Henrique Leis

Henrique Leis is a one-Michelin-star institution in Almancil, run for more than four decades by the Swiss-born chef of the same name, one of the longest-standing fine-dining names in the Algarve. The kitchen blends classical Swiss-French technique, learned in the great kitchens of Europe, with Algarvian ingredients such as red mullet, duck and local citrus, resulting in a menu that feels rooted in place while remaining unmistakably French in structure and saucing. Signature dishes include duck foie gras with citrus and red mullet with saffron risotto, both of which have anchored the menu for years and are frequently requested by returning guests. The dining room occupies a converted villa surrounded by gardens, decorated with the chef's own paintings and sculptures, giving the space an intimate, gallery-like character rather than the cooler formality of many Michelin dining rooms; the atmosphere is elegant but relaxed, with soft conversation levels and no strict dress code beyond smart-casual. The wine list favours French classics alongside a strong selection of Portuguese wines chosen to complement the fusion menu. Reservations are recommended at least a week or two ahead in season, and further ahead for weekend dinners; the restaurant closes for the winter months from November to March, so visits should be planned around its open season.