The waterfront and old town streets have several good seafood restaurants where the cooking is straightforward and the fish is fresh. The menu staples are grilled robalo (sea bass), dourada (sea bream), or pargo (red snapper); arroz de marisco (seafood rice) cooked to order; percebes (barnacles) eaten with sea salt; and caldeirada, the Portuguese fish stew made with whatever came in that day.
Order simply. The fish does not need much beyond a grill, good olive oil, and a wedge of lemon. Ask what arrived that morning. The local white wine of choice is from Bairrada, the DO immediately inland — it is a good match for coastal cooking and very easy on the pocket.