The kitchen

Rooted in the Algarve - its sea, its hills, its orchards.

We work with the techniques that have long defined this region: curing, confit, salting, pickling, fermenting. They're not used out of nostalgia. They still work, and they still have something to say.

What we serve is the Algarve as we understand it - familiar enough to recognise, different enough to make you look again.