Algarve, Portugal – 14 May 2026 — This May, W Algarve will host a one-night-only “4 Hands Dinner – Napoli x Lisboa” at Market Kitchen, bringing together Executive Chef Andrea Ciuccio and Lisbon-based chef João Magalhães for a focused, ingredient-led collaboration.

Set for 14 May 2026, the dinner centres on the natural overlap between two coastal cuisines shaped by proximity to the sea, strong regional identity and a reliance on simplicity done well. Rather than leaning into fusion, the menu is built around parallel thinking, where similar ingredients and techniques are approached from different cultural starting points.

Ciuccio, originally from Naples, brings a background rooted in southern Italian cooking, sharpened through time in Michelin-level kitchens in Barcelona and his work with W Barcelona. At W Algarve, his approach is defined by precision, clarity and a strong connection to coastal produce. Magalhães, who spent eight years in Italy before returning to Portugal, approaches cuisine from the outside in, filtering it through a distinctly Portuguese lens developed across his Lisbon restaurants, including Tricky’s and Bar Alimentar.

The menu reflects that exchange. Dishes are structured around familiar formats, but anchored in regional context. Sfogliatella is reworked with spider crab. Ravioli draws on the flavours of Algarve’s seafood cataplana. Pork belly is interpreted through an Ischian lens. The result is not a hybrid menu, but a series of considered references that move between Naples and Portugal without losing definition.

The evening begins with canapés and a welcome drink on the terrace, followed by a long-table dinner inside Market Kitchen. Dessert returns outdoors. Wine pairings, curated in partnership with Arvad, run alongside the menu, with a live pasta station adding to the pace of the evening without overtaking it.

The event is built around the food. No theatrics, just two chefs working within their strengths, using a shared coastal language as the starting point.

The Chefs

Andrea Ciuccio, Executive Chef, W Algarve

Originally from Naples, Andrea Ciuccio brings over a decade of international experience to his role as Executive Chef at W Algarve. His career began in Sydney before expanding across Barcelona, where he worked in a number of acclaimed and Michelin-starred kitchens. He later moved to the Cayman Islands before returning to Spain to collaborate with W Barcelona.

Now based in the Algarve, his cooking is shaped by coastal environments and defined by a balance of creativity, technical precision and authenticity. His work reflects a clear point of view, grounded in Italian tradition but informed by global experience.

João Magalhães, Chef and Founder, Bar Alimentar

João Magalhães spent eight years in Italy refining his understanding of Italian cuisine, with a particular focus on Milan’s restaurant scene. Returning to Portugal, he established himself in Lisbon with Água Pela Barba and Season, before launching Tricky’s in 2022 and, more recently, Bar Alimentar.

His restaurants reflect a layered culinary identity, shaped by time spent abroad and reinterpreted through a distinctly Portuguese perspective. His approach is ingredient-led, thoughtful and quietly confident.

Event Details

  • Event: 4 Hands Dinner – Napoli x Lisboa
  • Date: 14 May 2026
  • Location: Market Kitchen, W Algarve Hotel & Residences Estrada da Galé, Sesmarias, 8200-385 Albufeira
  • Time: From 7:00 PM
  • Price: €70 per person (drinks included)

To book: please contact +351 289 372 300

Notes to Editors

  • The dinner will feature a multi-course tasting menu designed as a culinary journey between Naples and Portugal
  • Wine pairings are provided in partnership with Arvad
  • The experience includes a terrace reception, long-table dinner and outdoor dessert finale
  • Media attendance and interview opportunities with both chefs are available upon request

About W Algarve

W Algarve Hotel & Residences is a contemporary coastal resort that redefines luxury in Portugal’s southernmost region. Drawing inspiration from the surrounding cliffs, ocean and local culture, the hotel blends bold design with a strong sense of place. Its culinary offering spans multiple venues, with a focus on modern, experience-led dining that connects guests to the region.