, Evaristo Cardoso, who received the Career Award from Guia Boa Cama Boa Mesa in 2017, is not to give up the essence of what he dreamed and achieved: a restaurant with customer satisfaction in mind. client. Anyone who enters here today recognizes the work done. Continue to see the photos of the elites of politics, sport and culture, but notice, above all, that the founder’s son, Pedro Cardoso, the rest of the family and the team, maintain the focus on the warm welcome and tradition of the Solar dos Presuntos in serving fantastic Minho and Portuguese cuisine, with careful treatment and presentation. From the kitchen led by chef Hugo Araújo comes out with “Oven-roasted goat”, rice and lobster bread soup every day, as well as “Cabidela” on Tuesdays and “Cozido à Portuguesa” on Wednesdays. Average price €45.
Rua das Portas de Santo Antão, 150, Lisbon. Phone 213424253

José Júlio Vintém has been a faithful patron of Alto Alentejo cuisine for more than two decades. He put Portalegre on the map of national haute cuisine by taking local recipes and more authentic regional products, elevating them to a new level of refinement. In the main room of the Tombalobos Restaurante Alentejano A Portalegre tapestry and tunnel-shaped stone walls stand out. Among the chef’s creations, the “Pétalas de toucinho” gained status. The menu respects the regional recipe, with “Oven-roasted lamb”, pressed, “Grilled lamb chops” and at this time, “Oven-roasted goat” with potatoes and savoy cabbage. At this time of year, according to tradition in the region, it also serves “Cabidela de galo” and various game offerings. But there is always room for surprises. Average price €30.
Rua 19 de Junho, 2, Portalegre. Phone 245906111