Bon Bon
Lagoa, Portugal
⭐1 Star
The Experience
From Michelin Guide
The main menu is inspired by a famous quote from the Portuguese poet Alexandre O’Neill: “Há Mar e Mar, Há ir e voltar...” (“Where there’s Sea, there’s coming and going...”), while the lunch menu is called “Tradição do Mar e Montanha” (“Tradition of Sea and Mountain”) (all with vegetarian options). Drawing on this saying, Chef José Lopes unveils carefully crafted, elegant creations, sometimes paying tribute to his grandmother’s Indian heritage. Such is the case with the course called “Herança da Avó” (“Grandmother’s Heritage”), which perfectly balances salty and sweet flavours, with spices and heat. The offering is underpinned by a modern cuisine with regional flavours, featuring plenty of culinary nods to Algarve recipes. The space has an atmosphere that blends classic and modern, boasting a striking central wrought-iron fireplace and an inviting terrace for sunny days. Additionally, there is an extensive, well-curated wine cellar, complemented by truly professional service!
Unique Things
From Visitor Experiences
Collaborative Anniversary Dinners with Top Portuguese Chefs
For its 10th anniversary, Bon Bon hosted a series of dinners where chef José Lopes collaborated with ten of Portugal’s best chefs, each presenting a unique dish. This included notable chefs from various Michelin-starred restaurants across Portugal, creating an extraordinary culinary event that showcased diverse regional flavors and innovative dishes like cuttlefish with fava beans and mint, and lamprey eel with presunto and bread.Menu Inspired by Portuguese Poetry and Heritage
Bon Bon’s main menu is inspired by a famous quote from Portuguese poet Alexandre O’Neill, reflecting the theme “Where there’s Sea, there’s coming and going...” The lunch menu, “Tradition of Sea and Mountain,” includes vegetarian options and pays homage to Chef José Lopes’s grandmother’s Indian heritage through dishes like “Grandmother’s Heritage,” which balances salty and sweet flavors with spices and heat, blending modern cuisine with regional Algarve influences.Exceptional Wine Expertise and Hospitality
The restaurant is renowned not only for its food but also for its exceptional wine service led by owner Nuno Diogo, a master host and wine expert who has trained many Michelin chefs in the Algarve. His extensive wine cellar and storytelling enhance the dining experience, making the hospitality at Bon Bon as memorable as the cuisine itself.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Bon Bon in Lagoa include:
- Mackerel: Featured in a standout dish paired with pine nuts, highlighting local seafood with a creative twist.
- Pine Nuts: Used alongside mackerel, adding texture and a nutty flavor that complements the fish.
- Spices: Integral to the dish "Herança da Avó" ("Grandmother's Heritage"), which balances salty and sweet flavors with heat, reflecting the chef's Indian heritage and adding complexity to the modern Algarve-inspired cuisine.
- Regional Seafood: The menu draws heavily on Algarve recipes, implying the use of fresh local seafood such as clams, prawns, and salt-soaked bacalhau, which are staples of the region's culinary tradition.
- Olive Oil and Flor de Sal: Commonly used in the regional cuisine to enhance the natural flavors of seafood and other dishes, though not explicitly stated for Bon Bon, these are typical in Algarve cooking and likely part of their flavor profile.
These ingredients are significant as they represent a blend of local Algarve traditions, modern culinary techniques, and personal heritage influences, creating a unique and elegant dining experience at Bon Bon.