Oh My Cod Tours (2025)

20/01/2025

For a more reflexive year

I am sure it's not only me who has been questioning if, what we have been doing with/in life, can still be involved in the same meaning, relevance, and purpose. The what, the how, the when? And yes, I am refering to the context we live on - considering climate change, a decrease in biodiversity, and I could go on.

Lately, I have been overrunned by these questions as my life evolves.

Although I still feel I act meaningfully and consciously in my daily life, I think we could do more. I could do more. Specifically with Oh! My Cod enterprise. I assume we could use its power and responsibility to do more.

How? I still don’t know. I am still in the phase where multiple ideas coexist, where boundaries are not yet defined. Which is good! Brainstorming. It’s an essential part of the creative process and it allows ‘reality’ to talk (through yourself) and to “say” what we need to do, what is meaningful and relevant. Instead of coming up with pre-fabricated ideas and out-of-context proposals.

For now, I am just acknowledging some inquietude, indignation and the need to adress it.

And this is me, wishing you a great new year, on the 20th day of 2025!

With health, inspiration, energy, traveling and encounters - whether it’s in your neighborhood, in your country, or far away, in another region. Or with a book (as Charles Baudelaire would say).

All photos taken by Silvia Olivença

31/12/2024

Part 5 on '𝕋𝕙𝕖 𝕠𝕝𝕕 𝕒𝕟𝕕 𝕥𝕙𝕖 𝕔𝕠𝕟𝕥𝕖𝕞𝕡𝕠𝕣𝕒𝕣𝕪 𝕥𝕒𝕤𝕔𝕒𝕤 𝕒𝕟𝕕 𝕥𝕒𝕧𝕖𝕣𝕟𝕤'

The evolution of a 'bitoque'. The essence of a 'tasca'. No poetry. No words. Stains.

Restaurant Sardinha, Senhor Duarte and Dona Alda (right next to what was my beloved university ISPA).

24/12/2024

To help you create a warm and inviting Christmas table, I’d love to share some delightful suggestions that blend beautifully with the traditional '𝕭𝖔𝖑𝖔 𝕽𝖊𝖎'—a cherished treat brought to Portugal 194 years ago by . 📷 2

Consider pairing it with at least one of these unique offerings, each made with artisanal methods and creative flair that result in truly delicious and beautiful experiences.

🥮 As someone who has a soft spot for conventual desserts, I can’t recommend the '𝕻ã𝖔 𝖉𝖊 𝕷ó' (𝖘𝖕𝖔𝖓𝖌𝖊 𝖈𝖆𝖐𝖊) enough. Its runny, eggy texture is simply divine, especially when complemented by the incredible 𝕻𝖚𝖉𝖎𝖒 𝖉𝖔 𝕬𝖇𝖆𝖉𝖊' from .oliveira. 📷 3

🌲 Don't miss out on the 𝕮𝖍𝖊𝖊𝖘𝖊𝖈𝖆𝖐𝖊 by Hugo Candeias. This Basque-style cheesecake is a rare treat that you can easily order from . 📷 1

👑 The 𝕮𝖍𝖗𝖎𝖘𝖙𝖒𝖆𝖘 𝕮𝖗𝖔𝖜𝖓 (Coroa de Natal) from alongside their delightful 𝖕𝖆𝖓𝖊𝖙𝖙𝖔𝖓𝖊𝖘 offer wonderful options as well. And let’s not forget that 𝕻𝖆𝖓𝖊𝖙𝖙𝖔𝖓𝖊𝖘 perfectly rhyme with ! 📷 4, 5

The possibilities are truly endless. I’d love to hear your recommendations and any favorites you have! Feel free to share them below 👇🏽.

Many of these wonderful places also offer delicious 𝖆𝖗𝖙𝖎𝖘𝖞𝖓𝖆𝖑 𝖇𝖗𝖊𝖆𝖉, so don’t forget to gather some supplies for those cozy days after Christmas when all you want to do is savor those delightful leftovers without leaving the house.

Wishing you all the joys of the season!

All photos belong to the respective bakers/bakeries.

