Algarve Plates

Algarve Oranges

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.

Cuttlefish with sweet potato

True to his roots, Bertilio Gomes has on Taberna Albricoque’s menu these cuttlefish with sweet potatoes, a tribute to the products of the land and sea of his ever delicious Algarve.

Fig and almond soup

What to expect from a fig and almond soup? A spoonful of surprise and a perfect balance of texture and flavor. If your curious about this dish book a table at Noelia e Jerónimo and taste the delicacy.

Lemon thyme crème brûlée

Crème brûlée, the classic French dessert famous worldwide, has, in this recipe from chef Chef Nuno Bergonese, a special touch, courtesy of the aromatic Crete thyme.

Octopus and apricots

Octopus and apricots? Yes, they match perfectly! See Chef Vitor Sobral’s recipe in the video below, and enjoy!

Ray carbonara with topinambur

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!

Ria Formosa oysters, seaweed and cucumber gazpacho

jantar flor de sal Grand tasting algarve

Salt Flower Dinner Grand House

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. ⠀