Cattleman

[roy4eyes]

What have I got to do with this? - my credit is good

Seriously - they have a good product but their marketing is abysmal i.e. poor signage and a sole German flag hanging limply off the fence. Not the best way to attract Brits !!

[e-richard]

Not the best way to attract Brits !!

Do you think that may be deliberate ?

[laserblazer]

they have a good product but their marketing is abysmal

They laid out the green carpet for us

[blue]

Frank (single and not currently in a relationship )

How do you know Frank's single? Is he looking? How old is he? And lastly what's he look like, I mean would you?

[Michael Crane]

Frank (single and not currently in a relationship )

How do you know Frank's single? Is he looking? How old is he? And lastly what's he look like, I mean would you?

He told her.
He might be looking, but not sure.
He's younger than me (but then again, most men are!).
He looks good.
Yes, she would!

[roy4eyes]

He is altitudeinly challenged insofaras he looked up to MC. Not even Pato does that I understand

A lovely guy but his lederhosen came down to his calves. Food's good though.

[Michael Crane]

He is altitudeinly challenged insofaras he looked up to MC. ....

Translation: Tom Thumb

[blue]

That's a shame, my friends 5"7" & she prefers men taller than her. Mind you my vertically challenged sister always said "the best things come in small packages" but I'm afraid unless it's expensive jewellery I don't believe it.

[widge]

well as mentioned in other posts Gary and I decided to try this restaurant. Greeted by Frank, explained menu, shared a Ragu Fin which I wish I´d had all to myself as it was gorgeous. Sort of dish on a cold rainy night tucked up with a big lump of homemade bread watching you fav DVD, but even with temperatures hight this dish was scrumptious. Had the steak, mine was fillet, Gary had Rib Eye. Very tasty done just as I liked served with onions and potatoes. Frank was very attentive, knows his meat , lovely host. Had the rasberry pancakes to finish served with warm rasberry sauce and a little cream LUSH!!!!!!
Needs to get rid of patio type tables, which I´´m sure he will in time but will be back for sure....Different to the local Stone Steak which I hate, why pay to cook it yourself ??????.
Gaynor
NB apparently he is not allowed to change the name of the restaurant for some bloomin reason......

We visited last Sunday night & had a very similar experience to Gary/Gaynor.

The Ragu Fin should have a puff pastry lid on it and be called chicken & vegetable pie and served with mashed potatoes, tasty all the same. The T Bone steaks were well seasoned and came as ordered medium rare, asked for chips but only saute potatoes and veg available.The house red is very cheap & not very drinkable, it's the only red available so if you like a good red with your steak you'll probably be disappointed. This looks, feels and is a "start up" operation and is likely to get significantly better if customers support it - in the meantime if you go be prepared for a very limited choice of food & wine and some rather austere surroundings.

It cost €25 per head with starter, main course & 2 bottles of house red.

[Graham]

I Like your style widge - the red is barely drinkable but you got through 2 bottles per head

[bruce]

Hee hee thought the same myself!

[widge]

The other 3 didn't like it.

[whitemouse]

what a fantastic restaurant... what more can I say.

we had a lovely meal here, the last meal of our holiday, and were greeted by Frank and Milla. It started with ragout fin, which was delicious and a nice bottle of wine. Frank then prepared for us two steaks and for me a lovely pasta with mushrooms and chicken. Very impressed with both service and food. I definately recommend Cattleman. Run by a lovely friendly couple of people in a great area of portugal. Will visit again next year. Thanks and have a great Christmas Frank and Milla - Vicky, Mick and Paul

[Bigben]

We have just returned from a week in Carvoeiro, and wanted to make a few comments. Actually, this was the first time in 32 years of travelling abroad on holiday that we returned to the same resort two years running - and to the same hotel. We like the place so much.
Last year we came at the end of March and "The Cattleman" wasn't open. This time, on our first day, we walked up to look at a menu and met Frank. He was in the process of planning a party meal to celebrate his first anniversary at Cattleman.

Well, we actually ate there on 3 of our 7 nights, we enjoyed it so much. Yes, the menu is a bit limited, but Frank's enthusiasm for good quality food cooked with skill and imagination comes across instantly. He told us he regularly drives across the border to Spain to find the quality he requires. His steaks were excellent, but we also enjoyed a white fish fillet with a cheese and mushroom crust, a slow-cooked beef dish served with red cabbage and dumplings, duck breast, and octopus goulash. If people want chicken piri-piri or spag bol, there are loads of other places to choose from.

I do think it would be a good idea to offer at least a couple of alternatives to the house wines. At a different establishment we paid €14 for a wine we saw on sale in one of the local shops for €4.49, so the margin is there! But if people are looking for good, tasty food that is just a little different, give The Cattleman a try. Frank and his Ukrainian chef (MILA?) will try their best to make you happy.

[Bigben]

Second try at posting. We returned from CVO last Thursday, having visited it last year and really enjoying it. It is the first time we have ever returned to the same hotel in the same resort. Last year The Cattleman wasn't open, but this time, Frank was just opening up when we called in to have a look at his menu. Well, we ended up eating there 3 nights out of seven, so I guess that it a recommendation of some kind. The menu is not extensive, but there are interesting specials on offer. We enjoyed the steaks, fish, duck breast, a Germanic slow-cooked beef dish and tintenfisch goulasch. Yes, a German influence, as Frank is German. Oh, and the peach strudel was delicious.
It is an unpretentious place with a nice outside eating area around a swimming pool when the weather is warm enough. Frank's enthusiasm for good quality, tasty food comes across when you get him chatting, and his chef (Mila?) is genuinely concerned that you are enjoying her culinary efforts.
Frank has only been there for a year, and I am sure he has ideas for development. Personally, I'd like him to offer a bigger choice of wines - the house ones were OK but a choice would be nice. Of course, storage might be a problem.
If you are looking for good quality food, prepared in an interesting and caring way, I don't think you will be disappointed.