Casa-Mae Lagos Portugal

Restored townhouse luxury boutique hotel

Located in the heart of the rustic seaside town of Lagos, southern Portugal, Casa Mae is a newly  developed boutique hotel. The traditional building has been restored and transformed into a minimalist, chic, yet still very much Portuguese haven nestled amongst the historic surrounds.The interiors have been sourced to perfection; using local fabrics and furnishings, not to mention the stunning yet discreet swimming pool outside the main building. There are three buildings which make up the premises: the main old house, the cabanas and the newly opened modern apartments. 

Saute'ed Prawns

As for the dining experience, the bar was set high for us as we’ve been coming to this part of Portugal for the best part of 10 years and having previously owned a house in the area, we’ve learnt what little gems lie in the town serving up great quality and incredibly inexpensive seafood. To our delight, the unfussy menu did not disappoint here at Casa-Mae. Breakfasts consisted of modern, creative dishes like avocado served with fresh lime, dried orange and chia seeds, perfectly paired with rustic bread and poached eggs upon request. The lunch and dinner menus did not leave us short of choice, every dish looked amazing. Personal favourites were the sautéed prawns of all different sizes (a nice visual touch) and the open air ‘Churrasqueria’ which served up a delicious plate of charcoal grilled Corvina (croaker fish) with a side of kale and roasted vegetables.

Julio the farmer

Poached Monkfish & Broccoli

What is really amazing about the food at Casa Mae is its local sourcing with most of the fruit and vegetables being grown at their nearby farm. The farmer, the nature-loving Julio Machado, grows Kale, Strawberries, Cabbage, Beetroot to name just a few and hand rears chickens for delicious eggs too. The chickens here were some of the best kept we’ve seen! Not only do they roam the grounds freely but they also have a luxury hen house, complete with antique-style chairs and a chandelier fit for any French interior design show! Julio’s hard work and genuine care for his farm comes out in the incredible flavours of everything he produces, a lovely man with a simple yet incredibly idyllic lifestyle…we’re jealous!

Overall, our stay at Casa-mae has been an absolutely incredible experience. Not only is it in our favourite part of Portugal, styled to feel just like the town we know and love, but it is a friendly, calming oasis to kick back and relax in the dry heat of the sunny Algarve. We’re already counting down the days until we can come back !

Spaghetti with Clams at Zavial Beach, Portugal

Praia do Zavial is one of my favourite places in the world.  It is a stunning beach on the south west corner of the Algarve about 20 minutes drive west of Lagos.  Golden sand and crystal clear water combine to give a great place to relax in the summer sun or play in the surf. Although the surf is moderated by the southerly aspect there is a good point break to the western end of the beach which provides great sport for the serious surfer in the winter months.  Zavial is popular with bodyboarders of a high standard as demonstrated by Ivo and Neuza who work at the Zavial Beach Restaurant.




This restaurant is located at the western end of the beach where there is ample parking.  The view is stunning and it is a great place to have a drink/snack and to take in the view and the cool sounds of the chill-out music.  Lunchtime and evening meals focus of fresh produce carefully prepared and beautifully presented. 

 

Local fresh fish and shellfish are a speciality as displayed on the menu board.  

I opted for one of my favourites, Spaghetti with Clams, which is a Portuguese version of the Italian classic, Spaghetti Vongole.  Large juicy clams are cooked with garlic and herbs and then combined with butter and oil in the white spaghetti. Simply delicious !









If you are visiting the Algarve this year be sure to check out Praia do Zavial and all that it offers.  

Fishing with Carlos

Spent a nice day at Zavial fishing with Carlos Ramos. We caught 4 fish, all too small to keep but it was lovely sunny weather. Carlos is the owner of O Cantinho Algarvio, a restaurant in Lagos which offers a range of fresh fish dishes. Thankfully Carlos doesn't rely on his catches but buys fresh fish from the local market every morning.

