The special dinner invites guests on a journey from the depths of the Azorean seas to the Algarve, with a unique menu prepared by chef David Barata in Almancil
On June 28, Bigeye tuna from the Azores will take centre stage at the ‘All parts considered’ dinner at Austa restaurant in Almancil.
The event is part of the restaurant’s seasonal calendar, guided by the motto: ‘Honest Cuisine, Seasonal Ingredients, Local Producers’. The focus is on seasonal and local ingredients, whilst staying true to the principles of circular cooking.
At the end of June, the ‘Patudo’ reaches its seasonal peak, and Austa will pay tribute to the fish by using it in its entirety – from the rich loins and buttery belly to the cheeks, collar, marrow and spine.
This one-off dinner will be an ode to the character, depth of flavour and full potential of a resilient and often overlooked species. It also reflects Austa’s commitment to respecting every ingredient.
“Usually less used, but totally deserving of attention, Bigeye Tuna is defined by faster growth, earlier maturity and greater reproductive capacity – qualities that make it a thoughtful and conscious choice in the increasingly fragile food chain. Marked by its striking metallic blue stripe and pale belly, it passes through the waters of the Azores archipelago between April and October,” the restaurant explains.
Each part will be treated with precision, care and creativity by chef David Barata and his team, using both traditional and unexpected techniques – raw, cured, smoked, grilled and dry-aged.
The dinner will take takes place at Austa on 28 June at 7pm. Tickets are €110 and include a multi-course menu. Bookings can be made by email ([email protected]).
About chef David Barata
David Barata, founding chef at Austa, grew up in Sintra, with roots in the rural villages of Beira, Guarda and Covilhã. His connection to food began early, as his family relied on agriculture for sustenance.
His career includes time at acclaimed restaurants such as Eleven, Feitoria, Ceia, and Bon Bon, as well as a stint at Maaemo in Norway. Through this journey, he developed a deep respect for local ingredients and sustainable practices.
Now living at the foot of the Serra de Monchique, David raises animals, grows food, and fishes – bringing his farm-to-table philosophy to both Austa and his personal project, Da Floresta.
Austa is open from Tuesday to Saturday. Breakfast and lunch share the ‘all day menu’ between 9.30am and 2pm. Appetisers, drinks and snacks are served between 2.15pm and 4.15pm, with their own menu.
Dinner service begins at 7pm, featuring a seasonal menu that evolves over time and stays true to the values of provenance and simplicity.
To learn more about this unique restaurant, read our report here.
Article originally published on Barlavento.
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