Located near Carvoeiro and nestled on a quiet street with panoramic views of the Monchique hills restaurant Bon Bon makes a perfect setting for an evening of sensory delight. The circular dining room is spectacular with a central fireplace that adds to the warm and cozy atmosphere, great during winter for those candle-lit dinners. In warmer weather you can enjoy their terrace with perfect views of the hills and amazing sunsets. Bon Bon is only open for dinner but opened its doors especially for AmsterDO for lunch.
Since March 2013, Bon Bon Restaurant is under the management of Nuno Diogo. Nuno also owns 3 more restaurants in the area, namely Pimenta Preta, O Leão de Porches and Oregano (next door to Bon Bon). From our experiences at Bon Bon, it is clear that Nuno is extremely passionate about food and wines and maintaining the highest standards of service. Although the food is of Michelin star quality, the atmosphere is not rigid or stuffy at all. Nuno and his team give you a warm welcome with impeccable attention to detail and professionalism.
When we visited the restaurant in August we were invited to sit on their terrace. We loved the chatter of swallows that have made their nests in the rafters for the last 20 years. (no mosquitoes in the evening because the swallows eat them all!). Bon Bon’s seasonal menu is Mediterranean with a Portuguese twist. All dishes are made with the very best produce from local markets.
Before we got to the starters we were offered small taster dishes such as a rice cracker with dried baby shrimps (a modern take on a classic Portuguese dish), seabass ceviche with salt water, homemade bread with a selection of basil, seaweed and plain butters. We liked the basil butter best, such an innovative idea with great execution. Among the taster dishes was also a little cauliflower ball with ginger and wasabi. This was our absolute favourite and we could have happy eaten a dozen of these.
As a starter we opted for scallops with chicory and a ‘garden’ of mini vegetables, we thought the scallops and chicory worked very well together.
As a main course we opted for the seabass with dry cured ham and the beef fillet with potato foam and vegetables. Both these dishes were excellent, the beef was succulent and the fish perfectly cooked.
Before dessert we were presented with a melon soup with mint sorbet ice cream, a nice little refresher. Dessert comprised of a citrus mousse in a crunchy cup and a chocolate ball that can only be described as a party on a plate.
We asked the chef what inspires him and he said that he likes to try different things, experiment with combinations and seasonal produce. Taste and texture come before presentation in his book, as they should. He received a Michelin star in Hungary and France before coming back to his Portuguese roots. Bon Bon is also in the running for a Michelin star, but if it were up to us that star would have been awarded already. Bon Bon is a restaurant unlike any other we visited in the Algarve. A must for food lovers visiting this part of Portugal.
Bon Bon is most suited to:
– romantic dining
What we liked:
+ Personal touches and Nuno’s passion for food
+ Organic local produce
+ Modern take on dining
+ Innovative flavour combinations
What we did not like:
– the egg mousse, but that is personal preference