The beautiful beaches at Torreira, Furadouro and S. Jacinto are just 10 minutes away. An ideal home from home!!!

About Murtosa

Integrated in a region characterized by its intimate connection with the sea and with the huge salt water lagoon known simply as “Ria”, it is not surprising that the main activities in the village has been fishing. However, the major attraction for visitors are the beaches, especially the fine sand of Torreira, single fishing village which is now proud of its restaurants, night life, but still preserves the traditional houses of porch, typical boats and art of xávega.

The sea, the "Ria", and the rivers supply the country with excellent fish which is cooked in many different ways taught from generation to generation, with recognised mastery.Eels (enguias) are famous whether in soup, "caldeirada" (stew), fried or with "escabeche" (a vinegar sauce); There's also the magnificent mixed fish stews known as caldeiradas, the unique savour of the mussel brochettes (espetadas de mexilhão), the thornback ray with sauce (raia de molho pitau), the petinga de alhada (small sardine with garlic), the savoury river fish stew and the traditional lamprey (lampreia).

Cod fishing has deep roots in the region, giving way to a wide variety of salt cod dishes from the traditional bacalhau com arroz de espigos (salt cod acommpanied with rice made with a local vegetable) to the more modern bacalhau com natas (salt cod with cream).

For those enjoying a refined cuisine, we recommend the appetising sopa do mar (shellfish soup), the feijoada de marisco (shellfish cooked with beans) and the arroz de marisco (shellfish with rice).From the unique savour of the leitão da Bairrada (raost suckling pig), to the chanfana de borrego or de cabrito (lamb or kid braise), the vitela or carneiro à lampantana (veal or lamb), the chouriça com grelos ( local smoked sausage with vegetables), the rojões or cabrito assado (roasted kid), the local cuisine has a wide variety of magnificent dishes to satisfy the most demanding gourmet. The superb vitela assada (roasted veal) and the succulent steaks of the montainous area are also worthwhile tasting.

Throughout the rivers, the romantic watermills grind the flour to make the different varieties of local bread, such as pão de Ul, pão de Vale de Ílhavo, padas from Veiga, Canelas and Pardilhó, broa de milho and triga-milha.There is nothing better than a good wine to accompany a good meal, and Rota da Luz has a lot to offer from the vinho verde of the north of the region to the famous Bairrada wines and sparkling wines. As an after dinner, we have the famous old brandies or home-made liqueurs.

Rota da Luz desserts and patisserie are based on ancient recipes many of which have been secretly transmitted from mother to daughter, from generation to generation. We can also find a marked religious influence, left by local convents, in the ovos moles de Aveiro (egg sweet), the diversified desserts of Arouca (morcelas, castanhas doces, fatias húmidas, barrigas de freira, roscas, charutos de amêndoa, bôlas de S. Bernardo, manjar de língua).We also point the sponge cakes (pão-de-ló) of Arouca, Ovar, Murtosa or Serradelo (Castelo de Paiva), the pastéis de Águeda, beijinhos de Sever, amores de Sever, bateiras do Vouga, barquinhas do Vouga, doces brancos, doces de Serradelo...Doces de ovos (egg sweets), caladinhos, beijinhos, zamacóis, queijadas de cenoura (cakes made with carrots), folares, rosca, raivas, bolo de 24 horas, papas de carolo, leite creme, melindres, cavacas, fuzis, sequilhos, suspiros, turcos...A countless number of sweets to which no one can resist.