A Taste of the Earth

Influenced by the economic activities of the region, the art of cooking in the Algarve is a shining jewel in the crown of Portuguese cuisine.

The mountainous zone, which divides Alentejo from the Barrocal, has made the most of its local produce in its cooking, without losing any of the flavour of the south. Taking pride of place in its menu are its pork dishes, cured sausages, papas moiras -corn meal and black pudding gravy -, and legs of ham. The hunting season adds delicious hare soup and stewed partridge to the menu.

Dishes from the mountains also include the different pot-au-feu cooked with kale, chick peas, beans or corn. Pork, bacon and smoked sausages are traditionally prepared meats that give them their flavour. The valleys of the Algarve have plenty of vegetables as well, perfect for tasty dishes and fresh salads, in which garden peas and broad beans feature heavily.

Finish off the meal with bolo do tacho, a (honey and corn meal cake) or Monchique’s renowned honey pudding, washed down with a glass of arbutus berry brandy.

The region has a varied cuisine with a special aroma which comes from the many herbs and spices grown here, giving the dishes their distinctive flavour.