W Algarve’s signature restaurant, Market Kitchen, is welcoming the summer season with a vibrant new menu crafted by the hotel’s recently appointed Executive Chef, Andrea Ciuccio. This marks Ciuccio’s first culinary showcase at the destination since joining earlier this year, setting a fresh direction for the restaurant’s evolving food story.
The summer menu showcases bold, elevated takes on southern Portuguese staples, spotlighting regional seafood, fresh vegetables and high-quality cuts. Starters include octopus salad made with Algarvian octopus, tomato, peppers and olives salpicón, and chargrilled calamari from Peniche served with chorizo, tomato, citrus gel and a rich shellfish sauce.
Main dishes include a standout Black Angus tenderloin accompanied by creamy mashed potato and roasted endive – a modern, comforting plate that anchors the summer selection.
For plant-forward diners, the deep-fried eggplant with basil pesto, confit tomato and smoked São Jorge cheese delivers indulgence with a local twist.
New this season is an elevated sushi selection, with highlights including spicy tuna uramaki, salmon nigiri, and vibrant veggie rolls – offering a fresh take that perfectly compliments the Algarve’s climate. A dedicated sushi section also comprises of sashimi platters, maki rolls, and shared boards, ideal for long lunches or sunset dining.
The menu’s broader offering includes hand-stretched pizzas, seasonal salads, creative crudos and indulgent desserts, including a warm chocolate tart with red berries and a refreshing Algarve citrus pavlova.
Under Ciuccio’s direction, the menu also champions sustainable sourcing and seasonality, with a strong focus on fresh local produce and regional seafood.
Market Kitchen’s new summer menu is now being served for both lunch and dinner, accompanied by a creative drinks selection featuring cocktails, regional wines, and zero-proof alternatives—positioning it as a standout spot for seasonal dining in the Algarve.
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