The region is home to a new star and counts seven additions to the Recommended list
The Algarve has strengthened its reputation as one of Portugal’s leading gastronomic destinations after gaining a new Michelin star in the Michelin Guide 2026, bringing the region’s total to seven starred restaurants.
The latest distinction was awarded to Alameda in Faro, led by chef Rui Sequeira, which received its first star.
The region now counts two two-star restaurants – Vila Joya in Albufeira, helmed by chef Dieter Koschina, and Ocean in Porches, led by chef Hans Neuner – alongside five one-star establishments: Gusto by Heinz Beck in Almancil, Bon Bon in Lagoa, Vista in Portimão, A Ver Tavira in Tavira and the newly starred Alameda.
Meanwhile, chef Rui Silvestre, who had previously won stars at Bon Bon in Carvoeiro and Vistas in Vila Nova de Cacela, kept the streak going with another win, albeit this time for Lisbon, at Fifty Seconds.
The 2026 guide also added seven Algarve restaurants to its “Recommended” listing: Austa and Authentic (both in Almancil), CaféZïque (Loulé), Mesa Farta (Tavira), Pearl (Faro), Coral (Porches) and Duoo Gastro Theatre (Portimão).
Perched atop a cliff in Porches with an intimate dining room for just 22 guests, Coral – Éden do Mar, at the Vilalara Grand Hotel Algarve, has built a gastronomic concept centred on seasonal produce and close relationships with local suppliers.
“This recommendation validates a way of approaching gastronomy: focused on the product, on respect for the producer, on the uniqueness of the territory and the influence of the Atlantic, as well as on the consistency of daily work, rather than on the immediate pursuit of distinctions,” says Daniel Albarran, general manager of Vilalara Grand Hotel Algarve.
Meanwhile, in nearby Portimão, Duoo Gastro Theatre has introduced a distinctive dining concept since opening in March 2025.
Created by chefs Leandro Silva and Catarina Monteiro, the venue hosts just 12 guests at a time, combining gastronomy with elements of theatrical performance.
Their menus, offered as tasting or à la carte options, focus on seasonal ingredients and creative presentations, with dishes such as cured sardine with tomato and stracciatella, smoked horse mackerel with ponzu and cucumber, and daily fish and meat specials.
André Gomes, president of the Algarve tourism board (RTA), hailed these recognitions as proof of the “quality, creativity and consistency of Algarve gastronomy”.
He added: “These distinctions showcase the talent of our chefs and their teams, highlight local products and our identity, and reinforce the Algarve as a premium and authentic destination, geared more and more towards high-value experiences.”
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