An explosion of flavours
Two minutes away from Carvoeiro beach, you will find a restaurant with a distinctive and innovative concept, from the food, decoration and atmosphere to the service, which has constantly surprised diners since it opened in 2023.
ETXEA’s discreet and simple nature means that it goes almost unnoticed, letting curiosity whet the appetite.

Chef and owner Tomé Cardoso has brought to the town where he grew up a fusion of Portuguese and Basque cuisine, which he greatly admires, in a restaurant where contemporary and casual styles merge in a comfortable and intimate setting, offering customers a journey of flavours with unique sensations.
The name ETXEA means ‘house’ in Basque, the perfect allusion to the pleasant and cosy space that excels in harmony between friends and family and between the kitchen and the dining room.

The interior is elegantly decorated with paintings on the walls, burgundy and green armchairs, gold and silver tones throughout and marble tables. The artisanal crockery also adds a special touch to the meal.
The open kitchen instantly inspires you to opt for the tasting menu with wine pairing, divided into nine elaborate and unique moments.
This experience transports you to the beach and the countryside, skilfully using fresh ingredients from Iberian cuisine such as meat, fish and seafood. The element of surprise is the essence of this journey of flavours, which changes daily, where we taste the unexpected – something we had long waited for.

Always prioritising seasonal produce and highlighting Portuguese and Spanish traditions, the Algarvian chef has created a menu that stands out for its variety and originality, from simple and delicious dishes such as the ham croquette, a typical dish from our neighbours, to sophisticated and creative courses such as the veal tartar, from the north of Portugal, made with bone marrow and served on a carefully prepared bone.
Exotic dishes are also part of the menu, such as the fish ceviche, inspired by a trip that chef Tomé took to Peru.

Seafood lovers are sure to be pleased as, in this fishing village, the taste of the sea is inevitably present, highlighted in the moments with oysters, scallops, lobster and sole, served in charismatic and sublime fashion.
ETXEA’s preference for small-production Portuguese wines is another distinctive feature. Chef Tomé seeks to bring little-known wines and sparkling wines to the table, thus highlighting Portugal’s wine culture with fresh, light, aromatic, herbaceous and sweet flavours.

He created the menu together with his team – including sous chef Daniel Norte, chef Bruno Salomão and head waiter and sommelier Raquel Neves – readapting and elaborating recipes based on his professional experience and the techniques he constantly explores.
“In the tasting menu, every moment is thought out in detail and the choice of drink is always tailored to each client, thus providing a unique and personalised experience,” he revealed.

The desserts are also the result of hard work and dedication, true to the Algarve and Basque culture. The chef suggests the torrija, made with caramelised brioche and toffee, paired with coffee ice cream.
Tomé Cardoso, who is making his debut as an entrepreneur, studied Kitchen Management and Production in Portalegre, where he worked after graduating. He then moved to Sweden, where he worked for a time. Throughout his career, he has integrated restaurant and hotel teams in Portugal and abroad, building up the knowledge to now take on this challenge. His passion for this world is reflected in every bite, in the positive attitude with which he infects his team and diners, and in the restaurant’s serene ambiance.
At ETXEA, the excellent quality of the ingredients combined with the sophisticated space allows you to travel, without leaving Carvoeiro, and taste exceptional flavour combinations.

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