{"id":16431,"date":"2026-08-12T15:56:35","date_gmt":"2026-08-12T15:56:35","guid":{"rendered":"https:\/\/vilalara.com\/?page_id=16431"},"modified":"2026-08-17T16:43:00","modified_gmt":"2026-08-17T16:43:00","slug":"atlantico","status":"publish","type":"page","link":"https:\/\/vilalara.com\/pt\/setembro-gastronomico\/atlantico\/","title":{"rendered":"Atl\u00e2ntico"},"content":{"rendered":"\n<!-- Gastronomy - September \u00b7 PT \u00b7 cola isto no editor da p\u00e1gina em modo HTML.\n     A p\u00e1gina \u00e9 \/pt\/setembro-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\">\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 Setembro<\/p>\n<h1 class=\"gs-display\">Atl\u00e2ntico<\/h1>\n<p class=\"gs-lead\">O mar chega antes do vinho. No Coral, Jo\u00e3o Viegas cozinha a quatro m\u00e3os com Diogo Pereira, o convidado e o chef da casa no mesmo passe. Marisco aberto na hora, arroz que n\u00e3o se apressa, sal e acidez em equil\u00edbrio. Uma mesa guiada pelo que a mar\u00e9 deixou nessa manh\u00e3.<\/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\">No Vilalara todos os dias do ano, Diogo Pereira traz o Atl\u00e2ntico \u00e0 mesa. A sua cozinha celebra o Algarve pelo melhor produto, pela esta\u00e7\u00e3o do ano e por uma liga\u00e7\u00e3o profunda ao mar, uma filosofia reconhecida pelo Guia 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\">Por uma noite, Jo\u00e3o Viegas traz ao Vilalara a sua leitura do Algarve. Com um percurso constru\u00eddo l\u00e1 fora e uma recomenda\u00e7\u00e3o do Guia MICHELIN Portugal 2026, a sua cozinha junta produto local, t\u00e9cnica contempor\u00e2nea e um sentido profundo do lugar.<\/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\">Fus\u00e3o de sabores<\/h2>\n<div class=\"gs-carousel\"><ul class=\"gs-carousel__track\" tabindex=\"0\" aria-label=\"Atl\u00e2ntico, pratos\"><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\">No Coral \u00c9den do Mar \u00e9 o Atl\u00e2ntico que faz a ementa, e a conten\u00e7\u00e3o faz o resto. Uma s\u00f3 noite, a 4 de setembro.<\/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\" target=\"_blank\" rel=\"noopener\">Reservar mesa<\/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=\"\/pt\/setembro-gastronomico\/\">Voltar aos eventos<\/a>\n<\/section>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Coral &#8211; 4 Setembro Atl\u00e2ntico O mar chega antes do vinho. No Coral, Jo\u00e3o Viegas cozinha a quatro m\u00e3os com Diogo Pereira, o convidado e o chef da casa no mesmo passe. Marisco aberto na hora, arroz que n\u00e3o se apressa, sal e acidez em equil\u00edbrio. Uma mesa guiada pelo que a mar\u00e9 deixou nessa [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"parent":16427,"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-16431","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/vilalara.com\/pt\/wp-json\/wp\/v2\/pages\/16431","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vilalara.com\/pt\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/vilalara.com\/pt\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/vilalara.com\/pt\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/vilalara.com\/pt\/wp-json\/wp\/v2\/comments?post=16431"}],"version-history":[{"count":2,"href":"https:\/\/vilalara.com\/pt\/wp-json\/wp\/v2\/pages\/16431\/revisions"}],"predecessor-version":[{"id":16605,"href":"https:\/\/vilalara.com\/pt\/wp-json\/wp\/v2\/pages\/16431\/revisions\/16605"}],"up":[{"embeddable":true,"href":"https:\/\/vilalara.com\/pt\/wp-json\/wp\/v2\/pages\/16427"}],"wp:attachment":[{"href":"https:\/\/vilalara.com\/pt\/wp-json\/wp\/v2\/media?parent=16431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}