{"id":6809,"date":"2021-03-07T22:57:55","date_gmt":"2021-03-07T22:57:55","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/humberto-alonso\/"},"modified":"2023-02-23T10:41:04","modified_gmt":"2023-02-23T10:41:04","slug":"humberto-alonso","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/humberto-alonso\/","title":{"rendered":"Humberto Alonso – O Gaveto"},"content":{"rendered":"\n
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\n Humberto Alonso – O Gaveto <\/h1><\/div>\n\n\n
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\n\tEvery Portuguese foodie has heard of O Gaveto restaurant. A reference in traditional Portuguese cuisine, especially fish and seafood dishes, the Matosinhos restaurant has kept the same management, the same chef – Humberto Alonso – and the same identity and quality its devotees got used to since its foundation back in 1984. <\/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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Lamprey \u00e0 Bordalesa<\/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\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\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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Lamprey<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Its appearance may not be the most attractive, but it pays off in flavour, assure lamprey connoisseurs. <\/p>\n

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.<\/p>\n\t\t\n\t\t\t \n\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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In 200 BC, when it was called Portus Cale, the city that gave Portugal its name became the Portucalense County\u2019s capital; Porto is the country\u2019s second-most populous city. Classified as Cultural Heritage of Humanity, its historical centre offers endless opportunities to taste authentic northern gastronomy \u2013 from tripe to world-famous Port wine -, while enjoying a magnificent view of the Douro river.<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Every Portuguese foodie has heard of O Gaveto restaurant. A reference in traditional Portuguese cuisine, especially fish and seafood dishes, the Matosinhos restaurant has kept the same management, the same chef – Humberto Alonso – and the same identity and quality its devotees got used to since its foundation back in 1984.<\/p>\n","protected":false},"author":3,"featured_media":6810,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[311,324,347],"tags":[],"acf":[],"yoast_head":"\nHumberto Alonso - O Gaveto - 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\/chefs-en\/humberto-alonso\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Humberto Alonso - O Gaveto - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"Every Portuguese foodie has heard of O Gaveto restaurant. 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A reference in traditional Portuguese cuisine, especially fish and seafood dishes, the Matosinhos restaurant has kept the same management, the same chef - Humberto Alonso - and the same identity and quality its devotees got used to since its foundation back in 1984.\n<h2>Chef Dishes<br\/><\/h2>\n<h2>Products used<br\/><\/h2>\n<h2>Regions<br\/><\/h2>","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6809"}],"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=6809"}],"version-history":[{"count":3,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6809\/revisions"}],"predecessor-version":[{"id":13095,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6809\/revisions\/13095"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media\/6810"}],"wp:attachment":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media?parent=6809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/categories?post=6809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/tags?post=6809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}