DOC

DOC Composit

DOC is a restaurant sited on a dock on the Douro river. With chef Rui Paula at the helm, DOC takes us on a culinary journey of aromas and flavors that harmonize with the wines of the Douro valley.

The menu has a lot of fun starters, ranging from an intense oxtail with carrot to a delicate octopus carpaccio with pomegranate. Main courses include appetizing fish and seafood rices and classics of Portuguese cuisine like codfish with corn bread, a fish stew called caldeirada, and roasted baby goat.

The dessert list offers a sampling of many miniature desserts. Our favorite is a crispy crêpe filled with crème brûlée.

The presentations are beautiful and the food is prepared with great technical skill. The role of modern cooking techniques is not to surprise or shock but to refine and enhance the traditional flavors of Portuguese gastronomy. It is this approach that makes the cuisine of Rui Paula so deliciously unique.

A trip to the Douro valley is not complete without a pilgrimage to DOC, a temple of Portuguese food on the shores of the Douro river.

DOC is located on Estrada Nacional 222, Armamar, tel. 254 858 123. Click here for the restaurant’s web site.

Catch a falling star

Café Tati Composit

It is easy to pass by Café Tati without noticing it. You have to step inside the thick stone walls to find an old tavern turned into a funky café decorated with vintage furniture. Named after the great filmmaker Jaques Tatis, it employs four or five chefs who work part time sharing the menu and the kitchen duties.

The food we tried offers an enticing harmony of flavors and textures. Green been tempura that is crunchy and airy. Tender marinated mackerel with the perfect touch of vinegar. A bright, raw pad thai made with zucchini noodles. An intense oxtail stew mixed with smooth potato pure and crunchy fried bread crumbs.

Service is slow to give us time to soak up the atmosphere and listen to the impeccable collection of jazz music. The café hosts art exhibits and a jam session every Sunday. There are shelfs full of shared books and offerings of organic vegetables and fruits.

Unfortunately, rising rents are forcing Café Tati to close its door in December. Until then, don’t miss the chance to catch this falling culinary star.

Rua da Ribeira Nova 36, Cais do Sodré, Lisbon, tel. 21 346 1279. Click here for their website.

 

 

 

The fox hole

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There are very few great restaurants in the Douro valley. This scarcity has an historical origin: most vineyard owners used to live in Oporto. When they visited the Douro during the harvest, their meals were prepared by the wife of the caretaker or by some other talented local cook. So, a tradition of eating in restaurants never developed.

We were curious when Abílio Tavares da Silva, the Quinta de Foz Torto winemaker, promised to take us to a wonderful restaurant. Abílio drove us to a small village called Ervedosa do Douro and introduced us to Dona Maria da Graça Gomes. For many years, she worked as a cook for the great families of the Douro valley. Her dream of opening a restaurant came true in 2011 with the help of her two children, Rosário who runs the dining room and shares the cooking duties, and Fernando who helps manage the restaurant and curates the wines. The people of the village of Ervedosa are known as “raposas” (foxes), so they called the restaurant A Toca da Raposa (the Fox Hole).

We liked the food so much that we kept returning to Toca da Raposa during our Douro visit. We asked Rosário to choose our meals and she filled our table with culinary delights. The “pataniscas de bacalhau” a combination of codfish, potatoes and parsley are light and flavorful, the best we ever tried. The eggs with alheira (a sausage made with bread and fowl) are delicious. We loved the satisfying taste of the fatty baby-goat rice cooked in the oven. The flavorful “salpição” rice cooked with beans and salpicão sausage made at the restaurant is a revelation.  We marveled at the quality of the codfish and at the flavor of the grilled pork butt.

For dessert, Rosário brought us slices of cheese with an assortment of delicate jams made of strawberries, white grapes, quince, blackberries, orange, and zucchini.

Ervedosa is surrounded by vineyards that produce some of the best wine in the Douro valley. And at Toca da Raposa, it has food that is as great as the wine.

Toca da Raposa is located at Rua da Praça in Ervedosa do Douro, tel. 254 423 466.

