Showing posts with label Portugal. Show all posts
Showing posts with label Portugal. Show all posts

Friday, 2 May 2025

Santiago do Cacém

This is a new post, though it covers the events of the 30th of September to the 1st of October 2024
It will be moved to its appropriate chronological position soon

A Small City in the Alentejo Littoral

Where's That?


Portugal
Our regular short trip north to the rural Alentejo (a prelude to a fortnight in the touristy fleshpots of the Algarve) last year took us near to the Spanish border at Serpa, so this year for a contrast we visited the other side of the country near the west coast at Santiago do Cacém (pronounced Santiago doo Cas-aim) one of dozens of Santiagos in the Spanish and Portuguese speaking world.

Home to around 6,000 people it is the administrative centre of a municipality of 30,000. The huge old province of Alentejo is now divided between the modern districts of Portalegre, Évora and Beja, except for the small coastal area once known as Alentejo Littoral which included Santiago do Cacém. This has been absorbed into the district of Setúbal

The position of Santiago do Cacém in southern Portugal and (insert) position of municipality in Portugal

A Little History

Eschewing the A2 auto-estrada we took the IC1 north from the busyness of the Algarve. For 100km the road becomes steadily quieter and the countryside becomes wilder and emptier. Leaving the IC1 at Avalade, the final 30km took us deeper and deeper into a rural backwater

The first known occupants of the area were Iberian Celtic tribes. The Romans arrived and built a town they called Miróbriga, administered from 50 BCE to 400 CE from Pax Julia (now called Beja we visited in 2018). In the 4th century the Romans left. The Alans arrived and were soon pushed out by the Vizigoths. They abandoned Miróbriga and moved the population to the top of the nearby hill. All was relatively calm until the Moors arrived in the early 8th century.

The Moors called their village Kassen and built a castle on the hill. During the Reconquista the castle was taken by Afonso I in 1157 but re-taken in 1190. King Sancho I assigned the region to the warrior monks of the Order of Santiago but it was not until 1217, in the reign of Afonso II, that they ensured the castle was firmly in Portuguese hands It has been known ever since as Santiago do Cacém - which sounds a lot more like Kassen than it looks to the Anglophone eye.

Santiago do Cacém - the castle on the hill

Maybe by then the castle had done enough to justify the town’s bloodthirsty coat of arms, but it saw little action thereafter. It had various tenants and owners and eventually, like all castle, became less and less relevant and the town below its walls slipped into comfortable obscurity - except, of course, in October 1895....

When Santiago do Cacém Set a Portuguese First

22 vehicles took part in the June 1895 Paris-Bordeaux-Paris Race, reputedly the world’s first motor race (though actually a time trial). Nine completed the 1,200km route, the 48 hours and 48 minutes of Émile Levassor’s Panhard & Levassor being the best time.

Impressed by this feat and having friends in Paris, wealthy Alentejo landowner Jorge de Sousa Feio, Count of Avilez, was able to purchase a Panhard et Levassor in September which reached Lisbon a month later. Portuguese customs were uncertain how to deal with this novel beast, but after some negotiation a classification was agreed, a tax imposed and it became the first ever car registered in Portugal.

The Count of Avilez's Panhard & Levassor (public domain)

Once the count and his mechanic had worked how to fuel their new toy and how to start it, they set off for the Count’s home in Santiago do Cacém, a journey of 150km. It now takes about 90 minutes but then there was no bridge over the Tagus, and the Panhard could cruise at 15km/hr on a good road, but there were no good roads.

They set out on October the 14th and arrived two days later. On the way they collided with a donkey in Portugal’s first ever car accident.

Motoring took off slowly, but once the royal family had bought a Panhard et Levassor, in 1898 there was no way back.

One hundred years later Santiago do Cacém celebrated being the destination of Portugal’s first ever car journey with an installation on a roundabout at the southern entry to the town.

Count of Avilez, his associate and their mechanic reach their destination

Under the one-party rule of the ultra-conservative Estado Novo (1933-74) levity was not (officially) part of Portuguese life and all public art was po-faced and sombre. Everything changed with the 1974 Carnation Revolution, now they do not take themselves so seriously – a healthy development.

