With the arrival of summer, the Algarve becomes a privileged destination, attracting visitors to the hot weather, extensive beaches and unique cuisine. In this context, Octant Praia Verde has prepared news for the season, opening a new restaurant on the Algarve, by the sea, with different gastronomic experiences. The well -known pizzas in oven, the restaurant’s restaurant to the Terra will remain available in the original space, but the hotel has decided to expand the offer with this new restaurant next to the beach, reinforcing the gastronomic proposal throughout the summer.
New space next to the sea
Praia Verde Beach Restaurant, located next to the hotel’s beach concession area, is open daily between 12:30 and 16h00, being available to guests and external visitors, with a menu created by chef David Domingues.
Among the highlights are dishes such as clams to Bulhão Pato, lavagante salad and shrimp, or even more consistent options such as empty bull-powered grain accompanied by sweet potato puree and fresh vegetables.
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Special Special Schedule of Friday and Saturday
Complementing the gastronomic offer, Praia Verde Beach Restaurant has prepared a special program on Fridays and Saturdays, from 17h00 to 21h00, during July and August.
At Fridays, the space provides nights dedicated to oysters, slaps and champagne, in a sophisticated environment to the sound of DJ sets. Visitors can opt for different packages, from two oysters, a snack and a glass of champagne for 25 euros, to a more complete experience with six oysters, six snacks and a bottle of champagne per 100 euros.
The program started on July 4th with emphasis on Champagne Collet, an internationally recognized maison.
Sunsets on Saturdays
On Saturdays, the restaurant promotes sunset sessions, offering a relaxed atmosphere in the late afternoon. The events have invited DJs and make available the full service of the bar letter, providing leisure time with the ocean.
With this new restaurant in the Algarve, it reinforces its bet on a diverse offer, keeping its traditional pizzas in a wood oven in the land restaurant, while offering new gastronomic experiences by sea.
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