A Eira do Mel

A rustic former farmhouse 9km north of Sagres is the atmospheric setting for José Pinheiro's lauded slow-food cooking. Seafood is landed in Sagres, with meats, vegetables and fruit sourced from local farms. Dishes such as octopus cataplana with sweet potatoes, spicy piri-piri Atlantic wild shrimp, rabbit in red wine, and javali are accompanied by regional wines.