Wholesome creativity
Chef Heinz Beck, the creative force behind Quinta do Lago’s renowned Michelin-starred Gusto restaurant at the Conrad Algarve Hotel, has adopted a modern approach to fine dining.
Over the last few years, the chef has been delving deeply into nutrition to better understand how ingredients affect the body and create holistic menus that are not only Michelin-quality but also offer a nourishing experience.
Chef Heinz Beck
Based in Rome, where he holds three Michelin stars at his La Pergola restaurant, Heinz Beck regularly visits the Algarve to develop new menus with Gusto’s resident chef, Stefano Bula. Together, they select the finest seasonal ingredients to ensure maximum flavour and nutritional value.
Chef Stefano Bulla
Essential Algarve spoke with the German-Italian chef in July as he prepared to update the summer menu. “In this menu, our dishes are all made with beautiful vegetables and fruits that are now in season, offering the best summer flavours,” explains Heinz Beck, for whom it is essential to use each ingredient at its peak of quality.
“In a few weeks, there will be no cherries left, and many ingredients we currently have on the menu won’t reach the desired quality. So, it’s important to be prepared. Nature is incredibly strong and beautiful. It gives us the best produce in every season, and understanding it, along with being sensitive and thoughtful about our choices, is essential.”
Amberjack with leek and oxidized apricot
Passionate about his trade, Heinz Beck is always looking at our food in the most holistic way possible. “Food needs to delight, to bless our body through everything – in the flavour, in the beauty, in the soul, in the heart, and of course, in the body. When I create the dish, after organising it beautifully and flavourfully, I then assess it to identify where we can improve the dish to preserve micronutrients and ensure proper metabolism.”
For this, he is conducting extensive research in Italy. “One of the latest projects I’m working on is about oxidative stress after eating. This has been a significant research effort over the past three years, in collaboration with Mauro Serafini, a highly esteemed nutritional researcher in Italy.
Veal loin with aubergine and tomatoes variation
What we are doing is looking at ingredients that help us keep inflammation down. Much of our latest research is contributing positively to the creation of new dishes,” explains the chef. “Many ingredients can help support the body’s healing process and provide essential nutrients, such as cherries. Cherries are fantastic,” exclaims the chef, who has included this delicious fruit in a langoustine and salsify starter.
Red mullet with yougurt and mallow flower
Other à la carte starters include foie gras with figs and almonds – typical ingredients of the Algarve –, marinated amberjack with leek and oxidised apricot, and a vegetarian dish featuring mushroom and bean variations.
Main courses include red mullet with yoghurt and mallow flower, veal loin with aubergine and semi-dried tomatoes, and turbot with bell peppers and green gazpacho. “The dishes are not overcooked, as it is very hot outside. I prefer dishes with a beautiful, fresh flavour rather than braised or roasted ones. They are more delicate and focus on micronutrition and minerals,” the chef explains.
Langoustine with cherries and salsify roots
“During summer, we sweat a lot, so our bodies need plenty of minerals and vitamins to function optimally and to boost our immune system and strength. For me, it’s essential to preserve this micronutrition so that when you wake up in the morning, you’re in perfect shape and ready to conquer the summer.”
Peach, vanilla and almond
Even pasta dishes are being reinvented to ease digestion and maximise nutrition, such as the chef’s famous Fagottelli Carbonara, which is always on the menu, however, without compromising on taste and texture.
“Ultimately, it’s not just about eating healthily. You see, everybody can eat healthily without losing pleasure.”
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