Pepper's Steakhouse

Pepper's Steakhouse has operated inside the Tivoli Marina Vilamoura since 2009, reached from the marina level by a panoramic glass elevator that lifts guests above the waterfront to a dining room and terrace with sweeping views over Vilamoura Marina. The kitchen is built around prime cuts of meat, including a 30-day dry-aged Rubia Galega T-bone sourced from Spain, alongside fish and seafood dishes such as octopus carpaccio, and desserts like tiramisu. Executive Chef Tiago Leal returned to Tivoli Marina Vilamoura in 2025 after close to ten years in Macau and stints at properties including the Ritz Carlton Spain and a Four Seasons hotel listed by Forbes, and now oversees the restaurant's gastronomic direction. The wine programme runs to more than 300 labels, from Chateau Haut-Brion and Ornellaia to Pera Manca and Barca Velha, curated by head sommelier Eduardo Amaral, who has more than 25 years of experience with Portuguese winemakers. The restaurant serves a la carte daily, with reservations through TheFork. It also runs limited-time wine-pairing menus, including a Meat Winemakers signature menu created with Sogrape, held over selected weeks through the year.