Al SudAl Sud

Image Credit: Here, Chef Louis Angels conjures up contemporary cuisine with a creative touch, yet free of eccentricity, that takes as its point of reference ingredients from the Algarve and its coastline, with special attention given to fish and seafood that he sources daily from the auction in Sagres, as well as the best local meat. His cooking is based around a single, well-balanced tasting menu entitled "A Discovery", featuring ten courses that encapsulate the surrounding area and its ingredients (prawns, turbot, snapper, Iberian pork, Alentejo lamb etc), and a clear description to create identifiable flavours. The chef enjoys heading out of the kitchen to greet his guests in person.