Culin'Art Dinners - VILA VITA Parc welcomes guest Chef Nuno Barros
VILA VITA Parc welcomes Chef Nuno Barros, from 1300 Taberna Restaurant, for an evening of the best of the Portuguese gastronomy.
As part of the Culin´Art dinner series, VILA VITA Parc Resort & Spa will welcome on 23 June in its traditional Portuguese restaurant Adega, guest Chef Nuno Barros from the 1300 Taberna restaurant which, side by side with resident Chefs Luís Rodrigues and Amândio João, will be offering an evening featuring some of the best dishes of Portuguese gastronomy.
Chef Nuno Barros (Photo credits: Paulo Barata)
Nuno Barros, owner and Executive Chef at the 1300 Taberna restaurant in Lisbon since 2011, is known for the creative way in which he presents some of the best flavours of Portuguese cuisine and for his use of national, seasonal and organic products, based on sustainability. About his participation at event on 23 June, Chef Nuno Barros mentions that he accepted the invitation because “it came from people which are very dear to me and whom I admire immensely, from a Hotel which has been doing a great job in terms of the gastronomic offer it provides.”
Resident chefs Luis Rodrigues and Amândio João
To Adega restaurant he will be bringing a special 6-course menu, a homage to the authentic gastronomy of the Algarve. The famous Picked Algarve Carrots, the Smoked Tuna with “montanheira” salad, the typical Xerém with Razor Clams, Oysters and a selection of sausages from Monchique, the “Alimado” Mackerel and the famous Octopus with Sweet Potato from Aljezur, promise to delight all lovers of true Portuguese flavours, in the unique setting of the VILA VITA Parc.
The extraordinary and exciting wines from Quinta de Sant’Ana., from the Lisbon region, will accompany the several courses included in the menu.
The menu is available for €55 per person, excluding drinks.
For reservations please e-mail email@example.com or call +351 282 310 100.
Aperitif (Meet & Greet) Welcome
Menu – 6 Courses
Picked Algarve Carrots
Smoked Tuna with “montanheira” salad
Xerém with Razor Clams
Oysters and a selection of sausages from Monchique
Octopus with Sweet Potato from Aljezur
Peanuts from Aljezur