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CHEF JOÃO VIEGAS’ ORGANIC AND MODERN ALGARVE CUISINE RETURNS
by Martin
Vila Vita Parc's Atlântico restaurant has opened its doors for its second season, showcasing authentic ingredients and gastronomic traditions of the Algarve by Chef João Viegas, who brings exciting new pescatarian creations and puts vegetable protein to the forefront of his dishes.
To compliment the richness of fresh ingredients from the countryside and the sea, the chef focuses on a sustainable and balanced menu, which includes sharing starters, such as beetroot tartar with grapefruit; root vegetables and white horseradish with mustard; prawn brioche with coriander and fried garlic; and marinated squid with black sepia bread and samphire.
The main dishes are essentially vegetable-based and can be accompanied by seasonal fish. A perfect example is the vegetable caldeirada with sweet potato and halophyte, that may be joined by octopus, or the smoked aubergine with wild mushrooms, to which fresh snapper can be added. Also on the menu are the so-called pot dishes for two: Chef João Viegas’ interpretations of Algarve recipes, such as chickpeas with pumpkin and chards or the runner beans with charcoal roasted squid from the coast.
An Algarvian, Chef João Viegas brings a vast experience acquired in several prestigious restaurants, such as São Gabriel* in the Algarve; El Celler de Can Roca*** and Mugaritz**, both in Spain, and Central Restaurante in Peru. A journey that led him to focus on a concept where 100% regional organic products of each season from local farmers, fishermen and producers are favoured.
Atlântico restaurant is open Saturday to Wednesday, from 19:00 to 22:30. Advance bookings are recommended 282 310 100
*
Michelin Stars
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