Vila Joya restaurant among world’s top 50
The Vila Joya two star Michelin restaurant in the Algarve, which is headed by chef Dieter Koschina, has been ranked among the world’s top 50 restaurants in an event entitled
Masala House – Indian cuisine at its best
A new taste experience is now available in the centre of Portimão with Masala House, specialising in authentic Indian cuisine. Sandeep, the chef and owner, is originally from Delhi, with
Tradition with food, music and dance
The town of Salir will be celebrating one more edition of the Espiga Festival with a programme that includes a variety of cultural, sport and gastronomic activities, divided into three
New Garden Café
May 1 saw the opening of the Fine Dining in Style Garden Cafe at Natura Garden Centre. The venue is almost next door to the kitchens of Fine Dining in
Star-studded party at Vila Vita Parc
Vila Vita Parc will be welcoming an array of Michelin-starred talent to the luxury resort on Saturday, May 11 when it hosts its Wine Affairs & Kitchen Party, featuring top
Know your herbs
The Casa do Povo community centre in Olhão is promoting two countryside walks entitled ‘Herbs and Aromatic Plants’ (Ervas e Plantas Aromáticas). The initiative will be held this weekend –
Steady development in the fishing sector
The Secretary of State for the Sea, Manuel Pinto de Abreu, said last week that the fishing and transformation sectors have “grown steadily” in the last two years, which shows
Strawberry and cream sandwiches
By PATRICK STUART patrick.stuart@open-media.net Strawberry season has arrived here in Portugal and I got hold of some beautiful locally grown specimens last weekend at Armação de Pêra market. Simple fresh
Book on port
Richard Mayson, a highly respected wine specialist, has just released his new book Port and the Douro. The book, described by the author as a “wine library”, explores the history
Lamb loin and ribs
By PATRICK STUART patrick.stuart@open-media.net When cooking lamb chops, I have always found myself torn between getting the meat around the bone as crispy as I like it whilst keeping the