Flavours of Monchique
Dishes made with rice and beans or chestnuts are not to be missed. Equally tasty are the many recipes based on pork, which also finds its way into a wide variety of delicious home made sausages and blood sausages, including "farinheiras" and "mólhos". Another local delicacy is the ham cured using methods centuries old its smoky, nutty flavour is unforgettable.
Honey is an ingredient common to nearly all the cakes and desserts of the Monchique region: "bolo de tacho" and honey pudding. The nectar gleaned from the many different types of wild flower makes a fragrant, complex honey that has long had a reputation for quality. Indeed bees have been kept commercially since the 16th century. At the end of a meal nothing goes down like a glass of "medronho", the heady spirit made in copper stills from the fruits of the arbutus tree, or a sip of "melosa", a mixture of brandy and honey.
Dishes made with rice and beans or chestnuts are not to be missed. Equally tasty are the many recipes based on pork, which also finds its way into a wide variety of delicious home made sausages and blood sausages, including "farinheiras" and "mólhos". Another local delicacy is the ham cured using methods centuries old its smoky, nutty flavour is unforgettable.
Honey is an ingredient common to nearly all the cakes and desserts of the Monchique region: "bolo de tacho" and honey pudding. The nectar gleaned from the many different types of wild flower makes a fragrant, complex honey that has long had a reputation for quality. Indeed bees have been kept commercially since the 16th century. At the end of a meal nothing goes down like a glass of "medronho", the heady spirit made in copper stills from the fruits of the arbutus tree, or a sip of "melosa", a mixture of brandy and honey.
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Monchique Restaurants Algarve by Algarve
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