At the prestigious Conrad Algarve Hotel in Portugal, Chef Osvalde Silva launches his very first plant-based experience. In a new menu entitled “The Art of Sharing”, the plant-based menu reveals itself combining tradition and modernity. An elegant and refined address to discover in the south of Portugal.
At the entrance of the hotel nestles the restaurant-bar “O Lago”. This is where the Chef decided to develop his new “Plant-Based” concept.
The vegan offer is however not new to the hotel. Vegetarian and vegan options are already available à la carte and upon specific request. But this time, the Chef is going one step further by creating a completely new concept. A first experience for the hotel and for the Algarve region, which is still struggling to develop qualitative vegan offers.
Osvalde Silva, a Chef at the avant-garde of trends
Born in Dusseldorf, Germany, Osvalde Silva came back to Portugal in the late 80’s, where he discovered his passion for cooking. After graduating from the Hotel and Tourism School of the Algarve, Osvalde began his professional life at the Hotel Vila Vita Parc, where he worked for 5 years. An experience that led him to become Sous-Chef of the Michelin-starred Ermitage restaurant.
After several experiences in 5-star hotels in the Algarve, he was invited to join the team of Convento do Espinheiro in Évora, as Executive Sous-Chef, before taking over the direction of the kitchen. In 2013, he took the opportunity to join the Starwood chain as Executive Chef of the Sheraton Algarve & Pine Cliffs Resort.
In December 2015, Osvalde Silva joined Conrad Algarve as Executive Chef, bringing to the resort the essence of Portuguese gastronomy. Using only local and seasonal products, the Chef creates inspiring menus that reflect national flavors in an authentic and contemporary way.
A Plant-Based menu with Portuguese flavors
The new Plant-Based menu is part of the new concept “The Art of Sharing” available at the restaurant-bar “O Lago”. A moment of sharing and discovery in which the plant-based menu invites us to rediscover traditional flavors in a modern way.
A Green Flavour cocktail sets the tone and whets the appetite.
The meal starts with a proposal of vegan “cheeses” from the Portuguese brand Acayu. Here, a vegan “cheese” with olive oil and miso, and another with black garlic.
Then comes a trio of snacks with a nameko rissol, a beet taco and a smoked carrot tartlet. All accompanied by a homemade focaccia and sourdough bread.
As an appetizer, the lychee, mango and vegan tiger milk ceviche awakens the taste buds with fresh and fruity flavors. It is followed by an avocado gazpacho, tomato textures and cherries from the Fundão region.
For the main course, fresh homemade pasta delicately filled with mushrooms is accompanied by an onion Dashi. Then comes the seaweed Xarém and its small vegetables fried in tempura.
To close the menu, a watermelon granita with strawberries and basil prepares the palate before enjoying the excellent Amatika 46% chocolate dessert, accompanied by thin slices of orange from the Algarve and fleur de sel.
The experience is full, from the amuse-bouche to the mignardise. The details are worked on and nothing is forgotten. At the end of the meal, tea and coffee are accompanied by a strawberry macaroon, a plum macaroon and a chocolate crumble.
With an open mind on an innovative culinary theme, proposing a clear and assumed offer that responds to vegetarians and vegans and but also to all the regular customers and those curious about new flavors, the Conrad Hotel stands out completely in the Algarve region. This new offer, modern and ambitious, promises a new culinary design for the establishment and will undoubtedly welcome new creative possibilities for this beautiful region of Portugal.
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