Ocean Restaurant at Vila Vita Parc, Porches

Deliciously diverse, the dining experience at Vila Vita Parc is a gastronomic adventure that makes the resort a magnet for gourmets from all continents. With choices that range from elegantly served haute cuisine to the sweet simplicity of the Algarve’s rustic cooking, the resort offers a wide selection of restaurants and bars, each with distinctive individual styling and ambience. Vila Vita’s own country wine estate and farm in the Alentejo meanwhile supplies fine vintages and freshly-harvested organic produce, and an impressive on-site wine cellar stocks some 11,000 bottles.

Ocean is Vila Vita Parc’s signature restaurant, serving freshly caught seafood with inimitable flair, its excellence marked by a Michelin star awarded in November 2009. Austrian-born Chef Hans Neuner is the genius in the kitchen, where the focus is on the catch of the day from nearby Sagres. Signature dishes include a filet of red mullet served with “perceves” (goose barnacles) and fennel jelly; and tail of langoustine topped with caramelised turnip on a classic French combination of pressed veal face in black truffle sauce. A team of four sous-chefs rounds out the talent in the kitchen, and service is charmingly discreet by the ultra-professional front-of-house staff.

The elegant dining room leads out to a terrace and winter garden set just back from a cliff top, offering breathtaking views of the Atlantic Ocean. Subtle changes have added exquisite tabletop details, including elegant Italian cutlery from Sambonet and stylish new table service. Diners are presented with an intriguing selection of amuse-bouches on seating. Two tasting menus come with optional wine and Champagne selections paired with each dish. Breads are home-made, produce is organically grown at the resort’s own farm, and cheese selections include specialties of the region, like the buttery Borba cheese from the Alentejo. Desserts are enchanting, with unexpected combinations like strawberries and rhubarb with a gratin of pistachio sabayon. Dinner ends with a flourish, with a delicate selection of petits fours. On any day, this might include a dozen or so variations of chocolate truffles, tiny cakes and fruit tartlets, and slates of dark and milk chocolate-opulently presented on a silver and wood Christofle trolley.

Visit the Website: www.vilavitaparc.com