I’ll eat humble pie – Algarve is truly heaven for foodies
Imight have to apologise to the good people of the Algarve. For years I’ve been put off visiting Portugal’s sunshine-soaked coast, assuming it was just a golfer’s haven. But after a week in pretty Vilamoura, I can’t wait to go back.
While you can’t quite get away from golf – there are six courses in Vilamoura alone – there was also plenty to explore… and the food was divine! Our base for the week was the five-star Anantara Vilamoura, a 30-minute drive from Faro airport and just 10 minutes from Vilamoura marina. The 280 rooms are beautifully furnished with balconies overlooking pristine grounds, pools and the lush Oceanico golf course.
With tennis courts and five swimming pools, visitors are spoilt for choice and there’s a beautiful rooftop spa with a hydrotherapy pool.
There’s a real emphasis on gastronomy at the Anantara Vilamoura, with a focus on Portugal’s traditional fare. Breakfast served on the terrace was one of the highlights of my day. Freshly pressed juice is served alongside fruit platters heaving with the country’s famously sweet oranges and artisan breads. The Adventurer’s Club is one of the hotel’s biggest plus points for those with young families. Every day my daughter Matilda, four, made something different, be it a handbag, a purse or a dolls’ house. It was lovely to enjoy the five-star poolside experience with my husband, Chris, knowing she was having so much fun.
The hotel offers a courtesy tuk-tuk shuttle service to local attractions. It’s worth visiting the Cerro da Vila Roman ruins near the marina where you can see mosaics and artefacts, while the hotel can also arrange ‘experience’ days out, such as private boat trips along the Ria Formosa lagoon. The day includes a visit to the area’s water farms, where you can go fishing, or clam and oyster picking. Lunch is served on Culatra Island where you cook your own shellfish on a barbecue.
We also took a cookery class, which included a visit to the food market at Loule. Accompanied by the hotel’s head chef Bruno Viegas we selected red mullet, ripe tomatoes and peppers, which we took back to the hotel and prepared for a tasty lunch. My find of the holiday was the excellent Bovino steakhouse. Go for the signature steak platter – and arrive hungry!