Casa de Sá - The secret of Futungo

Behind closed doors, Casa de Sá has become a refuge where Portugal and Angola come together around the table. Joaquim Dias has created more than just a restaurant: he has built a destination of authenticity, memory, and trust.

Celebrating half a century of independence also means taking a look back at stories that are intertwined with the history of the country. Joaquim Dias’ story is one of them. He stayed, weathered the storms and made Angola his home. “Being an entrepreneur here is an act of faith, but also one of love,” he explains. What keeps him here is the people and the joy of believing in tomorrow.
Gastronomy and tourism have changed over the course of these five decades. Today, people talk about boutique hotels, signature cuisine, and destinations with an international outlook. There is still a way to go, especially in terms of consistency, but you can clearly see the desire to put Angola on the map.
Away from the hustle and bustle of Luanda, Futungo is both a challenge and an opportunity. Logistics are a challenge, but the atmosphere makes up for it. Exclusive, confidential, intimate: this is how to describe the restaurant, a closed-door establishment where only those who book in advance are allowed in. This filter creates a unique experience, which guests treasure as a privilege.

Suckling pig has become the symbol of Casa de Sá. Roasted in the restaurant’s own oven, meticulously and respectfully according to tradition, it is cooked just as it would be in Bairrada. But the restaurant does not rely solely on this iconic Portuguese dish. Codfish, roast kid and shellfish rice complete its identity. These are dishes that conjure up memories and bring cultures together.

Suckling pig has become the symbol of Casa de Sá.

There is a balance in the products. Portugal supplies some of them; others can already be found in Angola, the result of an expanding agribusiness. Joaquim Dias believes that the country can guarantee greater food sovereignty: “It’s a path I follow with hope.”
He takes the greatest pride in his team: most of whom are Angolan and trained in-house. The service reflects this education. This is what sustains the trust felt by guests: knowing that each visit will be memorable, from the choice of product to the smallest of gestures of hospitality.
Investing in quality restaurant service requires effort. Costs, importing, and economic uncertainties are part of everyday life. But passion wins out. “It’s always worth it when we see guests coming back, when we realise that we have created something that is part of their lives.”

He takes the greatest pride in his team: most of whom are Angolan and trained in-house. 

In recent years, there has also been a focus on wines. The choice of wines is carefully curated, but there are still regions to be explored, such as Trás-os-Montes, which deserve to be included on the wine list. “We want wines that amaze, that match the gastronomic experience we offer.”

And what is the mission of Casa de Sá? Joaquim Dias sums it up thus: “A place for people to gather and for memories to be made. A bridge between two worlds that meet at the table. A tribute to Portugal, a celebration of Angola and a vote of confidence in the future.”
And that’s Casa de Sá: more than a restaurant, a refuge where Portuguese tradition and Angolan identity come together to toast fifty years of independence.

[…]more than a restaurant, a refuge where Portuguese tradition and Angolan identity come together to toast fifty years of independence.