While today’s Algarve caters for many palettes, the region is traditionally associated with fresh seafood dining.

At fine restaurants, Algarvian cooks prepare delicacies that make the most of the local catch, such as smoked swordfish appetizers, tantalizing fish soups, and entrees featuring freshly caught bream, tuna and sea bass.

Outdoor cafes and food stalls feature sardines, charcoal grilled and served with freshly baked bread and wine. Cataplana is a regional favorite, made from pork, clams, onions and tomatoes and cooked in a special pan over an open fire. It is prepared and served fresh at regular intervals – so you may have to wait if you decide to dine on cataplana, but you won’t be disappointed.