GASTRONOMY
The gastronomy of the Algarve is a priceless cultural legacy, which we treasure. The gastronomic uses and habits of the region are strongly connected with it’s geographical localisation, weather, culture and unavoidably it’s history.
A journey along the coast, every restaurant offers you a wide range of fresh fish and shellfish; some of the most common are: sardine, tuna, hake, stone bass, dogfish and gurnard, prawns, clams, mussels, cockles, and of course spiny lobsters. Traditional regional dishes include charcoal grilled sardines, ”caldeirada de peixe” (several types of fish stewed with layers of potatoes, onions, tomatoes and green peppers), “Cataplana de marisco” (clams, spiced sausage, tomatoes cooked in a sealed, clam-shaped, copper-pan), tuna steak, “etopeta de atum” (tuna dish), “choquinhos com tinta” (cuttlefish dish), “salada de polvo” (octopus salad), “arroz de polvo” (octopus rice), “lulas recheadas com presunto” (squids stuffed with smoked ham), “carapaus alimados” (sprat dish), “feijoada de buzinas” (bean and a variety of shellfish stew).
Heading into the countryside, you’ll notice a clear change in the alimentary habits. It is important to focus the prevalence of meat ‘mainly pork’, chicken and rabbit due to the influence of agro-pastoral activities and sea distance.
One should taste “carne de porco com ameijoas” (pork with clams), “galinhas cerejada” (chicken country style), “favas à algarvia” (broad beans dish), “ervilhas à moda do Algarve” (pea dish), “ensopado de cabrito” (kid stew) and “perdiz estufada” (stewed partridge).
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