22/12/2024

Part 4 on '𝕋𝕙𝕖 𝕠𝕝𝕕 𝕒𝕟𝕕 𝕥𝕙𝕖 𝕔𝕠𝕟𝕥𝕖𝕞𝕡𝕠𝕣𝕒𝕣𝕪 𝕥𝕒𝕤𝕔𝕒𝕤 𝕒𝕟𝕕 𝕥𝕒𝕧𝕖𝕣𝕟𝕤'

Nish is a special person in my life, even though we don’t meet as often as we would like. We first connected on one of my food tours and then spent a week together on Pico Island. We concluded our trip by dancing to a playlist of songs we both shared, without realizing it. During a shoot in Lisbon for one of his movies, we visited Tasca Ba*****ca. Both of us are foodies and wine lovers, have a deep appreciation for the Portuguese food scene.

I have been dining at Ba*****ca since I was around 23 years old (at most 25). Now, at 48, I fondly recall celebrating my anniversary there with the original Italian owners when I was still in the fourth grade of Clinical Psychology at ISPA. My father and I would visit the ‘old’ Ba*****ca several times, for his favorite dish: pasta with 'farinheira' sausage.

Over the decades, the ownership of Ba*****ca has changed several times, the décor has evolved slightly, and the dishes served have taken on many forms. Today, represents a significant departure from the traditional tasca experience, blending the informal charm of old-school taverns with a lively, contemporary twist.

Headed by chefs Octavio Delmonte, Bruno Gama and Pedro Monteiro , this establishment is redefining communal dining in the city, emphasizing a direct connection between the diners and the culinary team.

Tasca Ba*****ca’s inception reflects a deliberate move away from the subdued atmosphere typically associated with tascas.

Pedro Monteiro, previously of Sal Grosso fame, has infused Tasca Ba*****ca with a philosophy that dining should be both enjoyable and immersive. This approach has transformed the dining experience into something more dynamic and engaging, setting Tasca Ba*****ca apart from its more traditional counterparts.

(continue on comments)

17/12/2024

Part 3 on '𝕋𝕙𝕖 𝕠𝕝𝕕 𝕒𝕟𝕕 𝕥𝕙𝕖 𝕔𝕠𝕟𝕥𝕖𝕞𝕡𝕠𝕣𝕒𝕣𝕪 𝕥𝕒𝕤𝕔𝕒𝕤 𝕒𝕟𝕕 𝕥𝕒𝕧𝕖𝕣𝕟𝕤'

Cardoso do '𝗘𝘀𝘁𝗿𝗲𝗹𝗮 𝗱𝗲 𝗢𝘂𝗿𝗼' has been a cornerstone of the Graça neighborhood since 1909.

This beloved eatery is right beside the historic working-class district of Estrela de Ouro, which was founded in the early 20th century by Lisbon entrepreneur Agapito Serra Fernandes. Because this tasca has remained untouched by time and trends, acclaimed chef Nuno Mendes highlighted it in his evocative book “𝘔𝘺 𝘓𝘪𝘴𝘣𝘰𝘯: 𝘈 𝘊𝘰𝘰𝘬𝘣𝘰𝘰𝘬 𝘧𝘳𝘰𝘮 𝘗𝘰𝘳𝘵𝘶𝘨𝘢𝘭’𝘴 𝘊𝘪𝘵𝘺 𝘰𝘧 𝘓𝘪𝘨𝘩𝘵”.

The essence of Cardoso do Estrela de Ouro is encapsulated by its host, Mr. Cardoso, whose welcoming presence and namesake define the establishment. The space, cozy and corridor-like, with tables neatly arranged between the wall and the counter, invites a loyal clientele who come for the hearty lunches and the warm atmosphere that Mr. Cardoso orchestrates, ensuring everyone feels at home.

