Al Quimia

The story

Al Quimia: Disruptive Fine Dining in Quarteira, Algarve – Michelin Recommended

Al Quimia

On the cliffs above Praia da Falésia, inside the EPIC SANA Algarve Hotel, Al Quimia redefines what fine dining means in the Algarve. The restaurant calls itself “disruptive” – and the description fits. This is not a place for quiet, predictable plates. Instead, the kitchen digs into the region’s roots and transforms local seafood, meats, and vegetables into something that feels both ancient and entirely new. The Michelin inspectors noticed, awarding it a Recommended distinction in 2026.

The Chefs

Al Quimia’s kitchen is led by two chefs whose paths converged around a shared philosophy. Luís Mourão brings a long career in Portugal’s top kitchens – Convento do Espinheiro in Évora, the Pousadas de Portugal, and Lisbon’s Bica do Sapato. He has represented the country at gastronomy festivals across Europe and the Americas, and his cooking is rooted in a deep respect for seasonal products, especially the seafood of the Algarve.

Igor Candeias, from the Alentejo town of Peroguarda, started at the same Évora hotel before joining the EPIC SANA Algarve from its opening day. His path through the hotel’s various concepts sharpened his eye for detail and his emotional connection to ingredients. Together, Mourão and Candeias create a cuisine that balances tradition and innovation, precision and creativity.

The Tasting Menus

The experience unfolds over three tasting menus, each named after an element. Water (€160) focuses on the finest fish and seafood from the Algarve coast. Fire (€150) moves from the sea’s freshness to the bold flavours of the montado and eucalyptus groves – meats raised in the region. Earth (€130) is an ode to local vegetables, surprising in texture and taste. Each menu can be paired with wines (€90), and the team suggests coming with time and a spirit of discovery.

The dishes are built on what the local nature offers, changing with the seasons. Every plate is treated as a unique work of art, aiming for a complete sensory experience. Desserts, described as “delicacies of the gods,” close the meal on a high note.