Take a Break could have been just another brunch spot along the coast, but the quality and uniqueness of its menu are the secrets behind the success of the project. It all started during the pandemic in 2020 when Nicole Lourenço suddenly found herself unemployed in the restaurant industry. Confined at home and noticing the new trend for online orders, she decided to start a homemade pancake project according to her own style. It quickly became a hit, especially for being among the first to sell brunch boxes, but sales began to decline as consecutive deconfinements occurred.
That's when she decided to take a step forward and open Take a Break's physical space in Carcavelos with her partner, chef Júlio Roque. They kept the pancakes, of course, but added many other options to the menu, which now includes various meal choices, many of them ideal for sharing. Highlights include the bao Break (10€), with slow-cooked pork belly, kimchi, scallion, crispy onion, and teriyaki sauce reduction; the taco Break (9,50€), wheat tortillas with avocado, Chinese cabbage, shrimp, pico de gallo, and satay with cassava chips; or the Mush Rosti (11,50€), made with sweet potato, Portobello mushroom, sun-dried tomato, caramelized onion, low-temperature eggs, and a mix of greens.
They also serve bowls, bruschettas, and other dishes. In the pancake department, it's worth trying the Break P (8,50€), with mascarpone cream with lime, vanilla, and red berries; the Citrus (8€), with lemon cream, red berries, and meringue, which evokes a dessert from the restaurant where the couple met; or, among others, the P. Pumpkin (8€), made with roasted pumpkin dough, cottage cheese, pumpkin jam, and walnuts. They aim to introduce new items to the menu every summer and winter.
In February 2024, considering Take a Break's growth, they decided to move to another space in Carcavelos where they could have more seating. Soon, they plan to also take over the building's first floor to expand the project.