Rich and varied, the cuisine of this region is one of its main attractions.

The flavors of the Soup da Beira, the Migas à Lagareiro, the Carqueja Rice, the Viseu Stylish Ranch, the Lafões Roast Veal, the Lamprey Rice, the Paiva Trout, the Sausages and the delights are delicious. from many others. Famous are also the varieties of bread, mix, rye, corn bread, which can accompany a meal or a beautiful cheese da Serra.
You can also enjoy some sweets made from old recipes such as Village Cream Milk or Sweet Rice, Curd or Bread Pudding, Corn Porridge, or a variety of traditional dumplings and pastries.


Sausages, pork, goat, veal and rabbit, cod and trout are some of the most widely used products in this region that serve all tables. Prepare the stomach, because here the dishes are dense and well watered by the wines of the Dão-Lafões region. Roasted veal and lamb, rabbit, salpicão rice, marinade trout, roasted cod, ribs with greens and chorizo and Viseu-style ranch are some of the most typical dishes, which do not escape the demanding eatery tables. Here the balls are also used, which can be meat, cod or sardines. Desserts predominate in the tradition: rice pudding, sponge cake and delicious viriatos that can be eaten warm in various pastries of the city.

100 Papas na Língua

O conceito de steakhouse chegou a viseu através dos sabores do restaurante 100 Papas na Língua, que abriu portas há cerca de meio ano.

Situado em plena zona histórica da cidade, tem nas carnes o seu ponto forte. Sobretudo as de vitela, sejam frescas ou maturadas.

Certo é que o espaço descontraído, mas que também se preocupa em ser acolhedor e sofisticado, pretende misturar a cozinha revisitada com a inspiração tradicional.

“É esta mistura que pretendemos passar aos nossos clientes. Sabemos que os olhos também comem e por isso a nossa cozinha está à vista de todos”, explicou José Fernandes, 44 anos, sócio-gerente do 100 Papas na Língua.

Para quem não é fã de carne pode sempre optar pelo prato alternativo de polvo à lagareiro ou pelos dois pratos vegetarianos.
“Os primeiros meses de funcionamento têm sido muito gratificantes, porque sentimos que viemos colmatar uma lacuna que havia em Viseu. Esta combinação de carne e cozinha a carvão é muito apreciada”, complementou o sócio-gerente.

O espaço dispõe de uma carta de vinhos razoável das várias regiões demarcadas, com especial incidência para os vinhos do Dão.

Morada Largo Almeida Moreira, 13, Viseu
Telefone 232 469 552
Preço médio 20/25 Euros
Horário 12h00 às 00h00, fecha ao domingo
Cartões Sim
Fumadores Não


It is a restaurant / bar situated in the historic center of Viseu.
In a building rehabilitated according to Portuguese tradition, has different spaces, variable for small or large meals and small for great evenings.
The kitchen. The kitchen is the heart of the house. This is where the flavor remains as before, but with a twist. Like Gin from the bar. By the way you see more at the tables for dinner, or lunch, when there is sun on the terrace.
With a regular cultural program, it welcomes various artists of the visual arts and music, who are in essence the always renewing soul of Maria Xica.

Address: Rua Chão do Mestre 23, 3500-111, Viseu, 232 435 391
Lunch: Tuesday to Sunday from 12:00 to 17:00
Dinner: Tuesday to Sunday from 18:00 to 23:30


This refined and modern space, located in the historic district, has two rooms decorated with panels, combining two fundamental concepts: the cordiality of service and the quality of cooking, adjusting to the various customers.

Address: Rua Grão Vasco, Nº29 e 31, 3500-138 Viseu
Schedule: Always open


Considered to be the culinary bastion of the Viriato Region, it is located right in the heart of Viseu's Old Town.
By neighborhood there is an important spirit of architectural values: from the Cathedral to the Grão Vasco Museum, from the Miradouro House to the Adro House, without forgetting the statue of King Duarte, which is even closer to Cortiço.
Dom Zeferino, its founder, walked around the villages of the region in the research of culinary art, in the survey of uses and customs in the investigation of ancient recipes that the old still kept the oral tradition.
These harvests resulted in dishes that are daily part of the diverse menu, including some: rotten rotten cod in the cellar; fried little octopus like butter; rockets with black pudding as they do in the villages; kid to the shepherd of Serra; feijoada in the manner of the Lord Abbot's maid; veal in sugar to the farmer; drunk rabbit three days in life and carqueija rice.

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