{"id":16410,"date":"2026-08-12T15:56:35","date_gmt":"2026-08-12T15:56:35","guid":{"rendered":"https:\/\/vilalara.com\/?page_id=16410"},"modified":"2026-08-17T16:43:48","modified_gmt":"2026-08-17T16:43:48","slug":"atlantico","status":"publish","type":"page","link":"https:\/\/vilalara.com\/fr\/septembre-gastronomique\/atlantico\/","title":{"rendered":"Atl\u00e2ntico"},"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\">\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 Septembre<\/p>\n<h1 class=\"gs-display\">Atl\u00e2ntico<\/h1>\n<p class=\"gs-lead\">La mer arrive avant le vin. Au Coral, Jo\u00e3o Viegas cuisine \u00e0 quatre mains avec Diogo Pereira, l&rsquo;invit\u00e9 et le chef de la maison au m\u00eame passe. Coquillages ouverts \u00e0 la minute, riz que rien ne presse, sel et acidit\u00e9 en \u00e9quilibre. Une table guid\u00e9e par ce que la mar\u00e9e a laiss\u00e9 ce matin-l\u00e0.<\/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\">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-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\">Le temps d&rsquo;une soir\u00e9e, Jo\u00e3o Viegas apporte \u00e0 Vilalara sa lecture de l&rsquo;Algarve. Fort d&rsquo;un parcours international et d&rsquo;une recommandation du Guide MICHELIN Portugal 2026, sa cuisine r\u00e9unit produit local, technique contemporaine et sens profond du lieu.<\/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\">Fusion des saveurs<\/h2>\n<div class=\"gs-carousel\"><ul class=\"gs-carousel__track\" tabindex=\"0\" aria-label=\"Atl\u00e2ntico, 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\/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\">Au Coral \u00c9den do Mar, c&rsquo;est l&rsquo;Atlantique qui \u00e9crit la carte, la retenue fait le reste. Une seule soir\u00e9e, le 4 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=127087&#038;lang=fr\" target=\"_blank\" rel=\"noopener\">R\u00e9server une 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=\"\/fr\/septembre-gastronomique\/\">Retour aux soir\u00e9es<\/a>\n<\/section>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Coral &#8211; 4 Septembre Atl\u00e2ntico La mer arrive avant le vin. Au Coral, Jo\u00e3o Viegas cuisine \u00e0 quatre mains avec Diogo Pereira, l&rsquo;invit\u00e9 et le chef de la maison au m\u00eame passe. Coquillages ouverts \u00e0 la minute, riz que rien ne presse, sel et acidit\u00e9 en \u00e9quilibre. Une table guid\u00e9e par ce que la mar\u00e9e [&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-16410","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/vilalara.com\/fr\/wp-json\/wp\/v2\/pages\/16410","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=16410"}],"version-history":[{"count":2,"href":"https:\/\/vilalara.com\/fr\/wp-json\/wp\/v2\/pages\/16410\/revisions"}],"predecessor-version":[{"id":16616,"href":"https:\/\/vilalara.com\/fr\/wp-json\/wp\/v2\/pages\/16410\/revisions\/16616"}],"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=16410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}