Yes. It’s a dessert. Or rather, a pre-dessert and one of chef João Oliveira’s signature dishes, which has accompanied him since he arrived at Vista six years ago. “A tribute to the Algarve and its famous oranges”, the idea is for the customer to pick their orange from the mini tree and taste it in various forms: gel, mousse, caramel, bread and even textured juice. Curious? Ask for it the next time you are in Portimão. The mini trees that the chef uses to present this pre-dessert are produced by local company Citrina.
A carbonara made entirely of ingredients from the sea? Well, there you go!
The “pasta” is made of algae and the fish, in this case ray, is slowly simmered and involved with the preparation of the algae. The sauce is an emulsion made from oysters and egg yolks. A photogenic and delicious dish!
An ode to salt flower, to Castro Marim, the south of Portugal, the local produce and intense flavours. This could summarise the tasting menu prepared by chef Fábio Domingues for the Grand Tasting that took us to the Algarve. Brilliant is an understatement! The scarlet prawn dish in a salt crust, with a cappuccino of its aromas and seaweed “açorda”, was the star of the night. ⠀