Cattleman

[djprescott]

Yes Gaynor, still called the Cattleman. It still has the same advertising board but with a new menu.

It is definately worth a visit again as Frank seems determined to get it right. We hope to make it a regular favourite.

Dave

[Gary/Gaynor]

Great will def. make a visit when we are over end of May....

[shanagarry]

They are advertising a lot on KissFM

[EMM]

Have not seen it open yet , what nights do they close ??

[djprescott]

As far as I can remember, it is just closed one weekday evening but I can't recall which night.

[shanagarry]

It could be a coincidence but their commercial on KissFM makes mention of it being behind Bradys - giving him some 'free' publicity - is he involved in it

[sanreen]

Visited this restaurant twice on our visit to Carvoeiro. We had the Gypsy Schnitzel and the fillet steak and both meals were excellent. Frank is a very welcoming host and is very enthusiastic to make his restaurant a favourite in Carvoeiro. The menu is small at present but has a good choice. I look forward to seeing this business grow. Definately will visit it again on our next trip.

[Gary/Gaynor]

Didn't get to try this time around (just back from 9 day stay) but ou=t for a month Aug/Sept so will def make a point of visiting as the location is just lovely for an evening meal. success to them.
Gaynor

[johnjojo]

Hi all. Just got back from 2 weeks in Carvoeiro and thought i would write a review of the Cattleman .I am led to believe that the current owner ( Frank) has been in charge for only 3 months. In some ways this is obvious as the menu is not as extensive as other places and the waiting staff seemed a little inexperienced,but nonetheless very pleasant. Frank will take pride in telling you that his father is a butcher, and this is reflected in the quality of his meat. He likes to take the time to explain the dishes, some of which ( such as Ragout Fin) i had never encountered before. As one might expect in a Restaurant called "The Cattleman " , steak features prominently on the menu. Quite honestly , they were amongst some of the finest steaks i have had in a long time, not drowned in fancy sauces,just A1 grade steak, rib-eye, fillet or T bone, cooked to perfection. As succulent , moist and as tender as you will find anywhere. The accompaniment of sauteed baby potato was a welcome break from the ubiquitous chips that really are just an easy option for most establishments. Frank's home made german sausage is also well worth a try, (his father's own recipe i understand ).
We ate here twice , both times by the pool , which was just lovely. As for prices , i found this restaurant to be the best overall value in Carvoeiro. Add to this the fact that it is a total break from the usual chiken piri- piri and chips and you have a winner. Where else in Carvoeiro would you get orange and carrot soup followed by rib eye to die for and fresh apple strudel for less than 23 euro total ? I wish Frank all the best with his venture......and recommend you drop in for a great meal.

[Gary/Gaynor]

We will def try this place when we are out inn 5 weeks time and thanks for the overview on this restaurant as it's truly a lovely setting.
Gaynor

[bruce]

After reading johnjojo's post on Cattleman we decided to give it a try.
The ragout fin is delicious, the steak was tender and juicy, veg lovely and sauted potatoes - everything just right.
Frank is exceptionally nice and deserves to do well, he is a lovely guy.

[tricky]

So what is Ragut fin?

[shanagarry]

Try this:

Ragout fin (French for fine ragout) is a time-consuming entrée. Its origin in France is not confirmed but the dish is well-known in Germany.
The main essence of Ragout fin consists of veal, sweetbread, calf brain, tongue and bone marrow, chicken breast and fish, everything boiled either in a vinegar stock or diced and stewed in butter. The second part is Roux, mixed with stewed button mushrooms and thickened with yolk.
Dice and sauce are mixed, heated in water and finally scalloped with Parmesan and butter. Some Worcestershire Sauce is usually added.
Today, Ragout fin is most likely to be found canned, being prepared significantly different from the original recipe. As substitute for veal, offal and fish, chicken puree, thickened with egg white is commonly used. After the late-1980s BSE epidemic, the use of calf brain has become unusual even in high-quality Ragout fin.

I get the impression from the posts that Frank is German?

[Gary/Gaynor]

Yep German also, have come across this at some point in the past....ewwwwww not for me sorry but will still try out the cattleman sounds great.
Gaynor

[bruce]

Gaynor talk to Frank his recipe is somewhat different than the one described.