 

Two recipes from Ílhavo

16 - Chefe Cristina Almeida - @mariarebelophotography.com

The Montebelo Vista Alegre hotel in Ílhavo is a hidden travel-destination gem in the center of Portugal. The hotel has a stunning location on the marshes where river and sea water meet.

The building complex incorporates the elegant manor house of José Pinto Bastos, the entrepreneur who two centuries ago pioneered the production of porcelain in Portugal. You can visit an interesting museum that traces the evolution of Vista Alegre from a risky experiment to a renowned porcelain brand. It is also wonderful to visit the porcelain factory, the place where earth and fire combine to serve the imagination of designers and sculptors.

One of the pleasures of a stay at the Vista Alegre hotel are the appetizing meals served in the restaurant headed by chef Cristina Almeida. For the last three decades, Cristina has been creating and refining recipes based on Portugal’s culinary tradition. Since she opened the hotel’s restaurant in 2016, Cristina has had the luxury of serving her food in the elegant dinnerware produced by Vista Alegre.

Two of our favorite dishes at the Vista Alegre restaurant are lamb rice with mushrooms and chestnuts and velvety codfish. We enjoyed these culinary treasures so much that we dared to ask Cristina whether she would share the recipe with our readers. She graciously agreed, so here they are.

Lamb rice with mushrooms and chestnuts

Ingredients for four people

  1. 600 grams of baby lamb
  2. 400 grams of rice (Cristina uses the Carolino variety produced in Portugal)
  3. 1 garlic clove
  4. 250 grams of onions
  5. 100 grams of chestnuts
  6. 100 grams of mushrooms
  7. 0.2 liters of white wine
  8. 0.1 liters of red wine
  9. 0.1 liters of olive oil
  10. Seasonings: thyme, bay leaf, piri-piri, and salt

Cut the lamb into small pieces. Marinate it with garlic, bay leaf, the two wines, thyme and salt. Dice the onion and fry it in olive oil. Add the lamb and fry with the onion. Add the chestnuts, mushrooms, and let the mixture cook a bit more. Add enough water to cook the rice and make plenty of sauce. Wait until the mixture boils and add the rice. As soon as the rice is cooked, serve immediately.

Velvety codfish

Ingredients for five people

  1. 200 grams of codfish without bones
  2. 0ne leek
  3. 1 garlic clove
  4. 150 grams of onion
  5. 1 kg. of potatoes
  6. 0.15 liters of olive oil
  7. Seasonings: parsley and coriander.
  8. Garnish: roasted peppers

Cut the codfish in cubes. Place the codfish, leek, onion, potatoes, parsley, and coriander in a pot. Cover the ingredients with water and let them boil until cooked. In a frying pan, fry the garlic with 1/3 of the olive oil. Add to the boiling mixture. Put the mixture in a blender and blend until smooth. Serve garnished with roasted peppers.

Click here for the website of the Montebelo Vista Alegre hotel. 

 

 

A belly full of fish

Barrigada Restaurant

Right on the Lagos harbor there’s an old shack that houses a restaurant called A Barrigada (a full belly). It is a simple place that serves grilled fish, cataplanas and other seafood delights. Outside the restaurant, you see the fish nets and octopus traps used by some of the fishermen that supply the restaurant.

The wine list is surprisingly good. Our waiter recommended a white wine called Invisivel produced by Ervideira. It is made from the red grape Aragonês and paired perfectly with the fish feast that followed: douradas, carapau and cavalas all perfectly grilled and seasoned. The fish comes with simple accompaniments: boiled potatoes seasoned with garlic and oregano and a salad with tomatoes, cucumbers and onion.

The waiters look like friendly pirates. Are they descendants of Sir Francis Drake the buccaneer who made Sagres his home base in 1587? All we know is that Barrigada is always full of people from all ages and nationalities enjoying a bounty of fish.

