Lagos · Food

The Algarve's copper-pot seafood stew — order it for two and take your time.

Charcoal-grilled on bread, June to September — the smell of the whole coast.

Fish downstairs, lunch upstairs — the counters cook what the boats brought.

Goose barnacles and garlicky amêijoas à Bulhão Pato — the Algarve's briny aperitif.

Egg-and-almond sweets in foil twists — the Algarve's convent recipe.