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Cataplana - A delicious dish from the Algarve which forms a bridge between the past and the present, with a loyal connection to its beginnings through the produce used in its preparation, from the interior to the coastline.

Its composition – of fish or shellfish – represents, in itself, a tribute to the Ria Formosa and the excellence of its produce, such as the delicious clams, the prawns, etc. on the one side and the flavourful black pork which is reared in the interior (the Barrocal and the Algarvian mountains).

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The quality of the grilling at Restaurante Estevens some time ago led to a group of clients nicknaming it "The Academy of Grilling", effectively characterizing this aspect of its good cuisine and also the good service provided.

There is always a varied selection of fresh fish of the day, from sardines to stone bass, to grouper, to whiting and to sole, through horse mackerel, gilt-head, silver bream and mackerel, accompanied by a "Montanheira" salad or gazpacho. We have the saying that only the most succulent and tasty meats are allowed on our grills! These include entrecote, fillet or sirloin, ribs of beef, pork or goat, pork spare ribs or belly pork, chicken and other cuts.

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Stuffed Squid, Fish Stew, Shepherd's Lamb, Pork with Clams, Ground maize with Cockles or Clams, Lemon-marinated Horse-Mackerel, etc…, Fish Stew, Shepherd's Lamb, Pork with Clams, Ground maize with Cockles or Clams, Lemon-marinated Horse-Mackerel, etc… in short, this restaurant offers traditional dishes, in the preparation of which, regional products are the preferred choice.

Special: "Cozido à Portuguesa" (photo to the left)

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Selection of "Petiscos" (light dishes)  -  we could follow with an extensive list of delicious petiscos with the "Estevens" brand! 

However, for now, we will list only these: Fried Horse-Mackerel or Sardines in a sauce of onions, garlic, olive oil & vinegar, dishes of fine-sliced country-style Pork or Veal, Clams (from the Ria Formosa) - steamed,  or with onions & cream, Tapas of Cured Ham, Spicy Sausage, etc.

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