From cuttlefish croquettes to mussels toast, the sea reigns supreme at Arrebita Portimão

Arrebita Portimão takes place on the 20th and 21st of August

Mussels toast, cuttlefish croquette or ball of berlin with prawns are some of the specialties that you will be able to taste at upturn Portimão, scheduled for the 20th and 21st of August.

On this gastronomic weekend, some of the best chefs in the country will prepare 26 creative dishes, where fish and seafood from the Algarve coast are the ingredients that shine the most.

Arrebita will serve as a showcase for the creativity of cooks and chefs from all over the country, who, for two days, will have Portimão as their base in what will be the 3rd edition of the festival.

On the 20th, Saturday, the presence of chef André Cruz is scheduled, who recently took over the kitchen at Feitoria (*Michelin, Lisbon) and will present a salad of green beans, crustaceans, barnacles and fried kingfish.

On that day, the menu also includes breaded sardines with pickled onions and fried bread, proposed by Pedro Monteiro (Tasca Baldracca, Lisbon), a mussel, chilli and aioli toast by the British Shay Ola (Queimado, Costa da Caparica) or mackerel with coriander tomato and white sauce, a creation of Wilson Costa (Amendoeira Clubhouse, Alcantarilha).

Bernardo Agrela (West Mambo, Lisbon) also brings his Lamb Kebab 2.0 to Portimão, while Milton Anes (Bica do Sapato, Lisbon) bets on a “bulgogi” Iberian pork Bao, smoked celery root remoulade and aigrette sauce.

On Sunday, the 21st, Louis Anjos, chef at the starred Al Sud (Lagos), proposes a ball of berlin with prawns from the coast, avocado and orange. There will also be cuttlefish and black garlic croquettes, by Paulo Carvalho (O Zagaia / O Batel, Sesimbra), brioche with sarajão, cucumber and orange with oyster mayonnaise, by local chef Nuno Martins (NUMA, Portimão), or sardine toast , salsa and lardo by António Galapito (Prado, Lisbon).

On the 21st, the meats will be provided by the nomadic chef Alessandra Borsato, who takes her arepas stuffed with corn bread, pork neck, nectarine chimichurri and cheese from the island to Portimão. Rui Sequeira (Alameda, Faro) suggests a Steamed Bun of black pork neck and sea mayonnaise, while the Italian Silvio Armanni (Libertà, Lisbon) goes back to his origins to prepare Casoncelli alla Bergamasca, homemade beef ravioli, pancetta, sage, butter and parmesan.

Each day there is even a dessert. On Saturday, Micael Duarte (Ofício, Lisbon) presents a Dirty Cookie, while on Sunday it is the turn of chef Luís Gaspar (Sala de Corte, Lisbon) to prepare a sweet with Algarve figs, almonds and yogurt.

As in previous editions of the upturn, the dishes have a single price of 6 euros and admission to the event remains free.

This edition of upturn Portimão will have a dining area and a Producers Market. This year, the event will work through a system cashless, with several points of purchase for consumption and charging cards available.

upturn Portimão, a concept created by Amuse Bouche has the support of the Portimão City Council and takes place on Saturday and Sunday between 18:00 and 23:00. The event will have free circulation on the streets of Comércio and Vasco da Gama, with entry at Praça da República (Alameda).