Local food, traditional dishes and regional specialties in Tavira, selected for quality and authenticity.
Roasted octopus with olive oil and crushed potatoes, made famous by the nearby Santa Luzia 'octopus capital'.
PDO sea salt and flor de sal hand-harvested in the Ria Formosa salt pans, dried by Atlantic sun and breeze.
Hand-rolled puff pastry with a sweet egg-yolk and almond filling — a Tavira convent recipe dating back to the 18th century.
Seafood stew slow-cooked in the hinged copper cataplana, made with Ria Formosa clams and the day's catch.
