Tales on the table

Vista Restaurante - Portimão (Portugal)

@vistarestaurante is a must for anyone visiting Algarve. This fine dining restaurant is located in the beautiful Bela Vista boutique hotel, with a nice panoramic view to the Atlantic that makes the perfect atmosphere for such a special meal.

Up and coming executive chef @joaooliveirachef is taking the country by storm. Clearly committed to sustainability and focused on fostering a good relationship with local producers, he displays a menu centered around seasonal ingredients from the region, mostly seafood, that showcase the best that the Algarve has to offer.

I particularly appreciated how João brings his own background in modern cuisine to reinterpret ancient local Algarvian recipes. A main example of this is their signature squid doughnut, which is served with different sauces that include a grilled head and ink. After finishing my plate, I could not help but dream of coming back to the Algarve and being lucky enough to try the original dish that inspired this one at a local fisherman’s home.

Each serving here is refined, elegant and beautifully plated, as the pictures show, but many times also playful - including the interpretation of pastel de nata for dessert, that is served in a tube that emulates a cinnamon bark, making the meal more fun and enjoyable overall.

Vista is located in the main street in Portimão, a place where one would not expect to find such a special restaurant. While I am almost certain that neighboring establishments are tourist traps, do not think twice about making a reservation here.

(Versão em Português nos comentários) Less

When I arrived at @bardozeze, unadvisedly on a beautiful Saturday afternoon, I was shocked by the enormous line of people waiting outside. But what initially looked discouraging turned out to be a blessing in disguise, as it gave me an extra hour-and-a-half to properly digest the pão de queijos I had for breakfast and truly appreciate the fantastic lunch that I was about to have.

Bar do Zezé is probably the most famous of all botecos in Belo Horizonte. And that says a lot in a city with such a strong and beautiful casual food scene. And you could already tell that this fame was well deserved by the look of the people in line, who were clearly regulars and were all happy to be there, standing on the sidewalk under the sun just for the opportunity to have lunch there.

Zezé playfully interacted with the clientele, who were talking mostly soccer while drinking a few beers. In no time, my table was ready.

I had done my proper due diligence, as I always do, and barely had to look at the menu before ordering a few of their classics. The jiló stuffed with bacon was a very clever combination that I found extremely well balanced. It was then followed up by a “bolinho de carne”, which here is made of 90% beef and 10% pork.

For the main dish, I had “trupico mineiro”, another specialty that is basically a bean stew with different types of meat, including pig’s foot. It was rich and collagenous, and I found it interestingly different from feijoada as the broth itself was a bit more thin, aside from obviously the type of beans being different.

I finished my meal feeling grateful and already dreaming of coming back on another occasion to keep adventuring myself on the many other dishes that I missed out on.

(Versão em Português nos comentários) Less

Vista Restaurante - Portimão (Portugal)

@vistarestaurante is a must for anyone visiting Algarve. This fine dining restaurant is located in the beautiful Bela Vista boutique hotel, with a nice panoramic view to the Atlantic that makes the perfect atmosphere for such a special meal.

Up and coming executive chef @joaooliveirachef is taking the country by storm. Clearly committed to sustainability and focused on fostering a good relationship with local producers, he displays a menu centered around seasonal ingredients from the region, mostly seafood, that showcase the best that the Algarve has to offer.

I particularly appreciated how João brings his own background in modern cuisine to reinterpret ancient local Algarvian recipes. A main example of this is their signature squid doughnut, which is served with different sauces that include a grilled head and ink. After finishing my plate, I could not help but dream of coming back to the Algarve and being lucky enough to try the original dish that inspired this one at a local fisherman’s home.

Each serving here is refined, elegant and beautifully plated, as the pictures show, but many times also playful - including the interpretation of pastel de nata for dessert, that is served in a tube that emulates a cinnamon bark, making the meal more fun and enjoyable overall.

Vista is located in the main street in Portimão, a place where one would not expect to find such a special restaurant. While I am almost certain that neighboring establishments are tourist traps, do not think twice about making a reservation here.

(Versão em Português nos comentários) Less

When I arrived at @bardozeze, unadvisedly on a beautiful Saturday afternoon, I was shocked by the enormous line of people waiting outside. But what initially looked discouraging turned out to be a blessing in disguise, as it gave me an extra hour-and-a-half to properly digest the pão de queijos I had for breakfast and truly appreciate the fantastic lunch that I was about to have.

Bar do Zezé is probably the most famous of all botecos in Belo Horizonte. And that says a lot in a city with such a strong and beautiful casual food scene. And you could already tell that this fame was well deserved by the look of the people in line, who were clearly regulars and were all happy to be there, standing on the sidewalk under the sun just for the opportunity to have lunch there.

