Sublime Wellness Getaway
Sublime Wellness Getaway
"A Health Retreat for Relaxation, Nature, and Culinary Adventures"
A Health Retreat provides a peaceful setting to relax, refocus, and recharge, with amenities such as yoga, meditation, and healthy cookery classes. The emphasis is on promoting wellness through relaxation therapies, education, and connection, leaving guests feeling rejuvenated and refreshed.
After my recent health setback, I sensed that this was precisely what I needed. To find the warmth and escape stress. A space to stroll and saunter, walk and talk, soak in the sunshine to induce Vitamin D. Reclining in a serene setting, nestled in nature, allowing myself to be cared for. Nature is a nurturer!
I longed to eat seasonal, flavorsome, high-quality food and enjoy great hospitality with like-minded people.
One such health retreat is the Sublime Comporta, a five-star hotel on the Alentejo Coast, located in a stunning 17-hectare estate with a serene setting. The grounds are surrounded by undulating umbrella pines and cork trees, wild sand dunes, and stunning rice fields. Over 60 kilometers of pristine, white-sand beaches lie within minutes.
The property offers numerous experiences such as bird watching, horse-back riding, tennis, wine tasting, and tasting the oysters of Sado Estuary, among others. It also features the Food Circle, an exceptional dining experience surrounded by an organic garden that informs the menu. The natural wine pairings from the country's finest vineyards complement the cuisine of Alentejo, paying homage to live-fire cooking.
My decision was confirmed after speaking with Carina Oliveira, Guest Relations Supervisor. As I heard her friendly, welcoming, informative, and most hospitable voice, I couldn’t wait to go! We were soon chatting about a variety of reservations, dietary preferences, plant-based and clean simple foods, transportation, guest rooms with bio-pools and special therapies at the spa.
Pardon the pun, but it sounded truly “sublime”.
Sublime Resort was not difficult to reach. A short-ish flight from Luxembourg to Lisbon, then an hour’s drive down the Alentejo hills south of the capital. The ever present sun made the ride that much more enjoyable!
Our room was heavenly, with a private bio pool, gorgeous lily pads and the tiniest frogs for company. We were warned that the party starts every evening through the wee hours of the morning, so we may want to keep our ear plugs close by!
The design of Sublime is centered on simplicity and nature. The many experiences include:
Organic Garden: 300 varieties of aromatic herbs, vegetables and edible flowers.
Spa: Experience Nature as the foundation of Wellness & Life. Using certified organic pure essential oils.
Bird Watching in Sado Estuary: one of Europe’s most desired birdwatching regions.
Horse-Back Riding: through breathtaking and scenic property.
Yoga: private and specifically designed Yoga sessions.
Bio- Organic Plunge Pool
Beach Club: a fifteen minute shuttle bus ride brings you to a white sand beach, watch the sunset and enjoy the local cuisine.
Designer Boutique: House Olive Oil, Wines and elegant local, handmade clothing and accessories.
So many sights, so many sounds, so much divine beauty.
But of particular interest to me, as you will appreciate, was the culinary experience. Of the multiple dining options available, Sem Porta, Tosca da Comporta, the Botânico Bar, my curiosity was most heightened by the Food Circle experience.
After spending ten years in Macau, Executive Chef Fausto Airoldi passed by Portugal. He heard his calling to Sublime Group and quickly became an integral part in leading the Sublime food experience.
Together with Chef Tiago, his team, and sommeliers, João, Hugo and Vijay, notably, Food Circle, Fausto’s paradise nature, a cut above and phenomenal is dynamically fashioned.
A marquee culinary experience on property, their crown jewel, surrounded by an organic garden that helps inform the menu with a profound respect for ingredients used. Their natural wine pairings from the country’s finest vineyards compliment the cuisine of Alentejo, paying homage to live-fire cooking.
A total of twelve guests met in the herbal garden at 7:30 p.m. We were greeted warmly by our sommelier with a citrus beverage to help prep our palates for a culinary adventure.
Chef Tiago made his entrance shortly after and led us through a garden tour of the most fascinating, fragrant, delectable baby greens, fruit and herbs ever imagined. This young gourmand did not apologize for his passion and refined interest in food. He even offered his version of ‘Jack and the Bean Stalk’ as he pointed out the varietal’s fava, broad, green, etc.
