A tribute to taste
Released recently in Portuguese and English, Algarve – A Culinary Journey has won seven international awards and sold out in Germany, Austria, and Switzerland in less than eight months. Providing an in-depth look into the Algarve, the book explores everything from the region’s gastronomic traditions to its culture, sharing real-life stories along the way.
According to editor Marianne Salentin-Träger, “feedback from readers has been overwhelmingly positive. They particularly appreciate the authenticity of the people portrayed, the recipes that can be recreated at home, the depth of the research, the special visual design and the high-quality production”.
The reaction so far has been enthusiastic: “Everyone who has ordered the book is very happy. ‘This is so much more than I ever expected,’ is one of many reactions,” she adds.
With 456 pages, over 300 stunning photographs, and more than 70 recipes, the book tells tales from all corners of the Algarve, from Aljezur to Vila Real de Santo António, passing through Monchique, Tavira, Olhão, Loulé, Lagos, Silves and Portimão.
From fishermen and shellfish catchers to surfers and artisans, winemakers and artists, the book features first-hand testimonies covering the themes of its five chapters: Water, Land, Soul, Knowledge, and Flavour.
Chef Noélia Jerónimo, who runs the famous Noélia restaurant in Cabanas de Tavira and Marina com Noélia in Olhão, is one of the driving forces of the book, contributing 30 recipes. Several other award-winning and highly reputed chefs collaborated to bring the book to life, with 40 recipes and stories provided by the likes of Hans Neuner from two-Michelin-starred restaurant Ocean at the Vila Vita Parc resort in Porches, as well as João Marreiros (Loki, Portimão), José Pinheiro (Eira do Mel, Vila do Bispo), Nélia Nunes (Tasca do Petrol, Monchique), and Vasco Prudêncio (A Venda, Faro).
Credits also go to Rita Henss (text), Markus Bassler and Anja Jahn (photography), Oliver Hick-Schulz (design), and Marianne Salentin-Träger (editor), with illustrations by Angela Ferreira (Kruella d’Enfer) and translations by Lucy Jones (English) and Rosa Bauer (Portuguese).
“Our book team consists of experts in the fields of cuisine, travel, photography, design and communication. I myself have over 30 years of experience in communications for the tourism industry and have been working with books for 12 years,” Marianne Salentin-Träger highlights.
“We start all our book projects with a comprehensive mood board workshop,” the editor explains. “We define how the book should feel, which stories will interest readers and which topics are crucial for the structure.”
This planning determines everything from the number of recipes to the selection of chefs. Only then does the research begin: “We plan trips during all seasons, visit people on site, listen to their stories and document them. Our photographers play an important role. This results in further mood boards that precisely reflect the character of the book at every stage of production.”
The decision to publish Portuguese and English editions stems from a commitment to the Algarve itself. “We promised the protagonists that we would publish the book in their languages and sought funding to make this possible,” she says. The project was also made possible thanks to the longstanding support of Annabell Pohl and the Pohl family, who have had ties to the Algarve for over 35 years.
Their sponsorship helped bring the book to life and share the region’s culinary heritage with a wider audience. “Each story, each face, each recipe is a celebration of this land’s authenticity. This isn’t just a cookbook – it’s a tribute to the soul of a region and the people who call it home,” states Marianne Salentin-Träger.
Algarve – A Culinary Journey has already won several accolades including two ITB Book Awards, a GAD Gold Medal, and three Gourmand World Cookbook Awards, among others.
The book is available for order online.
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