Located on the Alentejo coast, the municipality of Sines is a place where history and nature intertwine harmoniously. This territory is famous for being the birthplace of Vasco da Gama, the navigator who opened the sea route to India, a central figure in the Portuguese Age of Discovery.
Its historic center, dominated by the imposing castle, invites exploration of the streets and buildings that bear witness to centuries of maritime life. The influence of the sea is constant, from the fishing activity that still shapes the community's daily life to the beaches that stretch along its coast.
Beyond its historical legacy, Sines boasts a diverse coastline, an integral part of the Southwest Alentejo and Vicentine Coast Natural Park, offering landscapes of wild beauty. The municipality has a strong cultural identity, celebrated through various artistic expressions and events that take place throughout the year, reflecting its openness to the world.
Authentic flavors that tell the story of our land
This is an emblematic dish of the Alentejo coastal gastronomy, with strong roots in Sines. It consists of a type of corn porridge (xerém) cooked with fresh clams, garlic, coriander, and olive oil. It is a delicacy that reflects the simplicity and richness of local products, with a distinct flavor that links the Alentejo interior, through corn, to the sea via seafood.
Caldeirada is a traditional fish stew, and the Sines version is distinguished by the freshness of its ingredients and the way different fish are combined. Typically, a variety of fish caught on the local coast is used, cooked in layers with potatoes, tomatoes, onions, peppers, and plenty of olive oil, resulting in a rich and comforting dish that celebrates the village's fishing tradition.
A dish with a unique touch from the Alentejo coast, feijoada de búzios is a variation of the traditional feijoada, replacing meat with búzios, a type of marine mollusk. It is made with white beans, búzios, chorizo, bacon, and vegetables, creating a surprising contrast of flavors and textures. This dish highlights the ability to inventively utilize sea resources in local cuisine.
Açorda is a classic of Alentejo cuisine, and its seafood version is particularly popular in coastal areas. It is prepared with crushed Alentejo bread, garlic, coriander, eggs, and, in this case, a variety of fresh seafood such as shrimp, clams, or búzios, cooked together with the seafood broth. It is a robust and flavorful dish that represents the fusion between the rural tradition of Alentejo and the abundance of the Atlantic.
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