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.

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.

A recipe with Alentejo flavors made by an genuine alentejano.

O conteúdo Broad bean with chorizo aparece primeiro em The Art of Tasting Portugal.

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.

O conteúdo Fataça, walnuts, grilled pear, Alcobaça tabby belly and roast sauce aparece primeiro em The Art of Tasting Portugal.

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.

O conteúdo Grilled cucumber, cucumber water, marinated tomato and red basil aparece primeiro em The Art of Tasting Portugal.

O conteúdo Hake with green sauce, clams and fried Alentejo bread aparece primeiro em The Art of Tasting Portugal.

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

O conteúdo Joana’s Walnut Pudding aparece primeiro em The Art of Tasting Portugal.

 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.

O conteúdo Kid and chestnut aparece primeiro em The Art of Tasting Portugal.