Beetroot tartar
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!
Bonbon with Carcavelos Wine
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.
Citrus carrot salad, blini and carrot branch pesto
In this dish the carrot has the leading role, not only the root but also the branch. Citrus carrot salad, blini and carrot branch pesto, a creation by Marcella Ghirelli from Comida Independente.
Codfish in Olive Oil and Garlic
In the book “My Codfish Recipes”, chef Vítor Sobral presents 500 ways to cook cod. This Codfish Confitado in Olive Oil and Garlic is one of them and one that will shine on any occasion.
Pink Swordfish ceviche
The pink swordfish, being fatter, tends to be tastier and is therefore preferred by chefs. Zunzum Gastrobar’s Pink Swordfish ceviche with sweet potato, passion fruit and Azorean pepper sauce by chef Marlene Vieira is an excellent example of how versatile and appetising this fish can be.
Pointed, Savoy and Chinese cabbage
Three cabbages: pointed, savoy and Chinese cabbage. The first is grilled with paprika paste, the Chinese cabbage is cured (kimchi style), and on top of these, the savoy cabbage is cooked with aromatic herbs and olive oil, sprinkled with buckwheat to give a texture contrast. So much better than we can imagine …” The words belong to Paulina Mata of the Assins e Assados blog, and, as she says, they do not live up to Chef João Sá’s creation.
Pumpkin pannacotta, togarashi dulce de leche, bee pollen shortbread and rooibos
Pumpkin pannacotta, togarashi dulce de leche, bee pollen shortbread and rooibos – this is the Attla Restaurant dessert that’s a great tribute to pumpkin!
Sea urchin sushi wrapped in nori
Beneath its spiky shell lies the edible part of the sea urchin. Its reproductive organs, called gonads, constitute only 20% of its body, but they are its most appreciated part. Those roes take centre stage in the “Sea urchin sushi wrapped in nori“ by chef Paulo Morais. A delicacy part of Kanazawa‘s menu.
Solid Tomato Gazpacho
Creativity knows no boundaries, and if you have tried this “Solid Tomato Gazpacho” from chef Marco Gomes at Oficina restaurant, you’ll agree. A plus, both for presentation and flavour!
