Food and Beverage Industry Without Soul Won’t Survive

The hospitality scene in the Algarve feels calmer than in the Netherlands. Fewer headlines, less drama. But don’t be fooled: change is happening here too, just more quietly.

The traditional Portuguese tasca is slowly fading. Not overnight, but bit by bit. Owners retire, winters are long, margins are thin. At the same time, new places pop up everywhere: coffee bars, brunch spots, all-day dining. Ordering a coffee with plant-based milk is no longer a special request, it’s simply normal. As are vegan options. Because let’s be honest: in almost every group that sits down to eat, there’s at least one vegetarian or vegan at the table.

What really stands out in the Algarve is the rhythm. Hospitality happens earlier, longer, and more relaxed. Expats, digital nomads, retirees and tourists fill terraces from mid-morning. Alcohol is no longer the main driver. Coffee, lunch, conversation and comfort are.

The places that survive all have one thing in common: personality. No endless menus, no copy-paste interiors. Just good food, friendly people and guests who keep coming back.

Here too, the rule is simple: hospitality without soul won’t make it.