The gastronomy of Messines is part 'barrocal' (inland) and part 'litoral' (coastal) - it uses ingredients like coelho (rabbit) and pork, corn mush and beans, and also sardines and clams, sea bream and lobster. It's served as stews, roasts and grills,cataplanas and seafood risottos (amongst others!). Nowhere in the Algarve is far from the coast so the fish are always fresh and the fertile land of the barrocal region produces the fruit and vegetables.
Desserts are fairly traditional across the Algarve and centre around eggs, honey, almonds, figs and carob - egg custard bases, sponges so light and moist and delicious pastries using 'massa folhada' (puff pastry). Fresh fruits like pomegranates, oranges, figs and grapes don't go amiss either!
Wherever you are - medronho - a liqueur made from the strawberry like fruit of the arbutus - is always on offer to round off your meal.