The cuisine is closely related to the history and the cultural, geographical and social characteristics of each region. Incontestable is the recognition of the cultural identity of the people for its gastronomy, which fall and characterize aspects of the regions.

Stews that are traditional dishes from the Algarve coast, as they require a wide range of fish such as conger, skate, torpedo, or others, chosen according to taste and imagination. Some stews are also confecionadas with various types of bivalves such as clams or conquilhas.

Cataplana is the largest gastronomic symbol of the Algarve, being found in all restaurants. This is like a stew with clams and fish confecionada a cataplanas (copper pot), in which can contain a wide variety of fish or shellfish.

Corn porridge with clams, cooked with water and cockles was the livelihood of many people during the winter in more complicated times. Currently, it is one of the typical dishes that already has variations such as corn starch or xarém plus a name that was in the Moors; with chorizo, bacon and even fish or shellfish, corn always makes your success.

The meat of the sea, always fresh, reaches the coast with fishermen from bream, monkfish, swordfish, halibut, flounder, sea bream, hake, sardines, mackerel, bream, sea bass, tuna, swordfish, eirozes and eels. They can be either grilled or fried these fish make up the best dishes of the Algarve.

The almond and fig are the basic ingredients of most tasty regional Algarvian sweets among the almond cakes; to Don Rodrigo, the Morgado, the Figo ground, to the stuffed figs or even to almonds stars.

Albufeira has a rich and diverse cuisine, from regional dishes to the most refined specialties of international cuisine. A region that relates to the sea, with its strong the fish and seafood from the sardines, sole, sea bass, tuna, always fresh and delicious. Crustaceans like lobster and prawns are the true Manjar of God, joining the stew with a mixture of various fish with potatoes, peppers and parsley, one of the most popular dishes and exquisitely confecionado by fishermen. Clams in Cataplana, seafood rice to the cuttlefish with ink and octopus salad are specialties that are required to prove and that tuna, always abundant, has a reputation in the Algarve gastronomy, cooking can be of various shapes and forms. Without forgetting the Xerém (maize porridge) broad beans and peas to the Algarve and accompanied with wine. To end in the best way, the candy is request, sweets made with almonds, gila and figs and carob cookies and the famous D. Rodrigos.

The proximity of the Guadiana river, allowed the development of Alcoutim, especially the gastronomic level, from the hunting wealth and agriculture, pork being the bread and olive oil the main pillars of power in this region. Taking place between November and December, the pig slaughter can create food for the whole year, since all parts of the pig are edible and easy to maintain. But the bread is used to confecionar various dishes and always with the advantage of being taken advantage even after hard, as in the Migas, soups, açordas, gazpacho or stews. After harvesting olives, which are selected those which serve to preserve and those which will be turned into oil. In a very traditional way, the olives were crushed in mills, in which the dough was squeezed in “cheese-making” by putting up after a raw cloth bag and joined-hot water, being squeezed to leave the thread of olive oil, for himself, ran to a clay bowl with a hole in the bottom covered with a stick, then taken out and the “Ruca water” and getting the oil, perfect for the confection of dishes or seasoning food. The close relationship with the Guadiana, makes most of the dishes are derived from fish, including catfish, eel, barbel and mullet, complemented with garden produce, including fruits and vegetables; trees such as olive, almond, fig and arbutus, among others; and plants and herbs such as oregano, pennyroyal, coriander, among others. Regarding the desserts, it highlights the cake batter bread, nougat, the donut, the Easter cakes and flounder. A meal that just miss the beautiful homemade wine. Finally, the digestive, it comes with a fig brandy or arbutus or traditional liqueurs.

A municipality near the sea, Aljezur is both rich in fish such as bream, golden, sea bass, as in seafood, with sea urchins, limpets, mussels and barnacles, and as in hunting, notably rabbit and wild boar, also with a strong presence with products of the earth, especially the sweet potato and beans, and even foods of death ensiformis. The cuisine of this region is governed much of these foods, creating dishes of Aljezur, such as beans or couvada with sweet potato, Moorish popes with “pikes”, mussel rice, feijoada shells, sea bream, golden or baked sea bass or charcoal grills, barnacles, mussels, fried black pudding, among others, which make the pure delight of Aljezurense cuisine. But not forgetting, monitoring this culinary adventure, there are white and red wines produced by Adega Cooperativa de Lagos as the perfect muscatel wine from the magnificent and grapes, being produced mostly in the municipality of Aljezur, joining and also complemented the picture of good companions, it is the good spirit of arbutus. Ending with a sweet, Aljezur stands out for pastries, cake and sweet potato pudding, and fried, covered in a sugar syrup or honey. However, an appetizer very popular and with great expression in Rogil parish, is peanuts.