Noted for its 𝗲𝘅𝗰𝗲𝗽𝘁𝗶𝗼𝗻𝗮𝗹 𝗼𝗳𝗳𝗲𝗿𝗶𝗻𝗴 of 𝘤𝘢𝘳𝘢𝘤ó𝘪𝘴 (snails) during their season, Cardoso do Estrela de Ouro is a trusted destination for those in pursuit of this delicacy, but also other 𝘁𝗿𝗮𝗱𝗶𝘁𝗶𝗼𝗻𝗮𝗹 𝗱𝗶𝘀𝗵𝗲𝘀 𝘁𝗵𝗮𝘁 𝗿𝗼𝘁𝗮𝘁𝗲 𝗱𝗮𝗶𝗹𝘆. The selection includes staples like 𝘣𝘢𝘤𝘢𝘭𝘩𝘢𝘶 𝘤𝘰𝘮 𝘨𝘳ã𝘰 (cod with chickpeas), 𝘣𝘢𝘤𝘢𝘭𝘩𝘢𝘶 à 𝘭𝘢𝘨𝘢𝘳𝘦𝘪𝘳𝘰 (baked cod with olive oil and garlic), 𝘱𝘢𝘴𝘵é𝘪𝘴 𝘥𝘦 𝘣𝘢𝘤𝘢𝘭𝘩𝘢𝘶 𝘤𝘰𝘮 𝘢𝘳𝘳𝘰𝘻 𝘥𝘦 𝘧𝘦𝘪𝘫ã𝘰 (codfish fritters with kidney bean rice), 𝘥𝘰𝘣𝘳𝘢𝘥𝘢 (a traditional pork and bean stew), 𝘤𝘰𝘻𝘪𝘥𝘰 (Portuguese stew), and 𝘤𝘢𝘣𝘪𝘥𝘦𝘭𝘢 (a rich rice dish made with poultry blood).

In an area like Graça, where the rapid pace of gentrification has transformed the neighborhood and keeps doing so, to say that Cardoso do Estrela de Ouro is a gem is a massive understatement – this place is a cultural relic!

10/12/2024

À volta da história e cultura locais, a Oh My Cod Food and Cultural Tours oferece viagens e passeios imersivos, com provas de vinhos e pratos exclusivos. As experiências genuínas vivem-se em destinos como Lisboa ou Açores. O projeto venceu o Prémio Nacional de Turismo 2024 na categoria de T...

02/12/2024

Part 2 on '𝕋𝕙𝕖 𝕠𝕝𝕕 𝕒𝕟𝕕 𝕥𝕙𝕖 𝕔𝕠𝕟𝕥𝕖𝕞𝕡𝕠𝕣𝕒𝕣𝕪 𝕥𝕒𝕤𝕔𝕒𝕤 𝕒𝕟𝕕 𝕥𝕒𝕧𝕖𝕣𝕟𝕤'

Founded in the heart of Lisbon’s vibrant Chiado district, 𝓣𝓪𝓫𝓮𝓻𝓷𝓪 𝓡𝓾𝓪 𝓭𝓪𝓼 𝓕𝓵𝓸𝓻𝓮𝓼 no@tabernadasflores established a milestone in the evolution of the city’s tascas or tavernas and was during more than 10 years on my Top5 Lisbon places to eat.

This establishment quickly distinguished itself with its unique focus on storytelling through food - something that naturally exhales from the Chef, journalist, teacher and traveller , one of its founders and my favorite person in the food scene and foodways.

At Taberna Rua das Flores, each dish served is not just a meal but a narrative, exploring the depth and diversity of Portuguese cuisine while paying homage to its rich history and regional variations, as well as the connections that Portugal and portuguese cuisine have with other parts of the word, namely the former colonies or regions that the Portuguese had contact with during past centuries.

The taberna‘s philosophy centers on a profound respect for the culinary arts, marrying traditional techniques with modern culinary trends to create a dining experience that is both authentically Portuguese and refreshingly innovative.

From savory petiscos that invite sharing and conversation (diner) to hearty main courses that satisfy the soul (lunch), the taberna excels in creating flavors that are both familiar and surprising.

This establishment has not only delighted diners but again, through the figure of his founders, chef André Magalhães, aka Mestre André , has also served as an inspiration for a new generation of taberneiros.

People used to wait sometimes more than 3-4 hours waiting for a table. Recently, they doubled their space, by opening a new space two doors aside and it can happen that you arrive for diner and two minutes after you are sitted and they are presenting you the menu, like it happen to me and .guimaraes few weeks ago.

The success of Taberna Rua das Flores demonstrates the potential for traditional tascas to evolve and thrive in the modern era, as we will see on future posts as we will see on future posts on on our article here: https://www.ohmycodtours.com/blog/lisbons-best-taverns-the-old-and-contemporary-tascas/

02/12/2024

Nominees for the best Gastronomic Project by National Tourism Award 2024

Desarma Restaurante, Herdade da Malhadinha Nova, OH MY COD! Food Tours & Trips, Herdade 1980 and Restaurante Vinha and Restaurante Terroir Brasserie.

