A seafood medley (clams, prawns, fish) cooked in the traditional copper cataplana vessel with tomatoes, onions, garlic, and herbs, sealing in all the aromas. ¹⁾

Tiny sweet clams sautéed with garlic, olive oil, coriander, and a splash of white wine — a true taste of Faro’s Ria Formosa. ²⁾

A creamy cornmeal porridge (similar to polenta) enriched with clams and coriander, a dish with deep rural and coastal roots. ³⁾

Baby cuttlefish grilled or stewed with onions, tomatoes, and coriander, often served with potatoes. ⁴⁾

Marinated horse mackerel, blanched then soaked in a garlic, vinegar, and olive oil dressing, served cold. ⁵⁾

Thick tuna steak grilled or pan-fried with onions, peppers, and vinegar for a slightly tangy finish. ⁶⁾

Cuttlefish roe salad dressed with olive oil, vinegar, onion, and herbs, eaten cold as a petisco (snack). ⁷⁾

A bean stew with sea snails, combining the richness of beans with the ocean’s briny taste. ⁸⁾

Fried dried dogfish, a traditional fishermen’s way of preserving and preparing fish in the Algarve. ⁹⁾

Eel stew with potatoes, paprika, and coriander, especially popular in fishing communities near the lagoons. ¹⁰⁾

Sweet almond and egg yolk confections wrapped in colorful foil, with a crumbly yet moist texture. ¹¹⁾

A rich almond paste cake filled with doce de ovos (egg cream), shaped to resemble fruits or loaves. ¹²⁾

Dried figs stuffed with almonds and sometimes chocolate, pressed together and often spiced with cinnamon. ¹³⁾

Miniature marzipan sweets shaped into colorful fruit and vegetable forms, reflecting Moorish confectionery artistry. ¹⁴⁾