Yes. It's a dessert. Or rather, a pre-dessert and one of chef João Oliveira's signature dishes, which has accompanied him since he arrived at Vista six years ago. "A tribute to the Algarve and its famous oranges", the idea is for the customer to pick their orange from the mini tree and taste it in various forms: gel, mousse, caramel, bread and even textured juice. Curious? Ask for it the next time you are in Portimão. The mini trees that the chef uses to present this pre-dessert are produced by local company Citrina.

O conteúdo Algarve Oranges aparece primeiro em The Art of Tasting Portugal.

True to his roots, Bertilio Gomes has on Taberna Albricoque's menu these cuttlefish with sweet potatoes, a tribute to the products of the land and sea of his ever delicious Algarve.

O conteúdo Cuttlefish with sweet potato aparece primeiro em The Art of Tasting Portugal.

What to expect from a fig and almond soup? A spoonful of surprise and a perfect balance of texture and flavor. If your curious about this dish book a table at Noelia e Jerónimo and taste the delicacy.

O conteúdo Fig and almond soup aparece primeiro em The Art of Tasting Portugal.

Crème brûlée, the classic French dessert famous worldwide, has, in this recipe from chef Chef Nuno Bergonese, a special touch, courtesy of the aromatic Crete thyme.

O conteúdo Lemon thyme crème brûlée aparece primeiro em The Art of Tasting Portugal.

Octopus and apricots? Yes, they match perfectly! See Chef Vitor Sobral's recipe in the video below, and enjoy!

O conteúdo Octopus and apricots aparece primeiro em The Art of Tasting Portugal.

A carbonara made entirely of ingredients from the sea? Well, there you go!
The "pasta" is made of algae and the fish, in this case ray, is slowly simmered and involved with the preparation of the algae. The sauce is an emulsion made from oysters and egg yolks. A photogenic and delicious dish!

O conteúdo Ray carbonara with topinambur aparece primeiro em The Art of Tasting Portugal.

O conteúdo Ria Formosa oysters, seaweed and cucumber gazpacho aparece primeiro em The Art of Tasting Portugal.

An ode to salt flower, to Castro Marim, the south of Portugal, the local produce and intense flavours. This could summarise the tasting menu prepared by chef Fábio Domingues for the Grand Tasting that took us to the Algarve. Brilliant is an understatement! The scarlet prawn dish in a salt crust, with a cappuccino of its aromas and seaweed “açorda”, was the star of the night. ⠀

O conteúdo Salt Flower Dinner Grand House aparece primeiro em The Art of Tasting Portugal.