austa restaurant in Almancil has been included in the latest edition of The Michelin Guide Portugal. This early recognition, after a mere two years of operation, is just reward for the restaurant’s commitment to the local bounty it champions, with its ingredient-led, honest cooking.
From its inception, austa’s philosophy has always been simple: to celebrate seasonal food and give a platform to the best ingredients from their garden and the Iberian Peninsula – with minimal mileage always in mind; finding the best products as close to the restaurant as possible.
This dedication to sourcing the best locally has resulted in nurturing important relationships with small producers, neighbouring farmers, and experienced fishermen who share a pride in their produce and a passion for the land that, with this recognition, austa has now shone a spotlight on.
Founding Head Chef David Barata, leading the kitchen since the start, brings this philosophy to the plate every day. His culinary style focuses on creating dishes that are shaped by nature’s rhythms and feel both truthful and grounded. With past experience in Michelin-starred kitchens in Lisbon (including Feitoria and Eleven), at austa, Barata’s approach is different.
It is never about show (there are no white tablecloths or performance plating in sight), but rather about creativity and innovation, a respect for the natural quality of the product and the suppliers, whether farmers, fishermen or family-run producers, where the journey starts.
austa’s own voyage started with its young owners from London, husband and wife team Emma and David Campus, for whom austa is their first step into hospitality. With no formal background in the industry, their mission was personal as they set out to create the kind of place they wanted to eat at; somewhere to gather over great plates, in a relaxed and informal atmosphere.
Arriving in the Algarve in 2023, they were driven by an insatiable curiosity for their new home, along with the fascinating food culture that they found themselves surrounded by and the others whom they met, leading a more connected vision for hospitality across the country; one tied to people, place and planet.
With a young and hungry team, including members who have been with them since the start, adjusting as the restaurant found its rhythm, Emma (front-of-house) and David (sommelier) can still be found most days on the floor to ensure a personalised experience for all their guests from start to finish.
“We are honoured to be included in The Michelin Guide,” said Emma.
David continues, “This recognition feels quite surreal considering that we did not set out to achieve it, but then we remember that what it actually represents is the hard work and curiosity, not just of our team, but also that of our producers and their relentless ambition to do things differently despite the immense challenges in doing so.”
Chef David Barata adds: “Our goal is simple. To cook in a way that honours the craft of our producers while telling the stories and memories of our region and beyond, to value simplicity and transparency and to provide a warm and open hospitality that feels inclusive and comforting but also curious. It’s about continuing to contribute to a conversation about the future of food and hospitality. That’s what motivates us.”
Recognised by Michelin, too, is the restaurant’s wine programme, which at austa is unique in the Algarve. With an exclusive focus on low-intervention, organic, biodynamic and natural wines primarily from Portugal and Spain, these references are, in most cases, only found in the Algarve, even sometimes Portugal, at austa.
Additionally, encouraging guests to dive deep into the region’s wine gems, 80% of the wine list is available by the glass; aligning with the restaurant’s ethos of quality, sustainability and respect for the terroir.
Beyond the restaurant’s walls, austa continues its conversational topics and strengthens its ties to producers by hosting outdoor cooking events on land and at sea, bringing guests closer to the environments and people behind the products.
The restaurant also collaborates with guest chefs who share its philosophy, including João Rodrigues (Canalha, MOGO) and George McLeod (SEM, Lisbon’s pioneering, zero-waste, restaurant). These collaborations open space for new ideas while staying rooted in the same values of simplicity, seasonality and respect for producers.
austa’s place in the Guide reinforces its role in Portugal’s growing ‘good food movement’, and the place of restaurants like theirs across the country that are contributing to a movement not defined only by pushing the boundaries of technique but by embracing simplicity in seasonal cooking and a sense of place.
For bookings and more information, visit austa.pt
