Céu brings a new vision of gastronomy to Faro

A new restaurant named Céu (from the name of its chef) opened its doors in Faro at the beginning of February and is already arousing curiosity with its new vision of gastronomy, mixing flavors from South America and Asia.

Sky Visser, the 23-year-old chef, explains the concept behind the business.

“My mother is Asian and I grew up in South America. I decided to bring these two worlds together because they are my favorite types of food. Also, I started working in gastronomy as soon as I finished school,” Sky said.

If he has a “passion” for the world of gastronomy, he admits that it can be “a little pretentious”.

“What I want to do is serve dishes that look like good food but in good portions. It’s a new vision of gastronomy, where you enjoy the experience calmly, from time to time. family and good food – that’s quality of life,” he added.

The project began to be thought about two years ago when the young man’s parents moved to Olhão to open their own business.

“I’ve traveled half the world, which has allowed me to experience a lot,” said Sky, who decided to move to Faro last August with his 24-year-old Finnish girlfriend, Jenni Salli, the head waiter of the restaurant.

“I wanted to be closer to my parents while I was still young, so I don’t regret it later. I came to see the area and I liked it because it reminds me of Curaçao (the island where he was born ) and Kenya (where he volunteered).

“What led me to this decision was the quality of life that the Algarve offers, and Faro is the city with which we identified most,” he explained.

Despite their young age, the couple have a wealth of experience, having traveled the world. Although he worked in restaurants in Amsterdam and London with hundreds of people, his parents raised him to value experiences over material possessions, he explained.

“I’ve never had a Rolex, but I’ve always been an avid traveler,” he said.

His girlfriend – who has a degree in hotel management – ​​has a similar background. Portugal is the 15th country she has lived in and she speaks nine languages, five of which are fluent.

“I’ve always traveled a lot and tried to absorb as much as possible from each culture and bring out the best in each place,” Jenni said.

The couple are now learning Portuguese as they try to make Céu a thriving part of Faro’s food scene.

International flavors, local products
At Céu, each recipe was created by Sky Vesser. Although the recipes are inspired by Asian and South American flavors, every ingredient is fresh and Portuguese and very soon will be “exclusively local”.

“I’m still learning about the best local suppliers, but every product is Portuguese. I’m starting to make contacts and I’m building partnerships so that every ingredient is Algarvian,” he explained.

The menu has something for everyone, from vegetarians to people with celiac disease.

“We selected dishes that were very different from anything I’ve seen in Portugal. A restaurant with this fusion of flavors is something I have only seen in London,” the owner said. “I also like when there is the possibility of sharing meals.”

The appetizer menu offers a variety of appetizing options, from grilled Thai oysters and arepa (a traditional Venezuelan and Colombian dish made from ground corn dough) with pulled pork to fresh tuna carpaccio with marinated enoki mushrooms.

The Céu menu also pays homage to the sea. Diners can enjoy octopus with mashed carrots, sea bream with mashed eggplant with miso and sea bass steamed in salt dough, which takes around an hour to be “perfectly done” – a technique he learned in England.

Meat lovers can rejoice at the filet mignon served with a five-spice sauce and roast leg of lamb with rice and plantain chips.

The vegetarian section includes tofu marinated in Jamaican jerk seasoning and curry served with coconut rice.

Meanwhile, the wine list includes some of the best wines from all over Portugal, “which I made sure would be hard to find in any supermarket or shop”, the chef said.

There’s also a selection of delicious desserts created by pastry chef Aaron Amoah, who “worked in one of London’s top 10 patisseries”.

Foodie diners can choose from Fusion Cotta (a coconut, vanilla, and lime panna cotta); a chef’s specialty called Sky Garden; and Spiced Negus, chocolate layers with spiced cocoa and cinnamon ganache.

There is also a selection of blondies, cinnamon buns, pain au chocolat, croissants and scones, which can be enjoyed at Céu at any time of the day.

The Céu is open Tuesday to Saturday from 12 p.m. to 3:30 p.m. and from 6 p.m. to 11:30 p.m. on Friday and Saturday. It is also open on Sundays from 11 a.m. to 3 p.m.

“Everyone is welcome, whether wearing a tracksuit or a suit and tie,” concluded Sky Vesser.

Original article written by Maria Simiris for the Barlavento newspaper.

Pulled pork arepas
The Céu restaurant is located at nº5, Rua Dr. João Lúcio in Faro
Left – Kevin Temple, Sky Visser, Jenni Salli and Aaron Amoah.
Photo: MARIA SIMIRIS/Open Media Group
Fusion Cotta
spicy negus
Previous Top-Rated Fine Dining Restaurants in Dallas, According to Tripadvisor
Next The Landmark Miller Bakery Cafe to be relaunched with a new coffee bar concept | Northwest Indiana Commercial Securities