Welcome to NUMA

Tasting menus:

Two menus, two portraits of the Algarve.

À la carte

The à la carte menu reinterprets traditional Algarve cooking. One example is octopus with textures of sweet potato: octopus from the Algarve coast, sweet potato from Rogil (Aljezur) and traditional chouriço from Zambujal, bringing together the sea and the Barrocal.

Menus com História (Menus with History)

In partnership with the publisher A Bela e o Monstro and the Portuguese newspaper Público, NUMA takes part in “Menus com História”, a special edition exploring the roots of Portuguese cuisine. The Chef reinterprets coelho de cebolada à portuguesa, a rabbit and onion stew based on a recipe from 1780, and sopa culi de camarões, a prawn coulis soup. Available until the end of the year.

Nuno Martins

SIGNATURE CUISINE | IDENTITY, PRECISION AND TERROIR

Born in Portimão, Chef Nuno Martins has built a career defined by high standards, technical precision and a passion for fine dining. A civil engineer by training, he returned to the kitchen in 2011, having taken his first steps in hospitality at a young age.

He trained in professional cookery and pastry at Turismo de Portugal and IEFP, Portugal’s national tourism and training institutes, where he is now a certified chef trainer. His career includes leading kitchens in the Algarve, such as Bon Bon, Vila Vita Parc, Vila Lara and Leão de Porches, as well as the United Kingdom, where he was Executive Chef of the Dunes Group.

At NUMA, he reinterprets Algarve produce, from sea to mountain, through contemporary techniques that bring out its original flavour, the purity of its broths and the balance of textures.

Manuela João

DINING ROOM | HOSPITALITY, CARE AND DETAIL

Hostess and Co-Owner of NUMA. An entrepreneur at heart, she has made the art of hospitality her signature.

From an early age, she welcomed guests at home with the finest cooking, always attentive to flavour, presentation and quality.

With more than 20 years of experience in customer service, management and supplier relations, she leads NUMA’s dining room so that the experience at the table is as thoughtful as the one created in the kitchen.

Rafael Martins

DINING ROOM | HOSPITALITY, CARE AND DETAIL

Junior Sommelier at NUMA, trained in Restaurant and Bar Management and holding the Sommelier course from the Portimão School of Hospitality and Tourism, 20-year-old Rafael Martins works alongside Paulo Duarte to champion Algarve wines, introducing guests to the region’s producers, grape varieties and terroirs.