| Algarve
Tourist Guide
http://www.algarve-gids.com/uk/index.html
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| Restaurants |
| Besides the Portuguese
restaurants, you can find restaurants of all kinds
in the Algarve. In almost all tourist places you can
find a Pizzeria, Chinese, Greek or an Indian
restaurant. There are also quite a lot restaurants whose owners are foreign. Mostly they have a somewhat international kitchen with an addition of some homeland recipes. Though most restaurants have a Portuguese
kitchen, this doesn't mean their menu contains
authentic Portuguese or Regional dishes. On almost
every menu you can find Beef, Veal, Chicken and Pork
recipes, whereas Lamb, Rabbit, Wild Boar are hard to
find. Most Portuguese restaurants serve both meat and fish, a typical Seafood restaurant emphasizes fish/shellfish off-course. |
Some tips:
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| Drinking |
| WINES: The Algarve has four mayor wine regions, Lagoa, Portimão, Tavira and Lagos of which Lagoa is the most important. They produce about 6 million litres annually, mainly red wine but also white and rosé. The red wines are fruity and the whites are reasonably dry, both though are pretty high in alcohol content. The quality of the Algarves wines is said not to be as high as that of wines produced in other regions of Portugal.
MEDRONHO: Strong, jenever like spirit. Made from the red berries of the arbutus shrub.
BEER: Portuguese beers (Cerveja) are good, major brands like "Superbock" and "Sagres" also have dark beer. Liquor stores and supermarkets have a wide variety of international beers.
COFFEE: Most northern European visitors will do fine by ordering their Café com leite, Coffee with milk. In the Algarve though you might try a Bica (the locals say Café) which is a small strong espresso. If that is to strong you can order a Bica Cheia, with some extra water. Variations are: Bica Duplo, double espresso Bica Pingada, with a drop of milk. Galão, a glass with espresso and a lot of milk. Garoto, coffee with cream. Cappucino, espresso with whipped milk. |
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Some
tips:
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| Starters |
| Couvert
(and included in the price) bread, butter, fishpaté,
cheese and olives.
Most common: Less common: |
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| Fish |
| Peixe
Espada Grelhado — Grilled
Swordfish Salmão Grelhado — Grilled Salmon Bacalhau Assado ou Cozido — Boiled or Roasted Codfish Bacalhau à Braz — Codfish with potatoes and eggs Arroz de Peixe — Fish Rice Arroz de Polvo — Octopus with Rice Lulas Grelhadas — Grilled Squid Lulas Rechadas — Stuffed Squid Gorazinhos Grelhado — Grilled small Sea-Breams Espetadas de Tamboril — Frog-Fish Tabs Espetadas de Lulas com Gambas — Squids with Prawns on the Spit Linguado Grelhado — Grilled Sole Carapaus Alimados — Boiled Mackerel Douradas na Brasa — Grilled gold Bream Massada de Peixe — Small Sea Basses on Charcoal Espetadas de Salmão com Gambas — Salmon with Prawns on the spit Espetadas de Tamboril com Gambas — Frog-fish with prawns on the spit Cataplana — Fish/Shellfish Hotchpotch Caldeirada — Spicy Hotchpotch of various kinds of fish |
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| Note: most
grilled dishes come from the barbecue.
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| Shellfish |
| Cocktail
de Camarão — Shrimps
Cocktail Omelete de camarão — Shrimps Omelet Amêijoas — Clams in garlic/coriander sauce Conquilhas — Small Clams in garlic/coriander sauce Gambas — Prawns Lagosta Grelhada — Grilled Lobster Lagosta ao Natural — Fresh Lobster Lagostim — Langoustine (scampi) Lavagante — Lobster Arroz de Marisco — Seafood Ricestew Camarão Cozido — Boiled shrimps* Gambas — Large Shrimps* Camarão Tigre Grelhado — Grilled Tiger shrimps* Mexilhões — Mussels Ostras — Oysters Percebes — Mussels Santola — Crab Sapateira — Crab, somewhat bigger than Santola
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| *
- Shrimps come in 3 sizes, first the well-known
shrimp (Camarão) than the Gamba, which is
considerably bigger, and as third the "Camarão Tigre", Tiger Shrimp, which again is bigger than the Gamba.
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| Meat |
| Lombo
de Porco Assado — Pork Loin
Roasted Lombo de Porco de Monção — Pork from the oven with chestnuts Carne de Porco à Alentejana — Pork with Clams Alentejo Style Espetada de Carne — Grilled Meat on the spit Costeletas de Porco — Pork Chops Entrocosto de Porco — Pork Ribs Febras de Porco — Pork Fillet Entremeada — Thick slices of bacon Leitão Bairrada — Suckling pig Bife de Vaca —
Beefsteak Vitela com Amêndoas —
Veal with almonds Espetadas Mistas —
Mixed Tabs |
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| Game
and Poultry |
| Frango
Piri Piri — Chicken Piri Piri Frango Assada — Grilled Chicken Bife de Peru — Turkey Steak Pato Bravo — Wild Duck Arroz de Pato — Roasted duck mixed with rice Faisão no Forno — Pheasant Oven Dish Faisão Estufado — Stewed marinated pheasant Coelho à Minhota — Fried rabbit Javali Estufado — Wild Boar Stew Churrasco de Javali — Grilled Wild Boar Carne de Veado — Loin of Venison |
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| Dessert |
| The
Portuguese are very fond of their "Doces"
which means "Sweets", that covers it
perfectly, all cakes, tarts and custards are highly
sugarized. A lot of restaurants have their Doces
da Casa, homemade sweets. Widely served are
the Puddings/Mousses, Ice cream, Fruit or a Fruit
Salad.
Arroz Doce —
Ricepudding |
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| AFTER
DINNER: You finish your dinner best by drinking a Tawny Port, Medronho or Amarquinha (Almond Liquor) followed by "Uma Bica" (espresso café)
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| Vocabulary
for Dining and Drinking |
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