There are dishes that satisfy both the stomach and the eyes, either by their size or by the combination of ingredients. But sometimes, simplicity wins. At the new Almina in Cascais, just being served two carrots was enough to impress us. Yes, “Just carrots, seriously!” (okay, there’s also a yogurt base) is the most surprising dish on the menu – immediately revealing the restaurant’s passion for highlighting each ingredient and treating every vegetable as if it were the most exclusive cut of meat in the world. By the end of the meal, when you share photos of what you’ve tried with friends on WhatsApp, you might get reactions like, “that looks like rabbit food” (as happened to this writer), but there’s plenty more to taste and be amazed by.
In soft opening since August, Almina is the latest project from the international hospitality group Olala!, based in Barcelona. The space is built around a farm-to-table concept, with a focus on seasonality and the use of local ingredients, served in a relaxed atmosphere with soothing music.
The name, which means “harbour” in Arabic, reflects the restaurant’s connection to the sea and Mediterranean traditions, celebrating authenticity and the cultural exchange that has shaped its cuisine. The menu is strongly inspired by Levantine gastronomy, encompassing flavours from Lebanon, Israel, Palestine, Turkey, Greece, and North Africa, but reinterpreted with local ingredients. “It’s interesting – especially the seafood part. Since we use so many local products, we can give the dishes a distinctly Portuguese identity”, says Javier Vazquez, menu consultant, to Time Out Cascais.
The project was born from Olala!’s desire to expand its presence in Portugal, leveraging experience from short-stay accommodations in Cascais, Lisbon, and Porto, as well as the operation of São Félix Hotel in Laundos, which has its own restaurant. According to Jesús Gomez, global director of F&B operations, Cascais was “the ideal setting”, as the town has maintained a strong connection with the group since 2020.
The culinary philosophy is built on fresh produce from the group’s farms in Santiago do Cacém, Alentejo, complemented by carefully selected products from local markets in Cascais. Javier explains that the menu changes according to the season and the freshest ingredients available: “Seasonality is very important. For example, right now we have tomato salad (€11.50) and melon salad (€10), but next week, we won’t. The ingredients change with the season”.
Currently, salads and vegetables (A Quinta) and fish dishes (O Mar) dominate the menu, but in the future, Javier hopes to include more meat dishes. At present, the Beef Tartare (€19) is the only meat option and it’s well worth ordering.
Among the highlights is the famous “Just Carrots, Seriously!” (€11). On a base of labneh and Greek yogurt rest two perfectly prepared carrots. It’s already one of the most ordered dishes and best represents Almina’s mission to elevate each ingredient to its essence. “We treat vegetables as if they were meat”, says Javier. “We cook the carrots in two different ways. First, in very salty water, almost like seawater, for five or six minutes. Then we dry them, coat them in olive oil and salt, and roast them at 230°C. The result is a carrot with texture and depth – a single piece, cooked properly, with the flavour of the earth”. The cauliflower (€13) is another beautiful surprise, served whole, toasted until golden with a light crust. It works as a side, but could easily shine as a main course.
From the sea comes the hraime (€13/100g), a traditional dish from northern Morocco, here given a Portuguese twist. It’s prepared with fresh grouper from the Cascais coast, cooked in an intense tomato, garlic, olive oil, and spice sauce. “The owner likes it saltier and with more tomato, so we adapted it using the best seafood from around us”, explains Javier.
No visit is complete without trying the fig dessert (€5.50). The fruit comes with a caramelised crust, resting on mascarpone and fig oil. But you’ll need to book quickly – it will only remain on the menu for a few more weeks.
Almina stands out not only for the quality of its products and the freshness of its ingredients, but also for the care in presentation and the close experience with the customer. Javier Vazquez highlights the difference compared to working in hotels: “I like to talk to guests and understand how their experience is going. In hotels, it’s more impersonal; it’s harder to speak with the guests”. This closeness is also felt in the layout and structure of the restaurant, with an open kitchen where diners can see the vegetables and chefs preparing each dish.
In addition to the food, the restaurant also offers a drinks menu that reflects the same commitments. Signature cocktails incorporate spices such as za’atar and sumac, while the wine selection prioritises Portuguese and international producers with minimal intervention, including wines made with skin contact, such as orange wines.
Looking ahead, Almina continues to embrace the same spirit of innovation and seasonality. Javier reveals that the team plans to introduce different dishes every week, allowing customers to visit the restaurant multiple times without ever repeating a meal – always focusing on fresh, seasonal ingredients. Who knows what will come next after a love letter to a carrot…
Travessa da Ressurreição 4 (Cascais). Sun-Thu 12.00-23.00 Fri-Sat 12.30-00.00