{"id":16314,"date":"2026-08-12T15:56:35","date_gmt":"2026-08-12T15:56:35","guid":{"rendered":"https:\/\/vilalara.com\/?page_id=16314"},"modified":"2026-08-17T16:43:41","modified_gmt":"2026-08-17T16:43:41","slug":"atlantico","status":"publish","type":"page","link":"https:\/\/vilalara.com\/en\/gastronomic-september\/atlantico\/","title":{"rendered":"Atl\u00e2ntico"},"content":{"rendered":"\n<!-- Gastronomy - September \u00b7 EN \u00b7 cola isto no editor da p\u00e1gina em modo HTML.\n     A p\u00e1gina \u00e9 \/en\/gastronomic-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\">The sea arrives before the wine. At Coral, Jo\u00e3o 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.<\/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\">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.<\/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\">For one evening, Jo\u00e3o 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.<\/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\">Culinary fusion<\/h2>\n<div class=\"gs-carousel\"><ul class=\"gs-carousel__track\" tabindex=\"0\" aria-label=\"Atl\u00e2ntico, dishes\"><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\">At Coral \u00c9den do Mar the Atlantic sets the menu, and restraint does the rest. One evening only, on 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=en\" target=\"_blank\" rel=\"noopener\">Book your table<\/a>\n<a class=\"vl-btn light gs-btn-cta\" href=\"https:\/\/qr.vilalara.com\/u\/menu-atlantico-coral\">Menu<\/a>\n<\/div>\n<a class=\"gs-back\" href=\"\/en\/gastronomic-september\/\">Back to events<\/a>\n<\/section>\n<\/div>\n\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Coral &#8211; 4 September Atl\u00e2ntico The sea arrives before the wine. At Coral, Jo\u00e3o 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 [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"parent":15850,"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-16314","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/vilalara.com\/en\/wp-json\/wp\/v2\/pages\/16314","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vilalara.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/vilalara.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/vilalara.com\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/vilalara.com\/en\/wp-json\/wp\/v2\/comments?post=16314"}],"version-history":[{"count":9,"href":"https:\/\/vilalara.com\/en\/wp-json\/wp\/v2\/pages\/16314\/revisions"}],"predecessor-version":[{"id":16607,"href":"https:\/\/vilalara.com\/en\/wp-json\/wp\/v2\/pages\/16314\/revisions\/16607"}],"up":[{"embeddable":true,"href":"https:\/\/vilalara.com\/en\/wp-json\/wp\/v2\/pages\/15850"}],"wp:attachment":[{"href":"https:\/\/vilalara.com\/en\/wp-json\/wp\/v2\/media?parent=16314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}