Chef Dieter Koschina Serves a New Menu Daily at Portugal’s Vila Joya

The data can probably avoid being a little less humble. A 63 -year -old chef of a hotel hotel in Portugal makes the kitchen helmet that distributes his name. Which won a MacLean star in 1995 and another McLean star in 1999. This means that this year, he is celebrating a success that some of his contemporaries can claim: three decades to achieve one of the highest honors in the Pak world.

And yet, praise is not the ones that mobilize it. He says, “I don’t make food for McLean; I cook for clients.” “They are my stars.”

The thing that makes his victory and astonishing is that he has done this every single day by devising a new menu. It is a level of commitment that can conflict with this beach resort near the southwestern tip of the peninsula.

Three years after buying property, the interior designer Claudia, born in Germany, decided to open a home for guests. Now it has 13 individually designed rooms and sweets, and the booking has been so tempting to have Kosha’s food as the AS as they are for the Atlantic Ocean and direct access to the beach.

This sequence has been informed of the beautiful and deep sewage dishes offered by Koshina, which guests and visitors may enjoy through various food options: 13- and five courses of award-winning restaurant; Flavorful snacks in the polyside bar; And comfortable Ocean Front Pandal Vela Joya Sea, which serves Japanese foods globally with another inspirational menu, which is re -imagined annually. Regular presentation to each of these places changes so that guardians realize that they are meeting friends, not checking in a hotel. “You won’t cook the same thing twice for your friends at home, okay?” Asks for happiness.

Coschina often offers a dish once and retires it for four or five years before bringing it back with a twist. Occasionally, once the guest can incorporate it to the previous recovery. “Someone here yesterday and said that he wanted a catepon,” a stove of Portuguese fish named after a specific copper vessel in which it was cooked. But there are ingredients that he reviews more often: Saturday nights, for example, sometimes the foi grass feature. “I like it with different fruits, salt, caramel music, something sweet,” he added. “You reduce grape juice with Fui Grass and a mend, cock or white port, and its taste is great.”

The choice of alcohol is as important as the vessel-coschaina will apply 20 of the 1,600 strong list of Villa Joya to find the right pair. He explained, “When you have a plate and good alcohol, this combination increases the taste by 20 percent.”

Finally, the secret of her achievements may be on how many hours she is willing to get pure skills. Joey’s staff has told her more than once that Coschina can be found in the kitchen at 2pm, in which her light, flavorful sauce has been completed. “She’s a true artist,” says Joi. “I don’t know how he does it.”