Lagoa feasts pond with its sui generis cuisine, which is accompanied by the famous wine region. With appetizing grilled sardines, fish soups that do not lack the bay leaf, fish stew or ragout, without forgetting the alimados horse mackerel, feijoada horns, corn gruel, the picturesque recipes lamb , the arabesque fashion among various specialties that keep the secrets of the ancient cooks. Ending in confectionary, with sweet almond and fig. However, the wine can not fail with an excellent quality from the vinárias masses to the specific characteristics of the soil, which benefit from the microclimate, which makes Lagoa the heart of high-quality wine production in the

With the rocking of the waves, the smell of sea air whets the appetite, Lagos so called across the sea as a source of gastronomic wealth between fish dishes, shellfish and seafood. First, snacks, in which emphasize the cockles to «bullion duck ‘little plates of barnacles, slivers of dried roe, octopus chunks of moray eel or squid sun-dried and baked in stove or anchovy envinagrado, easy to find in pubs fishermen. Moving on to the main course where the grilled sardines is highlight of any Algarvian and Lacobrigense restaurant, according to tradition, you should eat it on a slice of bread, which leaves its fat; the horse mackerel alimados is also a very popular dish. Already the squid is filled with them bags with ham and sausage fillings; Rice changes depending on taste is cockles, octopus or razor; the xarém or corn gruel, were once a humble food, atulamente are a very popular dish. Already in meat, it is to highlight the chickpea stew; cooked corns; pork with clams and beans to the Algarve. As for sweets, presents poetically, the protagonist of the Algarve confectionery, the almond tree, however, can not forget the cookies made of almond paste stuffed with soft eggs or egg threads appeal to the imagination. The D. Rodrigos, a delight not to be ignored, made of almond, protected by a shell of silver colored, along with the famous Morgado also does not dispense almonds. Finally, fig Lakes, when dry, allow a variety and diversity of uses, whole or crushed OPU, filled with almond, chocolate and sweet herb or roasted in the oven is always a delight.

The Monchique cuisine result of ancient knowledge and the uses and traditional customs that mingled with the imagination and innovation of the daily life of families in this region. The tradition has filled the famous, such as sausage, black pudding, the smoked sausage and sauces, not to mention the famous ham products with such good quality that gave the Fair Ham and the Fair of Monchique Traditional Sausages. Currently, there sausage factories, which are filled and produce legalized throughout the year. In the Serra de Monchique, the arbutus trees grow on the slopes to the north by its humidity, giving a fruit of spherical shape and when mature red, the arbutus that is harvested in the Autumn. And so take advantage of this, the manufacture of this product produces brandy arbutus, which comes from the fermentation by natural enzymes, followed by distillation in copper stills ,, something that lasts for days and nights. This spirit has its own flavor, appreciated by connoisseurs and when aged, this spirit in oak casks, it is soft on the palate. With regard to typical dishes it is to stress the cabbage to Monchique, the roasting, the beans with cabbage, beans and rice, beans with pasta, all confecionado the black pig meat, which can be found in the main restaurants. As for desserts, this is very diverse and specific to the region, such as Tacho cake / May confecionado the honey based only on Monchique, on 1 May; the Easter cakes Easter, Dom Rodrigo, honey pudding and the fritters that are found during their times in pastries of the region. Honey Monchique, produced by Apis mellifera bees, considered honey nectar with dark yellow and rich in minerals. Eating habits portray the economic and social status of the population, but are also paintings of conduct and cultural identity, and in this case, refers to “kill the pig”, a custom that marks the winter months of Monchique and is a great manifestation and celebration of marriage and family meeting. It is a tradition that reveals the old processes of slaughtering, cutting and conservation, such as the knowledge acquired over the years, generation to generation past and plays an important social role in rural communities due to participation and collective work.

Olhão stands out from other Algarvian municipalities, due to restoration activities and drinks and for its high contribution to its economy, also taking a leading role in promoting and developing tourism. In Olhão there are several places and spaces where food can be enjoyed, particularly in Av.ª 5 October, with the Ribieirinha area, where most of the restaurants and drinking establishments are. Some typical pratis of Olhão region are Xarém with Conquilhas, which is one of 21 finalists to 7 Gastronomic Wonders of Portugal; the Alhada Ray, the Litao stylish Olhão, Anchovies saddled and Clams Village.

