Are Michelin Stars in the Algarve at Risk Too?

How star chef Luís Brito of A Ver Tavira keeps shining in a demanding hospitality world

The closure of Michelin-starred restaurant Fhior: a wake-up call for fine dining

The closure of Michelin-starred restaurant Fhior in Edinburgh – known from the BBC show Great British Menu – recently caused quite a stir in the international culinary world. Chef Scott Smith cited high costs, personal choices, and a tough market as the main reasons. It raises the question: is fine dining still sustainable in today’s world?

Even in the Algarve – home to seven Michelin-starred restaurants – pressure is rising. We spoke with Chef Luís Brito of A Ver Tavira to hear how he views the situation and what his vision is for the future of high-end dining in the region.

“Hospitality and soul are just as important as great food”

According to Brito, the Algarve is still in a strong position. “There’s a huge amount of international interest,” he explains. “With our landscapes, high-quality local products, and culinary heritage, we have gold in our hands. But guests today expect more than just good food. It’s about real hospitality, soul, and consistency.” That’s the essence of Michelin-level dining: everything needs to work in harmony.

Sustainability is key

A central theme for Brito is sustainability. In the restaurant world, this means more than just working with local, seasonal ingredients. It’s also about reducing waste, using energy smartly, and building long-term relationships with suppliers and your team.

“The rising costs of ingredients and energy force us to rethink every detail for efficiency,” Brito says. “But without ever compromising on quality.” Economic sustainability – keeping the business healthy – goes hand in hand with culinary sustainability.

Considered closing? Not quite – but the pressure is real

“There have been difficult moments, especially outside the high season,” Brito admits. “But we always remained calm and true to our concept.” For him, a Michelin star is a recognition of identity. “If you give in to pressure and abandon your vision, you risk losing exactly what got you here in the first place.”

The biggest challenge? Consistency with heart

For Brito, the strength lies in the team. “When everyone believes in the project, excellence becomes a natural part of the daily process. Challenges are always there, but with shared energy and a common goal, the journey becomes easier and more rewarding.” That team spirit is essential in a world where one bad service can cost you everything.

The future of fine dining in the Algarve

Brito is hopeful. “Today’s guests are more informed and demanding – and I see that as a good thing. It pushes us to stay true to our identity and continue to refine the experience we offer.” For him, authenticity is no longer just a trend, but a real pillar for sustainable growth in fine dining.

Conclusion: the stars are still shining – for now

While the challenges are real in the Algarve too, Luís Brito’s story shows that with vision, craftsmanship, and sustainable choices, Michelin-starred restaurants can still thrive. The closure of Michelin-starred restaurant Fhior is a painful reminder, but in the Algarve, the fire is far from out.

👉 Read more chef interviews and fine dining tips on HotspotsAlgarve.com, your guide to the Algarve’s best food spots

Restaurant: https://avertavira.com/