{"id":16419,"date":"2026-08-12T16:04:14","date_gmt":"2026-08-12T16:04:14","guid":{"rendered":"https:\/\/vilalara.com\/?page_id=16419"},"modified":"2026-08-17T10:35:46","modified_gmt":"2026-08-17T10:35:46","slug":"algarve","status":"publish","type":"page","link":"https:\/\/vilalara.com\/de\/gastronomischer-september\/algarve\/","title":{"rendered":"Algarve"},"content":{"rendered":"\n<!-- Gastronomy - September \u00b7 DE \u00b7 cola isto no editor da p\u00e1gina em modo HTML.\n     A p\u00e1gina \u00e9 \/de\/gastronomischer-september\/ e as noites s\u00e3o p\u00e1ginas filhas.\n     N\u00e3o colar <header> nem <footer>: s\u00e3o do tema.\n     A <div class=\"gs\"> de fora \u00e9 obrigat\u00f3ria, \u00e9 o que liga o CSS. -->\n<div class=\"gs\" data-evening=\"algarve\">\n<section class=\"gs-hero\" style=\"--gs-hero-y:84%\">\n<img src=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-hero-1280.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-hero-1920.webp 1920w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-hero-1280.webp 1280w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-hero-800.webp 800w\"\n  sizes=\"100vw\" alt=\"Pra\u00e7a das Rosas with the fire pit and the sea beyond\" fetchpriority=\"high\" decoding=\"async\" width=\"1920\" height=\"590\">\n<\/section>\n\n<section class=\"gs-intro gs-shell\" data-anim=\"fade\">\n<p class=\"gs-eyebrow\">Pra\u00e7a das Rosas &#8211; 8 September<\/p>\n<h1 class=\"gs-display\">Algarve<\/h1>\n<p class=\"gs-lead\">Der letzte Abend findet unter freiem Himmel statt, auf der Pra\u00e7a das Rosas, w\u00e4hrend das Meer unten dunkel wird. Louis Anjos kocht mit den drei Chefs, die Vilalaras K\u00fcchen das ganze Jahr f\u00fchren, vier an einem Pass statt zwei. Zwischen ihnen eine ganze Region bei Tisch, vom Garten \u00fcber das Salz bis zum Fang des Tages.<\/p>\n<\/section>\n\n<div class=\"gs-field\" data-chefs=\"4\">\n\n<section class=\"gs-chefs gs-shell\" aria-labelledby=\"chefs-algarve\">\n<hr class=\"gs-rule\">\n<h2 class=\"gs-display gs-display--section\" id=\"chefs-algarve\" data-anim=\"fade\">Chefs<\/h2>\n<ul class=\"gs-chef-grid\" data-count=\"4\"><li class=\"gs-chef\" data-anim=\"fade\" data-anim-delay=\"0\"><figure class=\"gs-media\" data-anim=\"zoom-image\"><img src=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-diogo-pereira-800.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-diogo-pereira-1200.webp 1200w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-diogo-pereira-800.webp 800w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-diogo-pereira-480.webp 480w\" sizes=\"(max-width:767px) 84vw, (max-width:1024px) 40vw, 20vw\" alt=\"Chef Diogo Pereira seated in the Coral dining room\" loading=\"lazy\" decoding=\"async\"><\/figure><h3 class=\"gs-chef__name\">Diogo Pereira<\/h3><p class=\"gs-chef__bio\">Das ganze Jahr \u00fcber bei Vilalara bringt Diogo Pereira den Atlantik auf den Tisch. Seine K\u00fcche feiert die Algarve mit bestem Produkt, mit der Jahreszeit und mit einer tiefen Verbindung zum Meer, eine Haltung, die der Guide MICHELIN Portugal 2026 auszeichnet.<\/p><\/li><li class=\"gs-chef\" data-anim=\"fade\" data-anim-delay=\"110\"><figure class=\"gs-media\" data-anim=\"zoom-image\"><img src=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-telmo-pires-800-1.