Event Programme | Fine Wines & Food Fair

Event Programme

BBQ Cookout ft. chefs Ljubomir Stanisic

Sunday 5th May (EVENT FINISHED)

Herdade dos Grous - Alentejo

Barbeque Cookout featuring chefs Ljubomir Stanisic and Rui Prado (lunch)

About Chef Ljubomir Stanisic

Born in Sarajevo, Ljubomir Stanisic arrived in Portugal in 1997. He opened his first restaurant in 2004, in Cascais. On January 2009, he inaugurated his first Restaurant in Lisbon, 100 Maneiras, in Bairro Alto, with a single tasting menu and, one year later, Bistro 100 Maneiras, named number 1 in the world by the prestigious Monocle magazine in 2017.

The most Portuguese-Yugoslav-chef-ever shares his time between 100 Maneiras and the gastronomic consultancy at Six Senses Douro Valley (since 2016). Author of five books, he was a member of the jury in the first Masterchef Portugal, co-author and main character of Papa Quilómetros, broadcasted by Fox International Channels across Europe and, in the beginning of 2017, he became a face well-known to the public in the portuguese version of Kitchen Nightmares, an audiences leader and already on its second season.

In the end of February 2019, he opened the new 100 Maneiras, in Bairro Alto: a project planed for 4 years which is the consolidation of Ljubo, both as a man and a cook, and 100 Maneiras, as a unique brand in gastronomy.


About chef Rui Prado


Olive oil, garlic, bread, coriander. With these ingredients, which are at the base of Alentejo cuisine, Rui Prado has reinvented flavors and improved techniques, elevating tradition to another level, in a kitchen that lives from what land gives and what is produced from it, from organic vegetables, to sausages made of the meat produced in Herdade dos Grous, the agrotourism and wine-growing unit of the Vila Vita Hotels group.

Born in Loulé, Algarve, Rui Prado studied cooking at the Hotel School of Faro and worked in several hotel chains with renowned chefs, among them Leonel Pereira, a Michelin star in Vale de Lobo.

But before these experiences, it was the men of the family, the father and the grandfather, who inherited this taste for restoration and with the same claw developed his signature that applies to every dish that comes out of his kitchen in the heart of the Alentejo Baixa in Albernoa, among olive groves, cork oak forests and vineyards.

The Best Coffee in the World Masterclass

Tuesday, 7 May 2019 - 10:00 (Finished)


Amir Gehl's passion for coffee has made him one of the greatest connoisseurs of this product and, in this masterclass, he will teach how to assess the taste, persistence and aroma of coffee. And, drum roll please... he will explain what makes Panama’s Geisha Coffee the best in the world. Ethiopian beans are at the centre of the fruity and floral coffee that connoisseurs compete for in auctions and which sets price records.

Vila Vita All-Stars Night

Tuesday, 7 May 2019 (Finished)

Atlântico Restaurant

What can one expect when Hans Neuner, the 2 Michelin-star chef at Vila Vita, joins in his kitchen chefs Dieter Koschina (2 stars, Vila Joya, Portugal), Christian Bau (2 stars, Victor’s Fine Dining, Germany), Jacob Jan Boerma (3 stars, De Leest, The Netherlands) and master sommelier Stefan Neumann (2 Michelin stars, Dinner by Heston Blumenthal, UK)?

An alchemy of flavours, guided by Bau’s passion, Boerma’s perfectionism, Koschina’s search for perfection and Neuner’s simplicity and technique.

The wines served promise to live up to the event, were Neumann not one of the most reputed sommeliers in the world. This promises to be a memorable experience.


The Best Coffee in the World Masterclass

Wednesday, 8 May 2019 - 10:00 (Finished)


Amir Gehl's passion for coffee has made him one of the greatest connoisseurs of this product and, in this masterclass, he will teach how to assess the taste, persistence and aroma of coffee. And, drum roll please... he will explain what makes Panama’s Geisha Coffee the best in the world. Ethiopian beans are at the centre of the fruity and floral coffee that connoisseurs compete for in auctions and which sets price records.

Austrian Wine Masterclass

Wednesday 8 May, 15:00 - 17:00 (Finished)


Stefan Neumann has a path like few. Not only did he learn from true masters, but he also had a solid training which lead to him being granted the exclusive title of master sommelier, making him one of the most respected in the area. He is currently working alongside Heston Blumenthal at Dinner, at the Mandarin Oriental, in London.

Of Austrian descent, he does not deny his roots nor his passion for his country’s wine, where Riesling is king, although many more wines are available to be discovered.

Four hands dinner ft. Chef Konstantin Filippou

Wednesday, 8 May 2019 (Finished)

Ocean Restaurant

If the Austrian Hans Neuner (2 Michelin stars, Vila Vita, Algarve) fell in love with the abundance of raw materials which can be found in the Algarve and in Portugal, the Greek-Austrian Konstantin Filippou (2 Michelin stars, Konstantin Filippou, Austria) does not hide his preference for sea products, a life-long love affair ever since he was a child.

The two rebel-looking chefs will prepare a dinner at four hands, joining technique, simplicity and inspiration in an all-round pleasing orchestration.


