Tastes of the Land and the Sea

Algarvian cuisine is a miscellaneous fusion of products from the land and the sea, seasoned by aromatic herbs and drizzled with golden olive oil.  In the flavour of its traditional recipes, the Algarve finds a ready excuse to celebrate together.

The Chorizo Festival in Querença and the Traditional Sausage fair in the Serra de Monchique held in January are unique celebrations of the taste of traditional mountain sausage.  Nowadays, great chefs from around the world participate in the Gourmet festival, Tribute to Claudia, at the Vila Joya resort.

The folar, traditional and popular Easter bread, lends itself to festivals in various inland towns such as Querença and São Marco da Serra.

In May, Monchique holds the M Festival - Medronho (Arbutus berry brandy), Mel (Honey) & Milho (Corn); and in Tavira, there is a Sea Food Festival. 

The Portuguese Gastronomy Week in June brings to Lagoa, food specialties from the north to the south of Portugal.  In the calendar for July are the Beer Festival in Silves, and the Sweet Making Fair/Competition in Lagos.

August is the month for food festivals.  Themes vary from shellfish in Faro and Olhão; sardines in Portimão, Quarteira and Albufeira; appetisers in Querença and Pêra, and tonguefish in Vila Real de Santo António.

October brings the sweet potato and barnacle festival to Aljezur, and the Fortnight of Gastronomy to Almancil.

In November, there are Magustos celebrations, parties during which chestnuts are roasted and eaten, and new wine served (in honour of the feast day of St Martin of Tours – 11^th November).