“The menu has a can here” points out the culmination of the pedagogical project centered on gastronomy, health and well-being. Next Thursday, June 5, the Algarve Hospitality and Tourism School (EHTA) presents a gourmet dinner that, as an event, marks the closing of the Educational Project “Essência Algarvia-Flavors and Welfare”, developed by classes of tourism, kitchen, pastry, restoration and drinks courses, and hotels and hospitals.
Dinner proposes a disruptive and creative gastronomic experience, with a six -time menu centered on the appreciation of preserves, traditional and identity ingredients of the region. Among the highlights of the dinner are the Blue Cod with Spirulina microalgae and the dessert Dom Rodrigo reinvented in pickled, creations that symbolize the fusion between tradition and innovation, developed in partnership with Conséveira do Sul.
The project “Essence Algarvia-Flavors and Wellness”, developed over nine months, is based on the themes “Health and Wellness”, “Mar” and “Sustainability”, and challenged students and trainers to rethink contemporary cuisine and to create proposals aligned with the new trends of responsible tourism and conscious food.
According to Paula Vicente, director of, “This project reflects the school’s commitment to innovative pedagogical methodologies, which promote creativity, critical thinking and the connection to business fabric. It combines innovation and sustainability, pillars of training in the Portuguese Tourism School network.”
Dinner will also be an opportunity to present the new Algarve Regional Wine Chart, created by restoration and beverage management students, who propose sophisticated harmonizations for the highlighted dishes. The welcome moment will feature signature and canapés cocktails with local products, reinforcing the school’s commitment to the valorization of the territory and regional identity.
The “Essence Algarvia-Flavors and Well-Being” project is part of the educational strategy of the Portuguese Tourism School Network, promoting a sustainability-oriented training, innovation and appreciation of local products, contributing to the affirmation of the Algarve as a tourist destination of excellence and authenticity. In addition to Conséveira do Sul, the project has the support of partners such as Òkilo Outlet Algarve – Portuguese ceramics for hotel shop, Greencolab – Microalgas da Ria Formosa, and the Algarve Wine Commission (CVA).
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