Céu – South American and Asian Fusion in Faro

The food scene in Faro is enjoying a most-welcome blossoming of restaurants serving creative and contemporary cuisine. Unquestionably, high on the list of contributors is Céu. This intimate restaurant, just a few steps north of the Praça da Liberdade, offers a unique (certainly to the Algarve) culinary combination of South American and Asian fusion. The plates are thoughtfully-crafted, beautifully-presented and delicious. And, the cost is remarkably moderate.

OK, but why South American and Asian fusion? Simple answer: Chef Sky. Sky Visser was raised in Curaçao, the island in the southern Caribbean off the coast of Venezuela…and, his mother’s side of the family is Indonesian. Both cultures, rich in culinary traditions, play prominently in Sky’s love for cooking. His obvious technical skills were acquired while attending Culinaire Vakschool in the Netherlands and Ashburton Chef’s Academy in the United Kingdom, and yet further from working in a “starred” restaurant in Amsterdam. Only in his mid-twenties, Chef Sky has already found a successful balance between passion and expertise.

A guest favorite at Céu, no doubt, are the arepas. These mini corn “pancakes” are staples in the northern regions of South America. Chef Sky prepares succulent fillings of pulled pork, chicken, beef or black beans and plantains. The arepa “sandwiches” are small in size, but packed with flavor.

Menu items are meant to be shared, which is good because there is a wide range of interesting offerings. (Vegans will have plenty of choice and celiacs will be pleased to know that the menu is 95% gluten free.) Highlights include: Indonesian marinated tempeh (a soy cake) sautéed with aromatic spices and garnished with fried shallots; Bali prawns sautéed in a homemade Indonesian-style boemboe (blend of spices), served with garlic bread; and cassava and cheese croquettes served with a homemade guasacaca (a Venezuelan avocado sauce).

céu croquettes — Cassava and cheese croquettes

It is advised not to pass up dessert! Ordering “A Little Bit of It All” gives you a nice taste of Chef Sky’s world of sweets. However, if you can have only one, maybe try the Kenikmatan Pisang, an Indonesian crispy banana dish with lemongrass caramel and vanilla ice cream. Or maybe, Leche Brûlée, a fusion of Filipino milk flan and French crème brûlée with pandan flavor. But don’t say we didn’t tell you about the Céu Cheesecake, a Japanese-style puffy cheesecake served with matcha ganache.

Céu’s dining room is modern and spacious. Most tables have a direct view to the open kitchen where Chef Sky works his magic. Service is attentive and most-hospitable thanks to Finnish front-of-house manager (and Sky’s partner) Jen Salli. She is both professional and vivacious, which makes for a satisfying and fun dining experience.