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Restaurants
- João Wengorovius added a new meal Dinner at Tuamadre.evora at Tua Madre
It was one of those really hot days in the beautiful city of Évora, the capital of Portugal's south-central Alentejo region.
The thermometer marked 38 Cº, and you think the only place to eat would be in an air-conditioning dining room.
But the green tables of @tuamadre.evora scattered along the narrow street in the historic centre were... More
It was one of those really hot days in the beautiful city of Évora, the capital of Portugal's south-central Alentejo region.
The thermometer marked 38 Cº, and you think the only place to eat would be in an air-conditioning dining room.
But the green tables of @tuamadre.evora scattered along the narrow street in the historic centre were in the shade, and it felt good outside. The one under an old arch looked like the perfect setting in anticipation for a long, pleasurable meal.
And so it was.
I had heard good things about this tiny restaurant and it deserves them all.
This unexpected match between Italian and Portuguese food led by chef Francesco Ogliari and Marisa Tiago, nicely paired with low-intervention wines, is a gem of deliciousness, simplicity and ingenious use of organic and seasonal ingredients. Must come back.
Pics:
“Strawberries and tomatoes”/ “Cured mackerel and eggplant” / “Goat cheese ravioli, purslane and 20-year-old balsamic vinegar” Less
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- João Wengorovius added a new meal Dinner at El Poblet Restaurante at El Poblet
Highlights from a very special dinner @elpoblet_qd in Valencia
A great introduction to the two Michelin-star cuisine of @luisvallsrozalen , the impeccable front-of-house service under @anabottle.sancheese and wine selection by @orioolb
Some of the dishes here in the pictures:
“White chocolate, strawberries... More
Highlights from a very special dinner @elpoblet_qd in Valencia
A great introduction to the two Michelin-star cuisine of @luisvallsrozalen , the impeccable front-of-house service under @anabottle.sancheese and wine selection by @orioolb
Some of the dishes here in the pictures:
“White chocolate, strawberries and orange blossom”
“Almond”
“Allium”
“Sweet potato skin, foie gras and malt whiskey” (so, so good!)
“Cuttlefish and garrafó”
A menu enriched by the good company of my friend @migpires because as the Greek Philosopher, Epicurus once said, “to eat and drink without a friend is to devour like the lion and the wolf” Less
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- João Wengorovius added a new meal Dinner at Ricard Camarena at Ricard Camarena
Cold “Carabassot”soup, frozen yoghurt powder and fresh herbs @ricardcamarena
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- João Wengorovius added a new meal Dinner at Ricard Camarena at Ricard Camarena
Red prawns with garlic, bobby beans and egg yolk. Consommé from their heads. @ricardcamarena
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- João Wengorovius added a new meal Dinner at La Salita at La Salita
Chef Begoña Rodrigo at her super charming La Salita restaurant and a few of her dishes from a very flavorful, very refreshing menu, often with some nice acidic notes, clever use of several vegetables in season and traditional local favourites like the eel, finishing with two splendid desserts.
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- João Wengorovius added a new meal Dinner at Ricard Camarena at Ricard Camarena
“White asparagus, almonds and mussels”. A hard to beat combination @ricardcamarena
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- João Wengorovius added a new meal Dinner at Gadanha Mercearia at Mercearia Gadanha
The soup that wanted to be a pastry.
This new starter at @gadanhamercearia by @mibrasiil is a delicious twist on the traditional “Sopa de Cação” - a quintessential soup from Alentejo made with dogfish cooked in a flavorful broth with garlic and coriander, then thickened with flour and vinegar and poured over bread - which... More
The soup that wanted to be a pastry.
This new starter at @gadanhamercearia by @mibrasiil is a delicious twist on the traditional “Sopa de Cação” - a quintessential soup from Alentejo made with dogfish cooked in a flavorful broth with garlic and coriander, then thickened with flour and vinegar and poured over bread - which concentrates those key identifying tastes in the filling of a crunchy pastry made with a fatty dough (”Pastel de Massa Tenra”, sometimes translated as Portuguese traditional hand pies / deep fried turnovers /Portuguese fried meat pockets). Less
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- João Wengorovius added a new meal Dinner at Asador Etxebarri at Etxebarri
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- João Wengorovius added a new meal Dinner at Restaurante Elkano at Elkano
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- João Wengorovius added a new meal Dinner at Asador Etxebarri at Etxebarri