Yes. It's a dessert. Or rather, a pre-dessert and one of chef João Oliveira's signature dishes, which has accompanied him since he arrived at Vista six years ago. "A tribute to the Algarve and its famous oranges", the idea is for the customer to pick their orange from the mini tree and taste it in various forms: gel, mousse, caramel, bread and even textured juice. Curious? Ask for it the next time you are in Portimão. The mini trees that the chef uses to present this pre-dessert are produced by local company Citrina.

O conteúdo Algarve Oranges aparece primeiro em The Art of Tasting Portugal.

Some say that when the raw material is good, there is no need to overwork it. That‘s exactly what chef Nuno Diniz did with this alheira (bread and game meat sausage) from Sezelhe, a small village in the municipality of Montalegre: he cooked it plain and simply over the fire, serving it in all its splendour... and flavour!

O conteúdo Alheira de Barroso aparece primeiro em The Art of Tasting Portugal.

Aubergine "escalivada", hazelnut, game quail marinated in red wine and spices, red onion pickles, and carrots. "With this dish, we try to make an allusion to Serra d'Ossa, the heart of Estremoz, where there is still a vast flora and fauna. Eggplants represent the wet earth, crumbles stand for the rocks and moss, pickles represent vegetation", authors Alex Melo and Filipe Bilro, from Larau, write.

O conteúdo Aubergine “escalivada”, hazelnut, game quail marinated in red wine and spices, red onion pickles, and carrots aparece primeiro em The Art of Tasting Portugal.

Beef tenderloin of Carnealentejana (POD) marinated in Alicante Bouschet must, sautéed vegetables and potato and celery gratin Torre de Palma Wine Hotel’s restaurant Basilii was named in honour of the first Roman family who lived here but, at the table, tribute is paid to the Alentejo cuisine. The pièce de resistance of the seasonal menu, this Carnealentejana (POD) beef tenderloin marinated in Alicante Bouschet must, sautéed vegetables with potato and celery gratin is a genuine work of art that you must enjoy in good old Alentejo style: with time! Related with this dish Chefs Products Region Producers Other dishes from this region

O conteúdo Beef tenderloin of Carnealentejana (POD) marinated in Alicante Bouschet must, sautéed vegetables and potato and celery gratin aparece primeiro em The Art of Tasting Portugal.

Bohemia Beer and Padaria da Esquina's partnership proves that beer is nothing more than bread in liquid form.  Made from beer wort, the Beer Bread from Padaria da Esquina is available on Tuesdays, Wednesdays, and Thursdays in all three Padaria da Esquina bakeries (Restelo, Alvalade and Campo de Ourique). 

O conteúdo Beer Bread from Padaria da Esquina aparece primeiro em The Art of Tasting Portugal.

A relaxed and creative cuisine, offering memorable dishes such as this beetroot tartar. Roasted beetroot, smoked yoghurt and almond milk are the main ingredients; the rest is pure talent! Bravo, chef Manuel Lino!

O conteúdo Beetroot tartar aparece primeiro em The Art of Tasting Portugal.

This dish pays tribute to products and recipes from three of the nine islands of the archipelago, namely: alcatra is a traditional meat dish from Terceira, being the protein in this version is the "sea steak," bigeye tuna; the pineapple from the Azores is roasted and transformed into a fresh and aromatic sauce; and the São Jorge cheese brings the dish a salty and spicy touch.

O conteúdo Bigeye tuna on cold roasted pineapple “rump” aparece primeiro em The Art of Tasting Portugal.

Chocolate is good, but with Carcavelos wine, it's even better. Chef Francisco Siopa loves a good challenge, especially when it involves chocolate! Press play and watch the magic happen. This recipe was made at the Miele kitchen with utensils by Portuguese brand Silampos.

O conteúdo Bonbon with Carcavelos Wine aparece primeiro em The Art of Tasting Portugal.

Bread and wine pudding and Rocha pear cooked in wine. Maria and Zé Paulo, from Velho Eurico, mixed their ideas in equal portions, and thus this recipe was born. This is the happy marriage of two recipes the chef is fond of: bread and wine pudding and pears soaked in red wine.

O conteúdo Bread and wine pudding and Rocha pear cooked in wine aparece primeiro em The Art of Tasting Portugal.

Alentejo‘s gastronomy is the living proof that the simplest ingredients make the tastiest recipes come to life! Here‘s the recipe for one of the Alentejo‘s most cherished dishes: Açorda de Poejo (bread soup with pennyroyal) made by Chef Carlos Afonso at the Miele kitchen using utensils by Portuguese brand Silampos.

O conteúdo Bread soup with pennyroyal aparece primeiro em The Art of Tasting Portugal.