Palmares Ocean Living & Golf in Lagos has announced the opening of its new fine dining restaurant Al Sud.
Located at the resort’s Clubhouse, the restaurant is led by award-winning chef Louis Anjos who took inspiration from the Algarve’s unique produce to create a mouthwatering menu.
As the resort describes it, clients will be taken on a “journey through the best the Algarve has to offer, with the ocean as its muse.
“Al Sud excels in the quality of the ingredients that make up the menu, in the savoir-faire of its chef and also in the idyllic setting in which it stands – facing the Bay of Lagos to the right and the Alvor Estuary to the left – producing a unique and exceptional gastronomic experience.”
According to chef Anjos, the restaurant aims to “provide a sensory experience to diners, ensuring they take away with them all this passion and remember us, keen to return.”
He adds: “I feel privileged to be able to have the best local produce at hand, such as oysters, razor clams and Algarve coast clams. The fish, which we get from the nearby Sagres fish market, is magnificent too. Our Algarve scarlet shrimp is also a product of unrivalled quality, as are other shellfish, such as spider crab.”
Bluefin Tuna accompanied by Ria de Alvor Oysters, Ossetra Caviar and Granny Smith Apple and Iberian Pork Noodles with Stew Broth, Monchique Corn and Fine Herbs are among two of the highlight dishes on the menu, as well as Sea Bass with Sado Valley Rice, Mussels and Saffron or Algarve Scarlet Shrimp with Rendered Pork Belly and Codium.
Tasting menus are broken down into “moments”. An eight-moment menu costs €60, while a 10-moment menu costs €90 and a 12-moment menu is €110.
These tasting menus can be accompanied by wine pairing, prices varying between €35 and €60.
“Al Sud is the fine dining complement to the Clubhouse restaurant and enriches the experience of visiting Palmares resort,” explains Alda Filipe, Commercial Director of Kronos Homes in Portugal.
“Facing south and overlooking the ocean, this restaurant stands out for the quality of its products, for its outstanding service and, above all else, for the diversity of its dishes and tasting moments. In addition to being an asset for Palmares, given that it is totally in tune with the distinctive positioning of the resort, it is also a sign of confidence and investment in the region, after an unusual start to the year for restaurants, tourism and the country.”
Al Sud has seating for 24 guests. It is open for dinner only, from Wednesday to Saturday in June, and from Tuesday to Saturday in July and August, by reservation only.