29/11/2024

We are very proud and honored by this award, electing 𝗢𝗵! 𝗠𝘆 𝗖𝗼𝗱 𝗙𝗼𝗼𝗱 𝗖𝘂𝗹𝘁𝘂𝗿𝗮𝗹 𝗧𝗼𝘂𝗿𝘀 & 𝗧𝗿𝗶𝗽𝘀 𝗮𝘀 𝘁𝗵𝗲 𝗯𝗲𝘀𝘁𝗚𝗮𝘀𝘁𝗿𝗼𝗻𝗼𝗺𝗶𝗰 𝗽𝗿𝗼𝗷𝗲𝗰𝘁 𝗶𝗻 𝟮𝟬𝟮𝟰, 𝗶𝗻 𝘁𝗵𝗲 𝗰𝗼𝗻𝘁𝗲𝘅𝘁 𝗼𝗳 𝘁𝗵𝗲 𝗡𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗧𝗼𝘂𝗿𝗶𝘀𝗺 𝗔𝘄𝗮𝗿𝗱.

This prize shows an important sensibility from the Turismo de Portugal and the juris (....), towards a 𝘁𝘆𝗽𝗲 𝗼𝗳𝗴𝗮𝘀𝘁𝗿𝗼𝗻𝗼𝗺𝗶𝗰 𝗮𝗻𝗱 𝗰𝘂𝗹𝘁𝘂𝗿𝗮𝗹 𝘁𝗼𝘂𝗿𝗶𝘀𝗺, that is co-constructed with travelers, created with the local communities with a sense of context, critical thinking and centered on human and meaningful encounters.

Oh! My Cod, works with gastronomy in an eclectic and holistic approach, as a medium to narrate several voices, cultures, generations and different perspectives - namely the subversive ones - through immersive experiences and human encounters, where we all become cultural narrators.

Thank you for your recognition , and thank you to everyone who inspires us: local communities, teachers, producers, restaurants, Chefs, researchers, etc.

Finally, we should mention, with all our genuineness, that 𝘁𝗵𝗲 𝗳𝗼𝘂𝗿 𝗮𝗱𝗱𝗶𝘁𝗶𝗼𝗻𝗮𝗹 𝗻𝗼𝗺𝗶𝗻𝗲𝗲𝘀 𝗮𝗿𝗲 𝗮𝗹𝗹 𝗲𝘅𝗰𝗲𝗹𝗹𝗲𝗻𝘁 𝗮𝗻𝗱𝘂𝗻𝗶𝗾𝘂𝗲! We follow closely their work which we deeply admire, and we would like to congratulate them:

who succeeded in winning the prize for the best Sustainable Project!

To our team:
.guimaraes , , Miguel Lopez, Rodrigo Furtado, Júlia Novack.

23/11/2024

Being a local myself, born and raised in Lisbon (Alfama), I was fascinated by the city and then Portugal in general. 𝗚𝗮𝘀𝘁𝗿𝗼𝗻𝗼𝗺𝘆 𝗮𝗻𝗱 𝗹𝗼𝗰𝗮𝗹 𝗽𝗲𝗼𝗽𝗹𝗲 𝘄𝗲𝗿𝗲 𝗺𝘆 𝗴𝘂𝗶𝗱𝗲𝘀.Through them, I was constantly creating opportunities to explore the country and to share it with my closest friends.

I can feel myself traveling, in the deepest sense, in my own country. 𝗜 𝗰𝗮𝗻 𝗯𝗲𝗰𝗼𝗺𝗲, 𝗳𝗼𝗿 𝗮 𝘄𝗵𝗶𝗹𝗲, 𝗮 ‘𝗳𝗼𝗿𝗲𝗶𝗴𝗻𝗲𝗿’ 𝘄𝗶𝘁𝗵 𝗮𝗹𝗹 𝘁𝗵𝗲 𝗴𝗼𝗼𝗱 𝘁𝗵𝗶𝗻𝗴𝘀 𝘁𝗵𝗮𝘁 𝗶𝘁 𝗶𝗺𝗽𝗹𝗶𝗲𝘀. This momentary external gaze, this decentered position, and genuine curiosity is not always easy to foster in a local native, but it’s essential to ‘really see’ what we have in front of us, and to nurture the admiration and the passion for something (or someone!) you are in touch with every day, sometimes since the day you were born.

