NUMA, named after Chef Nuno Martins and his wife Manuela, was born out of their family's dream to share the language of love applied to delicious food. The restaurant takes pride in serving cuisine prepared with some of the Portuguese best ingredients and Algarve produce with informal elegance and a modern approach.
The evening commenced with a welcome drink of espumante. Amuses du chef of oyster on brioche, duck croquet and a delicate prawn tartlet were followed by pumpkin cream soup with truffle and salted cod served. Homemade bread and brioche with flavoured butters and local olive oil from the Monchique preceded the fish course which was tuna on squid bomba rice with orange and onion. Pulled veal packets on aromatic potato puree with vegetables and jus provided the main course. Bread pudding with vinegar sabayon, carob and milk foam completed the food menu. The paired wines were Arvad and El-Mudd, local wines from the Algarve, Dorina Lindeman from the Alentejo, Quinta de Baranco Longo Reserva 2018 and a 54 years’ old fortified wine from Henriques & Henriques Madeira.
Assisting Chef Nuno Martins for the evening was Alexander Mishin who had, in 2015, won the Chaîne des Rôtisseurs Jeunes Chefs competition in Russia and who had represented that country in the global final in Manchester UK. His story provided an insight in the global influence of the Chaîne des Rôtisseurs and it was very interesting for those present to hear from this young chef how he had progressed after the competition gaining experience in top restaurant venues in Europe including BonBon and the Ocean in the Algarve. Everyone wished him well pursuing his culinary career.
On behalf of everyone present Bailli do Algarve Marie-Anne Ferran thanked Chef Nuno, his wide Manuela and young chef Alexander for their warm hospitality.
by Valerie Lantau - v. Chargee de Presse, Chaîne des Rôtisseurs, Bailliage de l’Algarve