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Restaurants
- João Wengorovius added a new meal Dinner at Restaurante Casa do Gadanha at Restaurante Casa do Gadanha
One of the many reasons to stop and visit Estremoz in the Alentejo is the emergence of new restaurants led by young, driven people with the ingenuity to do original, quality work.
One of the latest is undoubtedly @casadogadanha_restaurante (in addition to the well-known @gadanhamercearia ).
For the first of a series of "Casa... More
One of the many reasons to stop and visit Estremoz in the Alentejo is the emergence of new restaurants led by young, driven people with the ingenuity to do original, quality work.
One of the latest is undoubtedly @casadogadanha_restaurante (in addition to the well-known @gadanhamercearia ).
For the first of a series of "Casa do Gadanha and Friends", @trindaderuben invited two other chefs who, like him, I think are cooking really delicious food at the moment ( @_brunocaseiro at @cavalaricagrupo and @francesco_angelo_ogliari from @tuamadre.evora ) for a one-night-only dinner paired by @cabecasdoreguengo and @joao_portugal_ramos wines. I suspect there will be plenty of reasons to come back.
Some of the dishes:
“Broad Bean, Salted Zabaione and Smoked Jawl”
“Roast lamb Agnolotti, artichoke and cured lemon”
“Squid, asparagus and sauce”
“Back pork “presa”, white shrimp and onion”
Some of the dishes: “Broad Bean, Salted Zabaione and Smoked Jawl” / “Roast lamb Agnolotti, artichoke and cured lemon” / “Squid, asparagus and sauce” / "“Back pork “presa”, white shrimp and onion” Less
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- João Wengorovius added a new meal Dinner at Palácio Cadaval at Cadaval Palace
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),... More
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
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One of the many reasons to stop and visit Estremoz in the Alentejo is the emergence of new restaurants led by young, driven people with the ingenuity to do original, quality work.
One of the latest is undoubtedly @casadogadanha_restaurante (in addition to the well-known @gadanhamercearia ).
For the first of a series of "Casa... More
One of the many reasons to stop and visit Estremoz in the Alentejo is the emergence of new restaurants led by young, driven people with the ingenuity to do original, quality work.
One of the latest is undoubtedly @casadogadanha_restaurante (in addition to the well-known @gadanhamercearia ).
For the first of a series of "Casa do Gadanha and Friends", @trindaderuben invited two other chefs who, like him, I think are cooking really delicious food at the moment ( @_brunocaseiro at @cavalaricagrupo and @francesco_angelo_ogliari from @tuamadre.evora ) for a one-night-only dinner paired by @cabecasdoreguengo and @joao_portugal_ramos wines. I suspect there will be plenty of reasons to come back.
Some of the dishes:
“Broad Bean, Salted Zabaione and Smoked Jawl”
“Roast lamb Agnolotti, artichoke and cured lemon”
“Squid, asparagus and sauce”
“Back pork “presa”, white shrimp and onion”
Some of the dishes: “Broad Bean, Salted Zabaione and Smoked Jawl” / “Roast lamb Agnolotti, artichoke and cured lemon” / “Squid, asparagus and sauce” / "“Back pork “presa”, white shrimp and onion” Less
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One of the many reasons to stop and visit Estremoz in the Alentejo is the emergence of new restaurants led by young, driven people with the ingenuity to do original, quality work.
One of the latest is undoubtedly @casadogadanha_restaurante (in addition to the well-known @gadanhamercearia ).
For the first of a series of "Casa... More
One of the many reasons to stop and visit Estremoz in the Alentejo is the emergence of new restaurants led by young, driven people with the ingenuity to do original, quality work.
One of the latest is undoubtedly @casadogadanha_restaurante (in addition to the well-known @gadanhamercearia ).
For the first of a series of "Casa do Gadanha and Friends", @trindaderuben invited two other chefs who, like him, I think are cooking really delicious food at the moment ( @_brunocaseiro at @cavalaricagrupo and @francesco_angelo_ogliari from @tuamadre.evora ) for a one-night-only dinner paired by @cabecasdoreguengo and @joao_portugal_ramos wines. I suspect there will be plenty of reasons to come back.
Some of the dishes:
“Broad Bean, Salted Zabaione and Smoked Jawl”
“Roast lamb Agnolotti, artichoke and cured lemon”
“Squid, asparagus and sauce”
“Back pork “presa”, white shrimp and onion”
Some of the dishes: “Broad Bean, Salted Zabaione and Smoked Jawl” / “Roast lamb Agnolotti, artichoke and cured lemon” / “Squid, asparagus and sauce” / "“Back pork “presa”, white shrimp and onion” Less
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- João Wengorovius added a new meal Dinner at Palácio Cadaval at Cadaval Palace
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),... More
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
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- João Wengorovius added a new meal Dinner at Ofício at Oficio
I returned to @oficiolisboa with a secret desire to once again try a stupidly simple but delicious dish called "Pleurotus with chicken caramel".
I ended up eating that one and trying nine others plus a dessert...
There's something about @hugo_candeias project, starting with its descriptive - atypical tavern - that tries to resolve... More
I returned to @oficiolisboa with a secret desire to once again try a stupidly simple but delicious dish called "Pleurotus with chicken caramel".
I ended up eating that one and trying nine others plus a dessert...
There's something about @hugo_candeias project, starting with its descriptive - atypical tavern - that tries to resolve the countless contradictions, paradoxes and expectations of those who enter a restaurant.
We want comfort and predictability but also surprise, we expect some sophistication and creativity but we revere the rustic and the simple, we look for novelty but we cosy up to tradition.
Sometimes we have little appetite, sometimes we're starving, and in any case we want to leave feeling satiated. But we hate feeling heavy when we leave.
"Maybe a fingerfood will suffice, maybe some cold dishes, maybe some small hot dishes to share." Or "One main course, but a well-served portion"...
At Ofício you'll find a bit of all that, well sorted. A Bib Gourmand 2024 in Lisbon's Chiado neighbourhood, with a well thought-out a la carte menu. With creativity and good technique but no ostentation.
Of course, if you're like me and end up trying almost everything, you can too.
Photos:
Rib-eye toast / Sea spaghetti, parmesan and Joselito jowl / Smoked eel and camarinha (small shrimp) on a crunchy bed of torresmo (Crispy Crackling)/ Quail Vinegar rice / Sea Vegetable Taco (Wrapped in lettuce, with marinated fish in tomato sauce, chipotle mayonese and toasted almonds) Less
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- João Wengorovius added a new meal Dinner at Restaurante Fortaleza do Guincho at Fortaleza do Guincho
Rhubarb , angustura, apple , fennel @rest_fortalezadoguincho @gil.vieira.fernandes
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Super good. Scarlet Prawn and kumquat. @gil.vieira.fernandes @rest_fortalezadoguincho
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- João Wengorovius added a new meal Dinner at Restaurante Fortaleza do Guincho at Fortaleza do Guincho
“Barnacles and elderflower water“, from the upcoming menu of @gil.vieira.fernandes @rest_fortalezadoguincho
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- João Wengorovius added a new meal Dinner at BouBou's at Boubou's
Ox tongue, ravigote sauce, smoked eel, eel consommé, nasturtiums @louisebourrat @bou.bou.s