Oliveira Morgado do Quintão

Morgado do Quintão launches À MESA, a series of events inspired by Algarve cuisine and family recipes

Coordinated by chef Sérgio Gama, the monthly gastronomic gatherings will offer guests an authentic taste of the Algarve and its traditions.

Boutique winery and farm stay Morgado do Quintão has announced the launch of À MESA (AT THE TABLE), a series of monthly gastronomic events designed to share the region’s authentic flavours “at the table”, the first of which will be held on February 24 at 13h00.

Inspired by owner Filipe Caldas de Vasconcelos’ family recipes, which have been passed down for generations, and coordinated by chef Sérgio Gama, whose experience includes stints at Noma and Ocean, À MESA will offer various experiences celebrating the Algarve, Morgado do Quintão and the local community.

“Each event will be an opportunity to explore the diversity and richness of local ingredients through dishes that combine contemporary techniques with centuries-old traditions and regional products”, revealed the organisers.

À MESA Morgado do Quintão
Morgado do Quintão owner Filipe Caldas de Vasconcelos

This unique collaboration between the farm stay owners and the renowned chef will result in “dishes that resonate with memories, tradition, and the chef’s characteristic innovation, along with an exceptional wine experience where the Algarve is central and materialised in the wines of Morgado do Quintão”.

Tickets for the first À MESA lunch on February 24 cost €85 per person. The menu, in which “each dish tells a story, and each glass of wine celebrates the Algarve”, includes the couvert, three starters, two main courses, dessert, and pairing with Morgado do Quintão wines.

Bookings via http://www.morgadodoquintao.pt/, WhatsApp +351. 965202529, via email at [email protected] or through the link available here.


Chef Sérgio Gama

Born in Coimbra, chef Sérgio Gama was introduced to cooking at an early age, immersing himself in Portuguese gastronomy and learning the art of preparing traditional dishes such as chanfana and sarrabulho or hand-kneading cornbread, cultivating a love for authentic cuisine.

So far, his impressive career has been marked by experience at top restaurants with renowned chefs in Barcelona and London and a stint at Noma 2.0 in Copenhagen, which expanded his culinary vision.

Back in Portugal, at the prestigious Ocean at Vila Vita, Sérgio had the opportunity to explore new dimensions when preparing fish and seafood at the two Michelin star restaurant, elevating the superior quality of the Algarve’s ingredients and their striking flavours and creating rich sensorial experiences at the table.