Deserta is still a desert island, thanks to its status as a protection area. No one lives there and there is only one building, the restaurant Estaminé. The fresh amêijoas (clams) are done properly there and as Bulhão Pato intended: chopped garlic, olive oil, lemon juice and lots of coriander. No margarine as some restaurants do, drowning the poor clams in a fat, disgusting pool. Just the soft olive oil flavors with the garlic and herbs. The Algarve can produce some really good bread, and you’ll need more than one slice to soak up that precious clam sauce. There are other amazing seafood and fish dishes, as well, like the fried prawns.
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