30-Sept-2024

We made an error when booking this trip. The weather in the Algarve in the first two weeks of October is usually idyllic, so we booked accommodation for Tuesday the 1st to Tuesday the 15th and only afterwards thought about Santiago do Cacém. Consequently we arrived on Sunday afternoon when many things are closed, even some restaurants (though following the wise advice of the hotel receptionist, we ate well in Santiago, see The Alentejo: Eating and Drinking.) And if Sunday presents problems, Monday is worse, being the day museums and other visitor attractions close.

The Castle of Santiago do Cacém

Fortunately, that does not apply to the castle, where anyone can wander anytime they choose, so we went there.

The Evolution of Santiago do Cacém

The Visigoths put their village near the top of the hill, the Moors built the castle. Towns clustered round castle walls, so that in an emergency the inhabitants can go inside, which was safer than staying outside unless you have an enemy determined to lay siege, which did happen here, but not often.

Times changed, the rule of law replaced the rule of might, bigger municipal buildings were required and construction is so much easier on flat land, so the town’s administrative centre moved to the area east of the castle. Then it started to spread south. At the point where the broad road was once supposed to end, there is the out-of-town supermarket, the commemoration of Santiago’s great day and across the road to the left the three-storey bulk of the Hotel Dom Nuno, where we stayed.

The road into Santiago do Cacém

Not that the town ends there, it straggles on a while, past a new Aldi to the final building, as so often in small town Portugal, a tyre workshop.

To the Castle

The castle starts with a ten-minute walk into town but then you must turn uphill, so we decided to drive.

The drive is simple until you leave modern Santiago and enter a maze of narrow lanes with frequent tight turns. Reaching the top of the hill should be simple but the many ‘one way’ signs mean that to keep going up you sometimes must go down. Occasionally concrete steps intrude into the road, and it is ridiculously easy to brush them against the sill of the car. I only did it once.

Eventually we reached the top to find, not the castle but the Igreja Matriz, the parish church. It was locked and deserted, as was the space outside, so it seemed a good spot to park.

Santiago Parish Church

From here we could slip through to the castle wall.

Round the Castle Wall

And so we began our circumambulation. The castle was built to fit the hilltop, giving it an ‘irregular trapezoidal form’ according to the information board. The walls, 196m long are straight and supported by four square and five circular towers.

Around the castle, Santiago do Cacém

The path extends round the whole exterior, though the best views are on the south side over parts of the town and to the Atlantic Ocean 13Km away.

The coastal plain and the Atlantic Ocean

The castle fell into disrepair in the 18th century, but a great deal more damage was caused by the 1755 Lisbon earthquake. With its epicentre 200km south west of Cape St Vincent and strength estimated as at least 7.7, the earthquake destroyed Lisbon while a tsunami inundated the Algarve and Portugal's south west coast.

Although designated a National Monument in 1910 the castle had to wait until 1930 for major renovation. Today, the curtain wall is in good repair and the ruined mosque (later church) and keep are stabilised.

Near the end of our stroll we discovered the entrance and inside was a surprise. In the 1840s, long before any serious restoration work was carried out the local people cleared the interior for use it as the town cemetery.

Cemetery inside Santiago castle

It is a peaceful and beautifully maintained space in what was once a place of war..

Cemetery inside Santiago castle

…and also gives access to a balcony on the south of the exterior wall.

Balcony. Santiago Castle

At Leisure in Santiago do Cacém

Having seen the castle, there was little left to do. We enjoyed a leisurely coffee and pastel de nata at the Pastelaria Serra then sat for a while in the Jardim Municipal, in front of the Museu Municipal.

The museum was not open, because it was Monday. Visitors on any other day have, since 1930, been able to peruse the archaeological collection, the numismatical collection and the recreations of traditional Alentejo life in the ethnographic section. We could not, and it was all our fault.

Despite the minimal rainfall, the town’s tree population is diverse and healthy. Google Image search suggested the trees below were plane trees. At first I dismissed their suggestion, then noticed the patchy bark, considered the effect of pollarding and decided they might be plane trees after all.

