With breathtaking views of the Atlantic Ocean, OCEAN Restaurant offers the perfect blend of exquisite, impeccable service and an atmosphere of casual elegance based on authentic Portuguese cuisine.
The OCEAN restaurant is located in one of the most picturesque 5-star resorts in Algarve VILA VITA Parc Resort & Spa.
The Art of Fine Dining
Since 2011, Restaurant OCEAN has been awarded 2 Michelin stars, which it proudly retains to this day. Since 2007, the restaurant’s cuisine has been headed by Hans Neuner, a native of Austria, Portugal’s Chef of the Year in 2009 and 2012. By his side, a dedicated and talented team that helps to develop the remarkable gastronomic creations based on the best local ingredients and products that make up seasonal menus.
In the Photo: Head Chef Hans Neuner
“My family has been in the restaurant business for four generations: my mom and dad, my grandfather were all chefs, — says Hans Neuner. — Since childhood, I was in a gastronomic environment, which involved and taught me a lot.
Before coming to Portugal, I was working in Hamburg and when OCEAN was ready to be opened in 2007, the F&B director of the VILA VITA invited me to lead the kitchen of the new restaurant. I accepted the invitation and since then we’ve been walking this path together, for 14 years already”.
The OCEAN decor, based on a palette of blue and golden shades is the reflection of a peaceful seaside scenery, and the magnificent corals which fill up one of side walls, as well as the Murano crystals by the entrance resembling medusas are a clear clue to the inspiration behind Ocean’s philosophy.
Jewelry Creations
Hans Neuner uses only the finest local ingredients and products in his cooking process. This year, the new menu “Islands Route” is inspired by the islands of Azores, Madeira and São Tomé, and proposes a journey back in time to the days of the Portuguese Discoveries.
It’s an invitation to sail among charismatic dishes, typical ingredients and go beyond, in search of the richness of new flavours brought by the Portuguese caravels, and the gastronomic influences that remained in each island until today.
“At the very beginning, the concept of the restaurant was not the same as it is now, there were more French motives. A long gastronomic journey has put us on our wave, forming our style and philosophy, — continues Hans. — I travel a lot in Portugal, constantly discovering the country and its areas. And, perhaps, I know Portugal better than my native Austria.
The last year, which turned out to be difficult for everyone, was as a turning point for us, as we used our time — for a search of new ingredients and producers, rare things that seemed hardly available to us before. And now we have reached a qualitatively new level. Now our menu is a big journey through island Portugal, with a deep and detailed history of each island and ingredient”.
The sommelier of the restaurant Ricardo R. Rodrigues has developed a special wine accompaniment for the menu.
The sea voyage opens with Pierre Péters Grande Réserve Blanc de Blanc champagne, which perfectly accompanies the first amuse bouche servings.
Mackerel, Tomato & Basil from LAGOS in a form of small anchor and Azores Clams with Bluefin Tuna from SÃO JORGE in a form of a edible shell.
This impressive start continues with next serving — tartlet of Codfish Grande Reserva & Silves Orange from PORTUGAL CONTINENTAL and “Alcatra”, “Massa Sovada” & Onions served with Bone Marrow — a taste of TERCEIRA.
Even Bread serving, which comes next with a stop at BEIRA INTERIOR, contains oceanic flavor— freshly baked Seaweed Bread is served with “fake” Olives (two different types of tapenad) and Olive Oil Casa Mig Mag.
Wine choice for the next course — fortified Spanish wine Jerez Fino Bodegas Tradicion, 2019.
In the Photo: “Cozido” • Savoy Cabbage • Imperial Caviar • Smoked Eel
For the next course Portuguese wine harvest 2014 Quintra de Pedro Magnum, Vinho Verde is selected.
In the Photo: Atlantic Crab • “Santa Maria” Melon • Geranium from — SANTA MARIA
Austrian wine F.X. Pichler Dûrnsteiner Grûner Veltliner Smaragd 2018, Wachau reveals the taste of seafood at its best.
In the Photo: Lobster • Chilli Pepper Paste • Quail Egg • Lobster Sauce — TERCEIRA
Next wine choice is made for Dry white wine Villa Verde Branco 2017, Douro, Portugal.
The stop at PICO brings to the table Limpets Rice, “Legítimo” Sole, emphasized by tanginess of São Jorge Cheese.
Sommelier’s recommendation for the meat course of the menu is Red wine Trois de Vinhas Velhas Castelào 2015, Penînsula de Sétubal, Portugal
In the Photo: Chalon Duck • Mulberries • Black Walnuts • Carrot from SÃO TOMÉ
Sweet Vintage red wine Quintra dos Pesos Carcavelos 1988 from Lisboa, Portugal is served with the first dessert.
“Smiling Cow” opens a set of dessert courses: Cheese • Surinam Cherry • Walnuts —
MADEIRA.
The taste of chocolate dessert will be especially emphasized by the traditional Portuguese drink in a special vintage — port Kopke Tawny 20 Anos, Vinho Do Porto, Portugal.
In the Photo: Chocolate from “Roça Diogo Vaz” • Coconut • “Caroceiro” — SÃO TOMÉ
A compliment from the chef in a magnificent “sea treasure” presentation surprises the guests at the end of the dining experience: “Queijada Dona Amélia” & Petit fours
Hans Neuner: “One of the main sources of inspiration for me is traveling — a chance to get to know new places, people, traditions, gastronomic skills. That’s all is the driving force that pushes us forward. And of course, the team is our foundation, without well-knit work it’s impossible to build a quality restaurant. We do not stop at what we’ve already achieved together, we are moving forward to new heights and victories”.
Awards and Recognitions
- 2021 – 2 Stars – Michelin Guide (since 2011)
- 2021 – Hans Neuner #50 – The Best Chef Awards
- 2016 – Golden Fork – Boa Cama, Boa Mesa Magazine – Expresso Newspaper
- 2015 – Top 10 Restaurants, Top 10 Chefs – Mesa Marcada blog (since 2012)
- 2015 – Golden Fork – Boa Cama, Boa Mesa Magazine – Expresso Newspaper (since 2014)
- 2013 – Best of Award of Excellence – Wine Spectator Magazine
- 2012 – Chef of the Year, Golden Fork – Boa Cama, Boa Mesa Magazine – Expresso Newspaper
- 2011 – Platinum Fork – Boa Cama, Boa Mesa Magazine, from Expresso Newspaper
- 2011 – Chef of the Year – Essência do Vinho Magazine
“Islands Route” menu: 210 € p.p.; Wine pairing recommendation: 140 € p.p.
Restaurant OCEAN
Adress: Hotel VILA VITA Parc
Rua Anneliese Pohl, Alporchinhos
8400-450 Porches · Algarve, Portugal
Opening hours: Wednesdays to Sundays, 19:00 – 22:00
Contacts: restauranteocean@vilavitaparc.com;
+351 282 310 100
Instagram: @restauranteocean
Editor-in-chief: Patricia Kolari
Text Writer: Marina Timoshevskaya
Technical Director: Evgeny Fedorov
Photos: EATWEEK GUIDE
