Akla

Akla – Localizado no lobby do Hotel, o novo restaurante Akla é um espaço amplo com um design moderno, um estilo internacional e uma decoração cuidada onde abundam os painéis de azulejo tipicamente portugueses e as madeiras nobres.

A abordagem à culinária assenta nos produtos frescos onde os sabores Portugueses e as cores estão sempre presentes. O processo de maturação e confecção no inovador forno Josper de carvão, é o segredo por trás da extraordinária suculência e sabor da nossa carne.

AKLA é a mais recente sensação dos restaurantes em Lisboa, proporcionando uma experiência culinária local combinada com a experiência internacional, enaltecendo assim sabores e tradições Portuguesas.

É uma experiência única que une o gourmet ao património Português com sabores cosmopolitas.
O Chef prepara pratos sazonais de uma forma tradicional e simples destacando os ingredientes locais e os temperos.
O estilo de decoração e a atmosfera dão as boas-vindas a todos os Clientes

Executive Chef Eddy Melo

Eddy Melo was born in the Azores but soon expanded his world outside Terceira island. At the age of 14, he moved with his family to Canada, where he graduated and took the first steps took the first steps cooking at an hotel.

Before returning to Portugal in 1994 to take charge of the kitchen of the former Le Meridien Park Atlantic Lisboa, now InterContinental Lisbon, he lived and worked in the US and Jamaica. The Quebec team has won several gold medals in major food competitions, such as the IKA/Culinary Olypics, held every four years in Germany, and participated in the Annual Salon of Culinary Arts, an important gastronomic show held in New York.

These experiences were crucial to their training and would eventually define their cuisine as "a kitchen of the world", in their own words, but with strong influences of traditional Portuguese cuisine.

For Eddy Melo, the secret of good cooking are the fresh ingredients of high quality and working with simplicity but with a solid and consistent technical base. From this exercise are born innovative and appealing dishes that enhance and make a meal at AKLA a remarkable gastronomic experience.

Important milestones in chef Eddy Melo's career:
- Great Hall of the Culinary Arts of Quebec, Montreal and New York: Honorable Mention, three Great Distinctions, a Prix d'Excellence, four gold medals, a silver medal
- Joseph Teysot Trophy: Gold Medal and Diploma of the Culinary Academy of France
- Frankfurt Olympics: Four Gold Medals as Team Member of Quebec
- Grand Salon of Culinary Art of New York: Two Gold Medals as a member of the Quebec team

Other details about the professional career of chef Eddy Melo:
- Taught cooking lessons at the National Meat Institute
- He was a lecturer at the "Bonne Bouffe Super Salon" at Place Bonaventure in Montreal
- Member of the Société des Chefs Cuisiniers et Patissiers du Québec
- Former captain of the Portuguese team of the Kitchen Olympics
- Organized the first Festival de Chocolate de Óbidos