Alcoutim Restaurants Algarve

The Good Food of the Hills
The influence of the uplands is evident in the local cooking of Alcoutim and its municipality, not only in lamb and pork dishes, but also in the rabbit, hare, partridge and wild boar that finds its way to the table during the hunting season.
But a fine meal can be had with just a bottle of local wine and a tasty loaf of bread cooked in a traditional wood-burning oven, accompanied by olives, cured ham, a variety of cured sausages and goats' and ewes' cheese prepared according to age-old recipes.

Closer to the Guadiana the menu extends to include mullet, barbel, goldfish, black bass, eel and other types of freshwater fish, grilled over cork oak charcoals. And who can resist a plate of freshly caught lamprey?
There are plenty of local cakes and puddings to tempt the sweet-toothed, with such exotic names as "azevias". "bolos de massa de pão", "filhós", "folares", "suspiros" and "pupias", as well as more familiar treats like nougat, made with honey and almonds and renowned throughout the Algarve.

After a rneal down, there is nothing better than a glass of fig brandy or medronho" (arbutus-berry liqueur), slowly distilled in copper stills in the upland villages.