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“Outstanding !!”

Restaurante Casa Vidal
Ranked #1 of 34 Restaurants in Agueda
Certificate of Excellence
Cuisines: Portuguese
Dining options: Reservations
Restaurant details
Dining options: Reservations
Reviewed May 14, 2013

Segovia and San Juan were my top suckling pig experiences until now. This was our nicest dining experience in Portugal and the least expensive. Very authentic, non-tourist rural setting with good service and the best roast suckling pig ever! Sparkling red house wine was outstanding. Well worth the special effort to get there.

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Thank JackanJill
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
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Reviewed October 26, 2012

if someone tells you to go to Mealhada to eat Leitao, simply say no!

Leitao there's only one and it's in Casa Vidal !
Tasty, delicious, mouth watering, heaven on earth!

eat it until you can't eat more.... well served with a tradicional bottle of fresh "espumante" !

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Thank jmerick
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed September 9, 2012

This a nice and simple restaurant that serves a magnificent roasted little port ("leitão"). Even the pork skin is so well cooked that it it deserves to be eaten. It has to be accompanied by "espumante" wine (similar to champagne). Definitely one of the best "pork" restaurants nowadays in Portugal...

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Thank amccosta
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed June 21, 2011

Aquada de Cima is a tiny village where the locals eat leitão at Casa Vidal. The sign to this village is a tiny white sign, on a small, back-country road; easy to miss. Casa Vidal serves up spit-roasted, crispy skinned piglets known as leitão da Bairrada.

Leitão is a Portuguese word for a suckling pig—a piglet in the first few weeks of life still feeding on its mother’s milk. I tell myself just not to think about the process and simply enjoy this traditional preparation.

We chose Casa Vidal due to a WSJ article which stated:
“Suckling pig snobs may, however, prefer to sidestep the mass pig fests of Mealhada and set off along the byways of the Bairrada in search of a more intimate encounter with leitão, in places like the most renowned Casa Vidal, a discreet place in the village of Aguada de Cima…The animal is basted with a paste made of precise measures of garlic, pepper, salt and pig fat, to which some cooks add olive oil, parsley or bay leaf. Sauced-up, the leitão is then impaled on a stainless steel pole, two-and-a-half-meters long, and maneuvered into a wood-fired oven for around two hours…The leitão should be carved into pieces as small as possible to ensure dinners get a good mixture of meat from the legs, ribs and neck.“

We were not disappointed. I didn’t expect fancy surroundings, but was a bit surprised by the space and lighting in this restaurant. It reminded me of a dim sum restaurant with bright, cafeteria lighting. We were able to sit at a table for four and the room fills up fast. We eat the couvert of olives and bread. The olives were a nice selection of several types. Soon to follow was our order of piglet, a small salad and French fries. The slow roasting in a wood oven obtains a satisfying mix of crunchy golden skin and soft, fat-infused meat. Flavors and textures were out-of-this-world.

While we’re eating, we watch several people come in and go through the swinging kitchen doors with the word “Reserva” on it. This has us intrigued. Luckily, we get to see what is behind those doors as I’d asked if it was possible to take a picture of a whole piglet. The waiter said he’ll come get us when it’s ready to come out of the oven. Our waiter ends up being the grandson of the original owner.

Soon, we are told the piglets are ready and we’re led through the kitchen to a whole other section of the restaurant. This is where there are smaller, more intimate private rooms that seat 12-20 patrons each. This then leads us back to the five roasting ovens. The last three piglets, still on spits, are ready to be taken off and cut up to serve

The restaurant was founded in 1964 and is still family owned and run. They continue to use traditional methods to preserve the quality of their product. Their own slaughterhouse is looked after by a vet on a daily basis. Humane methods are used in processing the piglets. The love and care they have for their animals made me really appreciate the traditional and authentic food they prepare. And I appreciated their care of the piglets. Thank you, piglets, for providing me with a wonderful, memorable, incredible culinary experience in Portugal.

This was well worth the slight detour on our way to Porto. Go to Casa Vidal in Aguada de Cima and bypass the hordes of tourists in Mealhada.

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2  Thank PALTravel
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed 2 days ago
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Thank ManuelLuisFernandes
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.

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