SOME YEARS ago we went en famille to a restaurant off the usual tourist track in the hills leading up to Betune and Goldra. It was okay, but no more than that, and didn’t warrant going on the restaurant bucket list.

Then in August 2025 it became D’Alena, under the ownership of the Belhaj family, whose Spikes bar and eaterie in Vale do Lobo is well known and a golfer’s favourite. Two Portuguese chefs, executive chef Fátima Santos and head chef António Tavares, are doing this new venture proud and the serving team delight in keeping customers happy.

But before we get into the food itself, a round of applause has to go to the team who took charge of D’Alena’s interior design: Kevin Belhaj and Fátima Santos could teach others a lesson in creating a special atmosphere. There are beautifully-tailored individual seating areas away from the main dining tables; there are decorative shelves with Portugal-related books and examples of fine ceramics. And that sun-drenched terrace (yes, it wasn’t raining when we went for Sunday lunch) is certainly instagram worthy.

So now, let’s talk food. If like me you cannot say no to couverts, you will adore the breads that come with the usual – but exceptionally good – patés and fresh cheese. The breads come from bakery Bem Parece, known especially for its sourdough, plain and spelt, but also got its wonderful corn bread.

Tempting as it is, go easy on the bread is the message from me, as you want space for what follows.And what follows is a series of taste sensations, southern flavourings that bring out the best in the key ingredients.

The sharing dishes – if you can bear to share – include pork cheeks croquettes that are silky and succulent. Another must-try.Starters include prawns sautéed in olive oil, garlic and chilli, and Bulhão Pato-style mushrooms with garlic, wine, coriander and lemon – delicious and light a perfect start to the meal.

Taste adventurers will appreciate the Migas de Alheira de Caça. For those who haven’t actually adventured yet, migas translates to ‘crumbs,’ made from stale bread fried with ingredients like garlic, olive oil, and, in this case, game sausage. Hearty stuff, and an Alentejo special.Migas feature again in a main course with codfish and seafood, another winner, alongside the Bacalhau D’Alena, with corn bread and tomato sauce.

One of our group is seriously into risotto and reckons D’Alena’s vegetarian version with mushrooms and parmesan takes a lot of beating.
Meat – there are all the favourites – including lamb shank, slow-cooked veal and precision-grilled black pork.

Worth considering, too, is the ‘Chef’s Suggestion’ menu of starter and main course or main course and dessert, which will set you back just €17.50 a person. Don’t want to miss out on the lemon tartlet with meringue and lemon ice cream? The full three-course meal is €25 and worth every mouthful. And the choice of dishes changes every week.

The special menu changes regularly, and that will have you, like me, coming back for more

D’ALENA, 8100-223 Loulé / 926 669 040 / reservasdalena@gmail.com