Week-long dining experience at Tivoli Marina Vilamoura runs from May 29 to June 5 with exclusive wine pairings courtesy of Quinta do Barranco Longo

Pepper’s Steakhouse at Tivoli Marina Vilamoura is bringing back its Meat Winemakers dining experience between May 29 and June 5, this time in partnership with Quinta do Barranco Longo.

Known for its premium meat and carefully curated wine list, Pepper’s Steakhouse will present a special tasting menu designed exclusively for the event, pairing contemporary Portuguese dishes with wines from the Algarve producer. The full experience is priced at €110 per person, although guests can also order individual courses.

The menu opens with tataki tuna served with Algarve orange ponzu, Sea Finger algae and squid ink crisp, paired with Barranco Longo Arinto 2024, a fresh and elegant single-varietal white wine.

A second course of octopus with cucumber pickle, coriander sponge and smoked carrot cream will be paired with Barranco Longo Oaked Rosé Reserva 2020, produced from Touriga Nacional and Aragonez grapes.

For the main course, the restaurant turns to flavours inspired by the Minho region, serving a premium cut of meat with parsnip purée, fennel, asparagus and black garlic purée. The dish is paired with the new Barranco Longo Grande Reserva 2021 – Pepper’s Steakhouse Edition, made from Alicante Bouschet, Syrah and Cabernet Sauvignon grapes.

Dessert is served in two stages. First comes a cheese dessert featuring white chocolate filled with Gruyère cheese, fig and orange compote, golden almonds and honeycomb, paired with Quê 02 Grande Reserva Bruto Natural 2011 sparkling wine. The final course combines apricot compote, brown butter biscuit, almond crisp, sponge cake and cocoa crisp, served with KO Late Harvest 2014.

One of the highlights of this year’s edition is the launch of the Barranco Longo Grande Reserva 2021 – Pepper’s Steakhouse Edition, developed especially for the partnership. “It celebrates a partnership built on authenticity, excellence and Portuguese terroir. We wanted to create a profile that reflected Pepper’s Steakhouse – intense, elegant and memorable – whilst accompanying the evolution of its gastronomic offer,” said Rui Virgínia, founder of Quinta do Barranco Longo.

The seventh edition of Meat Winemakes will also introduce a new showcooking area at the restaurant, centred around a Josper oven that combines a grill and charcoal oven, designed to enhance the flavour and texture of premium meats.

The Meat Winemakers tasting menu will be available exclusively for dinner from May 29 to June 5. For reservations, visit The Fork’s website.

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