I was perhaps most drawn to ‘Horsetail’ Robis plant that purposed as a light and refreshing digestive tea at the end of our meal. The benefits of this concoction seemed to be exactly what I needed for my recovery currently. I was in nature’s lap!
We had a chance to mingle with the other guests, converse with the very informed, patient and hospitable culinary team.
I tried not to take up too much of Chef Tiago’s time, allowing other guests to be with him.
I am glad that I did go in earlier and have some private picture-taking and book signing with him and his team.
Dining under a canopy of stars, with the live fire focused in the center of the space, allowed for an intimate, warm and glowing experience to take place.
The jaunt in the garden had made us ravenous, we were ready to devour the local ingredients one course at a time. Chef Tiago had been quite hospitable, kind and eager to curate a special herbaceous tasting menu for me.
Innovative Tastings:
Monkfish on a Green Leaf Taco.
Herbaceous Seabass Beurre Monté Finishing Sauce.
Beetroot Tartar.
Baby Strawberry Salad & Beet Puree.
Caramelized White, Yellow & Purple Baby Carrots with Sumac & Japanese Chives.
Single Gently Kissed Grilled Oyster with Lime Caviar Aromatics.
Sweet Potato, Flat & Pita House Breads with Sublime Olive Oil & Baba Ghanoush.
Roasted Partridge with Purple Jus & Morels, Steamed Baby Broccolini.
Slow Cooked Sweet Cauliflower Curry with Vietnamese Coriander Leaves.
Artichoke Puree with Milk of Hazelnut.
Grilled Pineapple Caramel with Rosemary Ice Cream, Puff Pastry Crumbles.
Refreshing Rosemary, Thyme, Mint Lemon Balm, Chocolate Mint Herbal Garden Tea.
The Pleasures of Wine Pairings:
Staring with Sparkling Rosés to whet our palates and then moving on to more elegant pairings.
2017 Pinot Noir Poço Do Lobo (cherry flavor, good acidity, medium tannins).
Tears of Anima 2021 (tastes of green plums, tangerines).
Plátanos Syrah Merceana (leathery, peppery, cherries, rich & intense).
1997 Justino’s Madeira Dessert Wine (aged in barrel, lush, dark chocolate, smoky grapes, not too sweet, not too dry, notes of Armagnac).
To create and design a complex concept that has to be realistic and achievable requires a philosophy of gardening that supports the health of the whole system.
Small family farms practice regenerative farming to maintain soil health. Committing to sourcing from local food producers can be a logistical challenge when running a kitchen that provides three full meal services a day. But of course, it has positive effects on the environment.
The emphasis on cultivating an ecosystem that sustains and nourishes plants and soil microbes. This requires a dedicated and informed approach. Chef Tiago educated me on how their leaders made choice decisions to bring in engineers to help with their vision.
Conversations with Óscar Correia F&B Corporate Director, Sublime Comporta, over a delicious frothy Almond Milk Capucchino at Sem Porta Restaurant, in a tranquil setting could not have been a better place to unleash our passion for our work in hospitality and equally our love for travel and food destinations.
Óscar is committed and aspires to obtaining Michelin’s Green Star as part of their focus on sustainability, and instilling local food culture. A person who serves from his heart, delivering you an “invisible hug.”
“As hospitalitareans we love to provide extraordinary moments that create long lasting memories, by connecting and embracing the best of ourselves to others.”
My pursuit of a “retreat” was well worth the effort. I was able to practice intuitive eating, which is similar to mindful eating or celebrating food ethos through travel. I departed Sublime with feelings of abundance, balance, and nourishment.
Sublime Comporta is a magical and unspoiled place that offers a peaceful setting for guests to relax, unwind, and focus on their well-being while enjoying high-quality food, great hospitality, and like-minded company.
A special “Thank You!” to all our friends at Sublime Comporta who made us feel like one of their family. Who served us with kindness and made us feel as if we belonged there. We can’t wait to return!
What an interesting experience and unusual getaway! Sounds so exotic!
Very interesting article.
I’ll join you next time you go there 🥰