Restaurante Taberna da Maré: "Don't miss the almond cakes of Algarve" Portimão Restaurant Tip by acilina
Portimão Restaurants: 10 reviews and 20 photos
It is a small typical restaurant of Portimão, in the behind side of the old fish market, in the street Travessa da Barca, that attract us with its genuine air. Long tables and long seats, a slate blackboard in the wall with the menu and respective prices, have its strong point in the fresh fish grilled in the coal and in the Algarve specialties. Its owner, Jose Penhota, always with its habitual kindness, daily present different plates, depending on fish of the day, that go since the little Sepias (Choquinhos) or little Squids (Lulinhas) with his ink, little Scads (Carapaus) without skin (Alimados), Small Mackerel (Cavalinhas) at Algarve way, Ray in garlic sauce (d'Alhada) until the specialties, Carpet shell (Amêijoas) or Shrimp in the Cataplana , Shellfish Rice, Launce (Lingueirão) or Octopus (Polvo). So, we let Zé Penhota decide, and we started with Conquilhas, then Carapaus Alimados and for main plate we eat a Tuna beefsteak in the Algarve way, where we must enhance the attributes of the raw material. We concluded with a Pie (Tarte) of Fig (Figo). Everything five stars. The environment is very pleasant with soft ambient music. The service is familiar and gentile with prominence for the kindness of Claudete. The food, the supreme reason of the existence of any restaurant, is fresh, it smells good, is well prepared and very tasty. The Dessert list is not long, but there are very good sweets, with prominence for the Algarve specialties.
Favorite Dish: Algarve Delight Cake
0,5 kg of sugar ;
30 egg yolks ;
300 grs of almonds ;
70 grs of margarine ;
5 grs of cinnamon ;
50 grs of pumpkin preserve in syrup ;
200 grs of Malabar preserve
Boil the sugar for a few minutes until it forms a slightly thick, unbroken string between the fingers.
Fold the sugar into the egg yolks stirring very quickly.
Add the almonds, the margarine and the pumpkin cut into small fragments. Put on the flame again so it thickens.
Butter a tin and line it with grease-proof paper. Pour in the mixture with alternate layers of cinnamon and Malabar gourd to preserve.
Put on the flame to dry a little.
Decorate to taste.
Address: Travessa da Barca 9 - Portimão
Price Comparison: about average
Phone: Reservas 282 414614
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