𝗪𝗵𝘆 𝗻𝗼𝘁 𝗼𝗽𝗲𝗻 𝘁𝗵𝗲𝘀𝗲 𝗽𝗲𝗿𝘀𝗼𝗻𝗮𝗹 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲𝘀 𝘁𝗼 𝘁𝗿𝗮𝘃𝗲𝗹𝗲𝗿𝘀 𝗮𝗻𝗱 𝘁𝗵𝗲 𝗰𝘂𝗿𝗶𝗼𝘂𝘀, 𝗜 𝗮𝘀𝗸𝗲𝗱 𝗺𝘆𝘀𝗲𝗹𝗳 and 𝗰𝗼𝗺𝗯𝗶𝗻𝗲 𝗶𝘁 𝘄𝗶𝘁𝗵 𝗺𝘆 𝗰𝗹𝗶𝗻𝗶𝗰𝗮𝗹 𝘄𝗼𝗿𝗸, even collecting money to offer free clinical consultations to refugees, during a period where we had no funding.

I could be doing what I love, sharing it with endless cultures and people while funding part of my clinical work.

So, I started this journey in 2016 and, step by step, Oh! My Cod it grew organically.

23/11/2024

Portuguese taverns, known in the country as tascas, play a major role in the local culinary and social landscape. For centuries, these establishments have served as places for the masses to enjoy affordable food which is highly representative of Portugal’s way of eating, but also…

20/11/2024

In Portugal, the term tasca signifies much more than its direct translation to English as “tavern”. It represents a long-standing tradition in Portuguese gastronomy, serving as a local eatery where the community gathers to enjoy simple, traditional dishes in a welcoming atmosphere. The evolution of tascas from their inception to their current role in Lisbon’s neighborhoods highlights their importance in fostering social bonds and offering a taste of Portugal’s culinary heritage.

Initially, the early 20th century, tascas functioned as small groceries or wine shops, often attached to coal shops (carvoarias), particularly with the influx of immigrants from the 𝗦𝗽𝗮𝗻𝗶𝘀𝗵 𝗿𝗲𝗴𝗶𝗼𝗻 𝗼𝗳 𝗚𝗮𝗹𝗶𝗰𝗶𝗮 and from the 𝗻𝗼𝗿𝘁𝗵𝗲𝗿𝗻 𝗠𝗶𝗻𝗵𝗼 𝗿𝗲𝗴𝗶𝗼𝗻 .

These eateries are 𝘁𝘆𝗽𝗶𝗰𝗮𝗹𝗹𝘆 𝗳𝗮𝗺𝗶𝗹𝘆-𝗼𝘄𝗻𝗲𝗱. Characteristics such as paper tablecloths instead of fabric, displays of boiled eggs, photographs of the establishment or the region of Portugal where the owners come from, are some of its 𝗱𝗶𝘀𝘁𝗶𝗻𝗰𝘁𝗶𝘃𝗲 𝗳𝗲𝗮𝘁𝘂𝗿𝗲𝘀.

During the next weeks, as we go deeper into the world of Lisbon’s tascas, 𝘄𝗲 𝘄𝗶𝗹𝗹 𝗲𝘅𝗽𝗹𝗼𝗿𝗲 𝗯𝗼𝘁𝗵 𝘁𝗵𝗲 𝘁𝗿𝗮𝗱𝗶𝘁𝗶𝗼𝗻𝗮𝗹 𝗲𝘀𝘁𝗮𝗯𝗹𝗶𝘀𝗵𝗺𝗲𝗻𝘁𝘀 𝘁𝗵𝗮𝘁 𝗵𝗮𝘃𝗲 𝗯𝗲𝗲𝗻 𝘁𝗵𝗲 𝗰𝗼𝗿𝗻𝗲𝗿𝘀𝘁𝗼𝗻𝗲 𝗼𝗳 𝗻𝗲𝗶𝗴𝗵𝗯𝗼𝗿𝗵𝗼𝗼𝗱𝘀 𝗳𝗼𝗿 𝗴𝗲𝗻𝗲𝗿𝗮𝘁𝗶𝗼𝗻𝘀, 𝙨𝙪𝙧𝙫𝙞𝙫𝙞𝙣𝙜 𝙩𝙤 𝙩𝙝𝙚 𝙙𝙧𝙖𝙢𝙖𝙩𝙞𝙘 𝙜𝙚𝙣𝙩𝙧𝙞𝙛𝙞𝙘𝙖𝙩𝙞𝙤𝙣, 𝗮𝗻𝗱 𝘁𝗵𝗲 𝗰𝗼𝗻𝘁𝗲𝗺𝗽𝗼𝗿𝗮𝗿𝘆 𝘁𝗮𝘀𝗰𝗮𝘀 𝗮𝗻𝗱 𝘁𝗮𝗯𝗲𝗿𝗻𝗲𝗶𝗿𝗼𝘀 (folks who run the tabernas), that are reinterpreting traditional concepts for a modern audience.

