Algarve

Praça das Rosas with the fire pit and the sea beyond

Praça das Rosas – 8 September

Algarve

The last evening happens in the open air, at Praça das Rosas, with the sea darkening below. Louis Anjos cooks with the three chefs who hold Vilalara’s kitchens all year, four at one pass rather than two. Between them, a whole region at the table, from the garden to the salt to the day’s catch.

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 Telmo Pires under the lanterns at Raízes, the kitchen garden in front of him

    Telmo Pires

    Rooted in the Algarve and guided by the fire, Telmo Pires celebrates the flavours of the land. At Raízes, local produce, tradition and the warmth of the flame come together in a cuisine made to be shared.

  • Chef Ricardo Lucas picking lemons in the kitchen garden

    Ricardo Lucas

    Ricardo Lucas brings the soul of the Italian table to Vilalara. At Trattoria Pantaleone, tradition, simplicity and generous flavours create an experience made for gathering.

  • Chef Louis Anjos under the pass lamps of his kitchen

    Louis Anjos

    For Louis Anjos, the Algarve is more than a place, it is a source of inspiration. A MICHELIN-starred chef, his cuisine reflects the sea, land and traditions of the region, reimagined through a contemporary and deeply personal lens.

Culinary fusion

  • Chilled tomato soup with prawns on a green tiled table
  • Poached fish with carrots and samphire
  • Grilled fish with salad and a bowl of rice
  • Oysters and prawns on ice with a glass of white wine

Praça das Rosas is open to the sky, and on this evening to four kitchens at once. The last of the four, on 8 September.

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