Plane trees, Santiago do Cacém

Google told me this tree was a larch…

Unidentified tree, Santiago do Cacém

…but it is not pointed enough and larches like cooler weather. Half way up a Swiss mountain, maybe, but Santiago has a full-on Mediterranean climate, despite being beside the Atlantic Ocean.

These are orange trees – definitely.

Orange trees line the roadside, Santiago do Cacém

At lunchtime we found a café for a snack and a beer, then wandered back to our hotel for a nap – we had been up at silly o’clock yesterday to catch an 06.00 flight from Birmingham.

Later we drank a beer, sitting outside one of the small cafés that dot the town – beer costs half as much as in the Algarve.

In the evening, we found an unpretentious restaurant in the town centre and ordered porco preto, the meat of the Iberian black pig, a local treat. We were seated next to a long table of Americans, a tour group cycling down the west coast. They were not that young for such an enterprise and I liked their spirit. Their guide was introducing them to presunto preto, the ham of the black pig. This is one of my specialist subjects, so I involved myself in the conversation. I could have delivered a 90-minute presentation with power point, if there was projector to plug my phone into. Fortunately, I restrained myself, which was, I am sure, good for international relations. Of course, you may read about it, starting here:- To Alájar in Andalusia.

Simple cooking and presentation, but fine pork

01-Oct-2025

Miróbriga

We had a lunch appointment 170km away in Carvoeiro, but it was Tuesday, so Santiago’s main tourist attraction was now open and we had to visit the Roman city of Miróbriga before leaving.

Pliny the Elder (23 – 79 CE) was the most reliable contemporary source to mention Miróbriga, a Roman settlement of some size in this region. The remains of an important Roman settlement exist on the eastern edge of Santiago do Cacém and it is very probably Miróbriga, though there is no absolute proof.

We started in the museum at the visitor centre.

Roof tile and half a pipe from a hypocaust, Miróbriga

Although most of what remains is Roman, there is ample evidence of occupation since the Iron Age, possibly as early as the 9th century BCE. The original inhabitants were Ibero-Celtic people, the suffix "-briga" denoting a fortified place in the local Celtic language.

Roman lamps Miróbriga (we saw a whole museum dedicated to such lamps in Castro Verde!)

Significant urban developments in the 1st century CE transformed the indigenous settlement into a Romanised urban centre. The main residential area, however, looks a little underwhelming in its present condition.

Main residential area, Miróbriga

Though there are some more convincing constructions nearby.

Houses? Shops? Who knows, Miróbriga

And the paved path that leads down the slope beside the stream is almost 2,000 years old and does not have a single pothole.

Path with original Roman paved surface, Miróbriga

The path leads past down past a bath…

Caldarium of the upper baths, Miróbriga

… and then another bath (taking full advantage of the stream)

Lower baths, Miróbriga

At the bottom is a perfectly preserved single arch bridge.

Roman bridge, Miróbriga

At this point we realised we needed to leave and head south, so we missed the forum and its temples, and the hippodrome.

Some 500 meters south of the main settlement, the hippodrome (the only fully excavated example in Portugal) is 370 meters long and 75 meters width. Chariot races were held here in front of up to 25,000 spectators.

The Romans left in the 4th century, the population started to fall and that brought the end for Miróbriga.

Birds

Merlin is a free app distributed by Cornell university which records birdsong and identifies the singers. I used it at the castle and at Miróbriga, collecting seven species I had not previously recorded in Portugal or elsewhere.

Iberian Magpie - bright blue tail, makes our common magpie look boring
European Pied Flycatcher - a dumpy little black and white bird
Black Redstart - not as colourful as our common redstart
Sardinian Warbler - widespread around the Mediterranean, not just Sardinia
Crested Lark - actually has a smaller crest than our skylark
Spanish Sparrow - the Spanish have their very own sparrow!
European Serin - a tiny yellow and brown bird widespread throughout Europe, except for Scandinavia, the UK and Ireland.


Friday, 15 November 2024

Eating the Algarve 2024

Originally posted in 2011, Eating the Algarve had a major rewrite in 2022 and since has been updated yearly.

