Restaurant Views: The kitchen delicate Albano Lourenço
Smoothness. Balance. Sophistication. Consistency. Delicacy. Any one of these words is indicated to describe, perfectly, the kitchen of Albano Lourenço, in the Restaurant Views. The well-known head moved from pots and pans to the Algarve about a year ago, more for the Monte Rei Golf & Country Club Sesmarias, Vila Nova de Cacela. Tel.281 950 950), located already in the municipality of Vila Real de Santo António.
The entire meal (dinner only Tuesday to Saturday) it is made of good and amazing moments. Since the view to the golf course and the lake, to the space of the restaurant, the large and sophisticated (without being too imposing), by the friendliness of the staff. The team has three names weight that interact in a perfect way, providing an excellent dining experience to people who move to the Restaurant for the Views.
We’re greeted by Bruno Flowers, which in the forwards, and makes the connection with the kitchen team. In case of doubt, do not hesitate to follow their suggestions. Or, better yet. If there is this possibility let us stay in the hands of the chef Albano Lourenço. For those who like to have control of everything it’s risky, but it pays. And a council. Take two fingers of conversation, Nuno Pires. Not only to choose the wine that suits the meal, but also to comprovoar some of their experiences and, above all, of their stories. Risk. Be bold. And let the sommelier make unlikely combinations, from a cellar that keeps authentic treasures.
In the new charter (the second prepared by the chef Albano Lourenço) note-if the concern in recovering the true flavours of the algarve, from the careful choice of ingredients, techniques, and plating. In this way, arrive at the table surprising dishes such as Tartar of cod with yogurt mussel or the Cream of tomato with quail egg with crispy prosciutto and cream pea. A perfect combination of flavors with the contrast of textures, and that had as its inspiration a “alentejo gem”. The start of the experience was duly accompanied by a sparkling wine Quinta do Boição.
The meal starts (the formal part, at least) with a Trilogy of tuna, ice cream wasabi and soy (€18), accompanied by Helwigus White 2014. In relation to fish, the choice fell on the Turbot, served with peas, xerém, tomato and curry sauce (€35). Here, we highlight the delicacy of the dish and the care with which this was worked, but also the contrast of flavors with the curry to make his mark. In summary, a proposal in which each mouthful was a surprise, and that required a white from Bairrada, more precisely in fact White 2014.
In all the new card from the Restaurant Views if you note a return to the traditional gastronomy of the algarve, but in a way deconstructed and with a modern presentation, the result of years of experience accumulated by Albano Lourenço.
To taste and get to know better the letter nothing better than to continue the meal with a dish of meat: Loin of lamb in a crust of coriander and potato and purple, which combines the flavours of the algarve with alentejo, and where the coriander soften the intensity of the lamb. The use of potato violet was a good surprise, not only by the smoothness and consistency of the purée,as well as for its flavor, smooth and somewhat exotic, to blend in perfectly with the coriander and with the tender meat. A plate simultaneously balanced, delicate and refined, in that the sweetness of the sauce is tempered by the other ingredients (especially the coriander). The wine Quinta da Revolta Touriga Female 2013, a red wine of the Douro with intense colour and fruit aromas (black), mature and with a persistent taste in the mouth, it was perfect to accompany the lamb.
Called simply Strawberry and Basil, dessert captures the attention by the delicacy of the presentation, as a work of art, which almost regrets destroy. A dish full of contrasts about, and where everything is edible, including the flowers. To accompany another great surprise: Villa Oeiras (Vinho de Carcavelos).
It is not easy to describe a meal in the Restaurant Views. On the one hand, because in spite of the intrinsic characteristics of chef Albano Lourenço and of your bet on the algarve cuisine, his experience leads him to conceive of different dishes. But, also by the surroundings and by the risk (as the leaves) Nuno Pires in go up to the wine cellar (with some 250 references) and choose the wine most unlikely and even so to obtain a winning combination.
In addition to the à la carte options, you can opt for one of three tasting menus: the Tasting of the Chef Albano Lourenço with eight dishes (€95); the Tasting of Views with four dishes (€69); and the Tasting of Monte Rei, with four dishes (€60), all with the possibility of pairing wine.
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