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Gastronomy in the Algarve

Portuguese gastronomy is known all over the world for its rich and varied dishes. Although fish and seafood are very important ingredients in the specialties of Portuguese dishes, you can experience high-quality meat dishes too.
The Algarve region is no exception for its local specialties. Many of its traditional dishes have become real basics in the gourmet landscape of Portugal.

Gastronomy in the Algarve - Algarve

Specialities of the Algarve

Here is a non-exhaustive list of the specialties of the region, which you must taste during a stay under the Portuguese sun:

> Cataplanas: Algerian dish based on clam, which takes its name from the pot in which it is prepared.
> Camarao: prawns fried in olive oil with cloves of garlic, coriander and bay leaves
> Sardinhas assadas: grilled sardines served with potatoes. Prepared with tomatoes, onion and green pepper.
> Arroz de peixe: Fish and rice, tomatoes and a little chilli. For more flavours do not hesitate to ask for coriander and mint in your dish.
> Caldeirada: Simmered fish, served with potatoes, tomatoes, marinated in white wine.
> Bacalhau: unmissable for its excellence. Salted and dried cod, preserved in the same way as that of the first maritime travellers on the island. Bacalhau is served with eggs, onions, potatoes and béchamel sauce.
> Feijoada de Buzinas : Bean stews with fresh whelks
> Feijoada de Choco : Bean stew and cuttlefish
> Feijoada a portuguesa : Beans, pork, bacon, sausages and cabbage
> Dom Rodrigo: Pastries famous in the region, made from fresh egg yolk, almonds and sugar. The recipe would have been elaborated in the monastery of Lagos by a monk named Dom Rodrigo.

Do not hesitate to ask your cook at your villa to prepare one of the local specialties.

The recipe from Bacalhau to Bras

Ingredients
For 6 persons
3 pieces of cod (600g), 6 eggs, 4 tablespoons of sunflower oil, 4 tablespoons of olive oil, 2 onions, 2 cloves of garlic, a little parsley and 12 potatoes.

Method
> Desalt cod in water 24 hours BEFORE starting to prepare
> Cut the cod into small pieces, removing the bones
> Sauté the finely chopped onions and garlic in sunflower oil and olive oil
> Brown the cod pieces with onion and garlic for 5 minutes
> During this time, cut out the very thin fried potatoes. Plunge them into the fryer so they are pre-cooked (and not cooked totally)
> Combine French fries, cod, onions and garlic in a frying pan and heat again for 5 minutes
> Beat the eggs in an omelette, salt, pepper and then put the preparation with the cod 1 minute before the end of cooking
> Sprinkle with parsley and mix

You can add cherry tomatoes and black olives according to your preference.
If you prefer to make bacalhau in the oven, follow the same instructions. Instead of cutting potatoes in the shape of chips, make a puree. Once the cod is desalted, mix the cod, potatoes, garlic and onions, then put in the oven.

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