Introduction


Portugal
For me food ranks high among the pleasures of travel and 'eating local'is important. In a very few countries eating local is a chore, endless mutton in Mongolia (there is no choice) or two kebabs a day in Iran (I hear menus have diversified since 2000) leap to mind, but I have a much longer list of lands, from China in the east to Cuba in the west where dinner is a delight. Portugal ranks highly amongst them.

We first visited the Algarve, Portugal’s southernmost region, in 1982, returned several times in the 1990s and have not missed a year this century (except 2020, the Baleful Year of Covid). Since 2005 we have based ourselves at Carvoeiro, one of the smaller seaside resorts. I admire the way the locals accept that, for a part of the year at least, they are a minority in their own town, yet deal calmly and honestly with the invading hordes. I love the October warmth, the sunshine sparkling on the sea, the colours of the bougainvillea trailing across freshly painted white villas, but most of all I love the food.

The Algarve (Carvoeiro underlined) and its position in the Iberian Peninsula (shaded red in inset)

Portugal is often thought of as a Mediterranean country. Portuguese is a Latin language, the climate, particularly in the Algarve is Mediterranean as is the food. Tomatoes, garlic and peppers are important while olive oil is the essential cooking medium, condiment and salad dressing. All it lacks is a Mediterranean coast.

Warm(ish) and blue, but definitely the Atlantic Ocean, not the Mediterranean Sea

The Algarve is a tourist region and thus prey to foreign influences - tapas and sangria from Spain, salmon from northern Europe and, more recently ceviche from South America. Carvoeiro also offers Chinese, Indian, Thai and Nepalese cuisine – and all-day English Breakfast should that be the limit of your horizons. There are an increasing number of tapas, Italian and ‘Mediterranean’ restaurants, but the majority could still be described as 'tipico', where fresh, local ingredients are treated with respect.

Carvoeiro

I have nothing against Indian restaurants or ceviche, but this post is about Portuguese food with am Algarve accent. It is not fine dining (though the Algarve has its Michelin starred restaurants), nor exclusively about restaurant food, it is about good food at everyday prices – something Portugal does supremely well.

Breakfast

We do not go out for breakfast, and there is nothing special about a Portuguese breakfast, but I must crowbar in a mention of presunto. Portuguese has two words for ham, fiambre is wet cured ham, pink, flaccid and forgettable while presunto is air cured – very like the Spanish Serrano Ham. Of the many ways to enjoy presunto, none is better than smeared with a warm, runny egg-yolk.

Presunto, a sadly broken fried egg and an over-large breakfast

Although we eat presunto for breakfast regularly, this is not a regular breakfast, this is the final day, 'clear the fridge' breakfast - well, that's my excuse and I'm sticking to it.

Morning Snacks

Coffee and cake! A section of I Don’t have a Sweet Tooth but… is dedicated to Portuguese coffee and cake. I shall not repeat myself here, but I cannot resist a picture of café com leite with a pastel de nata, my absolute favourite.

What eleven o'clock is for

It does not look much, but melts away leaving a legacy of lovely, lingering flavours. It’s like Portugal, not always showy but full of depth and richness.

Light Lunch

As will become obvious in the 'main courses' section, we do go out for lunch, but not for a 'light lunch' - keeping it 'light' would be nigh on impossible. But to control a regime noticeably leaning towards over-indulgence, light lunches are a necessity. We need salad - lettuce, tomatoes, peppers, garlic, a sprinkle of herbs, a dash of vinegar and a drizzle (or downpour) of olive oil - and in the Algarve what better accompaniment than locally produced sardine paté...

Salad and sardine paté

…or maybe some cheese. The Portuguese tend to eat cheese at the start of a meal, but visitors can do as they please. The Algarve produces a little, but most eaten in the region comes from the Alentejo, the next district to the north, or from the Azores, 1,000km out in the Atlantic.

Two cheeses

On the left is an Alentejo sheep cheese. It is close textured with a gentle flavour, but a pleasing tang in the finish. (For more on Alentejo cheese see Eating and Drinking the Alentejo). On the right an Azores cheese made with mixed cow, goat and sheep milk – I don’t know of anywhere else that mixes milks. It is soft and creamy with a delicate flavour but a sumptuous texture.

