From medieval re-enactments, creative workshops and events highlighting the Algarve’s nature and extraordinary culinary scene, visitors can discover traditional and modern festivals and events in this stunning region of Portugal all year round. Attending a traditional festival is a great way for visitors to the Algarve to absorb Portuguese history, culture, and local life, and many are completely free of charge. Here are the best festivals of 2024 to attend in the region:
7 of the best food and drink experiences in Portugal
23.02.2024 - 11:53 / lonelyplanet.com
Portugal’s cuisine has been shaped by many factors, from its fertile, sun-baked olive groves and vineyards to its centuries-old love affair with the sea.
Every region has its own unique specialties, which you can find in the mix of old-fashioned tascas (taverns) and more cutting-edge restaurantes helmed by experimental young chefs making waves across the country.
Wherever you go, don’t neglect the simple foods that the Portuguese have refined over the years: freshly baked bread, olives and olive oil, and cheese. They can accompany your lunch or dinner, or you can make a meal of them along with charcuterie and other delicacies best sourced from a local market.
Here are the foods and drinks you shouldn’t miss in Portugal.
Portugal’s most famous food is bacalhau (salted cod), which can be served in a seemingly limitless array of dishes. The Portuguese say there are 365 different bacalhau dishes, one for every day of the year. Transforming the fresh white-fleshed fish into bacalhau involves salting, drying and curing, which allows it to last for many months.
Given its longevity, the fish was a staple on long sea voyages undertaken by Portuguese explorers. Among the dishes you shouldn’t miss are bacalhau à bras (shredded cod with fried potatoes and eggs) and our favorite bacalhau com natas (cod baked with potatoes, cream and cheese).
Where to try it: You don’t have to go to a fancy restaurant to find an excellent bacalhau dish. A homespun tavern like Zé da Mouraria serves some of Lisbon’s best traditional fare, including an excellent bacalhau with chickpeas.
One of the great culinary wonders of Portugal, the cinnamon-dusted pastel de nata (custard tart), with its flaky crust and creamy center, lurks irresistibly behind pastry counters across the country.
The recipe was born in Belém’s Jerónimos Monastery over 300 years ago. Back then, monks of the Order of St Jerome (aka Hieronymites) used egg whites to starch their monastic robes and thus had many egg yolks left over. Rather than throw them out, some unknown monk found a delicious way to use them.
Where to try it: Going strong since the 1830s, Antiga Confeitaria de Belém serves astonishingly perfect, piping-hot custard tarts. It’s handily located just up the road from the UNESCO-listed monastery that created the original recipe.
Always a seafaring people, the Portuguese know a thing or two about cooking fish. Taste the culinary riches of Portugal’s coast in dishes such as caldeirada de peixe (fish stew layered with tomatoes, potatoes and rice), açorda de camarão (a tasty stew of shrimp, garlic and coriander thickened with breadcrumbs), xerém (corn mash made with cockles) or cataplana (shellfish stewed with wine, garlic and tomatoes in a traditional domed copper
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