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<\/p>\nThe expectation is great for the 3rd edition of the Festival of the Eel of the Lagoa de Santo Andr\u00e9 – Gastronomic Show in the Restaurants, following the success of the first two years of the event. From January 20 to 29, thousands of visitors from different parts of the country and even neighboring Spain are expected. The organization is in charge of the City Council of Santiago do Cac\u00e9m (CCSC), with the support of the Parish of Santo Andr\u00e9.<\/p>\n
For ten days, the restaurants Cascalheira, Chez Daniel, Martins, Faz-te Esperto, Ti Lena, A Charrua – Kasa das Espetadas, Quinta do Giz, Tasquinha do Il\u00eddio, Snack Bar Arco Iris, Cantar D’Alto, Ti Ad\u00e9lia and Cantinho Dos Sabores, all located in the parish of Santo Andr\u00e9, offer several dishes made with one of the most traditional gastronomic wonders in the city, in addition to two establishments in relation to the 2nd edition of the Festival and five more in relation to the year of debut.<\/p>\n
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“It is with great satisfaction that we see that the number of restaurants that have joined the initiative has been growing,” says \u00c1lvaro Beijinha, President of CCSC, who has no doubt that this increase will be “surely an added quality”, considering that ” That’s the most important. In this 3rd edition, we try, once again, to make known this delicacy, which is very typical of the Lagoa de Santo Andr\u00e9. We know that the confection of the eel, particularly in the parish of Santo Andr\u00e9, is very rooted. We want to value this heritage and also contribute to the dynamism of the local economy, in particular the restoration of the parish, in a time that is low. Obviously, we also want to promote the parish of Santo Andr\u00e9, promote the Municipality, and to attract, as in the previous two years, many people coming from all over the country and even from Spain.<\/p>\n
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” “We start with a high-quality product,” assures \u00c1lvaro Beijinha, given that “the Santo Andr\u00e9 Lagoon is an environmental ex-libris integrated in a Natural Reserve”. The President of CCSC recalls the views of local fishermen and cooks. “This is the time when the eel is juicier, it’s ‘on the point’ to be made.”<\/p>\n
“The expectation continues to be quite high, this year even more than last year because we have two more restaurants, we want to attract more people. In previous years we have gained great visibility, even in the national media. The success was huge in the first edition.<\/p>\n
Last year we managed to attract even more people, the Festival is cementing very fast. We have a very high expectation and the restaurants too” says \u00c1lvaro Beijinha. In a transversal way, the City Council wants to surprise visitors not only for the quality of the eel and the unique flavors of the local gastronomy, but above all for the natural, historical and cultural heritage of the Municipality.<\/p>\n
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Eels fried and grilled, eel stew, eel chair, or cataplana of eels, are some of the dishes that the twelve restaurants adhere to in the ten days of the Festival, which will be brightened with moments of cultural animation, which promise to be the ideal complement Of the gastronomic slope. The initiative has no competitive character, nor does it presuppose any classification among the participants, who will once again be solely and exclusively focused on making known what is considered a pride of local cuisine.<\/p>\n