Thanks for all of this! I am definitely taking notes. A question about marisqueiras (I would probably eat seafood every day, if I could, though also interested in other kinds of Portuguese cuisine, for sure): Elsewhere, @Maribel suggests in addition to the A. Bourdain recommendation in Matosinos, “For shellfish (scarlet prawns, lobster and the like), there are restaurants, or Marisqueiras, that specialize in them–Bourdain filmed at the Esplanada A Antigua, but there’s also O Gaveto, Toupeirinho, A Marisqueira de Matosinhos, Os Luisadas.” I am wondering if I was only going to go maybe twice to this area, are there two that would be stand outs? Also, some of them look “fancier” than others, so wondering if this is indeed the case? And if some would be better for lunch; some for dinner?
Also, I googled “marisqueiras in Lagos,” and a number of places come up. I am still flying blind (read: without H.O. input) in this area, and just wondering about this. Does it mean there’s not much good food in the area? Or unfamiliarity with the area? Or…?
Finally, I love clams, crab, shrimp, lobster, langoustine, mussels most of all! I see a preparation of crab all over where they do something to the crab and serve it in the top shell. Wondering what this preparation is? Cold, hot, good, bad? Also, I love the coquina clams I find all over Spain (Barcelona, e.g.). I notice that the clams in pictures at Portuguese restaurants are bigger. They also look delicious to me, but am wondering if the little ones will also be found (and good) in Portugal?
