Platos regionales imprescindibles, vinos locales, dulces tradicionales y productos artesanales — seleccionados a mano para que descubra el auténtico sabor de Alcoutim.
The signature of the serra — young goat slow-roasted in a wood oven with garlic, bay and white wine, the Sunday and festa dish of the interior.
Wild boar from the hills, slow-stewed in red wine and herbs — dark, gamey serra cooking from the hunting country of the interior.
Hunter's hare — the lean game of the open country braised with onions, wine and its own blood into a rich, old-country stew.
Guadiana river eel — fried crisp or stewed in an ensopado with tomato and herbs, the great river dish of the frontier.
Interior bread cooking — migas fried golden or açorda loosened with garlic and herbs, the resourceful staple that fed the hills.
The local board — tangy goat's cheese of the serra with bread and a shot of arbutus medronho, the simplest and most local way to start or end.
The Algarve's dry-land sweets — almond and dried fig worked into dense little cakes and sweets, the regional finish to a serra meal.
