The Real Reason I Had the Best Food in Portugal
Believe it or not, it wasn't the seafood or olive oil. (Or even the wine.)
Hello!
I think I’ve mentioned this before, but do you know how to spot a table full of travel writers at a restaurant? The minute the food arrives, everyone’s phones are out. I know this, because I am a travel writer.
We go from normal diners, perusing the menu and chit-chatting before the food comes, to full-on food-driven paparazzi, filming every angle of our dishes and each other’s meals. It’s nuts.
But the truth is, since I’m always kind of looking for ways to report on places I go, I’m always that person who’s obsessed with the presentation of restaurant food and am always taking pics. So, it’s actually kind of a relief when I’m among fellow food-picture-takers because I’m not the odd man out, taking pictures.
That said, while I was in Portugal last week on an assignment, I had my phone ready to snap photos… because the food looked absolutely amazing.
(And it was!)
It began the afternoon of my arrival, when I was treated to a special chef-prepared lunch at RIA, one of the lovely restaurants at the Victoria Resort & Spa Vilamoura.
The kitchen staff prepared a delicious meal - complete with entradas (starters) of a bubbly cheese, figs, and toast with jamón, a main course of fillets, Portuguese salad of roasted bell peppers, tomatoes, cucumbers, onions, olive oil, and fresh herbs, and roasted potatoes. Plus, an orange custard to top it all off.
It was as amazing as it sounds and looks.
(You can see my lunch picture in the first four pics below.)
And the lunch… was one of the most memorable points of my week.
But not for the reason you may think.
YES, it was delicious. Perhaps one of the best meals I’ve had. Ever.
What made it memorable was the waitstaff, and, specifically, something my waitress said to me.
As she set down the beautifully displayed fish, I commented on the presentation.
She replied with:
“It’s beautiful, but that’s not why it’s so good.
It’s so good because it’s made with love.”
She then pointed toward the open kitchen area, where I saw a crew of four chefs scrambling around, clearly loving what they were doing.
Two seconds later, the restaurant manager came over and asked how everything was. He then began describing the flavor profile of my meal and how it had been created and why it tasted so good.
He talked about the Portuguese salad and mentioned how his grandmother would always make it, how it was his favorite. And we didn’t just have a twenty-second conversation - he was really getting into it.
So much so that I asked if he was a chef himself. “No,” he told me. “I’m actually a bartender. But I like applying the principles of mixing flavors that I use in the bar to food.”
His passion for the food, his job, and the guests' happiness at the restaurant was 100% genuine. If I were his boss, I’d give him (and the entire staff that day) a huge bonus. They were the real deal.
And the crazy thing was, everywhere I went, I felt that positive energy. From the van drivers to the golf course staff to hospitality at the hotel and restaurants, I could feel that the people truly loved where they lived, where they came from, and what they had to share with visitors like myself.
One day of our golf tournament was rained out. But before it was called, all of the golfers were gathered in one of the clubhouses (The Els Club Vilamoura), and enjoying a spread of tapas and snacks served on a bar buffet.
I asked the chef behind the bar which was his favorite. He immediately pointed at one of them and said, “This one, is the best of them all. My grandmother taught me how to make it…”
Then he looked a little sentimental, smiled, and continued working.
And of course, I grabbed two of them and of course, they were delicious.
And again… I didn’t just taste great flavors, I tasted the love.
The moral of the story?
First, for a beautiful and positive getaway experience in Portugal, visit Vilamoura! (Whether you golf or not, there’s something for everyone.)
Second, the next time you enjoy something amazing—whether at home, a friend’s place, or a restaurant—take a moment to ask about it. If there’s a story behind it, or you simply acknowledge the person who made it, you’ll make their day.
And when you have an experience like that, you’ll remember it and tell others to go there, too.
Because everyone wants in on the action when the vibe is positive.
Bom apetite!
And with that… let’s get on with this week’s links!
When the opportunity to go to Portugal first came up, I hemmed and hawed a bit, wondering if I should add it on to an already busy month of travel. So glad I finally decided to just pull the plug and go.
This is your sign to maybe do the same…
Who doesn’t want a more simplified life? The Move With Heart Podcast has two episodes to help you do just that ~ Part 1 and Part 2.
I love Madewell’s new denim campaign, featuring the slogan "All Good Things Start Somewhere." (From the Earl by Earl Substack, which always has great finds.)
Next, let’s talk clean eating - less processed foods, more good foods we make ourselves. I’m excited to make these high-protein snacks.
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