ABSTRACT
The gastronomy of the Setúbal Peninsula reflects the landscape diversity of the region. The Sado River, the Atlantic Ocean and the Arrábida mountain range are the main landmarks for the availability of raw materials in the local diet. This study aimed to collect the recipes from the Setúbal Peninsula, centralized in the geographic area of Azeitão, Setúbal and Tróia, and to analyze how this recipe is made available in regional restaurants. Starting from restaurant selection and classification platforms (Zomato, Tripadvisor, Boa Cama Boa Mesa) a survey was carried out of the restaurant models distributed in the field of study. From the survey carried out, all 52 restaurants selected for the study practiced an illustrative cuisine of the region. The sample responded to a questionnaire consisting of 33 questions. Restaurant professionals mentioned that regional food is distinguished by its connection to the sea and the estuary. This connection is expressed in the menus through traditional dishes. Regarding the agricultural practices of the regions, the restaurants surveyed highlighted the production of oranges, used for baking and confectionery, and the vineyards behind the variety of wines from the Setúbal region. The cheese protected designation of origin (PDO) DOP of Azeitão is the result of the pastoral farming practices in the region.
