Photography: Jorge Simão
The International Sea Urchin Festival is back to Ericeira for its 8th edition. Between March 15th and 24th this initiative brings gastronomic tastings, showcooking sessions and a science workshop, as well as gathering various restaurants where the public can indulge in dishes exclusively prepared for this event, featuring one of the most exclusive delicacies from the village’s coast.
During these days, the Ericeira Municipal Market will be transformed into a seafood court where, in addition to tasting and selling sea urchins, visitors can explore gastronomic pop-ups featuring seafood cuisine, craft beers and wines from the region.
27 participating restaurants will prepare various unique dishes that honor the heritage of Ericeira
In the market, visitors can attend showcooking sessions with renowned chefs Rodrigo Alves, Nuno Nobre, Paulo Alves, Carolina Simões, Luís Brito, Maria Lagariço, Habner Gomes and Luís Miguel Rodrigues, as well as representatives from Docapesca.
Presentations on the various ways of preparing sea urchins will also be conducted by students from the Master’s in Culinary Arts Innovation (ESTHE – Estoril Higher Institute for Tourism and Hotel Studies), the Master’s in Gastronomic Sciences (NOVA FCT – Faculty of Science and Technology), and alumni from the Postgraduate Program in Management and Cooking (Lusófona University).
Sea Urchin Rice – ph. RR
On March 16th, at 10 a.m., also at the Ericeira Municipal Market, a science workshop will take place, organized by MARE – Center for Marine and Environmental Sciences.
Twenty-seven restaurants will prepare unique dishes that honor the village’s heritage, such as grilled sea urchins, sea urchin and shrimp açorda (bread soup) or sea urchin custard.
This initiative is organized by the Mafra City Council, in partnership with Nuno Nobre, consultant and curator of the project.
Get to know all the details about the activities and restaurants participating in the event, as well as their respective menus, through the official online flyer.
Esta publicação também está disponível em | This article is also available in: Portuguese (Portugal)
