When you have access to the highest quality fish and meats at your door step, the best thing to do is sometimes the simplest. Perfect natural coal ambers, a good griddle and carefully seasoned fish or meat with coarse sea salt. Grelhados is the Portuguese term for all foods grilled on a bbq (grelha is Portuguese for grill). Restaurants across the country specialise in perfectly grilling their most local produce. Along our vast coast we grill the fish, which, just a few hours ago, was swimming in the Atlantic... Sea bass, bream, red mullet, Dover sole, monkfish, squid, octopus and of course sardines are all candidates for the grill. Inland Portugal is the provider of excellent meats from speciality veal in the north, to exquisite lamb in the centre of the country, to the unique black pork in the south. Grelhados is all about showing off the quality of our ingredients; so less the fuss the better; no spices, no sauces, just some vegetables and olive oil. Another word for grelhados is churrasco (chargrilled). The term is mostly used for meats and this is what we call one of the most successful Portuguese food exports: chicken piripiri is frango de churrasco.