Dinner ft. Óscar Velasco

Thursday, 9 May 2019 (Finished)

Ocean Restaurant

A unique four-hans dinner with chefs Hans Neuner (2 Michelin stars) and Oscar Velasco (2 Michelin stars)


Canada & Oregon Wine Masterclass

Friday, 10 May, 15:00 - 17:00 (Finished)


Michael Grimm will teach a masterclass that will reveal less famous wines from the old continent. It will be an American discovery for those with an open mind and nose, and refined palates.

Dinner feat. Chef Thomas Allan

Friday, 10 May 2019 (Finished)

Ocean Restaurant

A four-hands exclusive dinner by Chefs Thomas Allan (2 Michelin Star, The Modern, New York City, Germany) and Hans Neuner (2 Michelin Star, Ocean Restaurant, Portugal).


"Inside Kopke" Wine Masterclass

Saturday, 11 May, 15:00 - 17:00 (Finished)


The Douro flows south, blowing the dust of time to discover Kopke, the oldest Port wine house, founded in 1638.

A guardian of the World Heritage wealth that is the Alto Douro wine region, it brings famous Port wines to a masterclass breathing History and terroir.



No hosts defined yet.

Kitchen Party

Saturday, 11 May 2019 (Finished)

VILA VITA Clubhouse

By nightfall, the Clubhouse invites its guests to join the informal atmosphere of a friendly gathering.

The kitchen is open to all. A glass of wine is poured and one mingles amongst 17 renowned chefs, the best sommeliers and growers in the world, in a perfect pairing.

A tasting of cheeses and smoked sausages is available, as well as caviar, chocolates, wines and coffees, a selection that denotes excellence and the passion of those who produce these unique products.

Courses are tasted once, twice, thrice... and glasses are never empty. It is a true party of the senses.

Online program



Lunch ft. Chef Chakall

Sunday, 12 May (Finished)

Praia Dourada Restaurant



More than a lunch, it is a journey. The starting point of this dining experience is at Praia Dourada, in Armação de Pêra, crossing borders, continents and oceans, bringing to the table the influences that chef Chakall gathered from all the countries he visited, from Latin America to Africa and Asia. Quinta do Soalheiro rosé wine is poured into glasses, like an unforgettable sunset in the Algarve and the Mediterranean breeze that inspires it.


Praia Dourada Location / directions

Click here for directions (Google Maps)


Dinner ft. Andreas Caminada (Finished)

Monday, 13 May 2019

Ocean Restaurant

€ 330 pp

Prices include wines. Programme may be subject to changes without prior notice.

Chef Andreas Caminada (born May, 1977) has been running Schloss Schauenstein since 2003. Within the last 15 years, Andreas has cooked his way up to the top of the world’s culinary hierarchy – acclaimed with three Michelin stars and 19 points at Gault Millau. Passion and unbounded ambition are the ingredients of his recipe for success. On the plate, Andreas prefers to work with rather simple and generally familiar ingredients from local farmers – yet uses them in a different way. His cooking is multifaceted and his signature talent, if there is such a thing, is to create and combine various preparations of one single ingredient. Whether crunchy, sweet, crisp, tart or bitter – each component fits intriguingly. His aim is to create a cuisine that has an accessible quality. Each element on the plate is given a specific role to play – and each bears his signature.

In 2015 the native of Graubünden launched his second restaurant brand IGNIV by Andreas Caminada with currently two casual dining hotspots at the Grand Resort in Bad Ragaz and at Badrutt’s Palace Hotel in St. Moritz – both have been awarded with a Michelin star within their first year after opening. Close to his heart is also the engagement for his own foundation. Fundaziun Uccelin was founded in order to give back knowledge to the next generation by supporting and nurturing young, talented chefs and service staff.

Even though Andraes always has a strong desire to achieve new levels, he tries to never lose sight for essentials and treasures a special relationship to his homeland. Here, amidst the impressive mountains oft he Swiss Alps, he is able to find peace, new strength and inspiring ideas.


Schloss Schauenstein

With just 300 inhabitants, Fürstenau is the smallest town in the world. Its second-biggest claim to fame is the fact that it is home to Schloss Schauenstein, which houses one of Switzerland’s best restaurants as well as a refined boutique hotel since 2003. After 15 years Schloss is no longer a closely guarded secret but one of the world’s top dining destinations for gourmets and foodies worldwide – thanks to its ambitious head chef and host, Andreas Caminada. Since 2011, Schloss Schauenstein has also gained a place on the prestigious World's 50 Best Restaurant List, followed by a place within the OAD Top100+ European Ranking since 2014. In 2018, Schloss Schauenstein was voted No 1 in Europe by the OAD community and awarded as Best European Restaurant.

Over the years the original castle has gradually been enlarged. Today, the boutique hotel as well as the redesigned Meierhaus next to the originally castle building offer nine double rooms and suites. The rooms with their long history have been equipped with hand-picked modern furnishings and design classics so that every element blends seamlessly with the contemporary atmosphere inside the old castle walls. A connected park with a pool adds to the luxury features and completes the overall experience that awaits guests at Schloss Schauenstein.