Editor
We set foot towards the other side of the Algarve, with chef Megan, to realise why there are traditional flavours that are worth keeping. The smell and the taste of the sea continues to be present in the octopus eggs that are dried through a method that is becoming uncommon. In search of authenticity, we understand that the people of the Eastern Algarve continue to choose octopus roe to eat with their friends in the company of one or two beers. So we were trying to figure out how this product is made and how it is typically consumed.
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As usual, Quinta dos Vales’ visitors were greeted at the “Open Door 2017” with beautiful Spring weather, even if the sun was a little shy. On Sunday 22nd April, over 3.000 visitors strolled once again through the grounds of the estate, where on display were numerous dance and musical performances, falconry and reptile presentations, as well as fashion shows.
Guy Taylor, renowned South African born and Stockholm based restaurateur, has teamed up with Head Chef Luis Rodrigues to develop an exciting new menu concept for our Espiche Golf’s Gecko Bistro. Guy’s credits include being part-owner and Executive Chef of the legendary Swedish foodie favourites Rolfs Kök and Food. He is known for his passion for creating simple but sophisticated dishes that give true value for money.
In the constant search to offer a more authentic gastronomic experience, our Chef at Mar d’Estórias has identified suitable ingredients for her culinary creations. In this search she has established local partnerships to supply these elements and now shares with you the origin of the products used in her kitchen.
Olhão has a new tapas bar, set within the historic walls of the Recriativa building in the Avenida da República, far from the busy, sea-front bars and restaurants that keep the tourists fed and watered.
The Ocean Restaurant is the only restaurant in Portugal on the Top 100 Best Restaurants in the World.
If doubts still existed regarding the quality of Portuguese wines, the growing international recognition would be more than enough proof that the national wine production is in excellent health.
The Mar d'Estórias Bistro features an updated menu with new dishes featuring seasonal ingredients. The new menu is now available and has new suggestions for starters, main courses and desserts, always with unlikely combinations and presentations.
