Penha Longa Resort
Estrada da Lagoa Azul - Linhó - 2714-511 Sintra - Portugal
Tel: +351 21 924 90 15
Innovative restaurant by celebrated chef Sergi Arola
set to become one of Portugal’s premier dining destinations
Sintra – November 23, 2016 – Penha Longa Resort is delighted to announce that LAB — its innovative 22-guest gourmet restaurant — has been awarded its first Michelin star.
Since opening18 months ago, LAB has achieved international critical acclaim with the Michelin Guide describing it as a “striking restaurant that brings the highly personalized cuisine of famous Spanish chef Sergi Arola to the Sintra region”.
The guide praised the restaurant’s ambience, open-view kitchen, “delightful” glass-block 550-bottle wine cellar and its views of the golf course and the 220 hectares of mountain nature reserve that surround the resort.
“Cuisine excellence has been an important reason to visit the resort since the Portuguese Royal family used Penha Longa as a summer retreat in the 17th century,” said the resort’s General Manager David Martinez. “Receiving a Michelin star builds on this wonderful tradition and is a prestigious and internationally recognized testimony to all our hard work at LAB.”
Chef Sergi has launched dining concepts in Abu Dhabi, Mumbai, Verbier, Barcelona and Madrid and became an international culinary sensation and television personality after working at Ferran Adriá’s world famous El Bulli. Heading the kitchen at LAB is chef Milton Anes, who previously worked at Le Bristol’s Epicure in Paris and at Belcanto, Lisbon’s first two Michelin-starred restaurants.
“Being awarded a Michelin star is the pinnacle achievement of any kitchen and it is a momentous tribute to everyone who has helped contribute to LAB’s reputation for excellence and innovation,” said Chef Milton. “The number of Michelin-stars awarded to restaurants in Portugal has increased from 17 in 2016 to 26 today and we are delighted to be at the vanguard of such a national movement that undoubtedly puts the country on the international culinary map.”
LAB offers three different tasting menus every month as well as à la carte options. Gourmet dishes include smoked king prawn raviolis with sturgeon caviar, codium and celery root dashi, blue lobster with grilled vegetables, seaweed and fennel cream, as well as black angus roasted in Sichuan pepper, glazed salsify and truffle jus. Desserts feature butter bread foam, coffee ice-cream and orange jam.
The restaurant also offers 550 wines from around the world, exclusive Cognac and Armagnac selections and a tea menu with 40 different varieties. A separate bar-lounge area with DJ serves the largest selection of premium vodkas in Portugal.