{"id":16408,"date":"2026-08-12T16:04:14","date_gmt":"2026-08-12T16:04:14","guid":{"rendered":"https:\/\/vilalara.com\/?page_id=16408"},"modified":"2026-08-17T10:34:42","modified_gmt":"2026-08-17T10:34:42","slug":"algarve","status":"publish","type":"page","link":"https:\/\/vilalara.com\/fr\/septembre-gastronomique\/algarve\/","title":{"rendered":"Algarve"},"content":{"rendered":"\n<!-- Gastronomy - September \u00b7 FR \u00b7 cola isto no editor da p\u00e1gina em modo HTML.\n     A p\u00e1gina \u00e9 \/fr\/septembre-gastronomique\/ 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 Septembre<\/p>\n<h1 class=\"gs-display\">Algarve<\/h1>\n<p class=\"gs-lead\">La derni\u00e8re soir\u00e9e se passe en plein air, sur la Pra\u00e7a das Rosas, la mer s&rsquo;assombrissant en contrebas. Louis Anjos cuisine avec les trois chefs qui tiennent les cuisines de Vilalara toute l&rsquo;ann\u00e9e, quatre au m\u00eame passe plut\u00f4t que deux. Entre eux, une r\u00e9gion enti\u00e8re \u00e0 table, du potager au sel jusqu&rsquo;\u00e0 la p\u00eache du jour.<\/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\">Chez Vilalara tous les jours de l&rsquo;ann\u00e9e, Diogo Pereira porte l&rsquo;Atlantique \u00e0 table. Sa cuisine c\u00e9l\u00e8bre l&rsquo;Algarve par le meilleur produit, par la saison et par un lien profond \u00e0 la mer, une d\u00e9marche distingu\u00e9e par le Guide 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\">Enracin\u00e9 en Algarve et guid\u00e9 par le feu, Telmo Pires c\u00e9l\u00e8bre les saveurs de la terre. Au Ra\u00edzes, le produit local, la tradition et la chaleur de la flamme composent une cuisine faite pour \u00eatre partag\u00e9e.<\/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 apporte l&rsquo;\u00e2me de la table italienne \u00e0 Vilalara. \u00c0 la Trattoria Pantaleone, tradition, simplicit\u00e9 et saveurs g\u00e9n\u00e9reuses composent une soir\u00e9e faite pour se r\u00e9unir.<\/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\">Pour Louis Anjos, l&rsquo;Algarve est plus qu&rsquo;un lieu, c&rsquo;est une source d&rsquo;inspiration. Chef \u00e9toil\u00e9 au Guide MICHELIN, sa cuisine refl\u00e8te la mer, la terre et les traditions de la r\u00e9gion, r\u00e9invent\u00e9es par un regard contemporain et tr\u00e8s personnel.<\/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\">Fusion des saveurs<\/h2>\n<div class=\"gs-carousel\"><ul class=\"gs-carousel__track\" tabindex=\"0\" aria-label=\"Algarve, plats\"><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\">La Pra\u00e7a das Rosas s&rsquo;ouvre au ciel, et ce soir-l\u00e0 \u00e0 quatre cuisines \u00e0 la fois. La derni\u00e8re des quatre, le 8 septembre.<\/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=fr\" target=\"_blank\" rel=\"noopener\">R\u00e9server une table<\/a>\n<a class=\"vl-btn light gs-btn-cta\" href=\"#\">Menu<\/a>\n<\/div>\n<a class=\"gs-back\" href=\"\/fr\/septembre-gastronomique\/\">Retour aux soir\u00e9es<\/a>\n<\/section>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Pra\u00e7a das Rosas &#8211; 8 Septembre Algarve La derni\u00e8re soir\u00e9e se passe en plein air, sur la Pra\u00e7a das Rosas, la mer s&rsquo;assombrissant en contrebas. Louis Anjos cuisine avec les trois chefs qui tiennent les cuisines de Vilalara toute l&rsquo;ann\u00e9e, quatre au m\u00eame passe plut\u00f4t que deux. Entre eux, une r\u00e9gion enti\u00e8re \u00e0 table, du [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"parent":16406,"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-16408","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/vilalara.com\/fr\/wp-json\/wp\/v2\/pages\/16408","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vilalara.com\/fr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/vilalara.com\/fr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/vilalara.com\/fr\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/vilalara.com\/fr\/wp-json\/wp\/v2\/comments?post=16408"}],"version-history":[{"count":2,"href":"https:\/\/vilalara.com\/fr\/wp-json\/wp\/v2\/pages\/16408\/revisions"}],"predecessor-version":[{"id":16487,"href":"https:\/\/vilalara.com\/fr\/wp-json\/wp\/v2\/pages\/16408\/revisions\/16487"}],"up":[{"embeddable":true,"href":"https:\/\/vilalara.com\/fr\/wp-json\/wp\/v2\/pages\/16406"}],"wp:attachment":[{"href":"https:\/\/vilalara.com\/fr\/wp-json\/wp\/v2\/media?parent=16408"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}