Fresh seafood dominates: try cataplana (a seafood-and-sausage stew cooked in a distinctive copper vessel), grilled sardines, amêijoas à Bulhão Pato (garlic-and-cilantro clams), and Algarve-caught tuna and swordfish. For dessert, don't miss Dom Rodrigo (egg-yolk and almond sweets) and fig-and-almond confections, a legacy of the region's Moorish past. Pair meals with local Medronho brandy or wines from the Lagoa/Lagos DOC region.