Page 122 - WDT MAGAZINE PORTUGAL

Vila Vita Parc country estate Herdade dos Grous.
Menus change with the season and availability of
fresh ingredients.
When we entered Ocean, we were pleasantly
surprised to discover the dining room
accommodates just 30 diners. And yet it was
spacious enough for quiet conversations, keeping
the focus on the food. Service was as close to
perfect as I’ve experienced, a blend of friendly and
caring, polished and professional. Each of the many
courses were served simultaneously to each guest
with a kind of ballet precision. Servers didn’t hover,
but it was clear someone always watched to satisfy
needs and prevent long gaps between courses.
The dishes celebrated the rich bounty of
Portuguese waters, including fish, sea urchin,
shrimp, scallops and even sea snails. Each dish was
served in custom hand made dishes and bowls that
looked like stylized shells and presented like the
culinary artwork they were. It was tasteful dramatic
and beautiful, which describes our entire
memorable - and fun - dining experience.

The decor echoes not only the peaceful seaside
scenery but the dining experience as well. Murano
crystals resembling medusas are showcased near
the entrance, and beautiful giant corals fill one wall.
The wine rack, separating the dining room from the
kitchen contains over 560 bottles carefully
selected by Sommelier Nelson Marreiros - one of
the largest private vintage wines collections in the
Iberian Peninsula.
Austrian-born Chef Neuner, who has helmed
the kitchen since 2007, was honored as Portugal’s
Chef of the Year in 2009 and 2012. The
restaurant's prestigious awards not only reflect the
skills of Chef Neuner and his team but to their
commitment to using locally grown produce,
locally caught seafood and organic meats from the

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