Main Courses

Fish

Some 100km West to East and 50km North to South, the Algarve is a roughly rectangular with the Atlantic Ocean on two sides. Unsurprisingly, it is blessed with the freshest of fish.

Dourada e Robalo. Sea Bream and Sea Bass are ubiquitous. The tourist-driven fashion of late is to fillet them, but they used to be plated whole....

Robalo, Casa Palmeira, Carvoeiro 2023

....and still are at Casa Palmeira in Carvoeiro.

Dourado, Casa Palmeira, Carvoeiro 2023

...while at the Restaurante Atlântida on the beach at Alvor, Lynne’s Dourada was filleted at the table by the waiter.

Dourada, Restaurante Atlântida, Alvor 2022

Linguado Sole used to be on most menus, then disappeared and is now making a come back.

Sole, Bela Rosa, Carvoeiro 2024

My sole at Bela Rosa in Carvoeiro this year was minimalist, to say the least. I enjoyed a sole that had not been drowned in butter and pebble-dashed with capers.

Sardinha. Sardines are available in (almost) every restaurant in the Algarve and are often the cheapest main course.

Sardines, Dona Barca 2024

Since 1982 we have been making what has become a pilgrimage to the Algarve’s second city of Portimão to eat sardines. The scruffy trestle tables on the dock have long been tidied up, but ducking under an arch from where they used to be brings you to a small square where Dona Barca, an old-style restaurant with communal tables, grills fish in the open air. Since we discovered it with Brian and Hilary in 2001(ish) we have never felt the need to go anywhere else for our sardines. 

Dona Barca 2022, with Brian and Hilary
Sardines, salad and boiled potatoes, so simple, so satisfying

It is a treat we have often shared with friends, usually Brian and Hilary. Dona Barca is inexpensive, the food is excellent (they have a full menu, it’s not just sardines) and it is one of very few restaurants we visit with as many Portuguese customers as tourists. Sadly, the long communal tables disappeared two years ago – more victims of Covid?

Espadarte. I like an occasional swordfish steak. At lunch at the Atlântida they offered an Espadarte Algarvia. There is no agreed definition of ‘Algarvia’ or ‘Algarve style’ but I expected something with tomatoes, peppers and garlic. What I got was different.

Swordfish with orange and almonds, Restaurante Atlântida, Alvor 2022

Oranges and almonds are important local products, but I was not prepared for a slab of fish to be doused in orange (juice and pulp) and sprinkled with toasted almonds. ‘Oranges and fish!' I thought, 'No! No! Thrice No!’ But, believe it or not, it was the best thing I ate all week. Like Lister’s triple fried egg, chilli, chutney sandwich it was all wrong, but perfect.

Perhaps there is a fashion growing here. In 2023 I spotted a restaurant offering 'swordfish with coconut and passion fruit'. After discovering the pleasures of black scabbard fish and passion fruit in Madeira I thought I might try it, but then I read the restaurant's review.

We lunched at the Atlântida at the suggestion of my (distant) cousin Ricky, long- time Algarve resident, fluent Portuguese speaker and now a Portuguese citizen. See Finding a Long Lost Cousin.

Ricky and me, Restaurante Atlântida, Alvor 2022

Ensopado de Enguia (Eel Stew). The restaurants we use in Carvoeiro and along the coastal strip describe themselves as 'tipico' but their clientele is largely tourists and however tipico they want to be, they all have an eye on what will appeal to the north European palate.

In 2023 Ricky took us to the restaurant in her village. She told us they feed local workers on weekday lunchtime and on Sundays (when we visited) people drive up from Portimão (the nearest city) for 'country food'. Wherever the clientele came from they were overwhelmingly Portuguese

A Oficina, Mexilhoeira Grande

A Oficina gave us access to several dishes that do not make it onto the tourist menus and I could not resist trying ensopado de enguia, eel stew. Disks of perfectly cooked eel floated in a somewhat rustic sauce consisting largely of blitzed tomatoes strongly flavoured with coriander. It was accompanied by a plate of chips and fried bread, which would have been perfect if I spent my day labouring in the fields, but for an idle so-and-so like me, was more carbohydrate than I needed. The eel, though was delicious, the white, delicately flavoured flesh falling willingly from the spine.,

Eel stew, A Oficina, Mexilhoeira Grande, 2023

Bacalhau. The Portuguese love affair with salt cod started over 400 years ago and continues to this day, even in the Algarve. However, for me the Algarve is about fresh fish, and Bacalhau feels more at home in the Alentejo, which has far less coastline and a different culinary tradiition. So, for Bacalhau dishes visit The Alentejo: Eating and Drinking 2024.

