Faro Region

Faro

Portugal

Faro (Sé e São Pedro)

<p>Telmo Jacinto is more than a chef: he is a true artisan of memory and flavor. Trained at the Faro School of Hospitality and Tourism and experienced in prestigious hotels, Telmo learned from great masters how to unite tradition and innovation. Every dish he creates is a work of gastronomic art, where rigorous technique meets a deep passion for Portuguese cuisine. For Telmo, cooking is an act of love — transforming ingredients into emotions, awakening childhood memories, and offering unique and unforgettable experiences. Whether through private services, show cooking, workshops, or exclusive events, Telmo elevates the dining table to a level of excellence, where every detail is carefully designed to surprise and delight.</p>

Toasted rustic bread topped with marinated escabeche sardines, olive oil and fresh herbs

Tiborna of Escabeche Sardines

White fish, tomato, bell pepper, coriander and extra virgin olive oil

Algarve-Style Fish Soup

Sauce with tomato, pepper, garlic and bay leaf

Sea Bass with Caldeirada Sauce

A soft, moist Portuguese citrus cake rolled while warm, bursting with fresh orange flavor

Orange Roll Cake

Sericaia
A light, airy Portuguese baked pudding.

Sericaia

Crisp toasted bread topped with tomato,cheese and prosciutto

Homemade Bread Toast with Tomato, Prosciutto and Cheese

A smooth, blended version of the traditional Portuguese kale and potato soup, finished with olive oil

Purée‑Style Caldo Verde

Tender pork in a refined roasted‑pepper sauce, served with fondant potatoes and a bright house‑made pickle

Portuguese-Style Pork

Classic Tiramisu with mascarpone and coffee

Tiramisu

Panna Cotta

Artisan Rosemary Focaccia, extra virgin olive oil and Tapenade

Anti Pasti

bruschetta

Mushroom risotto, parmesan cheese and balsamic

Risotto al Funghi

Carpaccio

Milanese style ossobuco with rice and vegetabels

Ossobuco alla milanese

Italian

Bruschetta

Sea Bass ceviche with passion fruit tiger milk and sweet potato chips

Sea bass Ceviche

Cod fish confit in olive oil herbs up mash chikpeas and spinash

Cod Fish confit

Chocolate mousse with salt fleur and extra virgin olive oil

Chocolate Mousse

Terra e Mar

Mushroom soup with truffle oil and pine nuts

Mushroom Soup

Seared Iberian pork with Port wine reduction and lightly tangy apple purée

Iberian Pork

Drunken Pear

Artisan cheese board, nuts, and artesanal rosemary focaccia

Cheese board

Alma Mediterranea

Each dish is a journey to memory, each flavor a gesture of love.

Chef Telmo Jacinto's menus

Portugal

Italian

Terra e Mar

Alma Mediterranea