Alentejo and Ribatejo Plates

Aubergine “escalivada”, hazelnut, game quail marinated in red wine and spices, red onion pickles, and carrots

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.

Beef tenderloin of Carnealentejana (POD) marinated in Alicante Bouschet must, sautéed vegetables and potato and celery gratin

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

Beer Bread from Padaria da Esquina

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).

Bread soup with pennyroyal

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.

Broad bean with chorizo

A recipe with Alentejo flavors made by an genuine alentejano.

Fataça, walnuts, grilled pear, Alcobaça tabby belly and roast sauce

The the fataça (mullet, river fish) comes from Tagus, the pig from Alcobaça. Rodrigo Castelo introduced them both and celebrated an unexpected but very happy wedding.

Grilled cucumber, cucumber water, marinated tomato and red basil

Fresh and seasonal ingredients for a dish that screams summer. Grilled cucumber, cucumber water, marinated tomato, and red basil, a dish by chef Bruno Caseiro. Thick slices of grilled cucumber and a vinaigrette made of its skins and seeds. The cucumber is also used alongside the basil in a puree. Cherry tomatoes add color and even more freshness to the dish.

Hake with green sauce, clams and fried Alentejo bread

Joana’s Walnut Pudding

Joana’s Walnut Pudding The “Pudim de Noz da Joana” (Joana’s Walnut Pudding) is one of Chef Leopoldo Calhau’s mother’s recipes, which he has proudly been serving at all his restaurants so far. Dense, decadent and delicious, it’s well-deserving of its fame! Related with this dish Chefs Products Regions Producers Other dishes from this region

Kid and chestnut

José Júlio Vintém combines two gastronomic icons from this parrt of the Alentejo in one dish: kid and chestnut. Here kid is roasted and served with corn porridge, fried and sautéed chestnuts. Delicious is an understatement.

Kind of bimis with romesco and parmesan

Who better than the chef herself to present the creation? About the “kind of“ of bimis with romesco and parmesan, the chef writes: “This dish came when I was in the market in Milfontes and I saw some sprigs of broccoli spikes that I decided I had to use. When I spoke to Dona Maria, I knew that our story would not end there. Nowadays she keeps all the ‘Brocolinhos’ for me.“

Lamb, broad beans, chorizo, sweet potato

Typically Alentejo ingredients in the hands of a chef from Minho. The outcome? Portugal at its best! Cordeiro e Alentejo is the name of this creation where the lamb shares the stage with sweet potato raviolis, broad beans with chorizo, cauliflower cream, and crunchy cauliflower.

Mertolenga PDO veal loin tartar, pickles, arugula and oregano

The quality and flavor of Mertolenga PDO meat are even more evident in this Mertolengo PDO veal loin tartar with pickles, arugula, and oregano (not to mention the obligatory egg yolk). You can try it at M’AR by AR Hotels.

Pennyroyal, raspberry and pomegranate

Sounds good, looks great and we bet it tastes even better. Pennyroyal pannacota, raspberry gel, ice cream and pomegranate granita, a dessert signed by Michele Marques. Pure freshness!

Pure Alentejo pork neck, red Montemor onion and pleurothus

Pure Alentejo pork neck, red Montemor onion, pleurothus. A tribute to this delicious region to try at Híbrido, chefs Filipe Rebocho and João Narigueta restaurant in the historic center of Évora.

Purslane with river fish

Henrique Mouro, head chef at Aperta restaurant in Campo Maior, is a master at serving the traditional Alentejo we appreciate so much. The chef and his adelicious “purslane with river fish” deserve a round of applause!

Queen Cake

This is (yet more) proof that gastronomy’s capacity to reinvent itself has no limits. This Bolo Rainha (Queen Cake) by chef Joaquim Sousa is based on a yeast cake dough enriched with various nuts, including essential pine nuts, spices and liqueur. The pièce de resistance? Edible gold leaves.

Turbot, topinambur, bouillabaisse and seasonal vegetables

The dish is fantastic but tastes even better when you taste it at one of the most beautiful places in southwest Alentejo: Porto Covo.

Wheat spaghetti, dewlap, garlic, olive oil and pepper

A simple recipe becomes superb when the best ingredients are used. Here’s how Francesco takes this ‘barbela’ wheat spaghetti, aglio, olio, and peperoncino to the next level.

Espargos Selvagens servidos sobre brioche caseiro com papada de porco, maionese de espargos, gema de ovo frita, pipocas de chouriço e óleo de chouriço

Wild asparagus served over homemade brioche with pork jowl, asparagus mayonnaise, fried egg yolk, chorizo popcorn and chorizo oil

If this dish spoke, it would have a heavy Alentejo accent. From the hand and creative mind of chef Hugo Bernardo from The Folly Restaurant, here are these magnificent wild asparagus served over homemade brioche with pork jowl, asparagus mayonnaise, fried egg yolk, chorizo popcorn and chorizo oil.