Faaron Steakhouse
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Our dishes
The Faaron is mainly sought after by meat lovers. Specializing in aged meat, chef Diogo Dias' steakhouse has an offer, with various cuts, sides and sauces for all tastes, for an always unique experience. Meat is the protagonist of this concept, with a unique texture, flavor and succulence for each cut. For different palates and tastes, there are eight different cuts, which allow an even more unusual taste experience. The various cuts we have have different measures, some of them being ideas to share.
Faca e carne
  • Appetizer
  • Main dishes
  • Desserts

Steak tartar

Our  tartare is used as part of the sirloin steak, which is the ideal piece to prepare this beautiful starter, which is a clean meat without fat. After making the cut, we make the mixture with capers and finely chopped onion, season with Worcestershire sauce, tabasco, salt, black pepper, mustard, brandy. It is also served under a cordeniz egg and accompanied by toasted bread.

sirloin carpaccio

Beef veal accompanied by an aromatic herb vinaigrette, ginger oil reduction, Iberian caper salad, Parmesan cheese PDO 24 months.

Scallops

Seared scallop with olive oil and limes, accompanied with a bed of gourd and squash, crispy ham and a sauce based on butter and fish bones.

Rump tacos

Garlic Shrimp

Wild shrimp sautéed with olive oil and garlic, citrus juice and organic honey.

T.bone

Combination of the gods, two pieces in one cut: sirloin and empty, separated by a T-shaped bone. Two balanced and unforgettable experiences in flavor and texture. Our T.bone has about 15 days of maturation selected exclusively for you by our chef Diogo Dias.
+/-700g

Sirloin steak

Classic cut, with a characteristic flavor and texture, it is a very tender meat with an accentuated flavor, derived from its layer of lateral fat that maintains the meat's moisture and juiciness.
200g/300g

Rump

Dish of Brazilian origin, with a characteristic fat that gives it an authentic flavor.
It comes with rice and beans, french fries and not to mention its incredible breadcrumbs.
+/-250g

Ribeye

Slightly marbled cut, with a central fat section that gives it an intense and striking flavor, delicious and with its soft texture.
200g/300g

Tenderloin

The most noble and tender of beef cuts, with a balanced flavor and a perfect texture without any fat and bones.
200g/300g

Tiramisú

Our coffee tiramisu with Amaretto nuances. It is a typically Italian dessert, and consists of layers of champagne biscuits, soaked in coffee without forgetting the main ingredient   a cream based on mascarpone cheese

Chocolate mousse

Our mousse is made with a premium brand of Belgian milk chocolate that brings the most sophisticated in the art of chocolate, with ingredients highly selected by the producers, finished with an oreo crumble.

Creme brullé

Crème brûlée is a dessert made with sour cream, eggs, sugar and vanilla, and to finish before reaching your table is made a crust of carmelized sugar made with a blowtorch.

Bannofee

Banoffee is a British dessert made from creamed bananas, with a caramel sauce combined in a buttery biscuit base.

Churros de folar

A signature of our chef Diogo, our best selling dessert of the house, a combination that brings the flavors of the Algarve to the table.

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Faaron Steakhouse

Open from Monday to Saturday.
From 10:00h to 23:00h
Sunday from 6pm to 11pm

Our menu

Certificate

Halal

Contacts

Rua Ivens
8000-364 Faro

Rede Nacional Fixa
(+351) 289 824 883
Rede Nacional Móvel
(+351) 914 916 065

faaron.steakhouse@hotmail.com

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