Algarve retains all Michelin stars
In February, the city of Porto hosted the Michelin Guide Gala, during which the iconic guide revealed its new restaurant selection for 2025.
The ceremony saw eight restaurants newly awarded one Michelin star: Arkhe (Lisbon), Marlene (Lisbon), Yoso (Lisbon), Grenache (Lisbon), Palatial (Braga), Oculto (Vila do Conde), Blind (Porto), and Vinha (Vila Nova de Gaia).
This brings the total number of establishments in this category in Portugal to 38, with the Algarve retaining all its stars from last year, including Vila Vita Parc’s Ocean restaurant (two stars), which also saw its restaurant manager, Nelson Marreiros, receive the Best Service Award.
The Algarve also has three new entries on the Michelin recommended list: Atlântico (Vila Vita Parc, Porches), Restaurante F (Portimão) and Vistas Monte Rei (Vila Nova de Cacela).
The House Wine
The exclusive O Vinho da Casa, an intimate gathering of 20 of Portugal’s top wine producers, returns to the Torel Palace Lisbon on May 16-18.
During three days, participants will have the opportunity to taste 100 iconic wines in the company of reputed producers and winemakers, savour a cocktail dînatoire prepared by Michelin-starred chef Vítor Matos, and enjoy Pocket Shows by producers, winemakers and guest artists.
Exclusive masterclasses featuring Master of Wine Dirceu Vianna Junior, British journalist Jamie Goode, and journalist Manuel Carvalho can be attended at an added cost.
Daily tickets cost €195, including a tasting of 100 iconic wines, cocktail dînatoire, and Pocket Shows. Tickets including a masterclass cost €345.
Honouring the Algarve
With a career spanning two decades that has included stints at prestigious restaurants such as the now-closed São Gabriel (Almancil, one Michelin star), El Celler de Can Roca (three stars) and Mugaritz (two stars) in Spain, Central Restaurante in Peru and, more recently, Atlântico restaurant at Vila Vita Parc in Porches, chef João Viegas has now opened his own restaurant in Tavira.
This is a project he has always dreamed of and a concept he has been developing for several years.
The chef reveals that he decided to open Mesa Farta in the city where he grew up and make Portuguese gastronomy his main focus.
Boasting “stunning examples of Algarve cuisine with local and national produce”, according to João Viegas, the restaurant has a relaxed and well-kept atmosphere with a rustic and elegant design.
Highlights include braised mackerel with green gazpacho, pickled cucumber and almonds, octopus fritters (rissóis) with dried octopus roe, shellfish sherry with salicornia, and roast kid rice.
Sustainable Production
Quinta do Barranco Longo, in Algoz, is celebrating a remarkable milestone. It recently received the highest classification (Level A) sustainability certification for the wine sector, from the esteemed organisation Kiwa Sativa.
This seal of quality, based on four fundamental pillars (Technical and Technological Excellence, Environmental Commitment, Valuing Human Resources, and Financial Sustainability), acknowledges the company’s commitment to the highest sustainability standards in wine production, encompassing every stage of the process.
This recognition establishes Quinta do Barranco Longo as a standard for innovation and sustainability in the Algarve’s wine sector, being the only producer in the region to have received this certification.
Fresh, maritime wines
Taking their name from the fiddler crabs (Uca tangeri) found on Alvor Beach, the UCA Violinista wines are Arvad’s latest releases: a collection of fresh, maritime wines to be enjoyed “at any tide”.
Light-heartedly, the brand asserts itself as “a serious wine that doesn’t take itself too seriously”.
The red, a blend of Touriga Nacional, Aragonês, and Syrah, reveals appealing notes of ripe red fruits, dark chocolate, and bergamot; the white, a blend of Arinto and Boal, showcases a tropical and citrus profile with intriguing notes of anise and minerality; and the rosé, a blend of Touriga Nacional, Aragonês, and Syrah, presents fresh blackcurrant and guava notes with a light floral touch (€6.90 each).
Omakase experience
Until June 28, chef Tiago Torres is presenting a selection of the best regional products at Well Vale do Lobo.
The ‘Sushi Omakase’ experience, a Japanese term for “leave it to the chef”, is served by the sea, enveloping you in the surrounding environment. In preparing the 10 dishes that make up the experience, various traditional and modern techniques are used, always with fresh, quality ingredients.
To make each moment even more special, there is a comprehensive wine list as well as sangrias and cocktails.
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