In the picturesque village of Santa Luzia, known as the octopus capital, a couple of young entrepreneurs are writing a new page in local restaurants. Rita Branco and Ricardo Cavaco are the faces behind two distinct spaces that have won over the taste buds of locals and tourists: Restaurante Zurrata, an ode to Portuguese cuisine and national wines, and Restaurante Sakana, a bold and successful venture into the world of sushi. Two concepts, one passion: welcoming.
The unique light of the Algarve bathes the Ria Formosa, creating an idyllic backdrop for these two projects. At Zurrata, in Largo da Igreja, the atmosphere is warm and welcoming, while at Sakana, on the waterfront in front of Docapesca, the sea breeze invites moments of relaxation. “These spaces are our ‘home’”, describes Rita, a feeling they aim to convey to everyone who visits them.
The couple’s story intersects in the restoration. Rita grew up always linked to the area, while Ricardo, from the age of 17, launched himself into the business world. Three years ago, they realized their dream of having their own space with the opening of Zurrata. “We still tried to open Zurrata without including the octopus, but the requests were too many and we ended up giving in”confesses Ricardo. Still, he emphasizes: “It’s a wine house with references from all regions of the country”.
This is, in fact, one of Zurrata’s great flags. The wine cellar, Ricardo’s personal passion, is supported by strong partnerships with excellent producers such as Tiago Cabaço Wines and João Portugal Ramos. “At Zurrata, red wine is king in winter and white in summer”and the success of the wine dinners with a full house is proof of the success of the bet.
The kitchen is a happy marriage between tradition and modernity. Rita’s mother and sister, “who both cook very well”, play a crucial role in refining the flavors, while the wild boar recipe is dictated by Ricardo’s mother. André, in the kitchen, is the master of “chestnut puree that he makes like no one else”. The menu celebrates local or high-quality products from nearby regions, with emphasis on tapas, such as scrambled eggs with farinheira or “Puntilhitas”, which are the house’s best-seller.
At Sakana, the concept appears as a bold counterpoint. One summer, the couple challenged Santa Luzia’s polve tradition and opened a space dedicated to sushi. The public joined in strongly. The team, experienced and trained in a restaurant in Tavira that closed, guarantees quality in an intimate space, with seating for 12 people inside and on a terrace. Attentive to new consumption habits, invested in takeaway and home delivery with their own couriera service with adjusted costs remotely (0€ for Santa Luzia, 2€ for Tavira and Cabanas, 3€ for Conceição de Tavira), via 916 076 288.
Despite their success, Rita and Ricardo feel that Santa Luzia needs to be made more dynamic. They say they do not feel much effort on the part of the competent authorities to support entrepreneurship, leaving an appeal for greater support for the sector.
The final invitation is simple: enjoy the comfort of the fireplace or the sun and the view of the estuary on the terrace. Two restaurants, two experiences, the same open-door restaurant in Santa Luzia, where tradition and innovation combine with the best the region has to offer.
Opening hours (both restaurants)
From Tuesday to Sunday:
12:00-15:00 | 18:30-22:00
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