{"id":16425,"date":"2026-08-12T16:02:55","date_gmt":"2026-08-12T16:02:55","guid":{"rendered":"https:\/\/vilalara.com\/?page_id=16425"},"modified":"2026-08-17T16:43:47","modified_gmt":"2026-08-17T16:43:47","slug":"mediterraneo","status":"publish","type":"page","link":"https:\/\/vilalara.com\/de\/gastronomischer-september\/mediterraneo\/","title":{"rendered":"Mediterr\u00e2neo"},"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=\"mediterraneo\">\n<section class=\"gs-hero\" style=\"--gs-hero-y:50%\">\n<img src=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-hero-1280.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-hero-1920.webp 1920w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-hero-1280.webp 1280w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-hero-800.webp 800w\"\n  sizes=\"100vw\" alt=\"The Trattoria Pantaleone dining room\" 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\">Trattoria &#8211; 7 September<\/p>\n<h1 class=\"gs-display\">Mediterr\u00e2neo<\/h1>\n<p class=\"gs-lead\">Einfachheit als Ziel, nicht als Ausgangspunkt. In der Trattoria kocht Stefano Bulla vierh\u00e4ndig mit Ricardo Lucas, der Gast und der K\u00fcchenchef am selben Pass. Handgemachte Pasta, Oliven\u00f6l und reife Tomate. Wenige Zutaten, wenn es die richtigen sind.<\/p>\n<\/section>\n\n<div class=\"gs-field\" data-chefs=\"2\">\n\n<section class=\"gs-chefs gs-shell\" aria-labelledby=\"chefs-mediterraneo\">\n<hr class=\"gs-rule\">\n<h2 class=\"gs-display gs-display--section\" id=\"chefs-mediterraneo\" 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-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=\"110\"><figure class=\"gs-media\" data-anim=\"zoom-image\"><img src=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-stefano-bula-800.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-stefano-bula-1200.webp 1200w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-stefano-bula-800.webp 800w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-stefano-bula-480.webp 480w\" sizes=\"(max-width:767px) 84vw, (max-width:1024px) 40vw, 20vw\" alt=\"Chef Stefano Bulla in the Gusto by Heinz Beck kitchen\" loading=\"lazy\" decoding=\"async\"><\/figure><h3 class=\"gs-chef__name\">Stefano Bulla<\/h3><p class=\"gs-chef__bio\">Stefano Bulla bringt die Pr\u00e4zision der italienischen Spitzenk\u00fcche ans Mittelmeer. Als K\u00fcchenchef des Gusto by Heinz Beck, ausgezeichnet mit einem MICHELIN Stern, verbindet er Technik, Leichtigkeit und herausragendes Saisonprodukt.<\/p><\/li><\/ul>\n<\/section>\n\n<section class=\"gs-fusion gs-shell\" aria-labelledby=\"fusion-mediterraneo\">\n<hr class=\"gs-rule\">\n<h2 class=\"gs-display gs-display--section\" id=\"fusion-mediterraneo\" data-anim=\"fade\">Fusion der Aromen<\/h2>\n<div class=\"gs-carousel\"><ul class=\"gs-carousel__track\" tabindex=\"0\" aria-label=\"Mediterr\u00e2neo, 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\/mediterraneo-dish-1-760.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-1-1130.webp 1130w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-1-760.webp 760w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-1-400.webp 400w\" sizes=\"(max-width:767px) 78vw, (max-width:1024px) 44vw, 20vw\" alt=\"Burrata with heirloom tomatoes, basil and pine nuts\" 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\/mediterraneo-dish-2-760.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-2-1130.webp 1130w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-2-760.webp 760w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-2-400.webp 400w\" sizes=\"(max-width:767px) 78vw, (max-width:1024px) 44vw, 20vw\" alt=\"The Trattoria Pantaleone dining room in chequered marble\" 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\/mediterraneo-dish-3-760.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-3-1130.webp 1130w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-3-760.webp 760w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-3-400.webp 400w\" sizes=\"(max-width:767px) 78vw, (max-width:1024px) 44vw, 20vw\" alt=\"Caviar, radish and cauliflower on a white plate\" 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\/mediterraneo-dish-4-760.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-4-1130.webp 1130w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-4-760.webp 760w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-4-400.webp 400w\" sizes=\"(max-width:767px) 78vw, (max-width:1024px) 44vw, 20vw\" alt=\"A white-chocolate and berry dessert with sorbet\" 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\">In der Trattoria Pantaleone wird italienische Tradition mit algarvischem Produkt gekocht. Nur ein Abend, am 7. September.<\/p>\n<div class=\"gs-cta\">\n<a class=\"vl-btn dark gs-btn-cta\" href=\"https:\/\/bookings.zenchef.com\/results?rid=365678&#038;pid=1001&#038;shxpid=127273&#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-mediterraneo-trattoria\">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>Trattoria &#8211; 7 September Mediterr\u00e2neo Einfachheit als Ziel, nicht als Ausgangspunkt. In der Trattoria kocht Stefano Bulla vierh\u00e4ndig mit Ricardo Lucas, der Gast und der K\u00fcchenchef am selben Pass. Handgemachte Pasta, Oliven\u00f6l und reife Tomate. Wenige Zutaten, wenn es die richtigen sind. Chefs Ricardo Lucas Ricardo Lucas bringt die Seele der italienischen Tafel nach Vilalara. [&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-16425","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/vilalara.com\/de\/wp-json\/wp\/v2\/pages\/16425","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=16425"}],"version-history":[{"count":4,"href":"https:\/\/vilalara.com\/de\/wp-json\/wp\/v2\/pages\/16425\/revisions"}],"predecessor-version":[{"id":16615,"href":"https:\/\/vilalara.com\/de\/wp-json\/wp\/v2\/pages\/16425\/revisions\/16615"}],"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=16425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}