These clams, like the name specifies, are from the most famous Ria in the Algarve, the Ria Formosa. The clams are captured, juvenile, in the sand banks or the Ria’s slurry, and, after that, they are sown in a farm where they grow for about two years. Each area and farm have their own terroir that give the clam its characteristics – some are darker and fat and some are light and fine. But all incredibly delicious!

The sea urchins diet is based on macrophyte seaweeds, making its flavour very intense and peculiar. They are captured manually, with resource to apnea diving between 3 and 6 meters down. A long process, but very environmental friendly! We select licensed divers, always willing to face the ocean to bring us this delicacy that, with much pleasure, we bring to you.
See here some Sea urchin recipes.

The edible crab is always present in Shellfish banquets or as an entry in festive dinners. Where there is festivity there is noise, such as the sound of the hammer breaking the robust crab claws. The specimen that we have in Portuguese waters are few and do not satisfies the more learned palate. It is in the Mancha channel, in depths of 60 to 120 meters and very cold waters, where their natural habitat is, that we find the best quality crabs. At this place starts the journey to your door!