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Gastronomy

Algarve

The rich and varied gastronomy is also one of the business cards of the Algarve, bringing together recipes from the coastal and inland regions.

Basic meals are made up of fish, meat, vegetables and fruit. Although Portuguese waters are rich in fish, cod, often imported, is considered the national dish. By Christmas time, while in other countries Peru is eaten, in Portugal one eats bacalhau cooked, seasoned with olive oil and accompanied with potatoes, sprouts and cooked grain.

The rich and varied gastronomy is also one of the business cards of the Algarve, bringing together recipes from the coastal and inland regions.

Land of fishermen facing the sea, the Algarve is just one of many Portuguese gastronomic havens dedicated to those who enjoy fish and seafood.

Every morning there comes boats with fish that are finished with fish, which is then wisely prepared by the Algarve in the many restaurants scattered all over the place. Some of the most popular dishes are fish soups, octopus rice, shells with beans, fish stew and seafood açorda. Delicious!
The interior tells us a story with vegetable gardens, flocks of sheep fed by the green mountains and the smell of wild flowers. From the beans to the chicken with cherries and the stew of grain, all the dishes of the interior have a characteristically rural flavor.

However, the first place in the podium of the Algarve gastronomy goes to the sweets. Among the numerous temptations, you will find Dom Rodrigos, Morgadinhos, Figs and many other specialties made of almond, honey and fig jam. The tradition of these sweets dates from the Age of Discoveries and had its origin in the convents, which is why these sweets are also called convent candies.