Grand House to host wine-pairing dinners highlighting Castro Marim’s fleur du sel

Castro Marim’s famous fleur du sel will be the star of two wine-pairing dinners which will be held this Friday and Saturday (September 18-19) at Vila Real de Santo António’s Grand House boutique hotel.

Salt produced in Castro Marim is revered for its high-quality. It is collected by hand from the salt pans of Castro Marim and is considered to be a step above others.

“Prepared by chef Fábio Domingues, this menu will demonstrate how one of the great pleasures of life can be found around a table, with great flavours and the best local products,” organisers say.

Taking place at the boutique hotel’s Grand Salon, the dinners begin at 8pm and will cost €78 or €130 per person, depending on whether you want to take part in the wine-pairing experience. Reservations must be made beforehand.

“I have no doubts that our gastronomy in Portugal and in the Algarve is a product of unmatchable quality on an international level,” says Grand House’s general manager Marita Barth.

Also planned is a talk about the “importance of Portugal positioning itself as a quality product,” to be held on Friday (September 18) between 5pm and 7pm at the Grand Beach Club. Expresso newspaper reporter Catarina Nunes will be the moderator, while speakers will include representatives from Loulé Design Lab as well as local artists.

The events are part of the first initiative organised by digital gastronomy platform ‘The Art of Tasting Portugal’ in the Algarve.

(+ 351) 281 530 290 | info@grandhousealgarve.com

About the chef
After completing his training in Laussane (Switzerland), Fábio Domingues completed successful internships at Michelin-starred restaurants Vila Joya in Albufeira as well as Martin Berasategui’s Lasarte.

His career as a chef started at Vila Vita Parc, but the allure of cooking abroad led him to move to Luxembourg to work at the Michelin-starred Chateau de Bourglinster, before moving onto Spain’s Miramar (two stars) and Italy’s Piazza Duomo (three stars).

In 2017, he returned to Spain to become the sous-chef at Es Fum (one star). Two years later, he moved to London to become the sous-chef at Social Eating House (one star), before eventually returning to the Algarve in August 2019 to helm the kitchen at Grand House.