Os nossos hábitos - Restaurante Hábito

OUR HABITS

Passionate about the freshest and most local ingredients, at Hábito we work with products in a simple way, inspired by traditional dishes, but always with a distinctively Mediterranean signature cuisine imprint.

We want to take you on a journey through the most genuine Algarve flavours, especially those that we can find right in front of us, in Ria Formosa – from oysters to clams, from anchovy to clams, salicornia, fleur de sel and a multitude of flavours that can be found here –, in a reflection of the culinary traditions of this land and the experience of its people.

A gastronomic culture that has been based, since immemorial times, on two great pillars: healthy and sustainable food.

These are the flavours and habits of the South that we celebrate here, at the table.

Chef Adérito Almeida

Chef Adérito de Almeida has found in his origins the necessary inspiration to develop his own style of cooking. Born in Tavira, where he still lives (and where he probably tasted, for the first time, Tuna ‘Muxama’ his favorite dish), he studied Hotel Management at the Algarve Hotel and Tourism School and, only when the passion for gastronomy became stronger, did he change the course of his studies to Cooking and Pastry.

With extensive experience, he has worked at Vila Vita Parc, Lausanne Palace (Switzerland), Wentworth Golf Club (England), Monte Rei Country Club and Vila Monte Farm House, where he was Executive Chef of two restaurants, in addition to being a trainer at Algarve Hotel and Tourism School.

Passionate about local ingredients, often purchased directly from the market, Chef Adérito makes a point of working with local, fresh and seasonal products, in a simple way, always seeking to innovate in flavors and giving them a distinctively Mediterranean style signature cuisine.

Now in charge of Hábito’s kitchen, he promises to take us on a journey through the most genuine Algarve flavors, always giving special emphasis to the ingredients that arrive from Ria Formosa.

Influenced by the traditional dishes from Algarve, at the restaurant’s menu we can find oysters, cockles, anchovy, salicornia or fleur de sel. A reflection of the culinary traditions of the region and the experience of its people.

Chef Adérito de Almeida and his team are waiting for your visit, to show you what they like to do the most.

Chef Mariline Pinguinha

When she graduated in Pastry at the Algarve Hotel and Tourism School, Chef Mariline Pinguinha would have been far from imagining that her professional career would be so intertwined with the gastronomic traditions of the region.

After passing through the kitchen of Vila Monte Farm House, as a pastry maker, she accepted the challenge of leading the Pastry team at Restaurante Hábito, where she was given the freedom to think about which desserts make sense in a restaurant facing the Ria Formosa.

Her creations permanently seek to meet the most ancestral traditions of the Algarve – whether in the ingredients she chooses for making them – such as carob, donkey milk and even salicornia – in the aesthetics with which she makes them, or in the names Mariline chooses and that she draws from the vernacular and oral tradition of Olhão, her birthplace.

Authentic tributes to the people of the Algarve, the desserts made by Chef Mariline combine unique sensations on the palate with the rediscovery and revitalization of the region's culinary history. An example of this are the ‘Fedeus d’Esturre’, a dessert that is part of the Hábito menu and which recently won the First Prize at the Gastronomic Competition organized by the Confraria Marinha da Ria Formosa.

At Restaurante Hábito, the desserts by Chef Mariline Pinguinha and her team will certainly sweeten the mouths of all those who visit us.