Zezé playfully interacted with the clientele, who were talking mostly soccer while drinking a few beers. In no time, my table was ready.

I had done my proper due diligence, as I always do, and barely had to look at the menu before ordering a few of their classics. The jiló stuffed with bacon was a very clever combination that I found extremely well balanced. It was then followed up by a “bolinho de carne”, which here is made of 90% beef and 10% pork.

For the main dish, I had “trupico mineiro”, another specialty that is basically a bean stew with different types of meat, including pig’s foot. It was rich and collagenous, and I found it interestingly different from feijoada as the broth itself was a bit more thin, aside from obviously the type of beans being different.

I finished my meal feeling grateful and already dreaming of coming back on another occasion to keep adventuring myself on the many other dishes that I missed out on.

(Versão em Português nos comentários) Less

Vista Restaurante - Portimão (Portugal)

@vistarestaurante is a must for anyone visiting Algarve. This fine dining restaurant is located in the beautiful Bela Vista boutique hotel, with a nice panoramic view to the Atlantic that makes the perfect atmosphere for such a special meal.

Up and coming executive chef @joaooliveirachef is taking the country by storm. Clearly committed to sustainability and focused on fostering a good relationship with local producers, he displays a menu centered around seasonal ingredients from the region, mostly seafood, that showcase the best that the Algarve has to offer.

I particularly appreciated how João brings his own background in modern cuisine to reinterpret ancient local Algarvian recipes. A main example of this is their signature squid doughnut, which is served with different sauces that include a grilled head and ink. After finishing my plate, I could not help but dream of coming back to the Algarve and being lucky enough to try the original dish that inspired this one at a local fisherman’s home.

Each serving here is refined, elegant and beautifully plated, as the pictures show, but many times also playful - including the interpretation of pastel de nata for dessert, that is served in a tube that emulates a cinnamon bark, making the meal more fun and enjoyable overall.

Vista is located in the main street in Portimão, a place where one would not expect to find such a special restaurant. While I am almost certain that neighboring establishments are tourist traps, do not think twice about making a reservation here.

(Versão em Português nos comentários) Less

When I arrived at @bardozeze, unadvisedly on a beautiful Saturday afternoon, I was shocked by the enormous line of people waiting outside. But what initially looked discouraging turned out to be a blessing in disguise, as it gave me an extra hour-and-a-half to properly digest the pão de queijos I had for breakfast and truly appreciate the fantastic lunch that I was about to have.

Bar do Zezé is probably the most famous of all botecos in Belo Horizonte. And that says a lot in a city with such a strong and beautiful casual food scene. And you could already tell that this fame was well deserved by the look of the people in line, who were clearly regulars and were all happy to be there, standing on the sidewalk under the sun just for the opportunity to have lunch there.

Zezé playfully interacted with the clientele, who were talking mostly soccer while drinking a few beers. In no time, my table was ready.

I had done my proper due diligence, as I always do, and barely had to look at the menu before ordering a few of their classics. The jiló stuffed with bacon was a very clever combination that I found extremely well balanced. It was then followed up by a “bolinho de carne”, which here is made of 90% beef and 10% pork.

For the main dish, I had “trupico mineiro”, another specialty that is basically a bean stew with different types of meat, including pig’s foot. It was rich and collagenous, and I found it interestingly different from feijoada as the broth itself was a bit more thin, aside from obviously the type of beans being different.

I finished my meal feeling grateful and already dreaming of coming back on another occasion to keep adventuring myself on the many other dishes that I missed out on.

(Versão em Português nos comentários) Less

Mugasa - Sangalhos (Portugal)

In simple terms, Leitão à Bairrada is Portugal ‘s version of suckling pig. It is often served with potato chips, slices of orange and a salad on the side.

The Bairrada region, famous for its wine production, is also home to some of the finest pigs in the country. But there are places and places to go for Leitão à Bairrada… and then, there is Mugasa.

Mugasa is a temple in the country’s gastronomic scene and the biggest reference when it comes to the preparation of leitão. It was sitting at the top of my bucket list for many years, but the path to get there made me increasingly excited for the meal I was about to have.

While driving through scenic local roads, basically all signs on the side pointed to a restaurant specialized in this dish. For a foreigner exploring the region for the first time, it looked like there was nothing else around there. No restaurant serving different types of food, no gas station, no convenience store. Nothing but the famous leitão à bairrada.. In all of my travels, I had never seen anything like it.

