Algarve and its Cuisine
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Visitors enjoy the seafood and sun in the Algarve, between the Guadiana River and Sagres.
Costa Vicentina beaches draw surfers and those hungering for a chance to eat excellent cuisine, including the popular delicacy of goose barnacles as well as traditional delicious fresh grilled fish. It is interesting to see the art of cooking with utensils improvised for soups and stews, such as the brass clamshell “cataplana”, used for a clam dish of the same name. Some prefer a good game of golf while others enjoy relaxing at the beach. Locals and visitors find treats and snacks at their favorite place of leisure.
There are a number of intriguing seafood recipes prepared by locals and chefs of the Algarve, featuring razor clams, tuna from Tavira and flavorful cockles, ‘conquilha’ shells and octopus. The search for seafood is rewarded with the bounty of the sea, such as local mackerel, or carapau, seafood salads and a special Portimao traditional dish of grilled sardines. Fishing has been a part of the Algarve lifestyle for centuries. Besides tasty seafood like cuttlefish and squid, diners are thrilled to see oysters from areas like Alvor and Baleeira served in local restaurants.
The Algarve cuisine is more than fish, however, featuring traditions of culinary goodness like the bean dish, ‘cozido de grao.’Sweets are a delicious offering to anyone, made possible with fruits from the upper regions, including figs and oranges. Almonds, another local harvest, add extra texture and flavor to tempting desserts. Citrus, grapes and almonds often flavor or form the base for spirits and liqueurs. Chilled until it is ice cold, fruity beverages add sparkle and pleasure to special occasions.
The setting sun is the final item needed to fill the card for a perfect evening of romance.
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Published in: Guide to Portugal