Boring...or favourite?....menus

Bruce Wallis · Post by **Bruce Wallis** » Sun Oct 19, 2008 8:32 am

Reading the Jardin thread I am struck by comments about boring and predictable menus.

I have to confess that even though I have favourite restaurants, I do end up by being bored by the menus, and because of that go seeking fresh fields , so as to speak.

Our regular first night restaurant is A Gale, but I can almost quote you the menu which has hardly changed in 5 years, from here!
We still use A Gale, mainly because we are friendly with Carla, the owner.

I havent been to Happys for the last 2 visits because I cant be bothered to book ahead for Fish and Chips or a Kebab, even though Libbre is a great guy.

The same with Elle and Ella. Basically I enjoy smoked duck and rack of lamb....but want something new.
I know Harald changed his menu a couple of years ago, but there was such an out cry he went back to what his clients wanted.

So......we strike out and search for new experiences. All of them away from restaurant hill which is all so boringly samey and predictable.
Restaurant hill is fine for one off holiday makers and golf weekends, but if you live locally, or visit 4 or 5 times a year, soon palls.

The good news is folks, that if you get in your car and travel relatively small distances, listen to word of mouth recommendations, there is a world of quality choice out there.

Ferragudo, Silves, Lagoa, Porches, Benagil....all homes to several excellent, if in the main, slightly more expensive restaurants.

tricky · Post by **tricky** » Sun Oct 19, 2008 10:19 am

I agree Bruce.
I know that the restaurants in town cater to the tourists who visit once a year or just a one-off, but it is frustrating for us regular visitors, that the menu's never change.

I mean we are not talking radical here, just the odd tweak, maybe two or three new dishes each year. That's why we all get so excited when we discover a new restaurant!, new menu, new food to try. Then we go so often, we get fed up of it.

Re, Happy's. I always have the fish and chips and am bored to death with it. The kebabs are nice but more of a novelty (and as we know, those wear off) We go because Libbe is great entertainment value and the children love it. I will be there next week, so will suggest, nice steaks, lovely salads and perhaps a few more portuguese specialities
(I will let you know if I make it out of the restaurant in one peice)

Bruce Wallis · Post by **Bruce Wallis** » Sun Oct 19, 2008 1:55 pm

To be fair Trix, if you come out of Happys without being ridiculed, then you havent had value for money

If he isnt rude to you....he doesnt like you!

What I have never understood is why Libbre serves frogs legs....how Dutch is that??

tricky · Post by **tricky** » Sun Oct 19, 2008 2:05 pm

Yes and he used to do Rabbit - Odd

Ellie · Post by **Ellie** » Sun Oct 19, 2008 2:22 pm

Libbes never ridiculed me.....flirted a lot though

Love the fish (huge)& chips

I fell over near his restaurant one day,smack on my bottom and he came out..I told him Id fallen over and he said I needed a massage...

I appreciate anyone who cooks for me..its such a treat

SAM SPARKLE · Post by **SAM SPARKLE** » Mon Oct 20, 2008 9:28 am

We love Happy's, always go first and last night of the holidays, first night always sets the mood, good food and great craic with Libbe

Kikkerbilletjes, lekker.

Bruce Wallis · Post by **Bruce Wallis** » Mon Oct 20, 2008 10:38 am

True Sam....it's no accident Happys is the one restaurant that you need to book for, 12 months a year, and its all down to Libbre. All his clients become his friends, and he never forgets who you are. Quite a trick, but essential in that game.

My son and his mates make an annual pilgrimage to Carvoeiro for his birthday every March. My most important duty is to phone Lib and ensure that they have a table.

They then go on to the Strip Club.

Happys followed by the Strip club....how do you follow that?
The best I can do is Happys followed by the Roundup

SAM SPARKLE · Post by **SAM SPARKLE** » Mon Oct 20, 2008 10:51 am

The fact he is tee-total probably helps Bruce

I once asked him why he didn't move into larger premises, he said doing that would mean he couldn’t do his usual personal touch to all his customers, besides he only pays a peppercorn rent to big Will in the Roundup which might also have something to do with it.

Lesley Jean · Post by **Lesley Jean** » Mon Oct 20, 2008 12:05 pm

I must confess to probably being the only one here who does not like Happys, I have never enjoyed the place or the atmosphere.
Sorry folks.

blue · Post by **blue** » Mon Oct 20, 2008 12:14 pm

Libbe is great, the fish & chips are good, most of the food is quite good but it's just so claustrophobic.

Bruce Wallis · Post by **Bruce Wallis** » Mon Oct 20, 2008 1:02 pm

SAM SPARKLE wrote:The fact he is tee-total probably helps Bruce I once asked him why he didn't move into larger premises, he said doing that would mean he couldn’t do his usual personal touch to all his customers, besides he only pays a peppercorn rent to big Will in the Roundup which might also have something to do with it.

A little bird tells me that the rent he pays Will is one thing.
The other that he actually only has a licence to run a snackbar, and therefore doesnt pay the correct business rate.

Whatever the reason, he has a lovely profitable little business there.

blue · Post by **blue** » Mon Oct 20, 2008 1:31 pm

Or he did have.

Janet O · Post by **Janet O** » Mon Oct 20, 2008 2:13 pm

Does Happy's have air con - as we have often thought of eating there but it looks (from the outside) a bit too cosy and could get extremely warm?
Janet O

SAM SPARKLE · Post by **SAM SPARKLE** » Mon Oct 20, 2008 2:23 pm

No Janet, he just opens that big window.

You should try it, as long as you are not looking for a romantic evening, I'm sure you will enjoy it, but you will have to book.

Barry · Post by **Barry** » Mon Oct 20, 2008 5:55 pm

To get back to Bruce's original point, those of us that spend a lot of time in Carvoeiro, are bound to become bored with menus that are aimed at once-a-year visitors. Rather than frequently changing menus, why don't we see more "specials", at least out of season. And I mean something genuinely different, not a "special" which is the same one every day, and may as well be on the menu. On our long winter visits we tend more and more to eat in. Our current favourite is tenderloin of porco preto with creamy mustard source.