New in town
In one of the Algarve’s most dynamic towns for hospitality and entrepreneurship, there is no shortage of places to explore and discover distinctive flavours.
Over the last year, three new concepts have added to Lagos’ ever-evolving food scene, each with its own identity but united by the passion of their founders and a relaxed, welcoming atmosphere.
Apart Sandwich Club: a family project with an urban spirit
Opened last September, Apart Sandwich Club was born from the desire of siblings João, Afonso and Rita Ventura to transform a former family business in Lagos’ historic centre into something they felt the city was missing.
For months, they considered different concepts, from a bar to a burger joint, but when the time came to make a decision, they all agreed that Apart Sandwich Club should be more than just somewhere to eat. “We wanted it to become a meeting point after work,” says João Ventura.
Whilst Afonso runs the kitchen alongside long-time friend Dek, whom João describes as “part of the family”, Rita oversees the dining room and bar. There is also one regular customer who rarely goes unnoticed: their grandmother, Amélia.
The former bar has been transformed into a space with an urban, industrial feel that stands apart from many contemporary restaurant trends. Metal, stainless steel, microcement and a fully open kitchen define the minimalist aesthetic.
“We deliberately moved away from wood,” João explains, revealing that the concept was inspired by places the siblings discovered whilst travelling through major European cities.
The name perfectly reflects what they wanted to create: a place that feels authentic, original and, quite literally, apart from the ordinary. That philosophy extends to the food – artisanal sandwiches are the stars of the menu, prepared with an extraordinary attention to detail.
Among the standouts are the Steak Sando and the Korean BBQ Pork, featuring beef and pork that spend nine hours in the smoker. The five loaded fries options, all hand-cut, are served in generous portions made for sharing.
The menu was developed by chef Rafael Barros, a family friend who remains involved through regular special events, including taco nights, burger evenings and other themed concepts, each accompanied by specially created cocktails.
Alongside the signature cocktail list, smoothies are also available daily. The intimate scale of the venue encourages conversation, whether over a meal or a drink, whilst takeaway remains available throughout the day.
Positive feedback from both tourists and returning customers has reinforced the team’s belief that Lagos is ready to embrace something a little different.
Potato’s: spuds take centre stage
Potatoes feature in cuisines all over the world, yet they are rarely the centre piece. That was precisely the idea Italian entrepreneur Simone Gentile wanted to explore when he decided to reinvent his Lagos restaurant.
Originally from Turin, Simone arrived in Portugal in 2015 and quickly became a familiar face in the local hospitality scene through Baffi Bar. A self-taught chef and bartender, he was inspired by his grandfather’s passion for food. After years working in restaurants, he felt the need to create something “completely different”.
At a time when fast food dominates many dining choices, Simone wanted to develop a concept that felt both original and wholesome.
The idea for Potato’s emerged in 2024 following a trip back to Italy. Firm in his belief that potatoes are “an extraordinary product”, he began researching the best varieties available nationally and locally. His search led him to the Costa Vicentina.
“I discovered the Aljezur potato and fell in love with it. It’s the best in te world,” he says, arguing that its potential remains largely underappreciated.
The concept revolves around large baked potatoes, carefully prepared and served with locally sourced ingredients.
All recipes are Simone’s own creations and can be made with either traditional potatoes or sweet potatoes. Among the most popular dishes are grilled octopus with roasted pepper cream and slow-cooked white onion, as well as pork cheek cooked in sous vide bath for 16 hours at 70°C and served with aged Parmesan cream.
Other options draw inspiration from both Portuguese and Italian traditions, including Grandma Yolanda’s meatballs with burrata and basil, and a classic carbonara-inspired creation.
When developing the restaurant, Simone made a conscious decision to celebrate national ingredients.
“For me, Portuguese cuisine is very special,” he says, lamenting the fact that not all of the country’s produce receives the attention it deserves.
That philosophy guides everything from his sourcing – whether from local markets or regional producers – to the final presentation of each dish. “The product is undoubtedly the protagonist because no chef, however talented, can create a great dish without great ingredients,” he says.
Although making potatoes the focus of an entire menu involved a degree of risk, Simone never hesitated. The response has been encouraging. Following a complete refurbishment and a strong commitment to quality, Potato’s has attracted curious diners and received consistently positive reviews.
“People tell us it’s a very good and very unique experience,” he says. For Simone, that uniqueness is exactly what Lagos needs. In a destination filled with similar concepts, he believes innovation remains essential to enriching the town’s gastronomic offer.
KasBah Bar & Cocktail Lounge: a taste of Morocco
Last December, Lagos Marina welcomed a new venue dedicated to cocktail lovers. KasBah Bar & Cocktail Lounge is the result of the vision of British partners Jessica Beadman and Susie Robson, both of whom have decades of experience in hospitality.
“The space became available and Sue and I kept talking about how there isn’t a decent bar and cocktail lounge in Lagos and the surrounding areas,” Jess recalls.
Inspired by the colours, textures and atmosphere of traditional Moroccan kasbahs, they created an exotic yet comfortable setting, complemented by views across the marina.
From the outset, the aim was to “create a relaxed atmosphere without any live sports or TVs, where people can socialise in a chilled environment”.
The cocktails are carefully crafted by bar manager Ruben Gonçalves and the “hard-working, trustworthy staff”.
A Lagos native, Ruben trained in London and Scotland and is responsible for a menu that continues to evolve, with the Spicy Margarita – Jess’s personal favourite – among the house signatures, alongside a rotating selection of daily specials.
To accompany the drinks, KasBah also serves tapas and fresh oysters, creating a sophisticated yet relaxed setting for long afternoons and evenings by the water.
According to Jess, the bar has received “fabulous feedback on all aspects”, which she attributes to the combination of creativity, technical expertise and genuine hospitality.
From the smoky flavours of Apart Sandwich Club to reinvented traditions at Potato’s and the Moroccan-inspired cocktails of KasBah, these three projects prove that Lagos continues to attract entrepreneurs willing to innovate.
More than just new venues, they represent new ways of experiencing the city, with creativity, authenticity and a strong connection to the people who make it special.
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