Reid's presents "The Art of Flavours"

The new gastronomic festival takes place from 8 to 10 June.


It is called ‘The Art of Flavours’ and is scheduled for the 8th, 9th and 10th of June. It is the first gastronomic festival with chefs and tasting menus organized by the Belmond Reid's Palace.

In this premiere, the host chef, Luis Pestana of the Michelin star holding William restaurant, is joined by seven other head chefs also awarded stars in the guide with the red cover.

From Holland comes Michel Van Der Kroft, from the 't Nonnetje, with 2 Michelin stars. From Italy Davide Bisetto, from the Oro, the Belmond Hotel Cipriani's restaurant in Venice, with 1 Michelin star.

The remaining guests come from other points of Portugal:

- Ricardo Costa from The Yeatman Hotel in Oporto, with 2 Michelin stars.

- Pedro Lemos from the Pedro Lemos Restaurant in Oporto, with 1 Michelin star.

- Vitor Matos from the Antiqvvm in Oporto, with 1 Michelin star.

- Joachim Koerper from the Eleven in Lisbon, with 1 Michelin star;

- Sergi Arola from LAB by Sergi Arola, at Penha Longa Resort in Sintra, with 1 Michelin star.

On the first day of the event, June 8th, chefs Michel Van Der Kroft and David Bisetto will conduct master classes for Belmond Reid's Palace guests, set to take place in the hotel's greenhouse. 

On June 9th the pool area serves as stage for the "Food Party", with eight Michelin chefs and a set of brands and products from different parts of the world. There will be more than 20 food and beverage stands in a buffet dinner, served with plates from the prestigious Vista Alegre Portuguese brand. There will be no shortage of Pommery's champagne. 

Dinner will be prepared live, to the sound of DJ Yen Sung, from the Fragile Kux, considered one of the best DJs in Portugal.

June 10th is the date for the Stars Dinner, at the William restaurant. A nine course menu crafted by the 8 Michelin chefs will be served. Sergi Arola, for instance, chose caviar and foie gras as the main ingredients of his dish and Pedro Lemos decided to pay homage to the bluefin tuna by adding mushrooms and wasabi. Luís Pestana will use Madeira wine to flavour Wagyu steak and pastry Chef Pedro Campos will close this experience with the 'Flavors with tradition' dessert, where passion fruit, curd cheese and honey cake will play a prominent role. The rest of the menu is a tightly kept secret.  

The menu will be accompanied by a pairing of wines from 

Niepoort – a prestigious Port brand, and wines from the Douro region -, which will be presented by guest Sommelier André Franco in partnership with Alberto Luz from the Belmond Reid's Palace. 

The price per person is 140.00 € for the Food Party and 200.00 € for the Stars Dinner. Both events begin at 7:30 p.m. and advance booking is recommended.