Humberto Alonso – O Gaveto
Chef Dishes
Lamprey à Bordalesa
There are many ways to cook lamprey, but only two compete for the top spot on the podium: lamprey “à bordalesa“ (marinated in red wine) and lamprey rice. At O Gaveto, chef Humberto Alonso specialises in both. The lamprey used in these recipes is caught by the most experienced fishermen of the Minho and Lima rivers.
Products used
Lamprey
Its appearance may not be the most attractive, but it pays off in flavour, assure lamprey connoisseurs.
The cyclostome lives in rivers and seas and is captured when the spawning season begins in the first months of the year. Lima and Minho are two rivers where lamprey fishing is intense, and Minho is perhaps the region where this delicacy has more tradition. The season runs from January to April and is responsible for actual pilgrimages by connoisseurs to the most typical restaurants for a snack.
Regions
Oporto and North
In 200 BC, when it was called Portus Cale, the city that gave Portugal its name became the Portucalense County’s capital; Porto is the country’s second-most populous city. Classified as Cultural Heritage of Humanity, its historical centre offers endless opportunities to taste authentic northern gastronomy – from tripe to world-famous Port wine -, while enjoying a magnificent view of the Douro river.