Fine wines and tapas in Lagos, Portugal

Portugal produces some high quality wines particularly from regions such as Douro, Dao and Alentejo but they are not always easy to find in restaurants. Visit Hortela-Pimenta in central Lagos and you will be spoilt for choice. Not only do they stock some of the finest wines (at prices to suit all pockets), the staff Rebecca and Sarah offer helpful advice when choosing. This modern wine bar, which would be equally accepted in Lisbon or London, is run by owners Sandra Korreia and Nuno Soares Franco. Sandra runs the front of house and has a good knowledge of wine, food and presentation and welcomes customers with her warm personality. Nuno is an accomplished chef who trained at a top hotel. His food creations are attractively presented and offer exciting combinations of flavours. Seafood options include Octopus Stew in Red Wine, Sautéed Garlic Prawns and Scallops with Garden Greens and Olive/Orange Dressing (pictured). So, for sophistication, great food and high quality wines visit Hortela-Pimenta.

Fine Dining in Porto de Mos

Senses restaurant is situated at the Cascades Hotel near to Porto de Mos. Chef Luis Batalha produces stunning combinations of flavours and colours.

Our starters included, lime and papaya soup with scallop ceviche, hot and cold tiger prawn with sesame and asparagus salad. For main we tried the turbot in crispy herb blanket with spinach risotto and a canneloni of chickpea pure in roasted red pepper. All were beautifully presented in this stylish restaurant with good service.
Our waiter kindly provided us with a range of wines to try before we decided on a bottle of 2010 Casa de Santar Reserva from the Dao region. This white wine was dry with a mineral finish and worked well with the fish.

Quality shellfish at O Cantinho Algarvio

Lobster and crab from the live tank at this quality restaurant in Lagos, Portugal. The lobster is simply grilled with a little butter. The crab is dressed with chopped pickles, mayo and a little bit of beer ! Delicious.

Fresh Fish in Lagos, Portugal

Fresh fish in the market at Lagos

The fishing port of Lagos in the Algarve region of Portugal offers some of the finest quality fresh fish and shellfish much of which is landed and sold within 24 hours.  Many local day boats fish the productive Portuguese waters which are rich in nutrients due to the upwelling of cooler waters from the deeper Atlantic Ocean.  Locals and visitors flock to the Lagos fish market to take in the sights of a range of interesting fish and to buy for home cooking, barbecues and restaurants.




One of the restaurants which specialises in high quality seafood is O'Cantinho Algarvio in Rua Afonso de Almeida (just up from the square).  Proprietor, Carlos Ramos, can often be seen in the market choosing the best fish for his menu that night.  One of his 'secret' specialities and my particular favourite is the fillet of Turbot which is coated in a light flour and pan-fried. He also has a live-tank for the freshest lobster and crab.

Attention to detail is the key to high quality cuisine.  Here, Carlos is choosing a large Corvina which he will cut into steaks and store vac-packed in the fridge to ensure maximum freshness.  I noticed that his chosen fish had a hook in its mouth and he explained that line-caught fish were of better quality than those caught in trawl nets.  Generally speaking line-caught fish are preferred environmentally as hand-lining has minimal effect on seabed habitats.


Corvina ( Argyrosomus regia ) is known in English as the Meagre, and is one of the most traditional and valued fish on the Algarve.

Fish Head for Lunch !

A delicacy much enjoyed by the Portuguese is boiled Pargo (Red Porgy) head.  This fish was on display at O' Antonio in Porto de Mos near Lagos in the Algarve.  One of the waiters, Helder, who is a keen fisherman and seafood eater explained that they will boil the head whole with just onions and salt and serve it to the table.  The diners will then pick the meat (including the eyes) away from the bones of the head.  It might sound a bit gruesome to those of you who are a little sensitive but I am assured that it is delicious.  It is also a plus-point that almost none of the fish is wasted.
The red porgy (Pagrus pagrus), or common seabream, is a species of fish in the family Sparidae, found in a wide variety of locations that range from Europe to the Caribbean.