In the heart of the eastern Algarve, we find São Brás de Alportel, between the Barrocal and the mountains, which retain a typical and delicious cuisine, predominantly Mediterranean flavors of gazpacho, the grain of corn porridge with chicken, lamb with peas, seasoned wild rabbit with wine, soups. Without being able to miss the sweets confecionados based on honey, carob, fig and almond, the delicious stuffed figs and the typical tender almonds of São Brás. Finally, honey, brandy arbutus and carob liquor are the best company. In this region, the food has been sought by scholars of food and nutrition, because it is a healthy way of eating, preventer of certain diseases and promotes a life of great quality and longevity.

The gastronomy of Silves is appreciated by abundant flavors and delicacies of their precious legacy. Among the most important dishes, there is corn gruel, the chicken giblets or beans and peas with eggs and chorizo. Being close to the coast, fish and seafood dishes bloom, including the horse mackerel alimados, stuffed squid, the fish stew and “cataplana”. And the interior of the Sierra, there are the flavors that give a taste for game dishes like wild boar, hare, rabbit and partridge or lamb and goat. To end the meal is offered a tasting of berry brandy, typical drink and appreciated in this region. However, not forgetting the sweets, which is based on dried fruits, including figs, almonds and carob are the most common ingredients being grown in the region since the stars, D. Rodrigo, the pie almond, morgado, fig cake, a pie carob and almond cookies become pure works of art. Silves is also very popular for its oranges, and the national orange producer and is recognized as the capital of Orange in Portugal. Thanks to conditions favorable to the production of citrus fruits, especially the photosynthetic potential, which induce good levels in citrus precocity, productivity and optimum organoleptic properties, unique in this region. However, Silves also has the largest number of wine producers in the region, eight in total, with high level of wines and appealing brands and recognized by experts in international competitions. The Silves wines are one of the traditional products of the region, which have been stating in the national and international market for its quality.

Previously, Tavira was an important fishing port, with sea products ex-libris gastronomy, highlighting the clams, octopus, tuna and grilled fish. Until about 1950, the tuna was caught and turned, one of the main economic activities. However, the mountains and the interior arise leg of lamb in the oven, the chicken bread soup, game, sausages, fresh goat cheese and sheep are part of the gastronomic offer. Tavira is also known for its cultivation of vineyards, wine production and its trade and export. Currently, the only winery in this region, that demarcates is the Quinta dos belts, with a great quality in his vineyard, which is a sandy ground with pebbles and clay and with some limestone outcrops. His vineyard is composed of Castelao bark, Cabernet-Sauvignon and Touriga-Nacional. When winter is upon us, the arbutus matures, with a warm color fruit, develops easily in the Algarve hills, because of its moisture. In October and harvest November, is then placed sauce for 40 days with a little water, then kneaded, and plugged subsequently the mass is placed in a still bake if covering up and putting-clay in the lid not enter the air. When rise of wine and start to bubble, the arbutus is ready to be distilled. The furnace is primarily lit with fine wood and then with thicker trunks, until boiling. On the other side of the coil, wherein the distillation is made, it is set by a cold water bath to cool the pail where the liquor lies, begins to “drip”, about 23-25% volume of alcohol. A good arbutus comes from a balanced fermentation and to avoid mixing in the same hoist with fruits of several harvests. However, beyond this, in Tavira is also produced fig brandy, carob and various liqueurs made from Algarvian products, such as carob, the pennyroyal, lemon, acorn, fig, among others. The spirits are still produced by hand. Previously, arbutus brandy accompanied the meals, but nowadays is drunk “a gulp” to “ward off the cold.” a small cup. Annually, Tavira hosts two food festivals, the Serrana Food Festival, more focused to the inside of the specialties, happening in March or April; and the Sea Food Festival, with coastal specialties, happening in May.

For decades, Vila Real de Santo António was the real capital of tuna, even though the king of gastronomy. It is impossible to find a restaurant without having one or two dishes containing tuna. This “sea pig” can still be used in patties, pastries and pizzas. Not forgetting the sardines, it can be baked, pickled or even stewed, and is the queen of many traditional dishes. These dishes can be accompanied with either beer, sangria or red wine, there is no better seasoning for the summer. To start the evening, begins the cockles, clams or shrimp, according to taste and each purse. Already the “salero” Andalusia arrives Gazpacho, perfect for the hot days of summer, a soup with a fresh tomato, cucumber and water, seasoned with olive oil and vinegar. Following the broiled fish which is the best you can find in this region.