{"id":16447,"date":"2026-08-12T16:04:14","date_gmt":"2026-08-12T16:04:14","guid":{"rendered":"https:\/\/vilalara.com\/?page_id=16447"},"modified":"2026-08-17T10:32:40","modified_gmt":"2026-08-17T10:32:40","slug":"algarve","status":"publish","type":"page","link":"https:\/\/vilalara.com\/es\/septiembre-gastronomico\/algarve\/","title":{"rendered":"Algarve"},"content":{"rendered":"\n<!-- Gastronomy - September \u00b7 ES \u00b7 cola isto no editor da p\u00e1gina em modo HTML.\n     A p\u00e1gina \u00e9 \/es\/septiembre-gastronomico\/ 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 Septiembre<\/p>\n<h1 class=\"gs-display\">Algarve<\/h1>\n<p class=\"gs-lead\">La \u00faltima noche sucede al aire libre, en Pra\u00e7a das Rosas, con el mar oscureciendo abajo. Louis Anjos cocina con los tres chefs que sostienen las cocinas de Vilalara todo el a\u00f1o, cuatro en el mismo pase en vez de dos. Entre ellos, una regi\u00f3n entera en la mesa, de la huerta a la sal a lo que trajo el d\u00eda.<\/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\">En Vilalara todos los d\u00edas del a\u00f1o, Diogo Pereira lleva el Atl\u00e1ntico a la mesa. Su cocina celebra el Algarve a trav\u00e9s del mejor producto, la temporada y un v\u00ednculo profundo con el mar, una filosof\u00eda reconocida por la Gu\u00eda MICHELIN 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\">Con ra\u00edces en el Algarve y guiado por el fuego, Telmo Pires celebra los sabores de la tierra. En Ra\u00edzes, el producto local, la tradici\u00f3n y el calor de la llama se unen en una cocina hecha para compartir.<\/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 trae el alma de la mesa italiana a Vilalara. En Trattoria Pantaleone, la tradici\u00f3n, la sencillez y los sabores generosos crean una experiencia hecha para reunirse.<\/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\">Para Louis Anjos, el Algarve es m\u00e1s que un lugar, es una fuente de inspiraci\u00f3n. Chef con estrella MICHELIN, su cocina refleja el mar, la tierra y las tradiciones de la regi\u00f3n, reinterpretados con una mirada contempor\u00e1nea y muy personal.<\/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\">Fusi\u00f3n de sabores<\/h2>\n<div class=\"gs-carousel\"><ul class=\"gs-carousel__track\" tabindex=\"0\" aria-label=\"Algarve, platos\"><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 se abre al cielo, y esta noche a cuatro cocinas a la vez. La \u00faltima de las cuatro, el 8 de septiembre.<\/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=es\" target=\"_blank\" rel=\"noopener\">Reservar mesa<\/a>\n<a class=\"vl-btn light gs-btn-cta\" href=\"#\">Men\u00fa<\/a>\n<\/div>\n<a class=\"gs-back\" href=\"\/es\/septiembre-gastronomico\/\">Volver a los eventos<\/a>\n<\/section>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Pra\u00e7a das Rosas &#8211; 8 Septiembre Algarve La \u00faltima noche sucede al aire libre, en Pra\u00e7a das Rosas, con el mar oscureciendo abajo. Louis Anjos cocina con los tres chefs que sostienen las cocinas de Vilalara todo el a\u00f1o, cuatro en el mismo pase en vez de dos. Entre ellos, una regi\u00f3n entera en la [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"parent":16445,"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-16447","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/vilalara.com\/es\/wp-json\/wp\/v2\/pages\/16447","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vilalara.com\/es\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/vilalara.com\/es\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/vilalara.com\/es\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/vilalara.com\/es\/wp-json\/wp\/v2\/comments?post=16447"}],"version-history":[{"count":2,"href":"https:\/\/vilalara.com\/es\/wp-json\/wp\/v2\/pages\/16447\/revisions"}],"predecessor-version":[{"id":16483,"href":"https:\/\/vilalara.com\/es\/wp-json\/wp\/v2\/pages\/16447\/revisions\/16483"}],"up":[{"embeddable":true,"href":"https:\/\/vilalara.com\/es\/wp-json\/wp\/v2\/pages\/16445"}],"wp:attachment":[{"href":"https:\/\/vilalara.com\/es\/wp-json\/wp\/v2\/media?parent=16447"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}