{"id":7955,"date":"2021-08-11T14:00:42","date_gmt":"2021-08-11T14:00:42","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/rodrigo-castelo\/"},"modified":"2023-02-22T20:09:07","modified_gmt":"2023-02-22T20:09:07","slug":"rodrigo-castelo","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/rodrigo-castelo\/","title":{"rendered":"Rodrigo Castelo"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"Rodrigo\t\t\t\t\t\n\t\t\t\n\t <\/div>\n \n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t
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\n Rodrigo Castelo <\/h1><\/div>\n\n\n
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\n\tChef Rodrigo Castelo does what, at first, seems impossible: please lovers of tradition and fanatics of modernity alike. Taberna \u00d3 Balc\u00e3o, the tavern he opened in 2013 in the center of Santar\u00e9m, is (at the time) the highlight of a culinary career that started out of curiosity and instinct. Inspired by tradition, Taberna\u2018s contemporary cuisine approaches the best Ribatejo products with the eye and taste of those who know and respect them deeply. <\/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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\n \n\t\t\t\t\tChef Dishes\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h2>\n<\/div>\n\n\n
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Fata\u00e7a, walnuts, grilled pear, Alcoba\u00e7a tabby belly and roast sauce<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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The the fata\u00e7a (mullet, river fish) comes from Tagus, the pig from Alcoba\u00e7a. Rodrigo Castelo introduced them both and celebrated an unexpected but very happy wedding.<\/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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\n \n\t\t\t\t\tProducts used\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h2>\n<\/div>\n\n\n
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Liza mullet<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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It is one of the most popular river fish in Portugal, particularly in Ribatejo, where it is reputed to be one of the best.<\/p>\n

There are about 70 species of mullets in the Mugilidae family spread over temperate and tropical waters around the world. Fish that lives along the coast and frequently goes up the rivers (there are mullets exclusively of fresh water) feed from the bottom and is a favorite in commercial and sport fishing. The liza mullet (fata\u00e7a) is one of such 70 species. It adapts to low levels of salinity, travels in numerous schools, and feeds on practically everything. It is one of the most popular river fish in Portugal, particularly in Ribatejo, where it is reputed to be one of the best. It usually arrives fried or roasted at the dish, but depending on the chef\u2018s boldness, there are more ways to cook it!<\/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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\n \n\t\t\t\t\tRegions\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h2>\n<\/div>\n\n\n
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\n\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"regiao-alentejo\"\t\t\t\t\t\t\t\t \t\t\t\t<\/a>\n\t\t\t\t\t\t\t \t\t\t<\/figure>\n\t\t\t\t
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Alentejo and Ribatejo<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Miguel Torga once wrote that \u201cmore than enjoying the emotion of an enjoyable trip, whoever visits the Alentejo has to meditate\u201d. Let\u2019s meditate then, as we\u2019re back to the ever charming Alentejo. Land of sea and mountains, its virtue lies in the middle, in the plains, where our product of the week comes from.<\/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":"

Chef Rodrigo Castelo does what, at first, seems impossible: please lovers of tradition and fanatics of modernity alike. Taberna \u00d3 Balc\u00e3o, the tavern he opened in 2013 in the center of Santar\u00e9m, is (at the time) the highlight of a culinary career that started out of curiosity and instinct. Inspired by tradition, Taberna\u2018s contemporary cuisine approaches the best Ribatejo products with the eye and taste of those who know and respect them deeply.<\/p>\n","protected":false},"author":3,"featured_media":7871,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[344,311,598],"tags":[],"acf":[],"yoast_head":"\nRodrigo Castelo - The Art of Tasting Portugal<\/title>\n<meta name=\"description\" content=\"No cora\u00e7\u00e3o da cidade que o viu nascer, o escalabitano Rodrigo Castelo consegue o que parece imposs\u00edvel: agradar a gregos e troianos, isto \u00e9, a apreciadores da tradi\u00e7\u00e3o e fan\u00e1ticos da modernidade.\" \/>\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\/rodrigo-castelo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rodrigo Castelo - 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Taberna \u00d3 Balc\u00e3o, the tavern he opened in 2013 in the center of Santar\u00e9m, is (at the time) the highlight of a culinary career that started out of curiosity and instinct. 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