Lagos

This is one of the most emblematic dishes of Algarve gastronomy and of Lagos, reflecting the abundance of seafood in the region. Prepared in a shell-shaped copper utensil, cataplana is a steamed dish that preserves the freshness and flavors of various seafood, such as shrimp, clams, mussels, and fish, combined with fresh vegetables and aromatic herbs. Its slow preparation allows the juices to meld, resulting in a rich and flavorful broth, representative of the local fishing tradition.

Xerém com conquilhas is a traditional and humble dish, but highly appreciated on the Algarve coast, including Lagos. It consists of a type of corn porridge (xerém) slowly cooked until it acquires a creamy texture, to which fresh conquilhas, caught locally, are added. The simplicity of the ingredients enhances the iodized flavor of the conquilhas and the deep connection to the fishing culture and the products of the Ria Formosa and the coast, where this bivalve is abundant.

Arroz de lingueirão is another very popular seafood dish in Lagos, celebrating the freshness of sea products. Lingueirão, a bivalve with a distinct marine flavor, is the main ingredient, cooked with rice in a pot, resulting in a creamy and aromatic rice. This dish encapsulates the essence of Algarve coastal cuisine, where the freshness of ingredients and simplicity of preparation combine to create authentic flavors deeply linked to the marine environment.

Feijoada de búzios is a robust and flavorful dish, common in the coastal cuisine of the Algarve. It is based on the combination of white or red beans with búzios (a type of sea snail) and sometimes sausages, cooked in a rich and aromatic sauce. This dish reflects the creativity in using local marine resources, transforming simple ingredients into a comforting and flavorful meal, with roots in the region's fishing tradition.

Carapaus alimados are a traditional Algarve dish, exemplifying the region's simple and fresh cuisine. It consists of boiled horse mackerel that are then 'alimados' (skinned and deboned), seasoned with olive oil, vinegar, chopped garlic, and fresh cilantro. This dish is a practical and flavorful way to consume blue fish, abundant on the coast, and is often served cold, ideal for warm days, highlighting the Mediterranean flavors of the Algarve.

Morgadinhos are small conventual sweets, typical of Lagos, noted for their elegance and delicate flavor. Their recipe is based on an almond and sugar paste, sometimes with a touch of egg yolk and a subtle hint of lemon zest. They are hand-shaped into small, often delicate forms, and decorated, reflecting the region's tradition of fine confectionery. This sweet is an example of the richness of Algarve sweets, using almonds, an abundant product in the Algarve.

Algarve confectionery, present in Lagos, is rich in creations that use almonds and figs, emblematic products of the region. Under this designation are included a variety of delicacies, such as "Doces Finos" (small figures of colored almond paste), "Figos Cheios" (dried figs stuffed with almond paste, sometimes with medronho brandy), and other jams and cakes. These sweets represent the rural and agricultural tradition of the Algarve, where the abundance of these fruits has inspired generations of confectioners, creating unique and flavorful delicacies.