The Algarve Gastronomy

Apart from a very high quality international cuisine that stems from the expanding tourism industry, the Algarve also offers a very rich regional cuisine. The traditional Algarvean gastronomy is strongly influenced by the Mediterranean cuisine. There are two distinct geographical areas offering dishes rich in the local flavours; the coast and the Barrocal and Serra Algarvia. On the cost you will find dishes made from different varieties of fresh fish and shellfish picked everyday from the Atlantic Ocean, charcoal grilled or stewed, accompanied with tomato and other vegetable salads. Inland in the Barrocal and Serra Algarvia, between the coast line and the Alentejo (neighbouring region where a variety of good wines is produced), meat dishes are the main specialities.

The tempting cakes pastries of the region translate the strong influences of artistic baking using sugar and almond to produce exquisite ‘maçapão’ cakes shapped like little animals or fruits. Other delicious sweets are the “D.Rodrigo” or the “morgado”. Most are made with the almonds, carob, figs and oranges that are grown throughout the area combined with plenty of eggs and sugar. The challenge to the visitor is to choose from such a wide variety of delicacies.

This a selection of typical delicacies that we recommend you try at local restaurants:

Arroz de Marisco
Rice stew with every sort of shellfish that is available in the market that day with chopped tomatoes and onions and using fresh chopped coriander as garnish.

Arroz de Polvo
Sliced octopus prepared with tomatoes, onions and served in a wet rice bed and garnished with fresh coriander. recipe >

Cataplana
Prepared with a mixture of prawns, shrimps, crabs, large prawns, clams, pork filet, chicken, lean bacon, herbs and seasoning. Usually prepared for a minimum of two people using a copper cooking pan called ‘cataplana’ made with two pan-shaped halves hinged together that are closed against each other, simmering to enhance the flavour of the ingredients.

Cuttle Fish Fried with their Ink
Cuttlefish fried in olive oil with garlic and using their own ink.
Although it may not sound very appetising this dish is actually very tasty. recipe >

Caldeirada
Similar to the French “Bouillabaisse” is made with a selection of fresh fish and cockles, boiled in a sauce made from onions, tomatoes, garlic and fresh herbs (coriander or parsley). recipe >

Carne de Porco à Alentejana
Fried cubes of pork and cockles partially cooked together with a tomato and onion sauce.

Carapaus Alimados
Boiled mackerel with both heads and skin removed, marinated and served cold with some olive oil and vinegar. This is a very popular fisherman’s dish.

Bacalhau
Although picked in the Northern Sea the Portuguese cod ‘bacalhau’ dried in salt, is also worth trying cooked in innumerable ways.

Frango Piri-Piri
Although not part of the culinary Algarvean heritage, grilled chicken with chilli sauce (piri-piri) or with a special dressing prepared with spices herbs and oil, has become very popular in the recent years. It’s normally served with potato chips and salad.

Dom Rodrigos
A preparation made with the yolk of eggs, almond paste, sugar and water, presented in a shredded manner wrapped in silver paper. recipe >

Morgados
Exquisite cake made with almonds and eggs. recipe >

Tarte de Amêndoa
A tart with a chipped almond filling and glazed with liquid caramel.

Torta de Amêndoa
A sponge roll spread with an almond and sugar paste filling.

Torta de Laranja
An orange sponge roll made with eggs and sugar.