Almina’s fall menu is celebrated with local, seasonal, and rich ingredients

Lisbon, October, 2025 – Almina is welcoming the fall season with a brand-new menu that celebrates the richness of local, seasonal ingredients. Crafted with creativity, this autumn menu highlights the best of modern cuisine offering guests a warm and refined taste of the season.

Close to the sea, in Cascais, the project by the international hospitality group Olala!, based in Barcelona, promotes a spirit of conviviality and sharing in a minimalist yet contemporary setting. This is a meeting place for friends, families, and curious visitors who not only seek a warm welcome but also appreciate dishes with authentic and original flavors. 

“Almina was born from a desire to celebrate connection. The name ‘Almina’, which means ‘port’ in Arabic, captures this idea beautifully. Historically, ports have always been places of exchange where cultures meet, and where ingredients, spices, and ideas travel across oceans. We wanted Almina to capture that same spirit: a place where every dish tells a story, and where people come together to share not just food, but moments. Everything here has been created with care and intention”, says Jesús Gomez, Head of Hospitality Concept Development for Olala!.

Almina's new menu is a true mix of flavors that takes us on a rich and delicious gastronomic journey. Available in November, there are must-try dishes, prepared to welcome autumn and the typical ingredients of the season. You can try, for example:  Ricotta dumplings, with brown butter, roasted, pumpkin & parmesan; Fish Cigars, crisp filo rolls filled with spiced fish, served with a refreshing mint dip; Beetroot Kubbeh, lamb-filled dumplings served in a silky beetroot soup; or Picanha Shawarma, slow-cooked picanha in laffa, sumac onions, green salad, tahini & yogurt.

As for a sweet end, don’t leave without trying the Tahini Butterscotch Tart with mascarpone & orange zest, or the Chocolate & Cardamom, a dense cake with cardamom ganache and a light crème fraîche foam.

“The creative process began with a clear vision: to tell the story of connection through food. From there, everything evolved naturally around three storytelling pillars: the interplay of land and sea, the spirit of the port, and the element of fire. This last one became the soul of the kitchen, both as a method and a symbol of transformation and gathering. It gives warmth, depth, and authenticity to every ingredient. The design followed the same philosophy, evoking textures of the coast and the openness of a port, a place where journeys converge and stories are shared”, says Jesús Gomez.

Almina, a new farm-to-table concept in Cascais, embodies a culinary philosophy rooted in freshness, sustainability, and connection. The restaurant sources most of its produce from the group’s own farms in Santiago do Caém, Portugal’s Alentejo region, while carefully selecting what cannot be grown there from local markets.

According to Jesús Gomez, Olala! wants to expand its portfolio with more projects in the country: “The idea for Almina came naturally from our strong and growing portfolio in Portugal. With a well-established presence in short-term rentals through our brand Olala Homes, our hotel operations at São Félix Hotel Hillside & Nature in Laundos, and our in-house dining experience at Félix Restaurante, venturing further into the culinary scene felt like the next authentic step in our hospitality journey. When the opportunity arose to open our first standalone restaurant in Portugal, Almina became the natural expression of that evolution”.

Almina has been open since August and reservations can be made via the website or by phone.