Arguably, one of the hippest restaurants, bars, and nightclubs in the Algarve is Cua Cua. Introducing Two-star Michelin chef Jose Avillez has just elevated this place even higher. It’s the first foray for Jose with a restaurant in the Algarve inspired by traditional taverns offering quality Portuguese and International cuisine favourites.
Cua Cua is a theatre of dreams which enchants the moment you enter. We honestly had high expectations and were delighted to confirm that they utterly excelled. From the effortless style from their cocktails upon arrival to the charisma and sophistication of Izzy beaming in what she does genuinely best, and that’s to look after people, she makes a great manager indeed. We were seated outside, which affords excellent sunset sessions with the ever-changing majestic hues of the Algarve sky. Recently celebrating its first anniversary, it’s no wonder why this place is doing very well indeed.
We chose the Malhadinha white, which paired beautifully with our Sushi starters,
Truffle butter, lupin seed hummus, olives, cornbread, olive bread and long fermented rustic bread
Niguiris – Scarlet shrimp, head coral and yuzu
Gunkan duo – Wagyu, quail egg and truffle Tuna, spicy soy, miso, chives and lime
Our mains
Grilled octopus, migas (sautéed bread with vegetables), pak choi and kimchi
Grilled wagyu entrecôte (MB 6/7) and fries with black truffle
The food, service and ambience with intrinsically chosen music made for an exceptional and enchanting evening. The desserts we decided were,
“Tangerine” and paired with a 2018 Herdade da Malhadinha Late Harvest
Tasca chocolate cake paired with a Port wine Quinta Nova LBV
Whilst we could eulogise about the food for quite some time, it’s when you combine all the elements which encapsulate this dinner as an outstanding experience. The menu will no doubt change with the seasons, keeping specific classics.
Undoubtedly, the dinners chosen have created arguably one of Portugal’s most exemplary combinations of a remake of the classic “Surf & Turf” with the Grilled wagyu and octopus.
Uncomplicated food, cooked sympathetically and exceptionally, paired with carefully selected wines, made for a truly memorable evening.
