It was the perfect setting.
The courtyard of the Palace of the Dukes of Cadaval with its blossoming orange trees and small square fountains, protected by high white walls from the church and the rooms that host the various art exhibitions that take place there.
Inside the Cavalariça Évora restaurant (sister restaurant to Cavalariça in Comporta), the works of South African artist Esther Mahlangu and the colourful, geometric interior design of Jacques Grange.
At 7.30pm it was still warm outside and that’s where dinner was served.
A sequence of various dishes celebrating Ribatejo and Alentejo gastronomy, but above all the pleasure of seeing three chefs with different creative points of view and individualities interpreting the seasonal ingredients available, accompanied by a very inspired selection of wines from @templewines.eu
In the these pictures
“Pork cheek, chickpeas, Silarcas mushrooms (Amanita Ponderosa) and Pink prawn (Haliporoides triarthrus)”, by @_brunocaseiro
“Túberas (Terfezia arenaria), sea urchin, potatoes”,
by @mibrasiil @gadanhamercearia
“Monkfish, broad beans, honey”,
by @manuel.liebaut

@cavalaricagrupo
@palaciocadaval

#foodlovefest
#alentejo