Photography: DR
Anyone strolling through the streets of Ericeira these days can’t miss it: the annual Sea Urchin Festival is just around the corner. From April 24th to May 3rd, the local delicacy will be celebrated for the tenth time.
The festival is an initiative by gastronomy consultant Nuno Nobre which, since 2015, has brought the “caviar of the Atlantic” from the sea to the market hall of the Mercado Municipal in Ericeira. The seafood court will be open here on April 25 and 26, as well as May 2 and 3, from 12 pm to 8 pm, featuring dishes from the sea and regional wines. The second floor is the heart of the event and is dedicated to the product in all its facets. Invited chefs will present the sea urchin in a variety of preparations.
more than just a gastronomic event
In addition, a scientific workshop on the marine ecosystem and the life cycle of the sea urchin will take place on May 2 and 3, organized by MARE (Centre for Marine and Environmental Sciences), the Polytechnic of Leiria, and ARNET (Aqua Research Network).
The festival is co-organized by the municipality of Mafra. For mayor Hugo Moreira Luís it is of strategic importance: “More than just an event, this is a platform to boost the local economy and the restaurant sector, combining the tradition of our fishing community with scientific innovation and ocean sustainability.”
A traditional highlight of the festival is the show cooking sessions, featuring creative and original dishes by award-winning chefs from Portugal and abroad. Alongside Nuno Nobre and Luís Rodrigues of Ouriçaria Seafood, the participants also include Fagner Buzinhani and Rui Santos (GoJuu Clube), Pedro Marques (Taberna da Praça, Pestana Cidadela Cascais), Vasco Lello (Turvo Restaurante), William Vargas (Omakase RI), Hugo Santos (Churrasqueira do Campo Grande), Francisco Silva (Queima Beiças, Madeira), Rui Mota (Escola Superior de Turismo e Hotelaria do Estoril), and Cristina Ferreira – Escola Técnica e Profissional de Mafra.
However, the festival is not limited to the market. This year, 27 restaurants across the Mafra municipality will be taking part, each offering at least one sea urchin dish per day throughout the festival.
9 days to learn about the sea urchin’s habitat and characteristics, taste its unique flavor, or try new variations of this delicacy
On April 30, a five-course dinner titled “Sea Urchin: The Caviar of Ericeira” by chef André Rebelo will take place at the Jangada restaurant in the You and the Sea hotel. Participation costs €60 and also includes wine from local producers.
In nine days, visitors can learn more about the sea urchin’s habitat and characteristics, taste its unique flavor for the first time, or try new variations of this delicacy.
Esta publicação também está disponível em | This article is also available in: Portuguese (Portugal)
