Platos regionales imprescindibles, vinos locales, dulces tradicionales y productos artesanales — seleccionados a mano para que descubra el auténtico sabor de Carvoeiro.
The Algarve's hinged copper pan, opened steaming at tables above the cove — clams, prawns and the day's fish in tomato, peppers and wine, the village's celebration dinner.
Goose barnacles prised from these very cliffs, with crab and clams alongside — the rock coast on a platter, eaten with fingers and cold white wine.
Whole fish off the charcoal — bream, bass, sargo from the nearby lota — with olive oil, lemon and the cove below: Carvoeiro's daily honest dinner.
Octopus charred on the grill, drowned in hot garlic olive oil beside punched potatoes — the dependable benchmark of the village's kitchens.
The Algarve's festival sweet in its silver bundle — egg-yolk threads folded with almond and cinnamon, the region's two-bite celebration.
The fig 'cheese' of the dried-fruit Algarve — figs and almonds pressed with spices into dense rounds that slice like their namesake and keep for the journey home.
The hills behind the coast in a small glass — arbutus-berry medronho from copper stills, honeyed melosa and fig liqueurs, poured as Carvoeiro's goodnight.
