The gastronomy of Olhão is bound to be mainly based around fish and seafood. The lagoons of the ilhas provide excellent nurseries for clams(amêijo), cockles (berbigão) and oysters (ostras), and the sea provides an abundance of fresh fish. Olhão was one of the first major canning areas for tuna and sardines and the fishing fleet continue to land their catches every day at the dock.
There are so many ways of preparing the fish and many of the recipes come from the fishermen. Arroz de lingueirão (razor clam risotto), lulas com favas (squid with broad beans), chocos com tinto (cuttlefish in their ink), amêijões (clams) lightly cooked in wine and garlic - the variations are endless!
Desserts are various delicious combinations of almonds, figs, eggs and oranges, whether incorporated in a feather light, moist sponge cake; figs stuffed with almonds; or little sweet marzipan cakes shaped into fruits and vegetables - there will always be something on the menu to spoil your resolve!