The grilled tuna belly with the coriander polenta (barriga de atum grelhada com xarém de coentros) is an amazing combination of flavors, with the juicy and fat tuna belly being paired with xarém, a traditional Algarve dish made with corn meal. Their three different cataplanas are also great. Tertúlia Algarvia, in the old town of Faro (Vila Adentro), is more than a restaurant as they organize many events, workshops and have a project to preserve the traditional food of the villages in the area. They only use the renowned seasalt from Castro Marim to salt the pans.