Vila Joya - Atporto.eu | Incoming Tourism
DREAMS MADE TO BE TRUE

VILA JOYA

A JEWEL FROM ALGARVE

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Description:

It was in 1978 that Dr. Klaus Jung and his wife Claudia travelled to the Algarve in search of a house for their family. Having already chosen a piece of land in the area, they came across a house that was not completely finished and didn't have electricity or water, but which included a marvelous marble table that caught the eye of the Jung family.

It was with great attention to detail that Claudia Jung transformed such property into a family summer home, which was then opened as Vila Joya in the Easter of 1982.

In 1991, the then resident chef at Vila Joya suddenly quit his job and Dieter Koschina was asked to come to Portugal to take his place. Lured by the appeal of the sun and the beach, Chef Koschina was given a chance to establish his “John Wayne” style of cooking and the rest is history: Vila Joya and Chef Koschina received their first Michelin star in 1995, followed by a second star in 1999.

The story of Vila Joya‘s restaurant is jointly written by the Jungs and Chef Koschina, because one wouldn't exist without the other. Now under the ownership of Joy., the daughter of Dr. Jung and the late Claudia Jung, Vila Joya’s award-winning boutique hotel and 2-Michelin star restaurant continue to enjoy international success.

Creativity and the healthy obsession of finding the perfect flavours are the inspirations behind Chef Koschina's cuisine. His Michelin-star feat is not only about talent or money: for the Austrian Chef, it's all about client satisfaction and the overall experience for guests. As he always says: “A restaurant without clients is like a king without a kingdom, and the roots of our success are Vila Joya‘s clients. Our ultimate goal is to fulfill their wishes in the best possible way.” Chef Koschina always enjoys to cater to special requests and tells his team “It is John Wayne Time!”. To cook John Wayne-style means that Chef Koschina will open the fridge, have a look at what is there and start cooking dishes that are not on the menu.
  • Terms:
  • Prices vary with season and length of stay.
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