Discover Mesa Farta: Traditional Gastronomy in Tavira

In sight, there are some dishes that we want to try right away: duck puff pastry, octopus patties, Iberian pork neck “made in Zambujal” or old-fashioned duck rice. And mackerel has clearly gained a place of choice among fish.

All accompanied by a wine list where small national producers take center stage, and which is very well delivered to the hands of David Amaro. The sommelier, originally from Tavira, is also a fundamental part of the fluidity and relaxation of the service, and is quick to read the customers at the table. He easily recommends or leaves it to the discretion of the most skeptical, and with equal dexterity he understands what he can offer to each person: he amends his hand in case of a mistake (we dispense with natural wines, thank you) and surprises with another choice, accompanied by a joke and a lesson about the grape variety, the producer and the reference he chose to put on the glass.

And not even on the days when João Viegas is absent do there seem to be any major flaws. “I generally try to reduce capacity when I’m not there, so as not to put pressure on the team, but I leave feeling rested”, he says on one of the nights DN visited the space. In another case, we confirmed: even without it, everything runs smoothly.

While tasting and plating orders in the kitchen, Viegas keeps a close eye on the tables spread out in front of him, and often talks to customers, whether to explain a dish or to see if they are enjoying the meal. He wants to know which dish they liked best, says that he enjoys being back in his Algarve, and returns, calmly, to the kitchen. For João Viegas, there is a repeated phrase: “things have to make sense”. Be it the dishes on the menu, the prices on the menu, the choices of bottles or the price you ask for them.

Maybe that’s why Mesa Farta is a place you really want to return to. Because it all makes sense, especially in the Algarve, where there is a lack of places like these. And especially if João Viegas keeps the duck puff on the menu forever – the right consistency and texture in the dough, the seasonings on point and the meat cooked to perfection. That, the mackerel (it’s impressive what braising on the spot doesn’t remove from the product) and the fritters. At least.