Chanfana: how to put it on the menu
Chanfana is goat (traditionally an old goat) braised for hours in red wine, with garlic, bay leaf, paprika and pepper, in a black clay pot in a wood-fired oven. The meat turns dark, tender and fragrant.
Updated October 2026
How it reads on the menu, in each language
| Language | Name | Line for the guest |
|---|---|---|
| Portuguese | Chanfana | Cabra velha estufada lentamente em vinho tinto com alho, louro e colorau, em caçoila de barro no forno. |
| English | Chanfana | Goat slow-cooked in red wine with garlic, bay leaf and paprika, in a clay pot in the oven. |
| Spanish | Chanfana | Cabra guisada a fuego lento en vino tinto con ajo, laurel y pimentón, en cazuela de barro al horno. |
| French | Chanfana | Chèvre mijotée longuement au vin rouge avec ail, laurier et paprika, en cocotte de terre au four. |
Usual allergens to check
- Sulphites
A guide based on the traditional recipe. Only your recipe and your suppliers tell you what the dish contains. How to list allergens
What Chanfana is
It is a dish of the Beira region, above all around Coimbra — Miranda do Corvo and Vila Nova de Poiares both claim to be the capital of chanfana.
How to write it for visitors
“Chanfana” means nothing to a visitor; “goat in red wine” does. List sulphites — wine is the main ingredient of the sauce.
Where and when it is eaten
Around Coimbra and in the Beira, in traditional restaurants and tascas, often at weekends.
Frequently asked questions
Which allergens does chanfana contain?
Sulphites, because of the red wine. Check whether your recipe adds flour or bought stock.
Is chanfana goat or lamb?
Traditionally goat; some places make it with lamb. Say which you serve.