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    Loulé - a Market to Remember

    <p>&nbsp;</p> <p>Loul&eacute; Municipal Market is housed in an iconic building dating from 1908,&nbsp;easily identifiable thanks to its Neo-Arabic style and its impressive crimson&nbsp;domes. Given its location and powerful architectural image, the market&nbsp;is considered the highlight of the city, making for an exceptional meeting&nbsp;place, marked by memories of past events and stories. We recommend&nbsp;a visit on Saturday morning, allowing you to witness firsthand an alluring&nbsp;palette of colours, aromas and flavours in a truly authentic atmosphere.&nbsp;This could easily become your favourite market.</p> <p>Celebrate the freshness of&nbsp;the finest fruit and vegetables. Marvel at our traditions, our customs and&nbsp;the finest regional produce.</p>
  • the market of Loulé is considered the highlight of the city, making for an exceptional meeting place

  • Meet our favorite airline pilot, Mr. Stuart Stringer

    <h2>&nbsp;</h2> <h2 style="text-align: center;">A respected commercial airline pilot, who has travelled the world, yet chose the Algarve as his home. We find out why, as we speak to Mr Stuart Stringer</h2> <p>&nbsp;</p> <p><em><strong>YLP: Tell us a little about yourself. Where were you born?&nbsp;Where have you lived?</strong></em></p> <p><strong>STUART:</strong>&nbsp;I was born in Scotland, just outside Aberdeen, with a Scottish mother and an English father. We lived in Scotland initially, but eventually moved to just outside London, where I finished my schooling.&nbsp;I enjoyed my childhood; I was lucky to have good friends and spent my school holidays on the farm in Scotland with my Grandfather and cousins.&nbsp;Since leaving home I have lived in Germany, the UK, the USA, Abu Dhabi, Holland and finally Portugal.</p> <p>&nbsp;</p> <p><strong><em>YLP: Did you always know that you wanted to be a pilot? Can you remember any funny episodes? Have you had any close calls?</em></strong></p> <p><strong>STUART:</strong>&nbsp;Flying was the last occupation I was thinking about when I left school. It had been decided from way back that I would train as a quantity surveyor and then join the construction company that a couple of my uncles had in Scotland. So, at 18, I went to college in London to start my course.&nbsp;My heart wasn&rsquo;t in it and after a year I knew that I wouldn&rsquo;t be able do this for the rest of my life. So, much to the disappointment of my parents, I dropped out and enjoyed life in 60s London. All good things have to come to an end, though, and it was time to get a job. I cannot remember why, but I applied to the Royal Air Force and the Royal Navy. The RAF got back to me first and that is how I started my flying career.<br />Flying on frontline squadrons, by virtue of what you are doing, is somewhat dangerous, but the excitement is worth it and the vast majority of us have survived it, though I did have a mid-air collision over Germany when on my first squadron as a very young Pilot Officer. Actually, it was on the day of my promotion to Flying Officer, which, but for the luck of the gods, could have been very short. I ended up parachuting into the small Dutch town of Posterholt and landed in the middle of the main road, luckily it was not busy and I still remember clearly this old lady coming out of her house with a chair for me to sit on while she went back and poured me a glass of wine. It tasted so good. Sitting there in the sun, with a drink and cigarette, I thought - life is good!<br />She had probably done this before in 1944.</p> <p>&nbsp;</p> <p><strong><em>YLP: When you are flying as a passenger what&rsquo;s the thing that&nbsp;annoys you most?</em></strong></p> <p><strong>STUART:</strong>&nbsp;Generally not much annoys me, as most of my flights these&nbsp;days only last for a few hours, but if I have to think of one thing, it would&nbsp;be the constant communication by the flight attendants of a certain&nbsp;low-cost airline and their &ldquo;On-Time Arrival Gong&rdquo;, but it&rsquo;s a small price&nbsp;to pay for generally a good service.</p> <p>&nbsp;</p> <p><em><strong>YLP: Is it true that a pilot and co-pilot cannot have the same meal?</strong></em></p> <p><strong>STUART:</strong>&nbsp;Yes, and it&rsquo;s easy to see why, as some forms of food poisoning&nbsp;can leave you totally incapacitated.&nbsp;About 20 years ago I was flying back to Abu Dhabi and luckily it was only&nbsp;about 30 minutes to go when the other pilot started to feel bad. Within&nbsp;10 minutes he was almost unconscious and unable to perform any duties.&nbsp;He was taken to hospital on arrival and spent the next week there.</p> <p>&nbsp;</p> <p><em><strong>YLP: As a pilot you must have seen many wonderful destinations.&nbsp;Which have really left their mark on you?</strong></em></p> <p><strong>STUART:</strong>&nbsp;I have visited and lived in many wonderful destinations and also a&nbsp;few not-so-wonderful, so it&rsquo;s very difficult to single out specific places. But&nbsp;if I have to, the first would be Australia, which I have always enjoyed visiting,&nbsp;and then it would be Malaysia, where, at one time, I had considered retiring.</p> <p>&nbsp;</p> <p><em><strong>YLP: When did you first discover Portugal? And what was your first&nbsp;impression of the country?</strong></em></p> <p><strong>STUART:</strong>&nbsp;I first visited Portugal in 1974. At that time there was a revolution&nbsp;in place; I didn&rsquo;t stay long.&nbsp;I returned for a holiday in the late 80s and enjoyed the Algarve so much&nbsp;I left having bought a house, which I still live in to this day. So you could say I had a good first impression.</p> <p>&nbsp;</p> <p><strong><em>YLP: Why did you choose the Algarve to live permanently?</em></strong></p> <p><strong>STUART:</strong>&nbsp;I have always felt very comfortable here. The people, climate,&nbsp;social life, the Atlantic coastline, proximity to friends and relatives, and&nbsp;already having a home here, made the decision very easy.&nbsp;Also very important, my wife Marie-Jose loves living here.</p> <p>&nbsp;</p> <p><strong><em>YLP: How would you describe the Algarve to someone who&nbsp;doesn&rsquo;t know it?</em></strong></p> <p><strong>STUART:</strong>&nbsp;Paradise!</p> <p>&nbsp;&nbsp;&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p>
  • A respected commercial airline pilot, who has travelled the world, yet chose the Algarve as his home. We find out why, as we speak to Mr Stuart Stringer.

