{"id":16414,"date":"2026-08-12T16:02:55","date_gmt":"2026-08-12T16:02:55","guid":{"rendered":"https:\/\/vilalara.com\/?page_id=16414"},"modified":"2026-08-17T16:43:50","modified_gmt":"2026-08-17T16:43:50","slug":"mediterraneo","status":"publish","type":"page","link":"https:\/\/vilalara.com\/fr\/septembre-gastronomique\/mediterraneo\/","title":{"rendered":"Mediterr\u00e2neo"},"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=\"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 Septembre<\/p>\n<h1 class=\"gs-display\">Mediterr\u00e2neo<\/h1>\n<p class=\"gs-lead\">La simplicit\u00e9 comme point d&rsquo;arriv\u00e9e, non de d\u00e9part. \u00c0 la Trattoria, Stefano Bulla cuisine \u00e0 quatre mains avec Ricardo Lucas, l&rsquo;invit\u00e9 et le chef de la maison au m\u00eame passe. P\u00e2tes faites \u00e0 la main, huile d&rsquo;olive et tomate m\u00fbre. Peu d&rsquo;ingr\u00e9dients, quand ce sont les bons.<\/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 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=\"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 apporte \u00e0 la M\u00e9diterran\u00e9e la pr\u00e9cision de la haute cuisine italienne. Chef ex\u00e9cutif du Gusto by Heinz Beck, restaurant \u00e9toil\u00e9 au Guide MICHELIN, il allie technique, l\u00e9g\u00e8ret\u00e9 et produit de saison d&rsquo;exception.<\/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\">Fusion des saveurs<\/h2>\n<div class=\"gs-carousel\"><ul class=\"gs-carousel__track\" tabindex=\"0\" aria-label=\"Mediterr\u00e2neo, 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\/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\">\u00c0 la Trattoria Pantaleone, la tradition italienne se cuisine avec le produit algarvien. Une seule soir\u00e9e, le 7 septembre.<\/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=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-mediterraneo-trattoria\">Menu<\/a>\n<\/div>\n<a class=\"gs-back\" href=\"\/fr\/septembre-gastronomique\/\">Retour aux soir\u00e9es<\/a>\n<\/section>\n<\/div>\n\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Trattoria &#8211; 7 Septembre Mediterr\u00e2neo La simplicit\u00e9 comme point d&rsquo;arriv\u00e9e, non de d\u00e9part. \u00c0 la Trattoria, Stefano Bulla cuisine \u00e0 quatre mains avec Ricardo Lucas, l&rsquo;invit\u00e9 et le chef de la maison au m\u00eame passe. P\u00e2tes faites \u00e0 la main, huile d&rsquo;olive et tomate m\u00fbre. Peu d&rsquo;ingr\u00e9dients, quand ce sont les bons. Chefs Ricardo Lucas [&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-16414","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/vilalara.com\/fr\/wp-json\/wp\/v2\/pages\/16414","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=16414"}],"version-history":[{"count":4,"href":"https:\/\/vilalara.com\/fr\/wp-json\/wp\/v2\/pages\/16414\/revisions"}],"predecessor-version":[{"id":16618,"href":"https:\/\/vilalara.com\/fr\/wp-json\/wp\/v2\/pages\/16414\/revisions\/16618"}],"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=16414"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}