Editor
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.
The new breakfast and lunch menu is based on combining the best local ingredients with interesting and unexpected flavours, textures and temperatures. It brings new life to old favourites like our 19th Hole Burger and Fish ‘N Chips, as well as offering a carefully curated selection of novel dishes and rotating weekly specials.
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.
At this time of year we look for lighter, fresher and healthier meals so Mar d’Estórias has prepared a menu with the best suggestions of cold salads.
We are soon harvesting here at Quinta dos Vales; everything is prepared. Our team used the quiet time to reflect on the development of the vineyards in the last months. Follow us into the past, the present and the near future of our vines.
