Atlântico

The Coral restaurant terrace at Vilalara

Coral – 4 September

Atlântico

The sea arrives before the wine. At Coral, João Viegas cooks four hands with Diogo Pereira, the guest and the head chef at the same pass. Shellfish opened to order, rice that will not be hurried, salt and acidity in balance. A table guided by what the tide left that morning.

Chefs

  • Chef Diogo Pereira seated in the Coral dining room

    Diogo Pereira

    At Vilalara every day of the year, Diogo Pereira brings the Atlantic to the table. His cuisine celebrates the Algarve through its finest produce, seasonality and a deep connection to the sea, a philosophy recognised by the MICHELIN Guide Portugal 2026.

  • Chef João Viegas in his dining room

    João Viegas

    For one evening, João Viegas brings his own interpretation of the Algarve to Vilalara. With an internationally shaped career and a MICHELIN Guide Portugal 2026 recommendation, his cuisine brings together local ingredients, contemporary technique and a deep sense of place.

Culinary fusion

  • Whole red mullet served on a stone table
  • Slow-cooked rice with pork and baby carrots
  • Clams, oysters and coriander in a red casserole
  • Seared scallops in a shellfish broth on black marble

At Coral Éden do Mar the Atlantic sets the menu, and restraint does the rest. One evening only, on 4 September.

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