{"id":6120,"date":"2021-03-07T23:13:21","date_gmt":"2021-03-07T23:13:21","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/lampreia-a-bordalesa\/"},"modified":"2023-02-24T17:26:37","modified_gmt":"2023-02-24T17:26:37","slug":"lamprey-a-bordalesa","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/dishes\/lamprey-a-bordalesa\/","title":{"rendered":"Lamprey \u00e0 Bordalesa"},"content":{"rendered":"\n
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\n Lamprey \u00e0 Bordalesa <\/h1><\/div>\n\n\n
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There are many ways to cook lamprey, but only two compete for the top spot on the podium: lamprey \u201c\u00e0 bordalesa\u201c (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.<\/p> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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Humberto Alonso – O Gaveto<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Lamprey<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Oporto and North<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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There are many ways to cook lamprey, but only two compete for the top spot on the podium: lamprey \u201c\u00e0 bordalesa\u201c (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.<\/p>\n","protected":false},"author":3,"featured_media":5537,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[422,356,367,430],"tags":[],"acf":[],"yoast_head":"\nLamprey \u00e0 Bordalesa - The Art of Tasting Portugal<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theartoftastingportugal.com\/en\/dishes\/lamprey-a-bordalesa\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lamprey \u00e0 Bordalesa - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"There are many ways to cook lamprey, but only two compete for the top spot on the podium: lamprey \u201c\u00e0 bordalesa\u201c (marinated in red wine) and lamprey rice. 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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.<\/p>\n<h3>Related with this dish<br\/><\/h3>","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6120"}],"collection":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/comments?post=6120"}],"version-history":[{"count":3,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6120\/revisions"}],"predecessor-version":[{"id":13999,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6120\/revisions\/13999"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media\/5537"}],"wp:attachment":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media?parent=6120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/categories?post=6120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/tags?post=6120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}