The “au naturel” oysters from the Sado river is another dish that should be tasted in the menu of any restaurant in town. The mollusc is produced by excellence in the mouth of the Sado river and is very much appreciated “au naturel” only sprayed with lemon juice.

In the 20th century, the mouths of the Tagus and Sado rivers were one of the largest natural banks of oyster production of Europe. In the Setubal area, the production of oysters at a certain period employed more than 4000 persons. The mollusc was essentially exported to France. However, the arrival of the heavy industry to the Sado margins and the consequent pollution of the water put an end to the mollusc production.

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