The following restaurants will participate:

• Restaurant Herdade da Corte
• Restaurant Mesa do Cume
• Restaurant Monte Velho
• Restaurant O Constantino
• Restaurant Quinta do Marco

Gastronomy fans will be able to enjoy typical mountain meals, and at the same time you will have the chance to win one week-end in one of the following accommodation places: Pequeno Castelo, Hotel Quinta do Marco, Casa Vale D’El Rei, Tavira Vacations and Herdade da Corte.

This festival is associated with the “Slow Cities” movement and the “Slow Food” concept.

Post from: Tavira Guide

7th Mountain Gastronomy Festival

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An event to publicize the oysters from Ria Formosa (80% of national production comes from this area of great environmental value) and promote its consumption.
It will have several spaces that will allow seafood gastronomy lovers to taste delicious oyster, clam, razor-shell clam and other seafood dishes, while being entertained by the “voices” of accordion.

22nd to 26th of July
Day 22: 7p.m.-12a.m./Days 23-26: 11a.m.-12a.m.
Near the Municipal Market

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2nd Oysters Festival in Tavira

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By enjoying a meal in one of the participating restaurants, you will have access to the ongoing exposition “Tavira, Sea Heritages” at Palácio da Galeria/Municipal Museum.

The participants will also have the chance to win a week-end “Near the Sea” in one of the following hotels: Aldeamento Turístico Pedras da Rainha (Cabanas), Casa de Hóspedes Viana (Cabanas), Cabanas Park Resort (Cabanas), Aparthotel Golden Club (Cabanas), Apartamentos Turísticos Pedras D’El Rei (Santa Luzia) e Vila Galé Albacora (Tavira).

The success of the previous editions of the Gastronomy Festivals has been a decisive factor to promote even more Tavira’s Gastronomy.

Healthy food, eat with time, and preferrably in a traditional restaurant. Talk and have fun with friends. Exercise and walk, admire and protect the environment. Respect culture and habits, have a calm life based on quality principles in a fast and demanding world. These are the fundaments of Cittaslow to what Tavira joined in December 2008.

Linked to this concept is also the “Slow Food”, allowing people to discover the pleasure of eating and understand the food origins, how it’s made and by whom. In this way, the Tavira Gastronomy Festivals go hand-by-hand with this concept and movement having as a primary objective to raise awareness towards the local gastronomy and dishes that bring together family and friends.

Download the Sea Gastronomy Festival leaflet with information about participating restaurants and maps:
6th Sea Gastronomy Festival Leaflet

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Tavira 6th Sea Gastronomy Festival

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The Festival will take place between the 21st of March and the 10th of April in participating restaurants, as usual, and will enable lovers of good food to savour some typical meals from the Mountains and enjoy the countryside.

An aditional incentive for participants will be that they will be able to enter a prize draw to win one weekend at one of the following hotels in Tavira: Pequeno Castelo (Santo Estêvão), Hotel Quinta do Marco e Herdade da Corte (Santa Catarina da Fonte do Bispo), Monte do Álamo (Santiago) and Vila Campina (Luz de Tavira).

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Festival of Gastronomy of the Serra in Tavira

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The original and most common way is with clams. So for this you will need:

• 1Kg of clams
• 100g of smoked bacon
• 100g of cured ham
• 1/2 Pork sausage
• 200g of corn flour
• 0.5dl of white wine
• salt and pepper to taste

Preparation:

In a tin wash medium clams with cold water, so you clean them from any dirt they might have. After that cover them totally with sea water and leave them to rest for 4 to 5 hours, this will allow any sand and impurities to be expelled out.

Cut the bacon and the cured ham in small stripes and the sausage in thin slices. Fry them in a pan with low fire.

Remove the clams from the water and boil them in a pot covering them with water for about 10min. Save the water where you boiled them and take the mussels out of the shells. Put them in a pot, add the water where you boiled the clams and the wine; boil it for a while.

