The entries set the pace.

They are the first step of the experience—they awaken the palate, balance expectations, and set the stage for what comes next.

While flavors dance on the table, time is calculated to the second in the kitchen.
The main course takes shape, intensity, and identity.

Because in gastronomy, as in music, everything starts with the right timing.

Vieiras seladas com puré de pastinaca e alho confitado, prato fine dining criado por chef profissional no Algarve, Portugal

Scallops

Perfectly seared scallops, with a golden crust and succulent interior, rest on a silky parsnip purée, delicately balanced between sweetness and depth. The dish is enveloped in a creamy garlic confit sauce, prepared with skill and attention to detail, which adds complexity and character to the composition.

Imperial Bresaola

Thin slices of matured bresaola, finished with shaved black truffle and delicate basil flowers. A touch of extra virgin olive oil and balsamic reduction enhances the depth and elegance of this sophisticated and intensely aromatic dish.

Bresaola maturada com trufa preta laminada, redução balsâmica e flores frescas, prato gourmet criado por chef profissional no Algarve, Portugal
Carpaccio fino com abacate em espiral, tomate cereja e ervas frescas, entrada gourmet criada por chef profissional no Algarve, Portugal

Thin Red


A composition where every element has a purpose, every detail has intention.

Prato de fusão contemporânea com molho de pimentão, peixe selado, lima e malagueta, criação de chef profissional no Algarve, Portugal

Mamori


A contemporary fusion that balances freshness, acidity, and a hint of spice. Lime brightens the palate, while red chili adds depth and character. An elegant dialogue between Spanish soul and Japanese precision.

Polvo tenro sobre bisque de marisco com crocante e notas de chim, prato de mar criado por chef profissional no Algarve, Portugal

Sea bass

Created by the sea, where the salt in the air meets the fire in the kitchen.
An intense bisque, crowned with tender octopus and vibrant notes of chim.

Salada com burrata defumada, tomate fresco e rúcula, prato italiano elegante criado por chef profissional no Algarve, Portugal

Puglia Salad

Smoked burrata with an enveloping creaminess, enhanced by delicate smoky notes that deepen its character. A contemporary interpretation of Apulian tradition, served with elegance and identity.

Salada de beterraba com sardinha defumada e ervas frescas, entrada contemporânea criada por chef profissional no Algarve, Portugal

Beter Salad

The intensity of smoked sardines meets the earthy sweetness of beetroot. A play of contrasts between sweet and sour, spicy and smooth—precise, vibrant, and memorable.

Entrada de camarão gourmet com texturas crocantes e cremosas, criada por chef profissional no Algarve e servida no Pr1me Beach Club Monte Gordo

Shrimplee

Shrimplee is a starter that reveals layers of flavor from the very first bite. You will recognize some notes immediately—others invite discovery. The real game begins when you try to identify the ingredients that make up this creation. There are 21 in total—a symbolic number representing the day I finished this dish.

Shrimplee, or Shrimp Surprise, is currently on the menu at The Pr1me Beach Club in Monte Gordo, Portugal. If you want to try it, the table is set.

You can find the GPS details (location) by clicking on the link.

Salada de rúcula com queijo chèvre gratinado, nozes e molho artesanal, criada por chef profissional no Algarve

Arugula and Goat Cheese Salad

Lightness and intensity in the same dish. The freshness of arugula meets the creaminess of goat cheese, while walnuts add texture and depth. Finished with a carefully balanced sauce that elegantly brings all the flavors together.

Bolinho de alheira algarvia crocante com creme de laranja e ervas frescas, criação de chef no Algarve

Algarsa Sausage

A tribute to tradition, presented in a contemporary form. Alheira sausage balls flavored with Mediterranean notes, balanced by the elegant citrus contrast of Algarve orange cream.

Sopa camponesa portuguesa com carnes e legumes frescos, prato tradicional preparado por chef no Algarve

Peasant Soup

Portuguese roots in an authentic and generous version.
Succulent meats and fresh vegetables come together in a rich, intense, and truly comforting soup—a dish that honors tradition at the table.

Sushi artesanal com peixe fresco e arroz temperado, criação contemporânea de chef profissional no Algarve

Sushi – Umami in Motion

Sushi is more than just a Japanese dish—it is a shared experience. It becomes a moment of creation, where adults and children discover together the balance between technique, precision, and fun. Between seasoned rice, fresh fish, and creativity, something greater than the recipe is born: gathering around the table, the pride in a child's eyes, and the genuine joy of sharing.

Empanadas vegetais douradas com molho rústico de tomate e salada fresca, criação de chef no Algarve

Vegetable Empanadas with Rustic Sauce

Golden vegetable-inspired empanadas served on a rich tomato sauce and accompanied by a fresh salad of selected leaves and creamy avocado. A light, balanced, and completely plant-based dish.

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DRINKS & DESSERTS