What’s new in the Algarve’s Wine &...

What’s new in the Algarve’s Wine & Food scene

What’s new in the Algarve’s Wine & Food scene

The latest Algarve gastronomic news bring us many culinary and oenological surprises, from award-winning and unique wines to innovative dishes from renowned chefs, as well as global coffee selections.

Best in show 

Winner of the last Algarve Wine Commission (CVA) competition, the 2017 Grande Reserva Algibre red from Quinta da Tôr (Loulé) stood out among 100 wines and won the Grand Gold Medal, which earned it the title of the best Algarve wine in 2023.

Produced with 45% Cabernet Sauvignon, 40% Touriga Nacional and 15% Syrah, it was aged for 20 months in new French oak barrels.

With aromas of forest fruits and notes of black pepper and thyme, it should be served with roast meats, strong cheeses or black pork sausages. 


Awards for Vista and Ocean 

The 15th edition of the Mesa Marcada Awards of the blog’s awards with the same name saw Portimão’s Vista restaurant by chef João Oliveira (one Michelin star, Bela Vista Hotel), win the Special Estrella Damm Highlight of the Year Award.

In the same restaurant, pastry chef Fábio Quiraz won the 2023 Special Roastelier by Nescafé Pastry Chef Award. Austrian chef Hans Neuner’s Ocean (two Michelin stars, Vila Vita Parc), took second place on the Best Restaurant’s ranking.

This was the largest edition of the Mesa Marcada awards, with 280 voters, including chefs and other professionals linked to the restaurant and hospitality industry, journalists and other communicators in the area, critics, bloggers and gastronomes. 


Golden nectar 

The 2019 Touriga Nacional by Arvad (Estômbar) was the only Algarve wine to win at the 10th edition of the Portuguese Wine Competition 2023, out of 1,385 entries.

The panel of 118 national and 21 international judges gave the Gold medal to the nectar produced in Lagoa.

The wine fermented for 10 days at 24ºC and was aged for 10 months in French oak barrels. With notes of violets and bergamot, wrapped in ripe black fruit, it is smooth but with great persistence; ideal with cod, red meats and soft cheeses. 

Coffee sanctuary 

Located in Aljezur, KŌYŌ offers the best coffee varieties from all over the world, making it a must-visit for those who wish to embark on a journey of flavours without leaving the Algarve.

Founded in 2021 by Gyula Illés, this space features coffee from countries such as Ethiopia, Guatemala and Colombia, providing a unique experience that starts with the producer and ends in a cup.

The focus on seasonality ensures the freshness and quality of the coffee served and KŌYŌ’s goal is to become a benchmark for specialised coffee in Portugal. 

A peculiar wine 

Cabrita Wines, the creative Silves winery, is launching limited-edition wines.

The first of the series is GOAT, an orange wine named after the brand, but also an acronym for “Greatest of All Time”, featuring a dapper goat on the label. This peculiar wine is actually a white wine made like a red. Its beautiful amber colour is obtained by leaving the juice of the grapes in contact with the skins and stems. A blend of Arinto and Encruzado, it has aromas of autumnal fruit, persimmon, tangerine zest and honey. It is a dry wine with a long finish, ideally paired with poultry, grilled fatty fish and aged cheeses, and best served between 10ºC and 12°C. 

Where veggies reign 

Vila Vita Parc’s Atlântico restaurant is reopening with a new menu where vegetables are the stars.

Chef João Viegas recreates some of the region’s iconic recipes highlighting fresh vegetables and our famous seafood such as Caldeirada and squid rice stew.

Some dishes will change daily, depending on the catch of the day. The restaurant retains its regional roots, in a sophisticated, fine-dining ambiance.

Atlântico will be open for lunch only from Saturday to Wednesday until May 1 and dinner only from May 4. 

Monchique’s premium winery 

With vines in Lagoa and a boutique winery in Monchique, the Adega Sampaio Schleiss is one of the Algarve’s newest producers.

Positioning himself in the premium segment, owner Thierry Miguel Sampaio Schleiss works with indigenous grapes, such as the Castelão and Negra Mole, blended in the Mons Cicus 2021.

This elegant and complex ruby-coloured wine, which, for now, is available for purchase by appointment at the winery, was partially aged for 10 months in new and used French oak barrels. On the nose, it reveals distinct notes of spices, dried fruits and a balanced fusion of red and black fruits. In the mouth, it features light tannins, medium acidity and a long finish.  


Portugal’s Michelin Gala 

A star-studded line-up of seven Algarve chefs will be teaming up to cook the dinner for the Michelin Guide’s first Portuguese-only gala, which will be held at NAU Salgados Palace & Congress Centre in Guia, Albufeira on February 27.

Algarve chef João Oliveira, who has one Michelin star for his work at Vista in Praia da Rocha, Portimão, and two-Michelin starred chef Dieter Koschina, from Vila Joya Restaurant in Albufeira, will be coordinating the team, which also features Hans Neuner (Ocean, Porches), José Lopes (Bon Bon, Carvoeiro), Libório Buonocore (Gusto by Heinz Beck, Quinta do Lago), Louis Anjos (Al Sud, Lagos), and Luís Brito (A Ver Tavira). 


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