Other Denizens of the Deep

Lula. Squid has long been a favourite of both of us. They were disappearing from menus a couple of years ago, but I am glad to see they are now making a recovery. In 2022, 2023 and (for Lynne) 2024. We have eaten our squid at the Bela Rosa in Carvoeiro.

Squid at the Bela Rosa, Carvoeiro, 2022

Perfecting squid is tricky and Bela Rosa are doing well enough to encourage our repeated return, but the very finest squid we have eaten was served at Maria's, a breath of fresh air, proper Portugal and sensible pricing on the beach beyond tourist wonderland of Vale de Lobo/Quinta da Largo. After several decades of sterling service Maria sold up. The restaurant is still there, the name is unchanged, but the prices have soared under management fully invested in the creeping Californication of the Algarve.

The good old days at Maria's, Quinta do Largo, 2011
Fish is always best eaten within sight of the sea

There is another style of cooking squid which I have encountered in Portimao and Monte Clérigo on the wild west coast. We both unwittingly ordered it this year at Cozinha da Avó (Grandma's Kitchen) in Carvoeiro.

Squids, Cozinha da Avó, Carvoeiro 2024

The pile of tiny squids, each one stuffed and blackened with squid ink did not please Lynne, but I was happy enough.

Polvo. We regularly ate Octopus, more precisely, Polvo à lagareiro in Martins Grill in Carvoeiro. Sadly Jan (Martins) Zegers died some months before this photograph was taken and Martins's Grill has since changed hands, name and style.

Polvo à lagareiro, Martin's Grill Carvoeiro 2019

Lagareiro is a style of cooking often applied to octopus, cod and more in which the grilled or roasted fish is brushed with olive oil.

Arroz de Marisco. Seafood rice usually comes as a dish for two. A large earthenware bowl is placed on the table and, after the waiter has given it a judicious stir, you spoon out the contents, rice, langoustine, crabs, prawns, mussels and anything else that might have been in the market that day. Fingers are required to liberate tasty morsels from shells and it all gets wonderfully messy (bibs are normally provided).

Arroz con Marisco, Casa Palmeira, Carvoeiro, 2023

In 2022 we tried out the Marisqueira Portugal in Carvoeiro. It is, I think, new and is trying to be a touch more elegant and inventive than the opposition.

Marisqueira Portugal, Carvoeiro

They fiddled with a classic, the broth was subtly changes and apart from the clams and mussels the seafood was served separately.  They also used a much shorter grained rice. They almost got away with it, the flavours were good, the crab legs were very fine indeed – and they helpfully provided crackers to provide easy access to the sweetest of meat in the spindly legs – but if you mess with a classic, you really have to nail it, not just be a bit different.

Lynne and a langoustine, Marisqueira Portugese, Carvoeiro

Amêijoas. Clams have always been important in Portugal but the last twenty years have seen serious over-fishing. Amêijoas à Bulhão Pato, clams in a garlicky broth, was once a cheap starter, it still appears on menus but now costs more than most main courses.

You can still find a bag of fresh clams at a reasonable price in a supermarket and cook them at home. I have never essayed Amêijoas à Bulhão Pato, but I do a fair Amêijoas marinière to mess with a classic and mix languages.

Clams marinière frites
Yes, I messed with a classic, but I only had to please my resident food critic and she had no complaint.

Cataplana Dishes

A cataplana is a cooking vessel unique to the Algarve. It consists of a pair of hinged copper shells which enclose the ingredients sealing in all the moisture and all the flavour. It can also be put on the heat either way up. A fish cataplana, usually serving two, will contain several pieces of fish - whatever is available that day - and, typically, prawns and mussels. The smell when your cataplana is opened at the table is memorable.

