Rowena Carr Allinson finds a local gem where regional tradition meets refreshing modernity. 

The moment you arrive, the atmosphere strikes a balance between rustic intimacy and contemporary warmth: soft wooden tables, gentle lighting and an inviting terrace create a romantic and cosy setting that feels comfortable yet special.

At the centre of it all is chef-owner Lúcia Ribeiro, whose story is as compelling as her food. Born in Armação de Pêra, Lúcia spent more than half her life in London, where she earned a degree in International Business and initially built a career in banking and hospitality. Yet her passion for cooking ultimately proved stronger. In 2012, she enrolled in a culinary course in the Algarve, rediscovering the flavours of her homeland before returning to London to complete a Haute Cuisine programme at Le Cordon Bleu.

Over four formative years, she worked alongside some of the industry’s most respected figures, including Gordon Ramsay, Claude Bosi and Dieter Koschina. Her time in London sharpened her technique and broadened her perspective, paving the way for her return to Portugal. She collaborated with Koschina at Vila Joya, later becoming Head Chef at MIMO Algarve at Pine Cliffs Resort. Along the way, she hosted the television programme Cozinhamos Contigo and taught at the School of Management, Hospitality and Tourism in Faro.

“Traditional Algarve ingredients are reimagined with refined technique.”

That depth of experience is evident in her menu and her knowledge as a sommelier. Don’t miss the Sarrajão with its zesty yuzu and sharp homemade vinaigrette, paired with flavourful orange Tejo wine. Next we chose a melt-in-the-mouth warm goat’s cheese drizzled with honey and served over a mix salad with crispy thin figs and rich truffle slices. 

The menu reflects this philosophy: traditional local ingredients elevated through creative presentation and seasonal inspiration. The sharing concept is also a treat. Opting for rich pork cheeks slow-cooked to tenderness and a wild boar stew, we shared the strong savoury flavours, not to miss out on a thing. 

Other highlights include fluffy Algarvian-inspired baos and the more classic tibornas—crisp, toasted bread topped with muxama, citrus and almond or presunto with fig and Parmesan. Seafood lovers will delight in dishes like fresh ceviche or the succulent cataplana de peixe. All palates are catered for.

Opening Taberna by Lucia Ribeiro in 2023 marked a new chapter—one where her global training and deep Algarvian roots meet on every plate. The result is confident, heartfelt cooking that tells the story of a chef who came home, bringing the world with her. 

You’ll find genuine hospitality alongside sheer depth of flavour on each plate. Definitely recommend.