Santarém's food scene reflects the Ribatejo — beef, lamb, and river fish are staples. The campino (mounted herdsmen) tradition means grilled meats are taken seriously here, and the Tagus flatlands produce good vegetables. Local specialties include açorda ribatejana (a bread-thickened soup with eggs and coriander), sopa de pedra (a hearty bean and meat soup from nearby Almeirim), and chanfana (a slow-braised goat dish). The queijadas and celeste pastries sold in the town's bakeries are worth making room for.
The cafes and restaurants around the main market and along Rua Serpa Pinto in the old town are the most reliable options. Prices are significantly lower than in Lisbon, and portions are generous. The market building near the cathedral is worth visiting in the morning for fresh produce and a coffee.