Upon arriving at Mugasa, the place looked a bit fancier than I expected, making me feel slightly underdressed. But the atmosphere was very casual and friendly, making me quickly forget my outfit.

The waiter placed a nice combination of olives, sheep cheese and bread on the table and I promptly ordered a cabidela to get things going. And after I finished it, it was a matter of time before the main attraction came to the table.

The leitão did not disappoint at all. The meat was juicy and tender and very well seasoned with their special sauce that was rubbed on the whole animal.

The preparation of such a special dish requires the techniques to be truly mastered, as it involves intelligently playing with the temperature to ensure a juicy meat and the much anticipated crispy skin. At Mugasa, the animal is then cut in a way that makes it easy for customers to enjoy this delicacy to the fullest. The product is undoubtedly of the highest quality, but the technique required to properly roast in their famous ovens is equally important for such a unique end result.

(Versão em português nos comentários) Less

@restaurantepopular72 is the place to go for a quintessential “goiano” lunch. Dona Lourdes has been welcoming guests for decades in this establishment that serves homemade regional food and offers a taste of the Cerrado flavors.

The restaurant operates in a buffet style where clients can serve themselves as many times as they wish for a fixed price. The buffet displays staple dishes from the state of Goiás, making the restaurant a perfect destination for someone to learn a bit of the region’s culture through local food. Gueroba, pequi, frango caipira, quiabo and chica doida are a few of the classics offered here. All perfectly seasoned and executed, of course.

The restaurant also offers a variety of salads, freshly squeezed juice options and one of my favorites “disco de carne”.

With such an array of options to choose from, having lunch at Restaurante Popular is a true feast, making it easy for one to overeat. But it is crucial to leave room for dessert here. The restaurant offers amazing sweet options, mostly made with local fruits. Think guava, banana, figs and papaya sweets, to go along with dulce de leche and their signature Ambrosia. While we’re at it, the ambrosia here might be the best that I ever had. It is light and smooth, with a gentle cinnamon touch that does not overpower it.

All of this in a homey environment, with a very friendly staff and a loving atmosphere that makes you appreciate your meal even more.

(Versão em Português nos comentários) Less

@restaurantepopular72 is the place to go for a quintessential “goiano” lunch. Dona Lourdes has been welcoming guests for decades in this establishment that serves homemade regional food and offers a taste of the Cerrado flavors.

The restaurant operates in a buffet style where clients can serve themselves as many times as they wish for a fixed price. The buffet displays staple dishes from the state of Goiás, making the restaurant a perfect destination for someone to learn a bit of the region’s culture through local food. Gueroba, pequi, frango caipira, quiabo and chica doida are a few of the classics offered here. All perfectly seasoned and executed, of course.

The restaurant also offers a variety of salads, freshly squeezed juice options and one of my favorites “disco de carne”.

With such an array of options to choose from, having lunch at Restaurante Popular is a true feast, making it easy for one to overeat. But it is crucial to leave room for dessert here. The restaurant offers amazing sweet options, mostly made with local fruits. Think guava, banana, figs and papaya sweets, to go along with dulce de leche and their signature Ambrosia. While we’re at it, the ambrosia here might be the best that I ever had. It is light and smooth, with a gentle cinnamon touch that does not overpower it.

All of this in a homey environment, with a very friendly staff and a loving atmosphere that makes you appreciate your meal even more.

(Versão em Português nos comentários) Less

@califadeleon was recently awarded a Michelin star, becoming the first taco stand to receive such honor. While it is not for me to say if it is deserving of such recognition or not, I can attest that their tacos are spectacular.

This tiny taqueria also closes late at dawn, which meant that it could be easily squeezed into my schedule after finishing work for the day.

The place was packed with people, so I can only imagine how the lines are now after the Michelin guide release. As the place itself does not have much space, customers were lined up on the sidewalk, right by street vendors selling anything from socks to cell phone accessories.

The 100 square foot place has no seating area and orbits around a beautiful grill where the tacos are prepared. Here, only four options are offered, all being meat-based: Pork chop, beef steak and beef rib and gaonera, their most famous taco, which is basically a beef filet.

All of the above cuts are prepared in very thin slices on the grill and seasoned with a squeeze of lemon and salt. That ‘s it. Pure and simple. Two types of salsa, red and green, are offered for customers to add to their liking, and both bring a welcomed acidic touch to the overall flavor.

Corn tortillas are freshly made in front of the clientele before being placed on the grill, and I was lucky enough to find some space at the counter to witness all of the action happening.

(Versão em Português nos comentários) Less