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Greca is thrilled to host Executive Chef Carlos Nuno from the world-renowned Mar e Vinhus restaurant in the beautiful Azores. Chef Nuno has crafted an exquisite five-course menu that showcases his creative interpretations of traditional Portuguese seafood dishes. Enhance your experience with a curated wine pairing that perfectly complements his wonderful menu.Price: $110 per person | $150 with wine pairing
Seats are limited for this exclusive event! Don’t miss your chance to embark on this seafood adventure.
Reserve your spot now at https://thesilo.org
Chef Carlos Nuno is a culinary force to be reckoned with. Born in Lisbon, with deep roots in Terceira, Azores, Carlos has carved his own path in the gastronomic world, drawing from a rich cultural heritage and an unrelenting passion for innovation. By the time he was 22, armed with a merit scholarship from the prestigious Lisbon Hotel and Tourism School, he had already begun his ascent, apprenticing in some of the most revered fine dining kitchens in the world. From the delicate, artful plates at Alma (2 Michelin stars) to the bold elegance of Fifty Seconds by Martin Berasategui (1 Michelin star), and finally to the dizzying pinnacle at El Celler de Can Roca (3 Michelin stars), Carlos honed his craft in the kind of kitchens where perfection is the baseline.
Now, he leads Mar e Vinhas, a celebrated restaurant on the island of Terceira, where the sea takes center stage. Melding classic Portuguese flavors with cutting-edge international techniques, Chef Carlos isn't just cooking—he's redefining what modern Portuguese cuisine can be. His dishes tell a story of heritage meeting innovation, all woven together with creativity, precision, and unmistakable flair.
For his restaurant takeover at Greca in New Milford on Sunday, January 12, Chef Carlos invites you to explore the soulful and storied flavors of Portugal's coast, with seafood dishes that have won over international food critics
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Event Venue & Nearby Stays
1 Kent Rd, New Milford, CT, United States, Connecticut 06776
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