Hey there, I’m Jess ✨. On The Signature, I share reflections on beauty, routines, travel, wellness, culture, and everyday life. For those drawn to a calmer, more intentional way of living, I send a free newsletter each month on the 7th. You're welcome to join.
A few days ago, on a Friday, my husband sent me a text by 11 AM. "Should we have lunch today?". Just 5 words and I was giddy with excitement. I love having lunch with my husband even if I rarely go out to eat lunch on weekdays. In the past couple of years I became really averse to restaurants - after a lifetime writing about them - and now I only indulge when we are travelling. Yet that invitation felt like a glass of water on a sunny day and I immediately accepted.
Two hours later we were sitting at a steakhouse and I chose the alfresco terrasse instead of the air-conditioned indoor room. That on-the-whim moment reminded me of an experience we had just had back at one of our most beloved restaurants in the Algarve at Bon Bon in Carvoeiro.
Our first experience at Bon Bon in 2017
We first went to Bon Bon in the Summer of 2017 when we had just moved to Portugal and my husband celebrated his 30th birthday.
After writing about it and recommending it for almost a decade, it was time to head back and we made the booking for February 14. Unfortunately, a German airport workers' strike changed our plans and we ended up going a few days before Valentine’s Day instead.
We had an alfresco dinner in 2017 but as it was winter, we ate indoors. And to celebrate this return we went all in with the 8-course tasting menu. I usually go for 5-6-course ones because they fill me up but I had prepared myself with more restrained meals during the day.
What we ate and drank at Bon Bon in 2026?
We started by a glass of champagne and a Billecart-Salmon La Réserve was brought to the table. I have barely drunk alcohol for the past two years but I sipped my flute for the whole meal. My husband has been alcohol-free for almost 6 months and he went for the wine pairing. We were fully committed to the experience, as you can infer from our decisions.
Billecart-Salmon Le Réserve Champagne to kick things off
It was time to start the Michelin-starred restaurant waltz of small and visual dishes with a clever array of amuse bouche. When we had last been, the chef was Rui Silvestre. Now it was time to (re)discover its elegance through the hands and mind of chef José Lopes. We had eaten two of his creations in the past, first at a food event in Portimão and second, at the Christmas Market in Porches in 2023. Both experiences with his food were spectacular and we appreciated his modern twists on traditional Portuguese cuisine.
And speaking of twists, here we were again, having amuse bouche from his recreations such as the famous Algarvian Frango da Guia, reimagined with a very crispy skin.
The array of amuse bouche
After came the bread moment and my husband's first wine of the evening, a 2022 Quinta de San Michel.
The bread moment and a Quinta de San Michel Wine
Our first dish of the evening was tuna with barnacles. I don't eat raw protein but fine-dining restaurant menus are the moment to try and enjoy everything. If you don't love it, no worries, the dishes are never too big. Yet surprisingly, I loved this dish, its creamy pine sauce and I immediately said it would be difficult to top. Little did I know the best was yet to come... The wine for the pairing was a white 2022 Crasto Douro.
Atum rabilho, pinhão e caviar siberiano with a Crasto Douro wine
The second dish was a Goan-inspired curry, based on a recipe the chef, a lover of traditions and modern twists, got from his grandmother. It was so rich and flavourful. It was paired with a 2023 Quinta da Grimpa Chardonnay.
Herança da Avó dish - The Chef's Grandmother's Goan curry with a Chardonnay from Quinta da Grimpa
Then came the second fish dish with beautifully cooked Juliana (Blue Ling), a seafood risotto and that is the moment I mentioned, again, "no no, this is my favourite of the night!". It was delicious and perfectly cooked. It was served with a 2022 Talentvs Douro wine from Quinta Seara D'Ordens.
Juliana, Berbigão e Arroz Malandrinho with a Talentvs white wine
A scarlet shrimp (carabineiro) soup followed, with its velouté and warmth. A must!
Leaving the sea world, we entered the warmer earth notes with a dish celebrating mushrooms, either in a broth, infused or crispy. I adored this dish and the playful part of the setup as well, best seen on video.
Cogumelos selvagens e Trufa Negra de Benassal with a pinot noir
We had a partridge three ways to enter the meatier tones of the night. It was just absolutely divine. They had the crispy meat turned into what the chef called a Ferrero Rocher and it made me want to yelp for Ambrosio, the driver. IYKYK
The wine for the meaty moment was a 2019 Organic Quinta DeCeis red wine.
Perdiz à Convento de Alcântara and Quinta DeCeis wine
Also, I was quite happy that the meat segment did not involve red meat for a change, as I am not really a red meat eater these days. Clever!
First dessert of the night and sweet wine pairing
The sweet moments of the evening arrived with a strawberry three ways dessert, followed by a pumpkin tart, a very modern take on a very Algarvian dessert. Desserts were served with a 2022 Sousa Lopes Petit Manseng sweet wine.
Last and much anticipated was the french toast made with crispy brioche and a truffled vanilla cream.
We ended the evening with coffee and petits fours to enjoy while recapping the evening and all the flavours we had just delighted in.
All in all, it was great to be back at Bon Bon. It's not a restaurant to head to at every Algarve visit, but one to celebrate special moments indeed.
Jess
Service and Atmosphere
Although we had a wonderful experience at Bon Bon, we have to be honest that it was a very different one compared to the first. It's not a restaurant with many tables where you feel a bustling vibe, but all tables had guests during our first visit, in Summer. We understand it was now winter but it's still a disconcerting experience to be... the only guests at a restaurant for over 3 hours of service. We were not expecting to be alone. We left concerned with the sustainability of the fine dining business in a seasonal area of Portugal.
Bon Bon Location
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