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austa ('oss-tá)

@austa_resta

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algarve, portugal
honest eating / seasonal ingredients / small producers
michelin guide / 1 guia repsol
dinner from 18.30
lunch closed for the winter

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Orchard pomegranate...

...too pretty for just one post, especially when plated on this creation by Algarvian artist @madalenatelo. This piece and others from her studio are available to purchase at austa, pop in to explore and shop :)

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As September draws to a close, we’ll press pause on daytimes at austa as the rhythm shifts and we move into the slower season here in Algarve.

From here, less actually means more, as we turn our attention towards the still-balmy evenings and delights of dinner, while also making space to experiment with new ideas. Behind the scenes we're already planting the autumn garden, plotting and looking forward to a new season of four-hands dinners, field trips, collaborations and, of course (especially for those still seeking to join us during daylight hour) our much-loved sell-out pop-up bakeries, with fresh pastries and cosy coffee.

Thank you to all who came for the hot and hazy, lazy lunches, quick bites and summer sip sessions over the last month's. For now, we’ll see you again as the sun goes down and for the special events that connect us even closer to the land and the people and producers that make our place.

Equípa austa 🍴

Winter Opening Hours: Dinner from Tuesday - Saturday from 18.30pm.

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Algarvian Gamba violeta from Vila Real Santo António...🍴

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Tell me you're in Algarve without telling me...

A warming, hearty rice dish is, of course, a staple for any tummy seeking the full Portuguese experience. At austa we use a heritage variety from the Mondego river, Galeirão rice, and stuff it with blue lobster from Sagres fat juicy mussels, Quarteira cuttlefish and sweet gamba da costa - pulled together with a fresh tomato and onion broth, a touch of orchard lemon and coriander (obvi), before folding through with a dollop of butter made with the juice from the heads of the shrimps.

On the menu for September 🤍🍴

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Dry-aged Mirandesa beef tartare, smoked mayo and chive on a seaweed and corn crisp - a dollop of @riofriocaviar from Granada for good measure.

...our best selling snack which fly's out the kitchen every service. One guests holds the record for 8 in one sitting (including two for dessert), can you beat it?

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Long lunches, sea air, and warm evenings that stretch into night.
Four restaurants to return to in the Algarve.

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A look back at this week's highlights.

1- Tunipex 80kg Speed Demon
2- Same as pic 1 after some hours of work
3- Unreal 45 days dry aged Maronesa from Irmãos Unidos
4- Same as pic 3 just a bit more golden brown
5- Fans favourite skate wing from Sagres with butter, lemon Thyme and Bergamot
6- For our fellow's Veggies out there
7- Amazing Alfonsinho directly from Azores to the pass
8- House Dry aged Wreck Fish with the crispiest skin you'll see

Get ready for next week, Austa Restaurant

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Somptueux dîner @austa_resta 🍴

Un sans faute, à ne pas manquer.

#algarve#almancil#austaresta#portugal

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September lunches, come cloud or shine...

...shot by @saudadeguide for @austa_resta 🍴

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Garden courgette, hazelnut, sun-dried black lemon...

...courgette on the charcoal and pickled sweet cucumbers, both from the austa garden, with hazelnut and @rocavivawines infused beurre blanc, sun-dried black lemon from the orchard and Peter's spring onion @amendoeiraorganics.

On the September dinner menu 🍴🤍

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Late summer scenes from our vegetable garden, fruit orchard and Michelin recommended farm-to-table restaurant in the 'other Algarve'...

📍Almancil, Algarve

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This is David...🍷

...our co-founder and “self-taught sommelier”, who adopted the development of the wine list at austa after becoming obsessed with Algarve-glugs on his arrival from London in March 2020.

The salubrious sips from our region and beyond, are relentlessly hand-sourced and hand-picked by him during his journeys across Portugal and select small parts of Spain. His palate rarely sleeps, and neither does the list, as it changes and evolves regularly based on his scoops of small-production secrets from some of Portugal’s most minuscule makers.

Last month, a journalist from @thetimesluxury got in touch because she wanted to understand more about the “land that wine forgot” (a term coined by our friends at @morgadodoquintao to give a name to the Algarve when it comes to grape growing). David jumped at the chance to offer some insight over email, but the next thing he knew, the journalist was on a flight heading for Faro as he planned her adventure. Together they whisked off to meet some of our favourite winemakers, biodynamic rebels and risk-taking reprobates, organic wineries, small-parcel vineyards and dying local co-operatives, uncovering on the way what makes the Algarve such a hidden gem in the glass.

Over a 'pinch-me-moment' week, he took her behind the scenes and into the cellars of the irreverent hands bringing back indigenous grape varieties and reviving age-old traditions, abandoned plots and time-old techniques across our “region that can feel like a delicious enigma known only to initiates”.

Thank you to Filipo @_atlas.land_ Guilherme @montedacasteleja, Filipe @morgadodoquintao, Duarte @cabritawines and Antonio @rolhasvinhos for taking the time, and to @ninahcaplan for her restless curiosity while allowing David to be “her password for gaining entry” to one of our favourite stories to tell.

If you want the code too, come see us soon at austa and ask David to let you in on a few glugable secrets...

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