Lobos was never meant to be just another restaurant. It started with a simple idea: serve proper food with real flavour, look after people like they matter, and build a place where everyone feels welcome, not just once, but again and again.
The latest vision comes from Danny Vilela, whose career across the UK’s gastro pubs, fine dining kitchens, and street food scene shaped a love for big flavours, bold creativity, and no-nonsense cooking. It was the street food world that really lit the fire, the kind of food that stops you in your tracks, gets your hands messy, and makes you talk about it for days. Food that doesn’t need a white tablecloth to deserve respect.
Coming to the Algarve, I immediately felt the gap. So much potential, so much incredible produce, but not nearly enough places serving proper food with personality.
So the idea was simple:
If it’s missing, make it.
If people crave it, cook it.
And if your mates love it… feed their mates… and their mates’ mates.
Let’s just feed everyone.
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