Food Experience

One thousand flavours journey

by Chef Ricardo Leite

Being a Alma Nomada means nature is your guide. Respecting the winds, the tides and the equinox. Gathering from the land and fishing from the sea.

Being a Alma Nomada is savouring one day at a time. It means sitting down to enjoy a meal with unexpected aromas and flavours, cooked with with skill, passion and respect for ingredients.

Being a Alma Nomada means honouring traditions, discovering authentic flavours and cultivating a taste for adventure.

Our executive chef, Ricardo Leite, and his team have worked with us to reinvent the culinary heritage of our region, offering you a delicious menu in a relaxed setting.

We are ALMA NOMADA FOOD EXPERIENCE. We're in Porto Covo, where the Alentejo and its gentle people meet the sea.

Your table awaits. Sit down with us.

BOOK NOW »

Team

High standards, creativity and passion.

Ricardo Leite

Executive Chef

As a child he dreamed of being a pilot, but life took him in other directions and his flight mission today is as executive chef at Alma Nomada Food Experience. He trained at the famous Le Cordon Bleu School, in London, and his career has taken him to several restaurants such as 100 Maneiras Bistro, Bica do Sapato and Alexandre Silva no mercado. He has also worked at Michelin-starred establishments such as O Viajante, Feitoria and Loco. At the table, he likes nothing better than traditional Portuguese dishes, and his favourite is Arroz de polvo (Octopus rice).

Esmael Pereira

Head Chef

With a childhood passion for animals, he aspired to becoming a vet, but his culinary adventures got the better of him and it was his dream of being a chef that won the day. He trained at EPRAMI (Upper Minho Vocational College) and since then has never stopped searching for “the perfect dish”. Bica do Sapato, Cantinho do Avillez, 100 Maneiras Bistro and Altis Grand Hotel Lisboa are just some of the restaurants where he has honed his skills, in single-minded devotion to his craft. His friends say he can't do without a good Moqueca de peixe - a dish that brings back happy memories.

Sérgio Barbosa

Sous-Chef

He decided to hang up his football boots when he discovered a passion for working with his hands, at a table of seasonings, ingredients and sauces. Alexandre Silva, Henrique Sá Pessoa and Hotel Vincci are some of the big names in his CV, but his quest for experience continues, as junior sous-chef at our Alma Nomada Food Experience. Sérgio is someone who loves to cook, and also loves to eat, never happier than when tucking into a traditional dish of broad beans, pork and a poached egg.

Rafael Mourão

Sous-Chef

He says he cooks with his heart, and his passion is visible in the kitchen. Born in Fortaleza, he swapped Brazil for Portugal in search of fresh challenges in the food world. Trained at ACCP (Portuguese Association of Professional Chefs), he went on to work at restaurants such as Mano a Mano, Giorno and Altis Grand Hotel Lisboa. Asked to name his favourite dish, he had no hesitation: Moqueca de raia.

Snacks, lunches, dinners and wine.
The good life is always to be found around a good table.

Menu

From the sea, the land and the Chef's inspiration.

The freshest fish and sea food, the most tender cuts of meats, skilful use of seasoning. Exploring new flavours and reworking the classics. Our Kitchen is a true celebration of regional produce, where the seasons of the year combine with our creativity to shape each dish.

Couvert

  1. Couvert

    Homemade bread • House olive oil with seasonal herbs • Homemade butter smoked with fennel • Vizir Chutney

Starters

  1. Fried Wild Prawn

    Fried wild prawn with coconut, ginger, lemongrass, chilli peppers, coriander and lime. 

  2. Platter of Regional Cheese

    Platter of regional cheese and charcuterie, with homemade jams

  3. Duck Croquette

    Duck croquette with homemade tartar sauce

  4. Ceviche of fresh fish

    Ceviche of fresh fish in a cone of wild-harvested seaweed

  5. Wild Mushrooms

    Wild mushrooms, slow cooked egg, Béarnaise sauce and crispy cured black pork sausage

Desserts

  1. Belgian Chocolate Brownie

    Brownie de chocolate belga [70%] e nozes, gelado de leite de ovelha, crumble de alecrim e frutos vermelhos de estação

  2. Moist Lemon Cake

    Moist lemon cake, São Tomé vanilla cream, fresh passion fruit sorbet and toasted hazelnuts

Main Courses

  1. Smoked Duck Breast

    Smoked duck breast, charred cabbage from Sr. Francisco’s vegetable garden, quince and crispy potatoes

  2. Shoulder of Alentejo Pork

    Shoulder of Alentejo pork, migas de tomate (typically cooked bread and tomato), pickled garden vegetables and fermented mushroom sauce

  3. 60-day Aged T-bone Steak

    60-day aged T-bone steak [1 kg], garden tomatoes, chimichurri, bouquet of charred herbs and homemade chips | serves 2

  4. “Vizir” Hamburguer

    “Vizir” Hamburguer

  5. Blue-fin Tuna

    Blue-fin tuna, sesame seeds, onion dashi, cured egg and salad of garden herbs in mustard seed and soya vinaigrette

  6. Fish from Sines Market

    Fish from Sines market, celery, garden vegetables, pickled radish, wasabina, charred skins and collagen

  7. Wild Mushrooms Risotto

    Risotto com mistura de cogumelos selvagens desidratados e frescos, ervilhas e bolbo de aipo em pickle

Wine List

We may eat with our eyes, but the best flavours are enjoyed with our eyes closed.

Gallery

The land and sea at your table.

That day you'll always remember.
Birthdays, group celebrations and corporate events.

Reservations

Can we book you a table for lunch, dinner or a snack?

Please provide the information we need for your booking. We'll confirm your request within 24 hours.
If you prefer, call us (+351 965 754 882).

 





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"Great! Food, place and staff, all great! Cozy and modern. I have no doubts that I'll come back soon. I recommend it."
Rita Madeira • Trip Advisor
"Very good! A diamond in the rough hidden in Porto Covo. I'm sure we'll hear about this restaurant soon!"
João Pedro P. Oliveira • Facebook