Douro cooking is hearty mountain food crossed with a strong wine-country sensibility. Expect posta mirandesa (a thick beef steak from local cattle), arroz de cabidela (rice cooked with blood), bacalhau in many forms, and roasted kid in spring. Castas e Pratos in Régua and DOC on the river bank between Régua and Pinhão are two of the most respected restaurants, both with strong lists of small-producer Douro wines. Many of the quintas also serve lunch by reservation, often the best way to taste the local food without the formality of a city restaurant.