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Restaurants
- João Wengorovius added a new meal Dinner at Mesa de Lemos at Mesa de Lemos
In the wine region of Dão where you find some marvellous Portuguese grapes like Touriga Nacional or Encruzado, do not miss @mesadelemos which holds a Michelin star since 2019. Chef @diogorocha.dr is doing a very fresh, seasonal, distinct and imaginative cuisine which is well worth visiting.
In the wine region of Dão where you find some marvellous Portuguese grapes like Touriga Nacional or Encruzado, do not miss @mesadelemos which holds a Michelin star since 2019. Chef @diogorocha.dr is doing a very fresh, seasonal, distinct and imaginative cuisine which is well worth visiting.
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- João Wengorovius added a new meal Dinner at Mesa de Lemos at Mesa de Lemos
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With @trindaderuben at the helm of the kitchen, @casadogadanha_restaurante is a delightful new hotel and restaurant from the same team behind the highly recommend @gadanhamercearia in Estremoz. Neat, creative menu, good ingredients, good technique. Lots of reasons to go back again and again. Congrats @mibrasiil... More
With @trindaderuben at the helm of the kitchen, @casadogadanha_restaurante is a delightful new hotel and restaurant from the same team behind the highly recommend @gadanhamercearia in Estremoz. Neat, creative menu, good ingredients, good technique. Lots of reasons to go back again and again. Congrats @mibrasiil and @trindaderuben for this auspicious beginning! Less
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- João Wengorovius added a new meal Dinner at Casa Gerardo at Casa Gerardo
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- João Wengorovius added a new meal Dinner at El Llar de Viri - San Román de Candamo at El Llar de Viri
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- João Wengorovius added a new meal Dinner at El Llar de Viri - San Román de Candamo at El Llar de Viri
How should one describe how it feels after eating at Llar de Viri?
“Fartuco”, suggests Elvira Fernández (aka Viri), “it is an Asturian expression which means in that you feel full but well, satiated with the right amount of food”.
In this case, the right amount of savoury, traditional food that she prepares with local ingredients (many of them... More
How should one describe how it feels after eating at Llar de Viri?
“Fartuco”, suggests Elvira Fernández (aka Viri), “it is an Asturian expression which means in that you feel full but well, satiated with the right amount of food”.
In this case, the right amount of savoury, traditional food that she prepares with local ingredients (many of them from her vegetable garden she proudly shows us) and genuine care. Very relaxed, very hospitable in the truest sense of the word.
“Fartuco” indeed, I said to myself.
#MICHELINAsturias
#GuiaMICHELIN22
#MICHELIN
#CocinadePaisaje #ParaísoNatural #gastronomía Less
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- João Wengorovius added a new meal Dinner at Monte at Monte
Chef Xune Andrade welcomes Ricard Camareña and Marcos Morán at his restaurant Monte, a little gem in his native Aldeia de San Feliz, Asturias.
A personal expression of the territory, with sensibility, technique and creativity paired with impeccable front of the house service led by Delia Melgarejo. In these pictures: "Buñuelo? Salted?"
Nettle and... More
Chef Xune Andrade welcomes Ricard Camareña and Marcos Morán at his restaurant Monte, a little gem in his native Aldeia de San Feliz, Asturias.
A personal expression of the territory, with sensibility, technique and creativity paired with impeccable front of the house service led by Delia Melgarejo. In these pictures: "Buñuelo? Salted?"
Nettle and elderflower Kombucha
Beef meatballs, baked apple and plum cream, Pitu Caleya jus and sprouts
Steak tartare of Xaya Roxa, smoked corn and wild aniseed
Asturian cheese cake .
#MICHELINAsturias
#GuiaMICHELIN22
#MICHELIN
#CocinadePaisaje #ParaísoNatural #gastronomía Less
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- João Wengorovius added a new meal Dinner at Casa Gerardo at Casa Gerardo
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- João Wengorovius added a new meal Dinner at Ofício at Oficio
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- João Wengorovius added a new meal Dinner at Casa Gerardo at Casa Gerardo
Five highligths from @marcosmoran at Casa Gerardo: “La Fabada de Prendes” (his interpretation of the famous Asturian bean stew), Cococha Aliñada, Oyster/Caviar (excellent!), Phaseolus (beans) and Arbeyos (peas)/Café/ Cacao
#MICHELINAsturias
#GuiaMICHELIN22
#MICHELIN
#CocinadePaisaje #ParaísoNatural... More
Five highligths from @marcosmoran at Casa Gerardo: “La Fabada de Prendes” (his interpretation of the famous Asturian bean stew), Cococha Aliñada, Oyster/Caviar (excellent!), Phaseolus (beans) and Arbeyos (peas)/Café/ Cacao
#MICHELINAsturias
#GuiaMICHELIN22
#MICHELIN
#CocinadePaisaje #ParaísoNatural #gastronomía Less