  • Sagres

    <p>A meeting point for routes between the Mediterranean and the Atlantic, Sagres boasts a mystical and wild beauty. Its dramatic cliffs, dropping down into the azure Atlantic waters, its historical importance during the Era of the Discoveries, and its legacy as a place of worship since Neolithic times, ensure its value of epic proportions.<br />Situated at the most south-westerly point of the Old Continent, far from everywhere else, Sagres has kept intact its traditions, customs and dozens of kilometres of almost deserted beaches. An idyllic setting for practising a wealth of sports, and in particular trekking, fishing, diving, sailing, windsurfing, kite-surfing, bird watching and&hellip; SURFING.</p> <p>Indeed, Sagres, surfing capital par excellence and host to various championships and festivals, is considered one of the best surfing spots in Europe, by professionals and amateurs alike. It is, in fact, the only region in Portugal with two coasts &ndash; south and west. The first, made up of coves and bays, producing relatively gentle waves, ideal for beginners. The west coast, for more experienced surfers, features long beaches, braced against the full force of the Atlantic, and backed by high cliffs. As such, the waves here can reach five metres. The many and recognised surf schools within the town, the army of sun-bleached, long-haired, bronzed bodies wandering the themed bars, the surprising number of VW campervans, loaded with boards, and the festive and musical atmosphere, bring constant colour to this untamed and stunning landscape.</p> <p>This land, whose people still seem so connected to the sea, is also home to the finest shellfish, and in particular the unusual goose barnacle. These unsightly looking, yet incredibly delicious crustaceans can fetch up to &euro;50/Kg. And no wonder. Gathering this barnacle is a lengthy and extremely dangerous activity, done only by the most experienced of gatherers. In fact, goose barnacles grow on slippery rocks, incessantly battered by crashing waves. In amongst these rugged rocks, attached to a single rope, these &lsquo;sea warrior&rsquo; gatherers climb down the cliffs, moving to and fro with the waves. It is thanks to them alone that we can enjoy this delicacy, which is nothing less than a kiss from the sea.</p>
  • A meeting point for routes between the Mediterranean and the Atlantic

