Arrifana is a Portuguese beach, located near the locality of the same name, in the Aljezur region. It is a beach with Blue Flag whose beach extends for 500 m. At its southern end lies a rock known as Pedra da Agulha, due to its vertical shape. It is located very close to the Fort of Arrifana.

It is considered as one of the best beaches for surfing and is much used by young and foreigners who seek the beauty of the place and the waves for sports.

For 4 years the El Cholesterol Restaurant bar joins the Arrifana Fishermen's Association in the last weekend of July to produce two already mythical parties in the area. The first (Saturday) is the responsibility of the Association of Fishermen bringing to the public animation and lots of sardines in honor of the fisherman saint and on Sunday a party with lots of music for the youngest with Portuguese and foreign renowned bands.

Its natural conditions provide surfers with waves all year round, protected by a cliff to the north, protected from the traditional northeastern. This beach has a site dedicated only to its history and life. Arrifana beach.

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The beach of Arrifana, with Blue Flag, extends for an area with more than half a kilometer of extension. It forms a kind of small bay, being therefore less striking by the surf of the waves. At the top of the South there is a vertical rock in the middle of the sea, reminiscent of a gigantic statue, being, however, called "Pedra da Agulha". Outside the bathing season is much sought after by surfers and Bodyboarders. Next to the ruins of the Arrifana Fortress you can enjoy one of the most beautiful panoramic views of the Costa Vicentina.

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Being part of the municipality of Aljezur, it is rich in fish (sea bream, sea bream, sea bass) and shellfish (from the hedgehogs to the barnacles, not to mention the mussels and the much appreciated kebabs) of the land (mainly the famous sweet potato and the beans) and the pig-death foods. Hence the gastronomy of this region is based on these products.

Beans or cabbage with sweet potato, mocha potatoes with "piques", mussel rice, conch shells, sea bream, sea bream or cooked sea bass or charcoal grilled pork chops, kebabs, mussels, fried brisket, among others, make the delights of Aljezuran gastronomy , which can be enjoyed in the good restaurants of the counties.

To accompany this gastronomic adventure, white and red wines, produced by the Adega Cooperativa de Lagos, as well as an excellent Moscatel wine. The raw material, consisting of magnificent and tasty grapes, is produced, for the most part, in the municipality of Aljezur. Also here is produced a good aguardente of arbutus, completing this picture.

As dessert, you can find the pastels, the cake and the sweet potato pudding, and the fried ones, covered with a syrup of sugar or honey, is also a local product.

The peanut, grown with great expression in the parish of Rogil, is a very appreciated and excellent quality appetizer.

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This beach has a Mediterranean climate with maritime influence and an average monthly temperature that varies between 6º C, the minimum of the coldest month and the 29ºC, the maximum of the hottest month. The average annual precipitation is 400 to 500 mm and the sunshine of 2800 to 3000 hours per year. The NW and N. winds predominate.

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