A commitment to food that goes beyond flavour

Their food philosophy is simple: source consciously, cook with technique, and allow the results to speak for themselves. Every dish on the menu has been thoughtfully refined through real conversations with the guests. Feedback isn’t just welcomed, it is the foundation of how the kitchen operates. The result is a refreshing approach to food - championing flavour and health through intentional choices, their menu is full of simple, familiar foods cooked exceptionally well.

With such attention to detail comes great passion for their craft. At Lobos, their commitment to good food goes beyond just flavour - they use carefully selected, locally sourced ingredients, prepared with care to perfection. Being part of the growing shift towards more conscious, healthy eating is central to their philosophy, yet they never compromise on taste. Ensuring everything is homemade and using techniques like charcoal grilling offers a healthier cooking method whilst still delivering rich, truly exceptional flavours.

The heart of the kitchen

After speaking with the head chef, Diogo, we gladly accepted his offer to curate our meal, trusting him to bring out a selection of dishes that best represent the heart of the kitchen. We were served with their famous focaccia, which came with a pumpkin jam and herb butter. The focaccia was soft and airy with crisp edges, and although we initially thought pumpkin jam was an interesting complementary dip, it was a perfect match. We were also paired with delicious wines from a local winery to complement our meal.

Whilst talking to Diogo, I casually mentioned I was not particularly fond of fish. As a result, Diogo took this as a challenge to change my mind. Our first appetisers were two different croquettes: one made of short ribs, slow-cooked for 24 hours, and the second crafted from monkfish and stingray, cooked cataplana-style before being deboned and formed into delicate bites. I was pleasantly surprised with the result, as the fish croquettes were savoury and perfectly packed with flavour. The beef version was tender, rich with flavour and with just the right kick of spice. It quickly became my personal favourite.

Next came a refined take on Caesar salad, made with crisp baby gem lettuce, croutons from their house-made focaccia, 36-month aged Italian parmesan and bacon, all brought together by Lobos’ signature dressing.

Diogo explained that their choice of ingredients were due to their ability to better hold the dressing, making the balance of textures and flavours spot on. We also had the pleasure of trying their organic chicken wings, roasted over a charcoal fire – a technique Diogo uses whenever possible. The result was wings with just the right char, a rich, smokey flavour, and a perfect pairing of spicy homemade buffalo sauce and a zingy ranch dressing.

After all the phenomenal entreés – which were the best version of that dish we’ve had – we were eager for our main courses. Diogo served us with Lobos’ signature beef burger and the catch of the day, a chargrilled sea bass fillet.

The fish was served with tender asparagus and a homemade lemon beurre blanc, bringing just the right amount of acidity. Alongside it came their African rice, perfectly fluffy and fragrant, layered with spices, peas, raisins, and bacon. It was a delicious companion to the tender fish.

Memorable

The burger was equally memorable. With a chargrilled beef patty, caramelised onions, pickled cucumber and their homemade tomato relish between two slices of brioche bun, each bite was perfectly balanced. The burger held together beautifully, offering the perfect bite in every bite. It came paired with triple-cooked fries, seasoned with a spiced blend that further enriched the flavours – crisp on the outside and fluffy on the inside, coated in a spiced seasoning which elevated them well beyond the ordinary. This course confirmed what the entrées had promised: thoughtful, flavour-packed food, executed terrifically.

Lastly, we enjoyed their pistachio-burnt Basque cheesecake for dessert. It didn’t disappoint - it had a perfectly soft and creamy inside contrasting with the delicious burnt edges, bringing out the delicious flavour of pistachio. It was beautifully complemented with a vibrant red berry sorbet, lime zest, and delectable shards of caramelised white chocolate. The pairing was exquisite, adding both texture and sweetness. The combination was harmonious, with each element enhancing the next in a truly exquisite finish.

Lobos is where heart meets hospitality—defined by conscious sourcing, bold flavours balanced with health, and a clear respect for quality ingredients and technique. Each course impressed us with its thoughtfulness and execution. What truly sets Lobos apart, beyond the excellent food, is the personal touch. Diogo and John, the manager, regularly step out to engage with guests, ask for feedback, and bring that insight back into the kitchen. With fair pricing and a warm, welcoming atmosphere, Lobos is more than just a restaurant – it is a strong sense of community paired with culinary excellence.

Lobos is open daily from 12 noon until 11pm, serving lunch and dinner.

For further information or reservations, please call 289 009 852, visit www.lobosclub.pt or email hello@lobosclub.pt