03/11/2024

The National Tourism Award is a joint initiative of Expresso, BPI and Deloitte that distinguishes the best initiatives in the Portuguese tourism sector, contemplating five categories: authentic tourism, gastronomic tourism, inclusive tourism, innovative tourism, and sustainable tourism.

The award ceremony for the winners of the 6th edition of the National Tourism Award will take place on 27th November 2024.

We are honored with this nomination!

It reinforces our commitment to making a positive impact and reminds us of the importance of our philosophy, critical thinking and hard work on autentic, cultural and gastronomy experiences.

To our team:
.guimaraes , , Miguel Lopez, Rodrigo Furtado, Julia Novack.

To our partners: .winery .vinhos .azores

13/10/2024

The importance of wine in Portuguese culture cannot be overstated.

Portugal is the world’s 10th largest producer of wine but, most of all, in our country, wine is a symbol of hospitality, a staple at family gatherings, and a subject of passionate conversation among locals.

It may also come as a surprise to some, but Portugal is the largest consumer of wine per capita in the whole wide world – Portuguese adults drink on average more than 71 liters per year!

Furthermore, the country’s wineries, from historic estates to innovative newcomers, are not just production sites but places of learning, enjoyment, and connection with the land and its history.

Discover how to organize your wine trip to Portugal on our article 'Why Portugal is the first destination for a wine holiday'. 📖Link in Bio! 👆🏽👆🏽

29/09/2024

The 6th edition of the PNT - National Tourism Award has the aim of promoting, encouraging and distinguishing the best companies, practices and projects in the sector in Portugal.

Oh! My Cod Food & Cultural Tours & Trips is in the TOP 15 finalists, in TWO categories: gastronomic and authentic!

An initiative led by Expresso and BPI, where the applications submitted will be evaluated by Deloitte, by Technical Committees and by a Jury.

By being in the TOP 15 in National Tourism, in such meaningful categories - Authentic and Gastronomic - we are already so happy and honored!

For those who meet us and for those who work with us, you know that our philosophy is to be ecletic, authentic, share critical thinking, and not run for the obvious. We can take you to fine dining but also to street food family-owned businesses, or to households - all are part of the gastronomic caleidoscope of a region, of a village, of a country - independently of the 'social status' people assign them. We are bold. Through food, we narrate several voices and different perspectives, namely the subversive ones.

We want to recognize the importance of some of our partners - we exist to give you a voice and to show what you do, and how you shape Portuguese culture(s), cities, villages, the countryside and the islands!
guimaraes .winery .vinhos .azores Pico Terramar & SPA .pt .lopes.winemaker .antonio.madeira

27/09/2024

Today we invite you to cook vegetable curry recipe!

One of the tastings we offer on our '17 tastings lisbon food cultural tour'.

For former guests, this is an excelent opportunity to take home your memories of Lisbon and your experience with us, by inviting some friends and family and cook this at home!

Bom apetite! 🧑🏽‍🍳👩🏼‍🍳

You can also purchage book online on Amazon with dozens of recipes translated in multiple languages!

14/09/2024

We are each time more in love with these culinary, wine and cultural encounters in the Azores, specifically in Pico, Faial and São Jorge islands, were guests are immersed in local culture, meet independent producers and live a transformative experience.

We can't wait to start our low season Culinary Trips after this 'Tour season'!

05/09/2024

Sometimes the best is not only a question of quantity and numbers or degrees. Sometimes the best takes you to another dimension. It's qualitatively different.

And this is what happens when you eat seafood at Cais ao Mar (Algarve)

This marisqueira (seafood house) has some incredibly fresh products, cooked with the perfect timings!

Here a stuffed 'santola' memory from one of our diners there and the recipe!

Add this to your top foodie experiences in Algarve and to your cookbook 📓

Monday	11:00 - 20:00
Tuesday	11:00 - 20:00
Wednesday	11:00 - 20:00
Thursday	11:00 - 20:00
Friday	11:00 - 20:00
Saturday	11:00 - 20:00
Sunday	11:00 - 20:00

Oh My Cod Tours

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