Ombria Algarve Resort is evolving and offering guests and visitors a unique experience inspired by the Algarve’s traditions and Portuguese culture
In the municipality of Loulé, the Ombria Algarve resort continues to evolve to offer guests and visitors a unique experience inspired by the Algarve’s traditions and Portuguese culture.
From the golf course, already recognised as one of the best in Europe, to the first Viceroy hotel in Portugal, the Viceroy at Ombria Algarve, the hinterland resort also features a wide variety of gastronomic delights.
Café Central
The many restaurants on site, open to both hotel guests and non-guests, provide completely different experiences both in terms of their menus and ambience.
Each one has its own identity and essence, boasting a unique concept that stays true to the resort’s location – nestled between the hills and the sea.
Favouring local, fresh and seasonal ingredients, prepared by passionate professionals who benefit from the experience and dedication of executive chef Pedro Pinto, the restaurants present dishes that excel in creativity and innovation.
Pastry Chef Jean Michel Rodrigues
For those who love the smell of bread and croissants in the morning, Café Central offers a selection of pastries that only a Parisian pastry chef could create, as well as a wood-fired oven where homemade pizzas are cooked.
For golfers, there is Casa e Fora Bar & Terrace, the resort’s clubhouse and sports bar, serving “comfort food”.
If you fancy a moment of fine dining, with unique speciality cocktails, whilst watching the sunset, the Solalua restaurant will not disappoint.
At Ombria Kitchen, the emphasis is on regional cuisine, with seasonal flavours and wood-fired specialities.
Executive Chef Pedro Pinto
“The smoky aroma reflects the village concept and emphasises the rurality we want to bring to everyone. We want diners to enjoy a real taste of the region and the country,” says chef Pedro Pinto.
As a tribute to the Algarve, for a special starter, the chef recommends Barrocal chouriço, flame grilled at the table with medronho firewater, and cod fritters with tomato jam, followed by seafood rice stew with monkfish, shellfish, aged brandy infusion and coriander.
Ombria Kitchen
The extensive wine list also highlights some of the best local producers, such as Arvad (Estômbar), Morgado do Quintão (Lagoa), Monte da Casteleja (Lagos), and João Clara (Alcantarilha).
Nothing is left to chance – from regional olive oil, vinegar, salt, honey, jams and preserves to bespoke ceramic tableware made by artist Madalena Telo, a native of Monchique, these elements provide a familiar and intimate feel to the luxury resort.
Ombria Kitchen
“I’m very proud that we only work with Portuguese food. I want customers to savour the Algarve’s gastronomy and the best regional products,” says the chef who was entrusted with creating all the resort’s menus after having worked for six years at Porches’ Vila Vita Parc resort, as well as at Michelin-starred restaurants such as Vila Joya in Albufeira, and The Yeatman Hotel in Porto.
“I came up with creative ways to provide a product and service of excellence that feels both casual and luxurious, out of the ordinary, with plenty of diversity and options to suit all tastes,” he explains, emphasising that the dishes are the result of teamwork, taking care to adapt everything to clients’ preferences and dietary restrictions.
Solalua
To help bring his creations to the table, the executive chef also relies on the support of his sous chefs: Joana Apolónia and Rui Carrilho at Ombria Kitchen; Diana Nunes at Solalua; and Carla Costa and André Santos at Casa e Fora. Meanwhile, pastry chef Jean Michel Rodrigues is at the helm of Café Central.
Solalua
The Portuguese-French chef has brought to Ombria the expertise he acquired working in renowned pastry shops such as Boulangerie Pachot and Guillouzic in Paris, having also run his own business, Pasteleria de Cedre in Torcy, in the department of Seine-et-Marne, which won a competition for the best croissant in the region. It is at Café Central that he bakes mouth-watering puff pastry delicacies, chocolate bonbons and fine French patisserie.
His baking creations follow the traditional approach of using local and seasonal ingredients, are low in sugar, and always honour the authenticity of the region. Creativity is also evident here, with orange and lemon standing out in recipes such as the Orange Cheesecake and the traditional Toucinho do Céu, both in the shape and colour of the original fruit, as well as in the homemade ice creams.
Café Central
The vast array of chocolates makes choosing a difficult task. To make it easier, chef Jean recommends the Lemon-Yuzu, the Caramel and the Almond Praline bonbons. “I try to combine Portuguese and French pastries and flavours,” says the Parisian chef who, in Portugal, worked at the Casa Velha restaurant and the Wyndham Grand Algarve resort, both in Quinta do Lago, and the W Algarve hotel in Albufeira.
Nearby is Solalua, with its distinctive atmosphere. The offering here ranges from tapas to a six-course tasting menu (plus an additional complimentary moment) accompanied by a premium selection of wines and champagnes. The space is intimate and refined, with head waitress Mirela Boros and bar manager João Felicidade ensuring a memorable experience.
João Felicidade, Bar manager at Solalua
The cocktails created by João Felicidade are inspired by the name and concept of the space. “The sun (‘sol’ in Portuguese) is present in the ingredients that represent the coast, especially the Ria Formosa, and the moon (‘lua’ in Portuguese) is an allusion to the hinterland. This contrast and the combination of the two elements is visible in both the cocktail and food menus,” explained the bar manager.
Choosing a cocktail will not be easy, but there is something for everyone, all with a careful and minimalist presentation. From the ‘To Figs You’, made with unaged whisky, muscatel, fig leaf, fig, prickly pear, mandarin and chocolate, to the ‘Cheese Me Up’, made with grape firewater, verjus, quince, black walnut, lemon and local sheep’s cheese, or the ‘Bee Natural’, which features medronho firewater, honey, curry plant, lemon, almond milk and carob, every drink has its own original flavour and innovative flair, as do the non-alcoholic cocktails.
“Each cocktail represents our land, from the charisma of the local producers and their products and the biodiversity of the region to the connection with nature and tradition,” says João Felicidade.
Rounding out the resort’s gastronomic experience, Casa e Fora Bar & Terrace is a complement to the award-winning golf course, serving quick and light meals, from classics such as a Club Sandwich or César Salad and Fish & Chips, to homemade oxtail croquettes and black pork cheeks with creamy mash and vegetables from the garden.
Ombria Kitchen
Although each restaurant has its own uniqueness, they all share a concern for sustainability and the use of regional products.
The gastronomy here “stands out not only for its unique concept but also for the quality of the products, which make all the difference”, says Duarte Gonçalves da Cunha, general manager of Viceroy at Ombria Algarve.
“We want to provide an elevated experience that honours our traditions. Just like in a village, here you will find a diversity of culinary options that can be enjoyed throughout the day. This is our aim – to offer variety,” emphasises Duarte Gonçalves da Cunha.
Exuding hillside tranquillity and countryside charm, Ombria Algarve ensures this is reflected both in the cuisine as well as in the rooms and surroundings. But the resort is already working on future additions.
Salpico
Soon, it will open another two restaurants: the Bellvino Wine Bar & Lounge, bringing the region’s best wines and cheeses to the table, and the Salpico pool bar, serving light, tasty meals such as salads, ceviches and tacos with fresh fish. Both spaces will boast breathtaking views of the Algarve hills.
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