Add the flour taking the pot out of the fire and make sure it blends uniformly. Put it back to the fire and let it boil stirring once in a while, add the rest of the meat and serve hot.

Tip:
The meat used should be unsalted before cooking. Put the in cold water for about 3 to 4h… you get best results with home made products.

Post from: Tavira Guide

Xarém

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What do you need:

• 1Kg of conquilhas
• 4 table spoons of olive oil
• 4 – 6 garlic cloves
• cilantro
• lemon wedges

Usually you’ll get your conquilhas in sea water. When you arrive home you will notice that probably they have laid off some sand, in this case it’s recommended to leave them for around 24h so all the sand gets purged and the conquilhas are clean.

Then add some olive oil to a pan together with the garlic and let it fry until the garlic is golden; remove the conquilhas from the water and put them to the pan with some cilandro and cover everything with a lid letting it cook for about 20min (for 1Kg).

Occasionally check the conquilhas and give them a stir, making sure to mix the top ones and bottom ones. When all shells are open it means it’s done — some might not open, this is normal and if on one side it doesn’t mean they are not good, on the other hand you might not want to risk it.

Don’t forget to give them a lemon squeeze and eat it with some bread which is great to dip in the sauce.

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Conquilhas

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They have an impressive Lunch and Dinner menus as well as a list of known Portuguese wines.

Here are some details:

Some entries of mention:
Caldo Verde, Lulas Tavira, Carne de Porco Alentejana, Bacalhau a Braz, Mexilhoes de Cebolada, Cataplana de Ameijoas, Camarao a La Guilho, Pasteis de Bacalhau… etc.

Profile:
Duarte Rebolo was born in Madeira Island, Portugal, a popular European tourist spot.  His career in restaurant service began there and so far has spanned about 20 years.  He left Madeira to work for Celebrity Cruise Lines.  It was here that he worked with world renowned Grand Chef Michel Roux.  It was here that he met his wife Linda, and decided to move to the Washington area.

While here in Washington, he worked at the Watergate Hotel with Jean Louis Pallidin until Jean Louis left.  At this point the Pallidin became Aquarelle and the chef was Robert  Weidemaier.  Duarte continued to work at the Watergate until his dream of opening his own restaurant came true.

Duarte’s professionalism, attention to detail and hard work will make your dining experience a delightful virtual escape to Portugal.

So if you are around don’t miss the opportunity, for sure it’s worth it here is the address and phone number, don’t forget to visit their site also, just click the link above.

Tavira Restaurant,
8401 Connecticut Ave, Chevy Chase
WA
Reservations: (+1) 301-652-8684

Post from: Tavira Guide

Tavira, a restaurant in Washington DC

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The event will take place between 25 and 27 of July in Tavira in the area around the Descobrimentos Bridge and the Vila Galé Hotel. In a tent animated by accordionists, shellfish fans will be able to taste the gastronomy with oysters, clams, and razor clams dishes and also visit an exposition about the oyster production in the Ria Formosa.

Event times:
Friday 25: 19h00-00h00
Saturday and Sunday 26 and 27: 11h00-00h00

Post from: Tavira Guide

Tavira Oysters Festival

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The Festival will take place in the restaurants that have joined the event and will allow gastronomy lovers to enjoy excellent mountain cooking as well as magnificent panoramic views.

The participants will have an additional incentive; they may win a weekend in one of the following hotel units: Vila Campina – Luz de Tavira, Herdade da Corte – Santa Catarina da Fonte do Bispo and Pequeno Castelo – Santo Estêvão.

Participating restaurants:
Sta. Catarina da Fonte do Bispo Community:

• O Constantino – Montes e Lagares
• Monte Velho – Umbria
• Herdade da Corte – Corte
• A Mesa do Cume – Alcaria do Cume

In the Cachopo Community:

• A Ti Rosa – Cabeça Gorda
• A Charrua
• O Retiro dos Caçadores

Let’s discover the Algarve mountains’ gastronomic heritage.

Post from: Tavira Guide

5th Mountain Gastronomy Festival

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