Florence Fabricant

"At Pedro dos Leitões, a sprawling, brightly lighted restaurant with 400 seats at tables covered with crisp white cloths, the focus of the menu is the delectably moist-fleshed, crisp-skinned suckling pig served on the bone, chopped into hunks and piled on a platter with slices of orange."

Onde Vamos Jantar

"The suckling pig is always worth it, in good doses, very tasty and with crispy skin as it should be, well accompanied with french fries and mixed salad. Without a doubt, one of the best piglets to eat in Mealhada (and beyond)."

NiT

"Roast suckling pig is one of the specialties. The secret is in the oven temperature."

Goodyear

"The truth is that whoever launches on the A1 and gets closer to Porto, the Leitão da bairrada assumes itself as an almost unavoidable option. Just off Mealhada, on the old Estrada Nacional 1, is Pedro dos Leitões, which was the first restaurant in the world to sell roasted piglet to Bairrada in 1949. With a capacity for more than 400 people, the specialty is, of course, the Leitão da bairrada."

Ana Fonseca

"Special menus and different starters, based on the region's king ingredient - the suckling pig - promise new approaches to this traditional flavor. At the Pedro dos Leitões restaurant, you can taste the classic suckling pig Bairrada, roasted in one of the three wood-fired ovens in the space."