Revitalising the ancient Algarve and Alentejo recipes, dishes are slow-cooked to perfection, allowing flavours to develop fully. Each plate is a testament to dedication to quality, creativity, and the art of slow cooking.
A passionate vision
Rogério Malheiro is a passionate restaurant owner whose love for Gaspacho & Migas shows in every detail. With a degree in economics, he spent many years working for major companies. Thanks to his work, he travelled to many countries where he always explored local gastronomic traditions. A lifelong food lover, Rogério eventually decided to pursue his passion and open his own restaurant.
His wife is originally from the Algarve, which inspired their move from Lisbon to the south of Portugal. Rogério found the perfect space for his restaurant in Lagoa and built everything from scratch. Before opening he completed extensive training with chefs and bartenders and immersed himself in specialised literature.
He worked closely with an interior designer to create a cosy and elegant space but not too extravagant, as the main focus is on the food.
During my visit, Rogério gave me a tour of the kitchen, which is spotless and exceptionally well maintained! It’s an open-kitchen project, although the kitchen is located on the floor beneath the dining area. Guests are welcome to observe the cooking process and interact with the chefs. The philosophy of this restaurant is simple: focus on prime products and exceptional quality ingredients. Gaspacho & Migas works with special suppliers for all their products—for example, their tomatoes come from an organic farm in the Algarve.
Defined by expertise
In the kitchen, there is a specialist for each section, a garde-manger handles desserts and starters, a saucier - a chef to prepare side dishes made in pots and sauces, and a chef de partie oversees the meat and fish station. A tournant is available to rotate through all stations, stepping in wherever needed.
The menu is carefully prepared twice a year and celebrates the very best of Portuguese ingredients with meticulous care and respect for tradition.
Their new winter menu includes highlights such as Octopus in Atlantic textures, Seafood rice with lobster, tiger prawns, mussels and cockles and Slow-cooked suckling pig belly with carrot migas and creamed spinach purée. Vegan and vegetarian dishes are also available.
Unique dining
Tasting new foods and culinary adventures are among mine and my husband’s favourite hobbies. For us, this is a type of self-care, a way to slow down and appreciate the moment.
When I came across Gaspacho & Migas, I knew straight away this was a unique place we needed to visit.
From the moment you step inside the restaurant, the sleek, modern interior—with its clean lines and soft lighting, sets the stage for a dining experience that is both sophisticated and inviting.
A journey through flavour
We started with the Watermelon Tartare, a beautifully presented textured watermelon, rocket and pine nut. This was light and fresh, amazing start for us, devoted watermelon lovers.
As we continued, we were served bread, flavoured butters, fleur de sal and Maçanilha olive oil from the Algarve. Simple, elevated, and perfectly comforting.
From there, we moved on to their signature tapas, “Gaspacho & Migas” to share. What is included in the tapas changes according to season, we were lucky to have Alheira croquette with sprouts and quail egg; Bolo do Caco with slow-cooked beef cheek and Ilha cheese; a delicate Chickpea tartlet with tuna tartare, mango gel and chili and a Seaweed brioche with octopus and spicy pepper emulsion. Each bite was different, surprising, and wonderfully balanced—like a mini journey through the kitchen’s creativity.
For the main course I chose the Duck Magret, served with pumpkin risotto and orange and ginger sauce with grilled courgette and fresh spinach. The flavours came together beautifully, and the sauce lifted the entire dish, adding brightness and warmth.
My husband enjoyed the Black Angus Entrecôte “Grain-Fed for 120 Day” accompanied by textured parsley root, crispy bacon and mustard sauce. It was cooked perfectly, tender and full of depth, he is a big meat lover and said this was one of the best steaks he has ever had.
My sweet treat was Bread Ice Cream with Sweet Watermelon and Strawberry Gazpacho. The ice cream was creamy, nostalgic, and comforting, something I have never tried before! And paired beautifully with the refreshing gazpacho. My husband opted for Citrus Meringue Chocolate Mousse with Orange Liqueur and Orange and Rosemary Jelly.
The food was beyond perfect. From appetizers to dessert everything tasted amazing and looked like a picture from a magazine.
Service & Wine
The service was excellent throughout the evening. Because the dishes are typically quite complex, your server will typically present or describe each dish as it is served to you, guiding you through the ingredients and flavours. It feels a little bit like culinary story time! We have enjoyed conversations with our servers during meals as interest in the cuisine and preparation is welcomed.
Accompanied by a curated selection of Portuguese wines, the meal feels like a journey through the country’s culinary heritage, elevated by modern techniques. Rogério worked with a sommelier to prepare a detailed wine list, including pairing suggestions for each dish.
To discover more about Gaspacho & Migas, explore their latest menu on their website https://gaspachoemigas.com/en/ and Instagram @Gaspacho&Migas.