Climb the impressive stone staircase that greets you at the entrance and you’ll find a Roaring Twenties vibe, both nautical and colonial, but a little bit ‘gentleman’s club’ – and also a little bit Casablanca”.

The food at the Grand Salon is an interpretation of Portuguese gastronomic heritage. In the culinary world of Sous chef Fábio Domingues, simplicity is a luxury. In his hands, local products lose - finally and with distinction - the shame of their origins and rise to new heights, creating indulgent but not opulent dishes, full of flavour and with an unusual freshness. "It's more the technique of cooking good produce and mixing it a little with the flavours of the Algarve. It's not that side of truffle or caviar, which we also have, but it's the taste as it should be of the products we know," explains Fábio.

Remaining loyal to a sustainable cuisine is one of the Grand Salons promises, so there is a thoughtful approach to how the food we eat plays a role in protecting Mother Earth. The kitchen team partners with regional producers which is reflected in the "superior quality" of everything served at the Grand Salon table. There's bread from a bakery in Vila Real de Santo António, meat from a top butcher in Manta Rota, olive oil, fruit and vegetables from Moncarapacho, organic tomatoes from Tavira, fine flor de sal from Castro Marim, creamy curd cheese from São Brás de Alportel.