Tide at Pine Cliffs: bet renewed the sands of Belharucas
Terminated the partnership with Olivier Costa, the beach club Pine Cliffs Resort (Pine forest of the Municipality of Albufeira. Tel. 289 500 300) presents, to the summer that now began, with a new name and a new approach to dining, in that the sea remains the inspiration greater. The location, on the beach, continues to be the most significant advantage of this beach bar and restaurant, which is distinguished also by its architecture.
Installed in the beach of Barranco das Belharucas (the bee-eaters are migratory birds that nest in holes dug in the cliffs), the now Tide at Pine Cliffs has the supervision of the executive chef of the resort, Stuart Sage, who has developed a letter inspired by the flavors of the sea and in the products of the algarve. The new menu protects the classics of summer, as the fish of the day grilled on the charcoal or the clams and adventure in approaches more cosmopolitan, such as the Ceviche of mackerel, salad of the algarve (€12) and the Wrap-marinated with lettuce, shredded chicken and ginger, with sauce, ponzo yuzu (€11,50).
In an elevated position on the beach, the view extends to the rocky zone of access in the Eyes of the Water and to the opposite side, following the sandy Falésia Beach (Rocha Baixinha) up to the Fifth Lake. With the tide rising, the water almost touches the restaurant, making the place even more appealing, be it for lunch, for snack or for dinner (in this case, it is advisable to book and to get still before sunset). As a beach bar worth its salt, there is also, with a schedule of festivals, with the emphasis on Fridays, the day of sunset White Friday, with the DJ Rhaim.
Parties to part, the carrots are marinated in the Algarve welcome to the restaurant Tide at Pine Cliffs, and open the way for four sections: Tapas, starters and Salads, Burgers and Sandwiches, and Main Dishes. On offer include dishes such as Tartar of yellow fin-tuna, fennel, arugula, avocado and capers (€18), a Salad of watermelon past, with Feta, Persian, sauce of tarragon and mint (€14), Octopus barbecue (€29), one of the first recommendations of the friendly staff of the restaurant, the always irresistible Carabineros grilled (€48/3 units), here prepared with baked garlic and aioli of lemon, and the version of Surf n Turf à la Tide (€34), presented with rib short, smoked, lobster, wild mushroom, edamame and butter of foie gras.
Tell still with a bold and unexpected “Burger” tiger prawn crispy served in bread squid ink (€22) and also, in desserts, with a “Bar of Snickers deconstructed”, or, chocolate mousse, praliné cashew nuts, crumble of biscuit and vanilla. To drink, the sangrias, in particular, the sparkling wine with red fruits has achieved the visitors.
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