A Plant-Based Journey in Portimão, the Algarve

Cooking has long been a part of David’s life. Although he explored different professions in the past, he never fully identified himself as a chef — he preferred to call himself a cook. What matters most to him is serving good food: food with flavour, texture, creativity, and a sense of nutritional balance.

“Maybe one day, when I lead a team and truly prove my strengths in the kitchen, I can say I’m a chef,” he reflects.

“Since my university days, I was always the one taking care of the pots and pans in the houses I shared with friends and colleagues.” Over time, cooking became deeply rooted in his everyday life.

The MasterChef Experience

David is originally from the Algarve, more specifically from the seaside town of Armação de Pêra. Last year, he took part in MasterChef Portugal — an experience that marked an important turning point.

The biggest motivation to apply came from his wife, who supported and encouraged him throughout the entire journey. Reflecting on the experience, David says the most important lesson he learned was not to try so hard to please others.

“I learned to be more faithful to my own tastes — to trust my flavours more. Cooking is a multidisciplinary field, influenced by many places, people, and experiences.”

As MasterChef is broadcast in prime time in Portugal, recognition came quickly. David found it amusing when people began to recognise him, especially tourists visiting the Algarve.

“It was funny when people who weren’t from here started conversations just out of curiosity about the programme.”

A New Chapter: Balance Café

Only a few months after MasterChef, a new opportunity appeared — taking over Balance Café in Portimão. From the very beginning, David felt drawn to the space itself: the natural light, the kitchen’s size, and the people he met along the way.

I had the chance to visit the café and try the lunch menu, and it’s easy to understand the appeal.

Since taking over, David has introduced several changes to the menu, creating a combination of a fixed menu alongside a daily menu that changes regularly.

I visited on the first day of opening and started my lunch with homemade hummus. From the menu of the day, I chose pumpkin soup and bean meatballs with mushrooms and smoked tofu, served with whole-wheat pasta. It was just impressive - tasty and satisfying. My husband opted for the Burger Beet & Beat — made with beetroot, textured soy, and nutritional yeast — from the regular menu.

For dessert, we shared a “leite crème vegan”: a creamy plant-based pudding made with roasted pumpkin and cinnamon, topped with a caramelised sugar crust and toasted almonds. It was absolutely delicious — rich, smooth, and the perfect sweet finish to the meal. Other menu highlights include tofu with bulgur, falafel, and a chickpea burger.

The Meaning Behind Balance

The café’s philosophy is reflected in its name. Balance is about finding harmony between flavour, nutrition, and nature — with plant-based food at the heart of everything.

“I believe food of plant origin is not only healthy for us as humans, but also for the world,” David says.

Although most of the menu is plant-based, not everything is “super healthy.”

“I believe there is food that nourishes the body, but sometimes we also need food for the mind and soul. A sweet treat every now and then is actually good for you.”

Everyone is welcome at Balance — including four-legged friends.

Ingredients, Inspiration, and Algarve Flavours

David’s favourite ingredients to work with are legumes, because of their versatility, and seeds, which can elevate dishes in both flavour and texture. If he had to choose one ingredient he couldn’t live without, it would be olive oil.

The Algarve has very distinct traditional flavours. “Almonds, carob, corn semolina, fava beans — and the sea,” he says. In recent years, David has been reinterpreting traditionally non-vegetarian dishes into plant-based versions, drawing inspiration from both local and international cuisines.

When asked which dish best represents him, David points to Xerém with mushrooms à Bulhão Pato — a plant-based reinterpretation of a dish traditionally made with seafood. It captures the flavours of both land and sea, without meat or fish. Although it’s not yet on the menu, it was one of the dishes that helped him a lot in MasterChef.

At Balance, local and seasonal ingredients are prioritised whenever possible. “As the project grows, we’ll have more room to explore seasonality and diversify the menu even further.”

Sustainability and Looking Ahead

Sustainability and conscious consumption are central to Balance. For David, it starts with the choice to follow a vegetarian diet and reduce environmental impact.

“With Balance, I hope to spread appreciation for vegetarian and vegan food even further.”

Outside the kitchen, David draws inspiration from his wife, whom he calls his biggest muse, and from his daughter, who motivates him to be more conscious about the world. The sea and the beach are also an extension of who he is, influencing him more than he realises.

As for the future, David wouldn’t mind returning to television or media.

“MasterChef was a good experience. I’m open to proposals,” he says, laughing.

For more information, follow Balance on Instagram: @balance_plantbasedfood