Octopus and Shrimp Skewer: Espelho d’água

Octopus and Shrimp Skewer: Espelho d’água

In Beja went discovered the restaurant of Chef Jorge Loução, one that he has held since 2005, and that has minted its place in the city’s restaurant scene, serving in a careful way the traditional flavors of the Alentejo cuisine in a prime location. It was in the restaurant Espelho d’água that we tasted the Octopus and Shrimp Skewers.

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Pork tenderloin with red wine reduction and apple purée: Gula do Meko

Pork tenderloin with red wine reduction and apple purée: Gula do Meko

Close to Lisbon, (but at the same time so very far from the chaotic city!), we visited to a project that has been for a little over a year in a spectacular location on the beach of the Rio da Prata, at Meco, the restaurant Gula of Meko. Very distinct from their competition and offering unique dishes with careful presentation, as it was the case of the dish we tasted: the Pork Tenderloin with Red Wine Reduction and Apple.

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Cataplana Fish Stew: 2 Irmãos

Cataplana Fish Stew: 2 Irmãos

This week we went to a restaurant whose history began 27 years ago in the city of Lagos and has been, since 2006, in the hands of its current owners, which have continued its tradition as a meeting place for the inhabitants of Lagos as well as captivated tourists, domestic and foreign, there finding the best and freshest fish and seafood, in an extraordinary location. In the restaurant 2 Irmãos we tasted the Cataplana Fish Stew.

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Grouper, Snapper and Monkfish Cataplana Stew: Mar à Vista

Grouper, Snapper and Monkfish Cataplana Stew: Mar à Vista

In Sagres, the southwestern tip of the Algarve, we went to a restaurant that has over three decades of activity in the hands of the Neves family. Always serving only the best fish and seafood that our waters have to offer. It was in the restaurant at Mar À Vista that this week we tasted a real southern Portuguese specialty: the Cataplana in Grouper, snapper and monkfish Stew.

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Latest dishes

Fried Turbot with Cilantro Rice: O Cesteiro Eel Stew: Concha Prawns and Sirloin Steak Barbecue (Carvoada): Porto Brandão Rich Fish Stew: O Canhão Grouper Soup: O Pescador Skate Bulhão Pato: The Canhão 2 Razor Clam Rice: Tacho da Memória Octopus from Tavira with xarém and spinach: Orangerie Braised Iberian Pork Cheeks with shrimp and Potato Gratin: Estado D’Alma Cod in Puff Pastry: A Casa do Bacalhau