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À TERRA

The kitchen begins beyond the door.

It starts in the warm soils of the Algarve, in nearby gardens, in orchards that shape the landscape, and in the unhurried rhythm of those who understand the value of time. Here, every ingredient has an origin, a story and a purpose. And that is felt in every dish.

The cooking is simple, yet never ordinary. The essentials are treated with respect and creativity, allowing flavours to speak for themselves. There is fire, there is the oven, there is smoke. Dishes made to be placed at the centre of the table and shared slowly, as conversations unfold.

Between inside and out, everything flows naturally. Light fills the space, greenery surrounds it, and time slows down. It is a place to stay. For a quiet breakfast, a long dinner or just one more glass of wine that gently turns into the evening.

More than a restaurant, À TERRA is a way of being. A return to what is genuine, what is close, what simply feels right.

Chef David Domingues

This is the profile of Chef David Domingues, leading the LARANJAL and À TERRA restaurants at Octant Vila Monte.

His cooking begins with the ingredient. With what grows, what is harvested at the right moment and a deep respect for the natural rhythm of each product. In the Algarve, he found a rich and diverse landscape where land and sea meet, shaping a genuine culinary identity. Over time, he has developed an approach grounded in simplicity and intention. A cuisine that avoids excess and focuses on clarity. Each element has a purpose and every dish reflects balance, flavour and a strong sense of place.


The TEAMS. He believes in the strength of cohesive teams, where knowledge sharing and responsibility are essential. He values attention to detail, consistency and continuous growth.
The GUEST. More than serving, his aim is to create moments. The table becomes a place to gather, where time slows down and the experience unfolds naturally.
The PRODUCT. He works with what the land and the sea provide, favouring local, seasonal ingredients with true character. His cooking respects origin and allows flavours to speak for themselves.


At Octant Vila Monte, his vision takes on two distinct yet complementary expressions. At LARANJAL, light, space and a relaxed pace invite a fresh, vibrant and sun-filled cuisine. At À TERRA, fire, oven and sharing bring a deeper, more rooted and memory-driven approach to the table. Two ways of cooking, guided by the same principle. To respect the place, value the essential and create a genuine connection around the table.