The restaurant is now closed for the winter but we are keeping the bar open and we are serving some light snacks for you to enjoy whilst taking in the view. OPEN 12.00 - 06.00pm
We look forward to welcoming you back in February when the restaurant opens with our new menu!
Fortaleza welcomes Chef Ussef Bling
Meet the restaurant's talented Executive Chef
Born in France, son of a butcher, Chef Bling started working in restaurants at a very young age. Spotted for his talent he was offered a scholarship to study at the reputed Lausanne Hotel School. After graduating he started working with the prestigious Chef Alain Ducasse in a 3 Michelin star restaurant in the heart of Paris.
Since then, he has enriched his experiences travelling the world. From traditional brasserie style restaurants to high end gastronomic eateries he has learnt to reinvent the classics of the country he visits.
For 2021 he has reinvented Fortaleza's menu and promises to titulate your palate with a selection of Mediterranean flavours as well as use his Gallic talent to conjure up modern interpretations of our Portuguese favourites.
He insists that everything in his kitchen is freshly made on the premises using local ingredients. He is also keen to highlight seasonal produce that comes from our own farm just a few miles away.
From Farm to Table
Guaranteed every day freshness
With over 300 days a year of sun and fertile soil vegetables grow extremely well in this part of the world.
Our farm just a few kilometres away is a living inspiration for the creation of our dishes offering unique taste and creating lasting memories.
This regional dish regional dish is one of our specialities. It is the iconic fish and shell fish stew typical to the Algarve region and is surely one of Portugal's tastiest dishes. It has roots that hark back to the days the moors ruled this land in the 11th century.
What makes this dish so special is that it is cooked in a clam- shaped copper dish which concentrates theflavours during cooking.
There are 2 exciting recipes to choose from:
Fresh cod and prawn