The latest addition to Quinta do Lago’s already thriving gastro scene, Bovino Steakhouse serves up the finest local dry-aged beef in a stunning location, neighbouring sister restaurant Casa Velha.
Bovino’s chic interior designed by internationally renowned Lázaro Roza-Violán, uses traditional materials such as coloured tiles and Portuguese ‘calçada’ ooring, combined with a contemporary urban approach reflective of styles found in Smith & Wollensky and The Ivy. Complete with a beautiful courtyard and balcony, with views spanning across the Ria Formosa Nature Reserve, Bovino Steakhouse provides the perfect setting for an exclusive dining experience.
With an array of top quality food options available on the menu, Bovino has ensured it has a wine library to match, specialising in Portuguese and international wines. Given the unseasonably warm weather in June, our experienced waiter suggested a white wine pairing of Royal Almeira, which proved an exceptional choice and glorified each course. The Josper baked oysters, topped with prociutto and grilled wild king prawns, smothered in a delicious lime & herb butter to start were a highlight, and showcased the superb ingredients used by Bovino.
Fine quality meat is at the heart of the restaurants philosophy, and so we opted for the ‘Bovino Signature Steak Experience’ for mains. Served on a mini grill, and surrounded by bouquet of seasonal grilled vegetables, were three juicy, melt in your mouth steak cuts: Fillet, Rump and Ribeye. To ensure their meat is of the highest quality, Bovino practice a unique hanging method known as Ultra-Tender, to deliver a consistency in beef tenderness. It is then dry-aged to enhance flavour and taste.
The chef’s chocolate brownie, served with vanilla ice cream and mixed berries was a simple yet unctuous end to an indulgent meal. Bovino Steakhouse offers sublime meat quality, an impressive wine cellar and a buzzing atmosphere, that will leave you wanting more.
Many thanks to the Quinta do Lago team for kindly hosting us, all opinions expressed are our own.