NUMA Restaurante — Restaurant in Portimão

We make a point of seeking out Michelin acknowledged restaurants as we travel the world and we are usually in a different country every month. We commented that the food at Numa was far and away the most fussy and least tasty we’ve ever experienced anywhere in the world. Every single dish was a cacophony of disparate ingredients that managed to neutralize the possibility of flavor. The room is lovely and the staff are committed completely to a fine dining experience (in spite of not understanding how to make a vodka soda). The amuse bouche (mussel cream) through every single course felt like the kitchen had a contest to see who could present a dish with less appeal. When the bread is the highlight of the meal there is a problem, but the bread was the only thing that was delicious. The mushroom gnocchi was beyond bland. The algarve shrimp was a ceviche style mush that disappointed. The duck confit was greasy (but tender) and the skin was not properly crisped. The rib eye had a beautiful presentation but was the most tasteless cut of meat with the driest potatoes we’ve ever been served. And I feel guilty leaving this review because everyone who works at Numa seems so committed to wanting this restaurant to be fabulous. And they are all so nice. They even surprised us with a special cake for our anniversary. As far as menu desserts go, the orange pudding is a molecular interpretation reminiscent of a trend popular a few years ago on the culinary scene. The portuguese french toast is a safer choice. And clearly many other reviewers have had incredible meals at Numa. Unfortunately it wins the worst fine dining meal of...

The short: if you leave Portimão without eating at Numa you risk the restlessness of your eternal soul. Its regret of the lost opportunity may haunt you for all time. Do not risk it, make sure to take advantage and eat here at least once.

The full download: the Michelin guide has a problem. If you frequent stared restaurants as I do you know that it’s not the food that earns the first star. Without a certain level of pretentiousness a restaurant will be forevermore resigned to the simple recommendation or bib gourmand. Fortunately those of us who know have long since given up on the relentless of adding stars to our life’s list and instead make sure we truly eat at the very best places we can.

Unlike a stared restaurant you might have to enjoy the best octopus of your life a few tables over from a local couple celebrating a milestone of their lives.

While enjoying the perfectly slow cooked pork you might have some friendly banter with the staff - as opposed to the stoic white glove exchange two or three stars might require.

If you are caught in the Michelin star trap you might not be able to fully relax when eating the couvert of the chef’s signature bread.

But those of us that have escaped the emotionless wasteland of the all mighty Michelin star can go to Numa and simply enjoy a phenomenal meal in a wonderfully comfortable atmosphere at a price far below its true worth.

Very highly recommended and not to be missed. If you’re lucky you might even get to enjoy a local digestif...

Fine dining experience with good prices compared to other restaurants of this quality. It was a Delightful experience. I was amazed with the orange infused butter and the amuse bouche with pear; the subtle sweetness and the bitterness of some sort of blue cheese (I guess) was perfect. The starters were great, my partners beef tartare was very well seasoned for good balance; nice quality chunks of soft meat. I wish I said to the chef while he came to talk to us, that my only tip (if its worth something) would be around the pineapple foam that went with swordfish; the taste was very neutral, I didn’t taste enough pineapple to balance out the heavy cream with the leak; I was expecting it to bring lightness to the dish with sweet&sour aftertaste. The desserts were amazing. We initially wanted something else but the chef recommended the orange dessert and it was very curious choice of flavours; the consistency of the orange pudding was great and the rich aftertaste of the yolk landed it, when mixed with carob and goat cheese. My chocolate dessert was nicely balanced too, as heavy chocolate was broken down by the sour-ish raspberry gel and frozen raspberries; then with some sort of caramelised honeycomb. I believe that it will become a Michelin star restaurant at some point. The card could be even smaller, and maybe more advice on choice of wine to the dishes picked, would make the experience even fuller. The restaurant is amazing, music not too loud, waiter...