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Contemporary Portuguese dining at AMARA Restaurant: Quinta do Lago

AMARA Restaurant: Quinta do Lago
A stunning new restaurant, boasting one of the finest views in Quinta do Lago, has now opened. Inspiration for the much-anticipated eatery Amara has been taken from the locale with everything from the seasonal food to the unique lighting clearly recognisable as paying homage to this part of the world.

The restaurant can be found at Four Seasons Fairways, Algarve, Portugal.

The lighting owes its look and feel to one of the most beautiful sights in the Algarve, when the famous almond trees reach full bloom. Blossom covers the ground so substantially it creates an optical illusion that could fool one into thinking the ground is covered in a thin blanket of snow. Only the warm air typical of Portugal, pretty much all year round, gives the secret away.  

Amara has been designed with the intention of creating a statement and as such, guests will be wowed when they walk in. The views across Quinta do Lago are undoubtedly the star but there is much inside the walls to draw the eye. The intimate bar is one such highlight with low hanging Morwad marble pendant lighting by much-celebrated British designer Tom Dixon.  

In the bar, diners will enjoy aperitifs absorbing the dramatic ambiance created by a mix of warm woods, crimson chairs, scallopped banquette seating and a large back-lit custom panel that has to be seen to truly appreciate its scale.

The concept of Amara is to twin intimacy with sophistication and Portuguese traditions with contemporary cuisine to give guests an unmistakable and memorable experience. The head chef Nelson Candeias is just one of a number of talented cooks whose genuine love for gastronomy shines through in every dish.  

Starters get the meal off to an energetic opening with strong flavours from the beginning. Flavours such as goats cheese panna cotta with beetroot, foie gras mi-cuit with radish and quince, or oysters three ways combining the natural taste of the sea with cucumber gel and wine vinegar, and wasabi mayo.

  The fish dishes are as fresh as can be with the best local sea bass served with scallops, seared grouper combined with langoustines, and meagre twinned with clam veloute. The meat dishes include high quality cuts of steak, lamb, pork and duck while pudding consists of a choice between delights such as orange cream, apple parfait glace or chocolate mousse. There are also good choices for vegetarians.

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