Sweet Fruit and Mixed Herbs

A strip of land between the coast and the mountains, the Barrocal region has a varied diet since, in addition to fish from the sea, it makes use of its vegetables, meat and rich assortment of fruit.

Algarve is famous for its oranges as well as for its tradition of dried fruit and nuts: for example, almonds, figs and carob.  Pomegranates, traditionally considered a bringer of luck and passion, and citrus fruit are harvested from October onwards. The arbutus berry is gathered with the onset of winter, but it is not until Carnival (at Lent) that it can be transformed into brandy.

The highlights of its traditional country cooking, simple and practical, are: broad beans, cherry chicken – so-called because of the reddish hue the meat gets from the garlic and bacon it is cooked with -, leg of lamb, chickpea or cabbage hot pot, carrots pickled with cumin and garlic and snails cooked in aromatic herbs. Dishes are duly seasoned with olive oil, oregano, mint, rosemary and coriander; all produce of the land for you to enjoy.

Goat and sheep cheeses; or the delicious traditional desserts made from almond, figs and  carob washed down with a thimbleful of arbutus berry brandy or fig liqueur; are great suggestions to end a meal.