Vila da Carne — Restaurant in Câmara de Lobos

I ordered a dry aged rib-eye (€40+, 380gr), medium rare, got it well done that had several cuts in the fat cap and all the juices were running out of the steak. Then talked to the server that my steak was overcooked after cutting into it and showing him the grey meat. They then took the steak and after 5 minutes they told me that they agreed that my steak was well done and not as I ordered it. They said they will re-fire the steak and it will be ready in like 3-4 minutes, after 15 minutes I got a 1cm thick grey slice of rib-eye, no grill marks, fat not rendered and also had a raw slice of tomato and a raw pepper on the plate. By this time my sides were already cold and the drinks were empty. I then accepted the fate of this dinner and that the chef took it personally, ate the partly rare, blue and raw slice of beef and left.

The view was nice but was shadowed by the smoke and the smells of the steak cooked on a hot stone of the neighboring table, to be fair we were seated outside, so it was not too much of a nuisance.

The place was about 25% seated.

I would not recommend coming here, overrated...

My Girlfriend and I were here vor Valentines day. The restaurant has a beautiful view and is very nice and clean. But unfortunately we were quite unhappy with the service. There were many guests, so the waiters had a lot to do. But when our waiter took the orders and my girlfriend had a question about the menu he didn't pay attention and also didn't bring everything we ordered. When asking for a coffee I had to ask three times and it took way too long. The waiter also didn't ask if we wanted our meat well done or medium or rare. It came rare and my girlfriend was dissatisfied. The people in the kitchen were very friendly and the food and price overall were good. But our 2 waiters were out of all the other restaurants we tried on our 3 week holiday the most inattentive which made us feel a bit uncomfortable. We still gave a generous Tipp because the men and women in the kitchen were very nice. But our waiters really didn't do a good job. They seemed as if they were just tired of working and wanting to get home as quick...

A real disappointment for dry-aged meat lovers

Attracted by their display of 60-day dry-aged Black Angus beef, I was eager to try what looked like a premium cut. I ordered it right away, cooked rare.

First surprise: the meat wasn’t shown before cooking — something quite common in quality steakhouses. When served, I immediately noticed the doneness wasn’t rare. The chef explained it was their “standard” level of cooking — a surprising answer for a place that supposedly takes pride in meat preparation.

But the biggest disappointment was the taste: absolutely none of the distinct flavors of a 60-day dry-aged beef. No nutty notes, no complexity, no funky character. I shared my concerns with the chef, who mentioned it might come from a less flavorful part of the animal or its age — explanations that didn’t hold up.

They did offer a commercial gesture, which I appreciated, but overall, the experience fell flat. I wouldn’t recommend this restaurant to true dry-aged meat...