Two Michelin-starred Ocean Restaurant welcomes the magic three Michelin-starred Cocina Hermanos Torres from Barcelona, to cook for one night only at Ocean, on Wednesday, February 28th.
Ocean Restaurant's head chef Hans Neuner is the unlikely Austrian chef that brought Portuguese cuisine to new heights. It all started in 2007, when after years of working all over the world, the young chef fell in love with the views from the dining room of his now emblematic Ocean: A two Michelin-starred restaurant that has evolved to become a beacon of Portuguese cuisine and culinary history over the last decade and a half. On top of the stars, Hans Neuner is ranked at No. 71 among top 100 chefs in the world according to The Best Chef Awards.
On Wednesday, February 28th, a day after the first ever Portugal Michelin Gala is celebrated in Algarve, Portugal, chef Hans Neuner will welcome three Michelin-starred Cocina Hermanos Torres from Barcelona into his kitchen at Ocean for a one night only culinary experience. The event will feature a tasting menu of 4 snacks and 8 dishes that will combine the signature flavours of each project: two neighbouring countries that shine in the international gastronomic scene come together to create what promises to be one of the most exciting collaborations of the year.
Ocean is situated in one of the buildings of the luxurious Vila Vita Parc, part of the globally renowned Leading Hotels of the World, in the sunny Algarve region. It is sophisticated in a very laid back-Mediterranean way. Every detail is taken care of and combined with a very well-choreographed service to round up the experience, but the most important thing is the food.
Each year during the off season, Hans and his team go on big cultural and culinary expeditions to find inspiration for a new menu. Two years ago it was all about the “India Route” and showcasing a journey that started in Portugal, passed through Africa and culminated in Goa on the coast of India. Last year the menu focused on the ‘Memories from Brazil’, and was inspired by a trip that Hans and his team took through the giant South American country, where they had the opportunity to explore and discover the roots and origins of Brazilian cuisine, like the young explorer Pedro Alvares Cabral when he, on his way to India in the 1500s, came across this new land and for this special collaboration, Neuner plans to pick his favourites of these past seasons, all while he prepares to present the new menu for spring 2024 inspired in a recent adventure that took him all through Asia seeking the Portuguese influences in its gastronomy.
COCINA HERMANOS TORRES
Cocina Hermanos Torres is a magical fine dining restaurant created in late 2017 by renowned Catalan twins Sergio and Javier Torres and located in the Les Corts-neighbourhood of Barcelona. It holds a long list of awards and accolades like three stars in the Michelin Guide, three Repsol Suns by the most important Spanish dining guide, and a green Michelin star for their outstanding work in sustainability. The OAD 2023 Top Restaurants gives Cocina Hermanos Torres the 43rd place and Javier and Sergio Torres are No. 20 on The Best Chef Awards 2023. They also entered the prestigious La Liste as a first entry at a shared No. 6.
Their DNA is all about flavours that surprise guests but at the same time, make them feel at home, remind them of their childhoods, warm them up, and make them enjoy every bite. “Cocina Hermanos Torres represents our memory, our upbringing, our experiences, our traditional flavours but very up-to-date and refined. Very clean and extremely emotional. It is very much a cuisine of flavour and we’re very proud of what we’ve achieved. It really is the realisation of the restaurant of our dreams” explain the brothers.
Like a compilation of short stories, Sergio and Javier send their personal experiences in the form of amazing dishes to the table, like the cured squid with caviar and poultry broth, inspired by one of their trips to Japan where they first tried a salt cured squid. Or the explosive Maresme peas with Iberian bacon and sagú, a starch extracted from tropical palms that’s similar to tapioca, two of the dishes that they plan to bring to Portugal when they join forces with Hans for this unprecedented collaboration.
Should you wish to reserve a table, then please reach out through our website or telephone +351 282 310 184.
