The Museum is made up of three rooms with a total area of around 232 m2, dedicated to three themes: Earth, House and Water, representative activities of Murtosa. It displays objects linked to land preparation, harvesting, fishing, sargassum harvesting, food, spinning and weaving, transport, work and party clothing, household contents, lighting, miniature boats, religious objects and musical instruments.

The Museu Romântico da Quinta da Macieirinha (romantic museum) re-creates the atmosphere of a wealthy XIX century Porto’s house. The king Carlos Alberto of Sardinia was exiled and spent the last tears of its life in this house. In his memory, some parts of the house such as the bedroom, the living room and the chapel were set up from the aquarelles and lithography of the king’s time.

The blacksmith's Forge, inaugurated in June 2001, corresponds to the musealization of an ancient workshop of farrier and blacksmith. It is a small workshop set up in the vicinity of one of the gates of the village. The forge ended its activity when its owner, died in the mid-eighties of the 20th century, and was subsequently acquired by the local authority. In this museum you can see a small part of the estate representative of this artisan activity.

Museum installed in an old large canning factory, the Fábrica Féu Hermanos. Permanent exhibitions focus on the factory's classical and industrial archeology, while temporary exhibitions are usually related to photography and painting. The Museum's assets are made up of industrial and ethnographic heritage, namely the canning industry, shipbuilding, fishing, stowage, lithography, foundry, tinsmithing, smoke-dried, transport, among others.

The church is due to King Sebastião who, by charter of 1571, ordered it to be built. It is a temple with a tripartite facade, with a galilee opening in the central body. The lateral bodies are made up of imposing bell towers. Interior of three naves with round arcades and stone pilasters. The Baroque carved altars, the Estremoz marble altarpiece and Mannerist paintings from the end of the 16th century deserve special attention.

Built on the occasion of the Portuguese World Exhibition, the ostentatious Padrão, a work by Leopoldo de Almeida, rests on a compass rose and its design in the form of a caravel is imaginative. Inside the monument, an elevator goes up to the sixth floor, where you have access to a terrace from which you can get a fantastic panorama of the Tagus River and Belém. The attics house temporary exhibitions.

Although the conventual part is in ruins, the church, rebuilt in the 18th century, presents a harmonious façade dominated by five sculptures representing the four evangelists and Saint Louis. Inside, the gilded altarpiece and the Joanine sacristy stand out with paneled and painted ceilings, and walls covered in historic tiles. The cloister is made up of seven sections of arcades with Tuscan columns. It is currently adapted as a guesthouse.

The menu is similar in all, to the delight of the Madeiran regional cuisine lovers. The shrimp cocktail on avocado, prawns with garlic, marinated Octopus or onions and marinated cod make up the entries. We fished for grilled swordfish fillets with lemon, fried plantains or with passion fruit sauce, Tuna Steak with fried corn and roasted cod. The meats are the kebabs in pau of Laurel, the sirloin steak or

At the restaurant, Antero, Pachá in Caldas da Rainha, preserve the tradition serving the gourmet form. I.e., give as much attention to the ingredients and the presentation. Tapas Bar straight up, offers specialty fried kidney (€ 4). Has, of course, other proposals for those with the stomach more sensitive. Successfully gambled recently on copyright and sparkling us beers to accompany the tasty treat.

In the Nelson of the piglets, the most famous of the port market, the Bolhão, can sit down at the table and catch up on old times of old-fashioned roast suckling pig, whose secret of making is in the hands of the owners for more than 30 years. The piglet comes directly from the mother house in Anadia. Seasoned with garlic, salt and pepper, crispy crunchy skin and a heavenly sauce.