{"id":16318,"date":"2026-08-12T16:02:55","date_gmt":"2026-08-12T16:02:55","guid":{"rendered":"https:\/\/vilalara.com\/?page_id=16318"},"modified":"2026-08-17T16:43:43","modified_gmt":"2026-08-17T16:43:43","slug":"mediterraneo","status":"publish","type":"page","link":"https:\/\/vilalara.com\/en\/gastronomic-september\/mediterraneo\/","title":{"rendered":"Mediterr\u00e2neo"},"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\" 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\">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.<\/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 brings the soul of the Italian table to Vilalara. At Trattoria Pantaleone, tradition, simplicity and generous flavours create an experience made for gathering.<\/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 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.<\/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\">Culinary fusion<\/h2>\n<div class=\"gs-carousel\"><ul class=\"gs-carousel__track\" tabindex=\"0\" aria-label=\"Mediterr\u00e2neo, 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\/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\">At Trattoria Pantaleone, Italian tradition is cooked with Algarvian ingredients. One evening only, on 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=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-mediterraneo-trattoria\">Menu<\/a>\n<\/div>\n<a class=\"gs-back\" href=\"\/en\/gastronomic-september\/\">Back to events<\/a>\n<\/section>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Trattoria &#8211; 7 September Mediterr\u00e2neo 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 Ricardo Lucas Ricardo [&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-16318","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/vilalara.com\/en\/wp-json\/wp\/v2\/pages\/16318","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=16318"}],"version-history":[{"count":10,"href":"https:\/\/vilalara.com\/en\/wp-json\/wp\/v2\/pages\/16318\/revisions"}],"predecessor-version":[{"id":16609,"href":"https:\/\/vilalara.com\/en\/wp-json\/wp\/v2\/pages\/16318\/revisions\/16609"}],"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=16318"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}