Cataplana, Vimar, Carvoeiro 2011

The cataplana in the picture was expertly cooked, but I doubt the slab of salmon among the fish is local, and nor are the New Zealand green-lipped mussels at the front. Local produce is excellent and promoting it is even more important now than it was in 2011.

Another dish traditionally cooked in a cataplana is pork and clams, and in 2022 I enjoyed this in an individual cataplana at the Casa Algarvia in Carvoeiro. This apparently strange combination was made in the Algarve, but undoubtedly designed in heaven.

Pork and clams in a cataplana, Casa Algarvia, Carvoeiro. 2022

As that last cataplana involved pork, it is time for the meat.

Meat

Borrego. Throughout the Algarve there are patches of scrubby land with a few sheep and a shepherd. The shepherds are uniformly the sort of old men who feel they still need to do something useful (an affliction I have never suffered from). Lynne felt that as they went to so much effort it was rude not to eat some lamb.

Lynne’s rack of lamb at the Casa Algarvia was top quality meat, perfectly cooked. It was marred, though, by a squirt of commercial mint sauce at the side of the plate, partly over some salad. I suspect unimaginative British tourists have for years been telling Portuguese restaurateurs that ‘we always eat lamb with mint sauce’ and this is the result. Mint sauce has its place in a British-style ‘roast dinner’, but it is just inappropriate here.

Rack of lamb, Casa Algarvia, Carvoeiro, 2022

Frango Piri-piri. Chicken piri-piri was on (almost) every menu in the Algarve long before Nando’s existed. Nandos was co-founded in South Africa by Fernando Duarte, a Portuguese Mozambiquan who gave the dish the fast-food franchise treatment and aligned himself with the gastro-criminals of KFC, MacDonalds and the rest. There are mercifully very few fast-food franchises in Portugal (though there is a Burger King with a ludicrously large sign in Lagoa) and chicken piri-piri is cooked individually by each restaurant in their own style. It is traditionally our lunch on our last day in Portugal.

Chicken piri-piri, O Barco, Carvoeiro 2022

Portugal and the chilli: a small digression

The chilli pepper was first cultivated in Mexico some 10,000 years ago. Several millennia later It was taken to Asia by Portuguese traders, arriving in India in the late 16th century and recasting the whole cuisine of south-east Asian. Vindaloo, the ultimate test of British diner's machismo, originated in the Portugal's Indian colony of Goa, as an example Portuguese/Indian fusion.

They took the variety that would become piri-piri to Africa and it made its way to the Portuguese mainland from their colony of Mozambique. Chilli does not appear in traditional Portuguese cookery but sausages (chouriço piquante) and sardine paté with piri-piri are widely available, as is piri-piri sauce, suggesting it is much used in home cookery.

Desserts

Dessert menus usually involve a large glossy folded card produced by a manufacturer of synthetic desserts and ice creams. Stuck somewhere on the card there will always be a small, sometimes hand-written, list of the grown-up desserts, many of them made in-house. Ever present is pudim flan, a rich eggy caramel custard, which is perfect when you have too little room for anything heavier. Sometimes it is just perfect.

Lynne and a pudim flan, Martin's Grill, Carvoeiro 2019

If you have a little more space left, there are bolos (cakes) and tartes (translation unnecessary) made from local produce including (but not limited to) almonds, figs…

Fig and almond roll, Atlântida, Alvor, 2022

… carobs, oranges…

An amazingly light yet full flavoured orange cake, and an affogato of sorts
O Barco, Carvoeira, 2022

and apples. The cakes are usually made with one egg more than would be normal elsewhere and are universally wonderful.

And there is always the mysterious little package known as Dom Rodrigo.

Dom Rodrigo, Marisqueirra Portugal, Carvoeiro, 2022
Very enjoyable, but rather small once you get in there

Extroduction

I have omitted nibbles and starters, and the mandatory eating of olives that precedes every meal, but I have already gone on too long and should stop now.

Bread, olives and white port - well why not?