Platos regionales imprescindibles, vinos locales, dulces tradicionales y productos artesanales — seleccionados a mano para que descubra el auténtico sabor de Benagil.
The copper clamshell after a day on the cliffs — shellfish and the day's fish steamed in tomato, peppers and wine at the hamlet's and Lagoa coast's tables.
Soupy rice crowded with prawns, clams and crab in coriander broth — the generous pot that feeds the table after the trail.
Goose barnacles from these wave-cut rocks with crab and clams alongside — the cliff coast tasting of itself.
The day's fish off the charcoal with olive oil and lemon — what the cove's remaining fishermen would order, priced by the kilo.
Egg-yolk threads, almond and cinnamon in a silver bundle — the Algarve's conventual celebration sweet, made fresh in Lagoa's pastelarias.
Figs and almonds pressed into dense spiced rounds — the dried-fruit Algarve sliced like cheese, and the souvenir that survives the suitcase.
The serra's arbutus brandy, distilled in winter copper stills — clean fire to close a seafood evening, with honeyed melosa for the cautious.
