Foodle

@restaurantgresca
What a joy of a meal.
The pan con tomate, the anchovy, the marinated mackerel, the glass Grenache Blanc and Gris with the curious name of Babel L’étranger, a tribute to the essential dialogue between grape varieties and soils, which coexist in the same space.
Then came, the unexpected profiterole with anchovy, stracchino cheese and roasted red pepper, the reassuringly good tomato salad, the pilpil cod, the pan-roasted veal sweetbreads, another glass of a light, natural red wine, the grilled quail and caramelized torreja with vanilla ice cream with a Moscatel from Malaga to finish.
Product, flavour, rhythm, pace, unfussiness, friendliness, pleasure.
Gracias.

#rafapeña
#restaurantgresca Less

Mito

Pedro Braga (@pbraga ) abriu em 2017, o primeiro nome inteiramente seu depois de alguns anos a chefiar a cozinha de outros. Formou-se no rigor do Le Cordon Bleu e na cozinha de Pierre Koffmann, em Londres, passou pelo Pedro Lemos, no Porto, e foi um dos primeiros enfants terribles da nova geração portuense ao lado de Vasco Coelho Santos.

Ao longo destes anos o restaurante já teve várias vidas. Nasceu com fama nos almoços de partilha e cedo criou alguns pratos “clássicos”, como a bola de Berlim, o arroz de tamboril ou a rabanada.

Veio a pandemia e o Mito, entre encerrar ou adaptar-se, tornou-se uma hamburgaria. Brioche caseiro, chefs convidados e receitas distintas. Voltou em modo 2.0. Entre idas e voltas, Mirna Gomes (@mirnap_gomes ) ocupou um lugar ao lado de Braga na cozinha, e essa segurança devolveu-lhe as consultorias, os eventos e até o Reitoria outra vez.

Hoje o foco do restaurante está no jantar. Um oásis, digo-o sem pudor, numa zona da cidade onde a ambição gastronómica rareia.

Nesta visita, com prelúdio no Torto (@torto.porto ) - onde, por milagre, apareceram dois croquetes de boi com maionese de chouriço. Já no restaurante, não podia faltar a mítica bola de Berlim com creme de pata negra e bacon: o doce e o salgado a complementarem-se sem discussão. Seguiu-se uma omelete de gamba de execução irrepreensível, e uma versão revisitada do tártaro de novilho com flat bread. Nos principais, uma costeleta de porco maturada, e uma cenoura em texturas que era bem mais do que a habitual cortesia vegetariana do menu.

Para fechar, o Pedro sempre foi famoso pelas suas sobremesas gulosas e esta mousse de chocolate com gelado de café e fava tonka não foi excepção.

Um grande jantar. E uma pergunta no final - porque estive tanto tempo sem voltar a este Mito?

@mitorestaurante.pt

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🇬🇧 in the comments

#flavorsandsenses #restaurantemito #pedrobraga #foodlover
Restaurante mito no Porto

Croquetes de rabo de boi com maionese de chouriço, servidos pelo @pbraga no @torto.porto
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Oxtail croquettes with chouriço mayonnaise, served by @pbraga at @torto.porto

A bola de Berlim com creme de pata negra e bacon
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“Bola de Berlim” with pata negra cream and Less

The JPY 22,000 course included a small beer and two servings of Japanese sake, totaling JPY 33,000. Oh dear, it seems they served some rather expensive sake.The cultural presentation of the 8-dish course is lovely, but I find it somewhat confusing as a meal. Personally, I might prefer a restaurant that doesn’t feel the need to force the 8-dish format.The Akashi sea bream had a nice aroma, but the texture was dry on the surface and a bit rubbery, which wasn’t great.The grilled sweetfish was undeniably delicious, but compared to the sweetfish from Hakubun, it was just at a normal level of tastiness. I would love to see a cooking method that enhances the quality of the ingredients even further, perhaps with a stronger charcoal aroma for a new sensory experience.The anago (conger eel) soup had a thick consistency that made the broth hard to discern, and the excessive amount of thick soup made it feel clumsy.The Ise lobster kintsuba was tasty, but it had a somewhat Americain-like finish. While it’s new for Japanese cuisine, it felt more like Western food, which was a bit disappointing.Although the dishes were served simultaneously, I appreciated that they tried to match the pace of each table. However, this led to a mismatch in timing, and the repeated aroma from the delayed group’s dishes was a downside. It’s understandable in a large restaurant, but the repeated scent of the sweetfish, while wonderful, became tiresome.Overall, I didn’t feel the refined elegance typical of Japanese cuisine today. It’s rare for my impression to change so much after a second visit, but perhaps I wasn’t feeling well. Or maybe my experiences at Hakubun and Enmizu were just too exceptional.The new ginger rice was perfectly flavored and excellent. The accompanying soup was simply delicious, with concentrated new onions.The fruit anmitsu had the azuki beans cooked al dente, bringing out their flavor beautifully. The final presentation was truly impressive. Less

I visited a popular yakitori restaurant called Yakitori Koto in the Tenjin area. This renowned establishment has also been awarded the Tabelog Bronze Award. Reservations can be made online, and while they are relatively easy to secure, it's best to book in advance.The atmosphere inside is casual, making it suitable for various occasions.Course Menu:- Jun-sai (seasonal vegetables)- Sliced Chicken Thigh- Itoshima Herb and Chicken Flake Salad- Grated Daikon Radish- Chicken Wing- Gizzard- Asparagus- Tsukune (chicken meatball)- Quail Egg- Liver Pâté- Tomato- Negima (chicken and green onion)- Red Eggplant- Chicken Neck- Chicken Wing- Soup- Ramen- PuddingEverything was undoubtedly delicious. The flow of the skewers was well-paced, allowing us to enjoy each dish until the end without feeling overwhelmed.For the finale, there were three options: ramen, curry, and grilled rice balls. All were tempting, but I chose the ramen, which was perfectly to my taste, and I wished I could have eaten more.I was very satisfied with the thoughtfully crafted yakitori at "Koto." I definitely want to come back! Less

From the appetizers to the tempura and the final dish, each item was meticulously prepared, allowing us to fully appreciate the quality of the ingredients. The tempura, in particular, featured a light batter and perfect frying, making every ingredient delicious. The restaurant has a calm atmosphere, and the staff provided warm and attentive service. The explanations of the dishes were clear, contributing to a pleasant dining experience. I was thoroughly satisfied with both the taste and service, and I definitely want to visit again. It was a great meal! Less