Restaurant | Henrique Leis.

Restaurant Henrique Leis – Michelin Star in the Heart of the Algarve.

Brazilian-born Henrique Leis first received his Michelin star in 2000, seven years after realizing his dream of opening his own restaurant in Loulé in the Algarve. Prior to this, Chef Leis cooked alongside such celebrity chefs as Paul Bocuse, Pierre Troisgros, Guy Savoy, Pierre Gagnaire, and Gaston Lenotre. His commitment and dedication in the kitchen underscore his vision, creativity, and attention to detail, continuously ensuring the Michelin star honor year-after-year. A beautifully restored home is ideal for dining al fresco in the summer, where diners are surrounded by colorful flower boxes and shaded by umbrellas. In winter, the fireplace, rich ruby-red velvet chairs and the added personal touch of Henrique Lei’s own paintings exhibited on the natural stone walls provides a welcome and comfortable ambiance. This is the perfect setting for the mastery of Chef Leis who embraces French cuisine enhanced by flavors of his South American homeland.

The Menu. The Wine.

Any wine connoisseur will be envious of the restaurant’s wine room, with its dark mahogany shelves filled with the best Portuguese wines and international brands. Allow the sommelier to enhance your dining experience, by pairing wine selections with the tasting or a-la-carte menu.

The “Whole Table Only” Tasting menu consists of

■ Egg ‘a la Coque’ with Smoked Caviar
■ Sea Scallops and Truffle Ravioli
■ Lobster from Algarvian Coast with Risotto-Gel
■ Guinea Fowl Supreme Stuffed with Foie Gras
■ Chocolate Delights


After having gone through all sectors of the restoration it was in the kitchen that he found his true calling. He started with a culinary consultant Margarida Nogueira, for whom he has deep gratitude because it was the first to offer him, in 1982, the opportunity to work as a chef in his restaurant "Bem Feito" in Rio. Since then he had the opportunity to work with the best European chefs such as Paul Bocuse, Pierre Troisgros, Guy Savoy, Pierre Gagnaire, and Gaston Lenotre. He passed through Italy, Germany and other countries, but it was in Portugal, in the Algarve, the place where he performed his dream of opening his own restaurant in 1993. In 2000 he was awarded the maximum consecration for a chef, getting a star in the Michelin guide. Since then, it has maintained the excellence of its cuisine, markedly personal and with deep French roots, ensuring Michelin star for 15 consecutive years until the present day. We highlight the vibrant colors, his vision, creativity and extraordinary accuracy in his kitchen. Closely cosmopolitan, heartfelt, contemporary and without nostalgia, looking to exercise his freedom without forgetting the basic values much as respect for the product, whether noble or less noble. A kitchen that celebrates the elegance and importance of details.

Massimo Bottura | An Italian chef born in Modena.

An innovator and restaurateur for over twenty years.

Massimo Bottura has consolidated his reputation as one of the world’s most creative culinary figures. His internationally renowned three Michelin star restaurant, Osteria Francescana, was named number 1 on The World’s 50 Best Restaurants list in 2016. Massimo Bottura’s kitchen walks on a thin line between tradition and innovation. His dishes explore the deep roots of the Italian kitchen while making references to history, art and philosophy.

To do so, Massimo Bottura focuses intensely on the cuisine and the ingredients of his country and region. Osteria Francescana, which he opened in Modena in 1995, is more than just a restaurant. It is a laboratory of ideas, always dedicated to squeeze emotions into edible bites. “We consider the past in a critic and not nostalgic way. This allows us to bring only the best of it into the future. In our dishes, we condense history, art, music, nature, humor and poetry bestowed upon us by life's unexpected events”, explains Massimo Bottura. This is how his legendary signature dishes have been created, such as “An eel swimming up the Po River” or “Oops! I dropped the lemon tart”.

Never trust a skinny Italian chef.

I grew up under the kitchen table at my grandmother Ancella’s knees. That is where appetite begins for me.

Inspiration comes from the world around me – from art, music, slow food and fast cars. Catch the flash in the dark because it only passes once. Expect the unexpected.

The road for success was not an easy one: most of the dishes created at Osteria Francescana were initially conceived as a thread to traditional Italian cuisine. Only when food critics started getting interested by the new concept of “looking at tradition from 10 kilometers away”, the restaurant got under the spotlight and the efforts of Massimo Bottura, his wife Lara Gilmore and the whole team were finally recognized in 2002 by the first Michelin star –followed by the second in 2006 and the third in 2011.
In 2017, the University of Bologna granted him a prestigious honorary degree in Business Management. This was the first Laurea honoris causa awarded to a chef in the history of the University. It is to show that today the difference can also be made by a Chef de Cuisine who has a sense of culture, social responsibility and natural environment. According to the speech delivered by the dean of the University to mark this award, “Massimo Bottura’s work spreads across the fields of entrepreneurship, education and technique and represents a virtuous example of the promotion of Italian Culture and Made in Italy.”

Cooking is a call to act.

Massimo Bottura puts his culinary skills in the service of the community and uses his reputation to support the fight against social isolation and food waste. Besides his constant work at Osteria Francescana, he founded Food for Soul, a non-profit organization setting up community kitchens infused by art & design, where chefs transform food surplus from supermarkets into tasty and delicious meals served to those in need. Food for Soul has already established five projects in Milan, Bologna, Modena and Rio de Janeiro and is planning to open in Paris, and the US. His new book «Bread is Gold», is also devoted to the fight against food waste and shows how to prepare delicious meals with food surplus and humble ingredients.