Leaving Santiago do Cacém behind we’ll find the restaurant “A Deolinda” on a hill overlooking the road to Beja shortly after a sidetrack leading to the Roman ruins of Miróbriga.
A friendly and obliging D. Deolinda welcomes us while her husband stays in the kitchen preparing several delicacies worth mentioning: hare rice with chickpeas, lamb on bread, hare soup, pork and shrimps, chestnuts, garlic mayonnaise, “migas” (bread pudding), boar cooked the Trás-os-Montes way, “lebre à caçador”(hare casserole), stewed veal tongue, “feijoada mista” (beans stew with meat) ostrich steaks, chicken and pepper and “Cabritinho à pastor” (roast lamb).
For starters we can choose Serpa cheese, black pork ham or crunchy breaded shrimps.
The wine list, though not long, has some remarkable ones.
Dessert was mainly regional, such as “sericaia” ( many eggs, milk and much sugar) and “bolo rançoso” (stale cake).
Table reservation advised.
