A trip that Hans Neuner took to Chilean chef Rodolfo Guzman led him to discover how he could use cactus from the prickly pear for one of his dishes. It was an eye opener for Hans and led to the creation of an exceptional octopus dish. The Chilean chef will now be reciprocating that visit spending a few days in the Algarve discovering the produce, the fishermen and what the region has to offer. He will cook with Hans Neuner at the 2 Michelin-star Ocean Restaurant, located at VILA VITA Parc Resort & Spa, in Porches, Algarve and the dinner will take place on 17 November.
Guzman is chef of Chile’s Borago restaurant which was considered to be the second best restaurant in Latin America in 2015 and one of the World’s 50 Best Restaurants in 2018.
This is the second event that is taking place at the Portuguese restaurant this year following the visit of Christian Bau, from the 3 Michelin Star restaurant “Victor’s Fine Dining by Christian Bau”.
Chef Hans Neuner will be welcoming Rodolfo Guzmán in his kitchen for a four hands dinner that forms part of a series of special dinners taking place at VILA VITA Parc since the beginning of the year, the Culin’Art Dinners.
Guzman’s cuisine is heavily based on the use of traditional Chilean ingredients from the earth and the sea, cooked under the influence of the traditional gastronomy of the Mapuche people (an indigenous people from south-central Chile) and theatrically plated in earthy creations.
His cooking style will combine with Hans Neuner’s Portuguese influenced cuisine, based on local and seasonal products set. It promises to be an evening of union and tribute to the best flavours from Chile and Portugal.
Amongst Rodolfo Guzmán’s innovative signature dishes are the Venison tartare with Maqui berries, the Chilean rhubarb with fruits of the beach or the milk of cows, goats and donkeys in a creative re-adaptation of the classic Tres Leches dessert.
For more information and reservations you can contact Ocean restaurant at info@restauranteocean.com or +351 282 310 100.
