Built in the early 20th century, this isn’t a curated space; it’s a working one. Fish laid out on ice. Honey in unlabelled jars. Prices discussed, not displayed. The rhythm here is practical, unhurried, familiar to anyone who comes weekly.

While much of the Algarve has adapted to tourism and modern convenience, the market operates on older assumptions. Food is bought in person. Quality is recognised, not marketed. Conversation is part of the transaction.

It doesn’t preserve itself as an experience or lean into nostalgia. It simply continues because it still serves a purpose. And for many locals, that’s been reason enough to keep it exactly as it is.