Mediterrâneo

The Trattoria Pantaleone dining room

Trattoria – 7 September

Mediterrâneo

Simplicity as a destination, not a starting point. At the Trattoria, Stefano Bulla cooks four hands with Ricardo Lucas, the guest and the head chef at the same pass. Pasta made by hand, olive oil and ripe tomato. Few ingredients, when they are the right ones.

Chefs

  • 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 Stefano Bulla in the Gusto by Heinz Beck kitchen

    Stefano Bulla

    Stefano Bulla brings the precision of Italian fine dining to the Mediterranean. Head Chef of Gusto by Heinz Beck, a MICHELIN-starred restaurant, his cuisine balances technique, lightness and exceptional seasonal produce.

Culinary fusion

  • Burrata with heirloom tomatoes, basil and pine nuts
  • The Trattoria Pantaleone dining room in chequered marble
  • Caviar, radish and cauliflower on a white plate
  • A white-chocolate and berry dessert with sorbet

At Trattoria Pantaleone, Italian tradition is cooked with Algarvian ingredients. One evening only, on 7 September.

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