The decor, featuring hand-painted plates on the walls, is spare. The one moderate-size and two smaller dining rooms are furnished with comfortable chairs. The bar area has a gas fireplace and colorful Portuguese tiles. A drawback is that Tavira's subterranean location and low ceilings could create a noise problem as the restaurant catches on. The cuisine is Portuguese with a sprinkling of Italian and Spanish dishes.
Ingredients are fresh and of high quality.
Presentation is excellent. In short, Mendes and Rebolo have put together a wonderful restaurant. The baker's dozen dishes on the menu, plus a daily special or two, are divided between meat and seafood. Particularly good are the grilled veal chop with dry-sherry sauce with thyme essence, and grilled lamb chops with port sauce and rosemary essence. There are two sirloins, one with crushed black pepper and Madeira, the other topped with prosciutto and a fried egg.