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-telmo-pires-1200-1.webp 1200w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-telmo-pires-800-1.webp 800w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-telmo-pires-480-1.webp 480w\" sizes=\"(max-width:767px) 84vw, (max-width:1024px) 40vw, 20vw\" alt=\"Chef Telmo Pires under the lanterns at Ra\u00edzes, the kitchen garden in front of him\" loading=\"lazy\" decoding=\"async\"><\/figure><h3 class=\"gs-chef__name\">Telmo Pires<\/h3><p class=\"gs-chef__bio\">In der Algarve verwurzelt und vom Feuer gef\u00fchrt, feiert Telmo Pires die Aromen des Landes. Im Ra\u00edzes verbinden sich regionales Produkt, Tradition und die W\u00e4rme der Flamme zu einer K\u00fcche zum Teilen.<\/p><\/li><li class=\"gs-chef\" data-anim=\"fade\" data-anim-delay=\"220\"><figure class=\"gs-media\" data-anim=\"zoom-image\"><img src=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-ricardo-lucas-800.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-ricardo-lucas-1200.webp 1200w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-ricardo-lucas-800.webp 800w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-ricardo-lucas-480.webp 480w\" sizes=\"(max-width:767px) 84vw, (max-width:1024px) 40vw, 20vw\" alt=\"Chef Ricardo Lucas picking lemons in the kitchen garden\" loading=\"lazy\" decoding=\"async\"><\/figure><h3 class=\"gs-chef__name\">Ricardo Lucas<\/h3><p class=\"gs-chef__bio\">Ricardo Lucas bringt die Seele der italienischen Tafel nach Vilalara. In der Trattoria Pantaleone werden Tradition, Einfachheit und gro\u00dfz\u00fcgige Aromen zu einem Abend, der Menschen zusammenf\u00fchrt.<\/p><\/li><li class=\"gs-chef\" data-anim=\"fade\" data-anim-delay=\"330\"><figure class=\"gs-media\" data-anim=\"zoom-image\"><img src=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-louis-anjos-800.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-louis-anjos-1200.webp 1200w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-louis-anjos-800.webp 800w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-louis-anjos-480.webp 480w\" sizes=\"(max-width:767px) 84vw, (max-width:1024px) 40vw, 20vw\" alt=\"Chef Louis Anjos under the pass lamps of his kitchen\" loading=\"lazy\" decoding=\"async\"><\/figure><h3 class=\"gs-chef__name\">Louis Anjos<\/h3><p class=\"gs-chef__bio\">F\u00fcr Louis Anjos ist die Algarve mehr als ein Ort, sie ist eine Quelle der Inspiration. Der mit einem MICHELIN Stern ausgezeichnete Koch spiegelt Meer, Land und Traditionen der Region in einer zeitgen\u00f6ssischen, sehr pers\u00f6nlichen Handschrift.<\/p><\/li><\/ul>\n<\/section>\n\n<section class=\"gs-fusion gs-shell\" aria-labelledby=\"fusion-algarve\">\n<hr class=\"gs-rule\">\n<h2 class=\"gs-display gs-display--section\" id=\"fusion-algarve\" data-anim=\"fade\">Fusion der Aromen<\/h2>\n<div class=\"gs-carousel\"><ul class=\"gs-carousel__track\" tabindex=\"0\" aria-label=\"Algarve, Gerichte\"><li class=\"gs-slide\" id=\"slide-1\"><figure class=\"gs-media\" data-anim=\"zoom-image\"><img src=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-1-760.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-1-1130.webp 1130w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-1-760.webp 760w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-1-400.webp 400w\" sizes=\"(max-width:767px) 78vw, (max-width:1024px) 44vw, 20vw\" alt=\"Chilled tomato soup with prawns on a green tiled table\" loading=\"lazy\" decoding=\"async\"><\/figure><\/li><li class=\"gs-slide\" id=\"slide-2\"><figure class=\"gs-media\" data-anim=\"zoom-image\" style=\"--gs-delay:110ms\"><img src=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-2-760.