For eating alone or with company. In a pub or by candle light, on a paper towel or a linen one. At the beach or at home. Portugal is certainly a country of delicacies. In springtime, the chef suggests small toasts with chorizo paste and pea foam, or mangoes and strawberries with a splash of old fashioned mustard.

In summer, the trend is fresh light flavors, such as peppery furrow shell Bulhão Pato style, or the typical snail dishes, revived with a knob of truffle butter.

In autumn, José Avillez advises shrimp with puréed Elvas plums wrapped in uncured smoked bacon, or game "alheira" with quail egg.

When the cold arrives, the suggestion is partridge "escabeche" style, or "morcela" and vegetable meatballs with puréed apple.

Indulge in haute cuisine delicacies, like lobster sashimi with wasabi and soy.