{"id":16320,"date":"2026-08-12T16:04:14","date_gmt":"2026-08-12T16:04:14","guid":{"rendered":"https:\/\/vilalara.com\/?page_id=16320"},"modified":"2026-08-19T10:26:28","modified_gmt":"2026-08-19T10:26:28","slug":"algarve","status":"publish","type":"page","link":"https:\/\/vilalara.com\/en\/gastronomic-september\/algarve\/","title":{"rendered":"Algarve"},"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=\"algarve\">\n<section class=\"gs-hero\" style=\"--gs-hero-y:84%\">\n<img src=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-hero-1280.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-hero-1920.webp 1920w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-hero-1280.webp 1280w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-hero-800.webp 800w\"\n  sizes=\"100vw\" alt=\"Pra\u00e7a das Rosas with the fire pit and the sea beyond\" 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\">Pra\u00e7a das Rosas &#8211; 8 September<\/p>\n<h1 class=\"gs-display\">Algarve<\/h1>\n<p class=\"gs-lead\">The last evening happens in the open air, at Pra\u00e7a das Rosas, with the sea darkening below. Louis Anjos cooks with the three chefs who hold Vilalara&#8217;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&#8217;s catch.<\/p>\n<\/section>\n\n<div class=\"gs-field\" data-chefs=\"4\">\n\n<section class=\"gs-chefs gs-shell\" aria-labelledby=\"chefs-algarve\">\n<hr class=\"gs-rule\">\n<h2 class=\"gs-display gs-display--section\" id=\"chefs-algarve\" data-anim=\"fade\">Chefs<\/h2>\n<ul class=\"gs-chef-grid\" data-count=\"4\"><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-telmo-pires-800-1.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-telmo-pires-1200-1.webp 1200w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-telmo-pires-800-1.webp 800w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-telmo-pires-480-1.webp 480w\" sizes=\"(max-width:767px) 84vw, (max-width:1024px) 40vw, 20vw\" alt=\"Chef Telmo Pires under the lanterns at Ra\u00edzes, the kitchen garden in front of him\" loading=\"lazy\" decoding=\"async\"><\/figure><h3 class=\"gs-chef__name\">Telmo Pires<\/h3><p class=\"gs-chef__bio\">Rooted in the Algarve and guided by the fire, Telmo Pires celebrates the flavours of the land. At Ra\u00edzes, local produce, tradition and the warmth of the flame come together in a cuisine made to be shared.<\/p><\/li><li class=\"gs-chef\" data-anim=\"fade\" data-anim-delay=\"220\"><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=\"330\"><figure class=\"gs-media\" data-anim=\"zoom-image\"><img src=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-louis-anjos-800.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-louis-anjos-1200.webp 1200w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-louis-anjos-800.webp 800w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-louis-anjos-480.webp 480w\" sizes=\"(max-width:767px) 84vw, (max-width:1024px) 40vw, 20vw\" alt=\"Chef Louis Anjos under the pass lamps of his kitchen\" loading=\"lazy\" decoding=\"async\"><\/figure><h3 class=\"gs-chef__name\">Louis Anjos<\/h3><p class=\"gs-chef__bio\">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.<\/p><\/li><\/ul>\n<\/section>\n\n<section class=\"gs-fusion gs-shell\" aria-labelledby=\"fusion-algarve\">\n<hr class=\"gs-rule\">\n<h2 class=\"gs-display gs-display--section\" id=\"fusion-algarve\" data-anim=\"fade\">Culinary fusion<\/h2>\n<div class=\"gs-carousel\"><ul class=\"gs-carousel__track\" tabindex=\"0\" aria-label=\"Algarve, 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\/algarve-dish-1-760.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-1-1130.webp 1130w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-1-760.webp 760w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-1-400.webp 400w\" sizes=\"(max-width:767px) 78vw, (max-width:1024px) 44vw, 20vw\" alt=\"Chilled tomato soup with prawns on a green tiled 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\/algarve-dish-2-760.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-2-1130.webp 1130w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-2-760.webp 760w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-2-400.webp 400w\" sizes=\"(max-width:767px) 78vw, (max-width:1024px) 44vw, 20vw\" alt=\"Poached fish with carrots and samphire\" 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\/algarve-dish-3-760.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-3-1130.webp 1130w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-3-760.webp 760w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-3-400.webp 400w\" sizes=\"(max-width:767px) 78vw, (max-width:1024px) 44vw, 20vw\" alt=\"Grilled fish with salad and a bowl of rice\" 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\/algarve-dish-4-760.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-4-1130.webp 1130w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-4-760.webp 760w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/algarve-dish-4-400.webp 400w\" sizes=\"(max-width:767px) 78vw, (max-width:1024px) 44vw, 20vw\" alt=\"Oysters and prawns on ice with a glass of white wine\" 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\">Pra\u00e7a das Rosas is open to the sky, and on this evening to four kitchens at once. The last of the four, on 8 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=127515&#038;lang=en\" target=\"_blank\" rel=\"noopener\">Book your table<\/a>\n<a class=\"vl-btn light gs-btn-cta\" href=\"#\">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>Pra\u00e7a das Rosas &#8211; 8 September Algarve The last evening happens in the open air, at Pra\u00e7a das Rosas, with the sea darkening below. Louis Anjos cooks with the three chefs who hold Vilalara&#8217;s kitchens all year, four at one pass rather than two. Between them, a whole region at the table, from the garden [&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-16320","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/vilalara.com\/en\/wp-json\/wp\/v2\/pages\/16320","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=16320"}],"version-history":[{"count":12,"href":"https:\/\/vilalara.com\/en\/wp-json\/wp\/v2\/pages\/16320\/revisions"}],"predecessor-version":[{"id":16711,"href":"https:\/\/vilalara.com\/en\/wp-json\/wp\/v2\/pages\/16320\/revisions\/16711"}],"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=16320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}