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-2-1130.webp 1130w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-2-760.webp 760w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-2-400.webp 400w\" sizes=\"(max-width:767px) 78vw, (max-width:1024px) 44vw, 20vw\" alt=\"Poached fish with carrots and samphire\" loading=\"lazy\" decoding=\"async\"><\/figure><\/li><li class=\"gs-slide\" id=\"slide-3\"><figure class=\"gs-media\" data-anim=\"zoom-image\" style=\"--gs-delay:220ms\"><img src=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-3-760.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-3-1130.webp 1130w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-3-760.webp 760w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-3-400.webp 400w\" sizes=\"(max-width:767px) 78vw, (max-width:1024px) 44vw, 20vw\" alt=\"Grilled fish with salad and a bowl of rice\" loading=\"lazy\" decoding=\"async\"><\/figure><\/li><li class=\"gs-slide\" id=\"slide-4\"><figure class=\"gs-media\" data-anim=\"zoom-image\" style=\"--gs-delay:330ms\"><img src=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-4-760.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-4-1130.webp 1130w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-4-760.webp 760w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-4-400.webp 400w\" sizes=\"(max-width:767px) 78vw, (max-width:1024px) 44vw, 20vw\" alt=\"Oysters and prawns on ice with a glass of white wine\" loading=\"lazy\" decoding=\"async\"><\/figure><\/li><\/ul><\/div>\n<\/section>\n\n<\/div>\n\n<section class=\"gs-outro gs-shell\" data-anim=\"fade\">\n<p class=\"gs-lead\">Die Pra\u00e7a das Rosas \u00f6ffnet sich zum Himmel, an diesem Abend zu vier K\u00fcchen zugleich. Der letzte der vier, am 8. September.<\/p>\n<div class=\"gs-cta\">\n<a class=\"vl-btn dark gs-btn-cta\" href=\"https:\/\/bookings.zenchef.com\/results?rid=365676&#038;pid=1001&#038;shxpid=127515&#038;lang=de\" target=\"_blank\" rel=\"noopener\">Tisch reservieren<\/a>\n<a class=\"vl-btn light gs-btn-cta\" href=\"#\">Men\u00fc<\/a>\n<\/div>\n<a class=\"gs-back\" href=\"\/de\/gastronomischer-september\/\">Zur\u00fcck zu den Abenden<\/a>\n<\/section>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Pra\u00e7a das Rosas &#8211; 8 September Algarve Der letzte Abend findet unter freiem Himmel statt, auf der Pra\u00e7a das Rosas, w\u00e4hrend das Meer unten dunkel wird. Louis Anjos kocht mit den drei Chefs, die Vilalaras K\u00fcchen das ganze Jahr f\u00fchren, vier an einem Pass statt zwei. Zwischen ihnen eine ganze Region bei Tisch, vom Garten [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"parent":16416,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-privacy.php","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-16419","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/vilalara.com\/de\/wp-json\/wp\/v2\/pages\/16419","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vilalara.com\/de\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/vilalara.com\/de\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/vilalara.com\/de\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/vilalara.com\/de\/wp-json\/wp\/v2\/comments?post=16419"}],"version-history":[{"count":2,"href":"https:\/\/vilalara.com\/de\/wp-json\/wp\/v2\/pages\/16419\/revisions"}],"predecessor-version":[{"id":16489,"href":"https:\/\/vilalara.com\/de\/wp-json\/wp\/v2\/pages\/16419\/revisions\/16489"}],"up":[{"embeddable":true,"href":"https:\/\/vilalara.com\/de\/wp-json\/wp\/v2\/pages\/16416"}],"wp:attachment":[{"href":"https:\/\/vilalara.com\/de\/wp-json\/wp\/v2\/media?parent=16419"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}