  • Festival MED Loulé

    <p>Get ready for the 15th edition of the MED Festival. This cultural festival has earned a name for itself throughout the country and far beyond.</p> <p>The streets of the city's historical centre are closed off from the 28th of June to the 1st of July and invaded by an exciting blend of music, poetry, photography, plastic arts, <span>street entertainment,&nbsp;</span>design and gastronomy from the four corners of the planet.</p> <p>As we have come to expect from previous years, there will be an exciting line-up of great artists from around the globe (Angola, Cape Verde, UK, Spain, Malta, Brazil, etc...). Check out some of the 57 concerts you will be able to assist:</p> <p>&nbsp;</p> <p><img style="display: block; margin-left: auto; margin-right: auto;" title="Linup-Festival-med-2018.jpg" src="" alt="Linup-Festival-med-2018.jpg" width="700" height="699" /></p> <p>&nbsp;For more info:&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p>
  • A unique festival in Portugal

  • Flor de Sal, from the Algarve with love.

    <p>Because we are proud of the Algarve and we love to share the best things it has to give us, today we will talk about "Flor de Sal".</p> <p>They say it's the cream of the salt. "Flor de Sal", translating eloquently to "salt flower", is made up of crystals of exceptional whiteness, which form on the surface of the seawater collected in saltpans, producing a fine crust of salt. Consumed throughout the ages by <em>marnotos</em> (salt workers), who refer to it as "curds", as it rises to the surface of the water in the same manner as cream in milk, flor de sal is one of the Algarve's finest natural treasures. To find out more about this <em>white gold</em>, we paid a visit to Necton, in the Ria Formosa Nature Park, in Olh&atilde;o.</p> <p>&nbsp;<img style="display: block; margin-left: auto; margin-right: auto;" title="Flordesal.jpg" src="" alt="Flordesal.jpg" width="450" height="300" /></p> <p>&nbsp;</p> <p>The company works in two different business areas - the Traditional Sea Salt unit, with its product range comprising the Marnoto and Belamandil brands, and the Microalgae unit, involved in aquaculture, cosmetics and research. In&aacute;cio Valle, one of Necton's managers, introduced us to the harvesting processes behind traditional sea salt and flor de sal, based on ancient methods.</p> <p>The lagoon water is collected in a reservoir and then fed down to the evaporating pans, where it flows in zigzags through a system of beds, before reaching the crystallisation pans. Every day, as the fine crystal crust of flor de sal forms, it is carefully strained off, by hand. Traditional sea salt differs in many ways to industrially produced salt. Did you know, for example, that more than 80 minerals are lost during the industrial process of the latter? In contrast, traditional salt is 100% natural, retains alkl the beneficial properties of the sea and nutritional components, and is free of any chemical additives or washing processes. As a consequence, it is better equipped to accentuate the flavour in foods, activating the taste buds. Additionally, the saltpans provide a platform for the wildlife of this area of great biological and ecological value.</p> <p>If you would like to spend a different day out, with the kids, learning more about this seawater in crystal form, contact Necton ( | +351 289703961) to organise a visit to the saltpans. With a little luck, until the end of summer, you might be able to watch the marnotos in full swing.</p> <p>&nbsp;</p> <p>&nbsp;</p>
  • The tears of the lagoon dry in the sun & salt comes into being