A Barrigada is located at Estrada de São Roque, Cais Sul, MeiaPraia, in Lagos, tel. 282 792 453, email abarrigada@hotmail.com. Click here for the restaurant’s website,  

Cooking pork and clams on the trail of Jamie Oliver

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We asked Dália Soromenho, the chef/owner of Porto Santana in Alcácer do Sal,  what alchemy made her pork and clams so magical. “I don’t give out my recipes,” she said sternly. “But I have to confess that I taught the recipe to Jamie Oliver when he came to the restaurant,” she continued with pride. “That is like telling everybody!” we argued. Dália relented and shared her recipe with us. So, here it is dear reader, the recipe for the best pork and clams we ever tasted.

Dália Soromenho’s Pork and Clams Recipe

Dália likes to cook this recipe with two cuts of pork: either “pá” (shoulder) of black pork or “cachaço” (neck) of white pork. The quality of the ingredients is essential.

First, marinate the pork cut into cubes with minced garlic and “pimentão,” a paste made of red peppers and salt. Then, slowly simmer the pork in lard until it becomes deliciously tender. The cooked pork can be refrigerated at this point. When you are ready to serve, fry the pork in lard in a frying pan over high heat. Place the clams on top of the pork and cover until the clams open. Cut the potatoes into small pieces and fry them separately. Add the potatoes to the pork-and-clams combination, season with chopped coriander and serve your lucky guests

“You’re welcome to come back to cook the recipe with me,” Dália offered as we said goodbye. We surely will!

Porto Santana is located at Senhora Santana, Alcacer do Sal, tel. 969 020 740.

 

Eating pork and clams in Alcácer do Sal

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The staff of the pousadas, a network of historical hotels with fabulous locations, has always great restaurant tips, so when they recommended Porto Santana in Alcácer do Sal, we called to make reservations.

The restaurant remounts to the days when people traveled by horse to Alcácer and crossed the Sado river through a small wooden bridge to work in the fields. They left their horses by the restaurant building and came in for a bite before work. Later, the place became a tavern where people enjoyed a glass of wine. Later still, it became a “tasca,” a humble eatery that catered to local residents. The restaurant was purchased more than a decade ago by Dália Soromenho, a chef who learned from her mother the traditional recipes of Alentejo. She modernized the old place but preserved key elements of its past like the stone floor and the straw-padded roof.

Our waiter took us to a cozy table by the fireplace. The other tables were occupied by locals, most of whom seemed to be involved in agriculture. They were giving thanks for the rain that was blessing the fields and talked with excitement about their wines and their crops.

Our meal started with a soup made with clams, spinach and rice. The flavors blended perfectly and the rice grains were firm, so there was no starch from the rice clouding the flavorful broth. The meal continued with fried fillets of “peixe galo” accompanied by an “açorda” made with fish eggs. The fish was delicious, but it had a hard time competing with the magnificent açorda, the best we ever had. It was a culinary masterpiece made with fish broth, fish eggs, bread, olive oil, and garlic. Finally, we tried black pork “secretos” salted and grilled to perfection.

We told our waiter how much we liked our meal. “But you didn’t try our pork and clams Alentejo style, they are really outstanding.” he said in a tone that made us feel like we had gone to Rome and not seen the pope.

We repented and returned the next day to Port Santana for lunch. We were received by Dália Soromenho who recommended we also try her tomato soup as a prelude to the pork and clams.

The meal started with a couvert composed of bread, olives, a delicious carrot salad seasoned with minced garlic and coriander, and fried sardines in an “escabeche” sauce made from olive oil, bay leaves and vinegar. The tomato soup was great, the acidity of the tomato contrasting with the creamy poached eggs. The pork and clams were indeed spectacular. They have everything that is lacking in ordinary preparations: the pork was succulent, the clams were not overcooked, and the fried potatoes were crisp and delicious. The dessert was a combination of eggs yolks and the famous pine nuts from Alcácer.

Dália sat at our table and asked us what we thought about the meal. We told her that it is people like her that make Portugal a place full of culinary treasures waiting to be discovered.

Porto Santana is located at Senhora Santana, Alcacer do Sal, tel. 969 020 740.