Chanfana

Chanfana is a stew made with goat or, less commonly, lamb, slow-cooked in red wine and seasoned with garlic, bay leaf and paprika. It originates from the Beira Alta region, with a strong tradition in the municipalities of Penalva do Castelo, Mangualde and Viseu, as well as in the Dão area. Traditionally, the meat is marinated in wine and then baked in clay pots inside wood-fired ovens, which gives it an intense flavour and tender texture. It is served with boiled or roasted potatoes and often with turnip greens or cabbage.

Good to know

• Try chanfana in tascas and restaurants in Penalva do Castelo, Mangualde or Viseu, where it is cooked in wood-fired ovens.
• The best time to enjoy it is in autumn and winter, although many restaurants serve it year-round.
• There are lamb variants, especially in Serra da Estrela, and spicier versions in Beira Baixa.
• Pair it with a red wine from the Dão or Beira Interior regions, such as Touriga Nacional or Jaen, and finish with Serra da Estrela cheese.