Everyone has an opinion on the best prego, and the Algarve is no exception. The truth is that a great prego comes down to three things done well: the meat, the bread and the grill.
What makes it great
Flavourful meat, seared to stay juicy inside, and bread that holds the filling without falling apart. Add bolo do caco with garlic butter and you get that aroma that stays with you.
The rest is balance: the right seasoning, the right heat and fast service so it reaches the table hot.
Sirloin or rump
Sirloin is more tender and delicate; rump has more beefy flavour and a firmer bite. Both work, and it comes down to taste.
At Pregaria there are versions with cheddar, egg, cured ham and mushrooms for those who want more than the classic.
A stop in the centre
On Av. Jose da Costa Mealha, a prego fits well into a weekday lunch or an easy dinner, with fries on the side.
If it is your first time, order the classic on bolo do caco and try a variation on your next visit.