An authentic cuisine

Gastronomy

In Mértola past and present come together to make known the colors, flavors and aromas of a place. The flavors are part of the local heritage, marks of its authenticity and identity. They are the inheritance of the land and the hands that work it or reap it. This is the Mértola of good cheese and sausages; “Mertolenga” meat, “Campaniço” lamb and Alentejo pork; bread; rosemary honey and jams; aromatic herbs, their oils and infusions; Alentejo, red, white or rosé wine; and so many other products. In common the quality, the genuine taste and the heritage of know-how that spans generations. Mértola is one of the rare places were you sill can find the ancient flavours in their full authenticity.

River Fish

The cuisine associated with the Guadiana river is varied and rich in flavours. The most common fish are “muge”, twait shad, eel and lamprey. As for delicacies such as lamprey rice [Arroz de Lampreia]; “muge”, twait shad or eel fried with tomato rice [Muge frita com Arroz de Tomate; Saboga frita com Arroz de Tomate; Enguias frita com Arroz de Tomate] fish soups [Soupa de Peixe], twait shad roe salad [Salada de Ovas de Saboga], eel stew [Ensopado de Enguias] or the surprising twait shad roe “Açorda” (a traditional dish with breadcrumbs) seasoned with pennyroyal or mint [Açorda de Ovas de Saboga com poejo ou hortelã].

Gaspacho & Tomatada

During the Mértola hot days, what really tastes good is a fresh and aromatic gazpacho! Cold soup, with a refined seasoning of olive oil, vinegar, salt and the aroma of oregano. In gazpacho the tomato is king! Crushed (Spanish style) or in small pieces (our style). And then, the bread also in pieces, always the bread, indispensable presence on the Alentejo table.

To accompany it is recommended fried fish (from the river!) Or some slices of ham (from Alentejo pork, of course!).

To drink, a well-chilled Mértola’s white or rosé wine, there it is! If not the best, certainly among the best.

Among these summer foods, do not forget the tomatoes. Very ripe tomato, refined in olive oil and garlic, wrapped in eggs and sprinkled with seasoning.

“Açorda” & “Migas”

In Alentejo, the açordas and migas are an omnipresent culinary figure, a dish of all classes, times and regions, a culinary that define the genuine character of a kitchen. This is because the açorda and migas come to us from a kitchen prior to the innovations, one that saw the introduction of flavours and products from overseas, such as potatoes or tomatoes in the 16th century. The tradition linked to the açordas is millennial, seeming to date back to the pre-Roman period, consolidating itself in the course of Roman rule and prolonged with the Muslim presence on the region. With the Arabs, the açorda assumes the status of a dish for the great occasions and celebrations.