The newest member of the Bella Vita group creates a seafood symphony
Pastas, pizzas, colourful antipasti, creamy desserts, and gelato – Italian food is a family favourite. This flavourful cuisine, beloved for its fresh ingredients and rustic comforting dishes, brings joy to any table.
Bringing expertise and Italian soul to the Algarve, the Bella Vita group has opened several restaurants in the Albufeira area over the past 14 years. Named after their first restaurant in the region, the group proudly owns venues that showcase distinct identities.
This year, building on their portfolio of authentic Italian eateries, they launched a fine-dining restaurant, O’Pescatore.
Located on Estrada das Sesmarias, it is an elegant culinary destination offering a menu of seafood, refined pasta dishes, tender meats, and Italian specialities.
Inside, the décor is clean, fresh, and welcoming.
In the centre of the room, a vast wine cellar boasts an excellent selection of both Portuguese and Italian wines, thoughtfully curated by the sommelier.
There is also a spacious terrace at the back, ideal for warmer evenings, where a central bar offers signature cocktails.
Although the fresh fish, seafood, vegetables, and more come from the local market and regional producers, the inspiration remains very Italian, with Italian products imported directly from Italy, as the group’s umbrella company also exports Italian products, ensuring quality and authenticity.
Some of these, such as mortadella, Parma ham, cheeses, and wine, can be purchased at Il Borgo, one of the group’s trattorias located in São Rafael.
Chef Christopher Bandroco, from Torino, is the creative mind orchestrating the kitchen. With a passion for his homeland’s cuisine, he is an expert pasta maker who emphasises the freshness of each ingredient, enhancing flavours with minimal seasoning to create the most authentic dishes.
Everything at O’Pescatore is made in-house, starting with the bread basket, which features freshly made grissini and taralli accompanied by crab pâté and seasoned butter, and the classic focaccia with rosemary and candied cherry tomatoes, made with the chef’s special dough.
The antipasti, or starters, include some very popular lobster tacos with guacamole, mayonnaise, lime, and spring onion, a traditional mixed fried seafood platter featuring shrimp and clams served with tartar sauce, red tuna tartare with spicy mango, ponzu sauce reduction, spring onion, and guanciale chips, and Parma ham aged for 24 months with burrata served alongside rosemary focaccia.
As for the seafood pasta, each dish is made with a base of lobster and langoustine bisque, giving it a strong flavour of the sea, and bringing a crescendo to the meal. Whilst other pastas are made using smoked butters, every dish is thoughtfully created and carefully prepared with simplicity and flavour in mind.
A symphony of fresh seafood, including shrimps, mussels, clams, tiger prawns, and more, can be sautéed or simply served on seafood platters for two. There is also a selection of fresh fish of the day on display, waiting to be grilled with a sprinkle of salt.
Carnivores can enjoy meat and game dishes, such as a grilled lamb rack with carrot purée and baby carrots, and succulent duck-filled tortelloni with Parmesan cream and truffle.
Similar to pizzas, but lighter, more delicate and slightly crunchier, there is also a section menu dedicated to pinsas, the Roman version of the Neapolitan pies, which can be topped with all sorts of Italian delicacies.
Desserts are equally tempting, from a delicate vanilla mille-feuille with raspberries to a creamy tiramisu with homemade biscuits, which is assembled at the table for a fun and delicious finale.
___
Follow Essential Algarve Magazine on Instagram, Facebook, Twitter or Linkedin for more news!
You might also like:
Vilamoura’s Clubhouse restaurant launches new culinary season of celebration
Vila Vita Parc’s “Vine & Dine” series celebrates fine wine and gastronomy
NO COMMENT