Praia da Luz & The Algarve Information
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In the Algarve it is easy to find a good meal even in some small village restaurants. Even the smallest bar normally offers various dishes, not surprisingly a lot are fish based.
Some useful general terms:
'Churrasqueira' (or 'Churrasco') serves chicken and meat specialities.
'Marisqueira' is a specialist for seafood.
'Pastelaria' does cakes, deserts and sweet things
'Gelataria' is basically an ice cream parlour.
Cataplana. Served in a traditional brass pan, it is a mixture of clams, pork, spices, garlic, onions, tomatoes and white wine.
Cataplana. Served in a traditional brass pan, it is a mixture of clams, pork, spices, garlic, onions, tomatoes and white wine.
The Portuguese are very fond of their "Doces" which means "Sweets", that covers it perfectly, all cakes, tarts and custards are highly sugared. A lot of restaurants have their Doces da Casa, homemade sweets. Widely served are the Puddings/Mousses, Ice cream, Fruit or a Fruit Salad.
You don't really associate cheese with Portugal, but the country has a fair range to offer. Probably the main difference is that whilst some are made from cows milk the majority are made of goat and / or ewe's milk. This tends to give them pretty pungent smells and strong flavours which is not everyone's choice. The Portuguese also tend toward using a natural ( the thistle plant ) instead of animal based rennet. Though Cheese is not particularly prominent in traditional Portuguese cooking it is appearing more in those restaurants that serve a more 'international' styled menu. When served is normally eaten as separate course during a meal. However, don't let it stop you from eating it 'U.K.' style, at the end of your meal together with a glass of port.
Serra da Estrela
One of the oldest and probably the best-known Portuguese cheese. Soft and creamy when young and firming up as it matures. A strong smell ( ewe's milk ) with a slightly sweet, burnt fruity taste. Hand made in small batches using ewe's milk with cardoon thistle used instead of the normal rennet. Made during the winter months in the mountain region of Serra da Estrela. Recommend a spicy red with this one.
de Serpa
Made from sheep's milk and comes from the Alentejo region. A pale yellow creamy cheese with a strong scent with a slightly sweet and spicy flavour. No animal based rennet used.
de Castelo Branco
A very pale yellow, soft, but not creamy cheese Produced in the Beiras region. Made from either goat’s milk or ewe’s milk it has an intense aroma and a strong spicy flavour.
Mondeguerio
Made from sheep's milk and comes from the North Central Portugal. Starting as soft, gooey and mild to a firmer chewier texture with age. A direct relation to the Serra da Estrela above.
de Castelo Branco
A very pale yellow, soft, but not creamy cheese Produced in the Beiras region. Made from either goat’s milk or ewe’s milk it has an intense aroma and a strong spicy flavour.
Sao Jorge
Queijo Sao Jorge comes from the Azores. A traditional cheese made from un-pasteurized cow's milk. Firm, aged, yellow in colour, with a strong spicy with peppery undertones.
Rabaçal
Made from ewe`s milk, sometimes mixed with goat`s milk. Best eaten soft or semi-hard. A pungent smell with a strong flavour. From the regions of Ansião and Penela.
de Niza
A ewe’s milk cheese from the Alentejo. A yellow, semi-soft texture with small holes. Strong flavoured and perhaps a little acidic. Thistle used instead of animal rennet.
d’Amarelo
Made from Un-pasteurized sheep's milk in the Beira Baixa region. Ranges from semi soft to firm, a yelowish paste with small irregular holes, made with animal rennet. Definitely an acquired taste, with an extremely pungent smell and a very strong flavour. Another one for a spicy red accompaniment.
de Bica
A good 'all-rounder' Philadelphia style. A blend of cow’s milk goat’s and sheep's milk. Quite mild and smooth textured with a slightly salty butter flavour. Will appeal to the 'casual' cheese eater.
d’Azeitao
An un-pasteurized cheese made from ewe’s milk, with thistle instead of animal rennet. A smooth, creamy soft cheese, a slightly sour flavour with a hint of herbs.
de Terrincho
A straw coloured ewe’s milk cheese. Soft, smooth with a rye flavour.
Medronho: A strong, jenever like spirit. Made from the red berries of the arbutus shrub. It does vary and any you find in properly labelled bottles is not nearly a good as 'local supplies'. Treat with respect as it is a bit of a killer!
Amarquinha: An Almond liquor, usually taken as a desert 'wine'.
Beer:
Portuguese beers ( Cerveja ) are good. The most popular of the major brands is 'Superbock' with 'Sagres' close behind. Both brands also have a dark beer. 'San Miguel' ( Spanish ) is now more widely available and is rapidly gaining in popularity. Magners Cider (Irish) is also popular in most bars (especially the Irish ones) as is of course is Guinness.
'Off Licences' and supermarkets have a wide variety of international beers.
Port:
Port is a fortified wine; the wine has had grape brandy added to it after a couple of days' fermentation. 80% wine 20% brandy.
Spirits:
Other than Medronho mentioned above there are no other 'local' spirits produced on the Algarve (perhaps with the exception of Brandymel). Most international spirits are widely available but despite generous measures (compared with the U.K.) they are quite pricey.
The red wines are fruity and the whites are reasonably dry, both though are pretty high in alcohol content. The quality of the Algarve's wines is said not to be as high as that of wines produced in other regions of Portugal, but I've found them more than drinkable.
With prices from €3 to €6 Euros for a 'nice' bottle from the supermarkets and about ten Euros in the restaurants you can't really go wrong.
Make sure you try the restaurant's 'house' wines if you have no preference, you may be pleasantly surprised.
Lagoa (DOC)
This region covers the municipalities of both Albufeira and Lagoa. The soft sandy soil and warm climate provides a rich distinct flavour. The red wines are ruby-coloured which develop with age and are easy to drink. The white wine is soft and full-bodied. Both red and white have high alcohol content.
Lagos (DOC)
This region covers the municipalities of Aljezur, Lagos and Sagres. The red wine is smooth and fruity with low acidity level. The white wine is lemon-straw in colour and tends to be full-bodied.
Portimão (DOC)
The red wine is light, smooth with low acidity and high alcohol content. The white wine is straw-coloured with a soft and rich aromatic flavour.
Tavira (DOC)
This region covers the municipalities of Castro Marim, Faro, Olhão, São Brás de Alportel, Tavira and Vila Real de Santo António (i.e, Eastern Algarve). The red wine is soft, pale-coloured and with a fruity aroma. The white wine is straw-coloured, smooth and full-bodied.
Vinho Branco - White wine
Vinho da casa - House wine
Vinho clarete - Light red wine
Vinho doce - Sweet wine
Vinho espumante - Sparkling wine
Vinho do Porto - Port wine
Vinho da região - Local wine
Vinho seco - Dry wine
Vinho verde - "Green" wine (semi-sparkling acidic wine)