Native Portuguese chef João Oliveira has been cooking up a storm at the Bela Vista Hotel’s Vista restaurant in the Algarve since taking over the kitchens in 2015. On awarding a star in 2018, the Michelin guide described Oliveira’s food as, ‘enticing cuisine’ that has a ‘modern, creative flair’ while the Telegraph said the chef ‘delivers some of the best gourmet food in the Algarve’. The 31-year-old chef grew up in the north of Portugal and discovered his passion for cooking at a young age preparing meals for his disabled grandparents. As a teenager, he attended culinary school in the Cedofeita neighbourhood of Porto then took a job at Sopa de Letras restaurant in the city before moving on to Douro In in Régua. Before joining Vista, Oliveira established his reputation in some of Portugal’s finest restaurants including Casa de Calçada and Largo do Paço (both in Amarante), The Yeatman in Porto and Vila Joya Restaurant in Albufeira. Overlooking the cliffs of Praia da Rocha and the golden sands and azure seas beyond, Vista is set in the beautifully restored Bela Vista boutique hotel that originally opened in the 1930s and which retains many period features. Decorated with corals and shells, the bright, elegant dining room is the perfect backdrop for Oliveira’s stunning creations. Guest choose between the 11 course ‘Sea and Sustainability’ or 10 course ‘Chef’s Experience’ menus, each packed with dishes created from the finest produce with inspiration from across Portugal and the Mediterranean such as scarlet shrimp with oysters, cucumber, squid and corn, Algarvian clam with litchi and ginger and Bairrada piglet with egg, mushrooms, spinach and São Jorge island cheese. Oliveira’s signature John Dory with white asparagus served three ways exemplifies how he modernises Por tuguese dishes, with its base of traditional açorda soup made with John Dory roe rather than the usual egg, wild asparagus (a traditional ingredient in Portugal), discs of glazed Portuguese cabbage, caviar, edible flowers, cucumber leaves, fish demi-glace and Champagne sauce. “My inspiration comes from the product itself. Seasonality and freshness is the most important thing to my inspiration. Having the sea ‘at the property door’ and being able to enjoy the best it offers is amazing,” said Oliveira in an interview for hurlinghamtravel.co.uk. “I only work with fresh fish and seafood every day, as well as the best matured meats and organic vegetables produced exclusively for us. I just have to respect the product.”