{"id":16421,"date":"2026-08-12T15:56:35","date_gmt":"2026-08-12T15:56:35","guid":{"rendered":"https:\/\/vilalara.com\/?page_id=16421"},"modified":"2026-08-17T16:43:46","modified_gmt":"2026-08-17T16:43:46","slug":"atlantico","status":"publish","type":"page","link":"https:\/\/vilalara.com\/de\/gastronomischer-september\/atlantico\/","title":{"rendered":"Atl\u00e2ntico"},"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\">\n<section class=\"gs-hero\" style=\"--gs-hero-y:66%\">\n<img src=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/atlantico-hero-1280.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/atlantico-hero-1920.webp 1920w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/atlantico-hero-1280.webp 1280w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/atlantico-hero-800.webp 800w\"\n  sizes=\"100vw\" alt=\"The Coral restaurant terrace at Vilalara\" 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\">Coral &#8211; 4 September<\/p>\n<h1 class=\"gs-display\">Atl\u00e2ntico<\/h1>\n<p class=\"gs-lead\">Das Meer kommt vor dem Wein. Im Coral kocht Jo\u00e3o Viegas vierh\u00e4ndig mit Diogo Pereira, der Gast und der K\u00fcchenchef am selben Pass. Meeresfr\u00fcchte \u00e0 la minute ge\u00f6ffnet, Reis, der sich nicht dr\u00e4ngen l\u00e4sst, Salz und S\u00e4ure im Gleichgewicht. Ein Tisch nach dem, was die Flut am Morgen zur\u00fccklie\u00df.<\/p>\n<\/section>\n\n<div class=\"gs-field\" data-chefs=\"2\">\n\n<section class=\"gs-chefs gs-shell\" aria-labelledby=\"chefs-atlantico\">\n<hr class=\"gs-rule\">\n<h2 class=\"gs-display gs-display--section\" id=\"chefs-atlantico\" data-anim=\"fade\">Chefs<\/h2>\n<ul class=\"gs-chef-grid\" data-count=\"2\"><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-joao-viegas-800.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-joao-viegas-890.webp 890w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-joao-viegas-800.webp 800w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-joao-viegas-480.webp 480w\" sizes=\"(max-width:767px) 84vw, (max-width:1024px) 40vw, 20vw\" alt=\"Chef Jo\u00e3o Viegas in his dining room\" loading=\"lazy\" decoding=\"async\"><\/figure><h3 class=\"gs-chef__name\">Jo\u00e3o Viegas<\/h3><p class=\"gs-chef__bio\">F\u00fcr einen Abend bringt Jo\u00e3o Viegas seine eigene Lesart der Algarve nach Vilalara. Mit international gepr\u00e4gtem Werdegang und einer Empfehlung des Guide MICHELIN Portugal 2026 verbindet seine K\u00fcche regionales Produkt, zeitgen\u00f6ssische Technik und ein tiefes Gesp\u00fcr f\u00fcr den Ort.<\/p><\/li><\/ul>\n<\/section>\n\n<section class=\"gs-fusion gs-shell\" aria-labelledby=\"fusion-atlantico\">\n<hr class=\"gs-rule\">\n<h2 class=\"gs-display gs-display--section\" id=\"fusion-atlantico\" data-anim=\"fade\">Fusion der Aromen<\/h2>\n<div class=\"gs-carousel\"><ul class=\"gs-carousel__track\" tabindex=\"0\" aria-label=\"Atl\u00e2ntico, 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\/atlantico-dish-1-760.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/atlantico-dish-1-1130.webp 1130w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/atlantico-dish-1-760.webp 760w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/atlantico-dish-1-400.webp 400w\" sizes=\"(max-width:767px) 78vw, (max-width:1024px) 44vw, 20vw\" alt=\"Whole red mullet served on a stone 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\/atlantico-dish-2-760.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/atlantico-dish-2-1130.webp 1130w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/atlantico-dish-2-760.webp 760w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/atlantico-dish-2-400.webp 400w\" sizes=\"(max-width:767px) 78vw, (max-width:1024px) 44vw, 20vw\" alt=\"Slow-cooked rice with pork and baby carrots\" 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\/atlantico-dish-3-760.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/atlantico-dish-3-981.webp 981w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/atlantico-dish-3-760.webp 760w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/atlantico-dish-3-400.webp 400w\" sizes=\"(max-width:767px) 78vw, (max-width:1024px) 44vw, 20vw\" alt=\"Clams, oysters and coriander in a red casserole\" 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\/atlantico-dish-4-760.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/atlantico-dish-4-985.webp 985w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/atlantico-dish-4-760.webp 760w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/atlantico-dish-4-400.webp 400w\" sizes=\"(max-width:767px) 78vw, (max-width:1024px) 44vw, 20vw\" alt=\"Seared scallops in a shellfish broth on black marble\" 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\">Im Coral \u00c9den do Mar schreibt der Atlantik die Karte, den Rest macht die Zur\u00fcckhaltung. Nur ein Abend, am 4. 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=127087&#038;lang=de\" target=\"_blank\" rel=\"noopener\">Tisch reservieren<\/a>\n<a class=\"vl-btn light gs-btn-cta\" href=\"https:\/\/qr.vilalara.com\/u\/menu-atlantico-coral\">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>Coral &#8211; 4 September Atl\u00e2ntico Das Meer kommt vor dem Wein. Im Coral kocht Jo\u00e3o Viegas vierh\u00e4ndig mit Diogo Pereira, der Gast und der K\u00fcchenchef am selben Pass. Meeresfr\u00fcchte \u00e0 la minute ge\u00f6ffnet, Reis, der sich nicht dr\u00e4ngen l\u00e4sst, Salz und S\u00e4ure im Gleichgewicht. Ein Tisch nach dem, was die Flut am Morgen zur\u00fccklie\u00df. Chefs [&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-16421","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/vilalara.com\/de\/wp-json\/wp\/v2\/pages\/16421","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=16421"}],"version-history":[{"count":2,"href":"https:\/\/vilalara.com\/de\/wp-json\/wp\/v2\/pages\/16421\/revisions"}],"predecessor-version":[{"id":16613,"href":"https:\/\/vilalara.com\/de\/wp-json\/wp\/v2\/pages\/16421\/revisions\/16613"}],"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=16421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}