The restaurant, within the peaceful, tranquil surroundings of the resort, overlooks the swimming pool and the Praia das Gaivotas beach and has a beautiful seaview, lit after dark by the individual lights of the local fishing boats.
Members of the Chaîne des Rôtisseurs and their confrere guests from other countries were warmly welcomed with a drink out on the terrace before being seated at tables on the larger outside terrace for the main meal.
Amuse bouche of shrimp tartar and moray eel were served on delicately shaped individual dishes helping to concentrate the mind on the minimalist concept and maximum flavour of the local products which are a signature of the Chef.
The gastronomic philosophy of Chef Diogo Pereira is the presentation of fresh produce from the rich abundance which is available in our area.
Presented in a minimalist way, Chef Diogo Pereira and his team had prepared a menu starting with locally made sourdough bread with fermented butter. A trio of grouper terrine, moray eel and mackerel was served, followed by oysters from the local Ria de Alvor.
The fish course consisted of Atlantic stone bass in a traditional ‘caldeirada’ broth with clams and fried bread.
Duck breast in a sour cherry sauce was the main course served by the enthusiastic front of house team who were both knowledgeable and informative about the food and wines they were serving the group.
The courses were accompanied by excellently chosen wines consisting of Branco de Ânfora 2021 from the local historical vineyard Morgado do Quintão and Vinhas Velhas 2021 from Pequenos Rebentos for the white wines, and Clos Fonte do Santo 2019 from Quinta do Javali, a red from the Douro area.
The dessert was Chef António’s take on the traditional Portuguese ‘pastel de nata’ and was served with a glass of Manoella 10 Years Old Port.
Tea, coffee and a selection of tempting petit-fours brought the dinner to a close and Bailli Marie Anne Ferran thanked Chef Diogo Pereira for the enjoyable meal.
Should you wish to know more about the global confraternity of the Chaîne des Rôtisseurs, which is open to both professional and amateurs who are interested in gastronomy, please visit www.chainedesrotisseurs.com
By VALERIE LANTAU