A Culinary Journey through Porto: Revealing the Finest Taverns and Michelin-Starred Delights
That's the flavor you experience when savoring port.
By Heidi Driesner
Step aboard the epicurean adventure that is Sylvie Da Silva's latest masterpiece, "Porto." This captivating travel guide-cum-cookbook is adorned with vibrant, breathtaking images of the enchanting Portuguese port city and brimming with authentic stories, traditional, and modern recipes.
It's almost time for your next getaway! If you fancy a change of scenery, Porto might be just the place for you. Every year, nearly 17 million tourists flock to Portugal, making Porto one of the nation's most sought-after destinations aside from the Algarve and Lisbon. Among those tourists, Germans rank second, accounting for 12.8% - only behind the British (15.3%)[1]. If you're in search of an inspirational travel companion, look no further!
Get your copy at amazon.de
Sylvie Da Silva delivers an authentic, mouthwatering experience in her book "Porto." Published by Südwest Verlag, this hardcover treasure showcases more than 190 captivating pages featuring history, current updates, background, restaurant recommendations, souvenir ideas, tips for specialties, daily dishes, sweets, and of course, wine. The book includes a small gastronomic vocabulary, such as "thank you very much," along with the friendly greeting "Olá" (emphasis on the second syllable)[2]. Over 120 colorful photos bring Porto's charm and allure to life through the lens of photographer Aimery Chemin. To top it all off, there are more than 50 traditional and modern recipes[2].
Something for Every Appetite: From Simple to Challenging
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Sylvie Da Silva, born to Portuguese parents in France's Champagne region, takes readers on a gastronomic excursion through Porto, deemed a UNESCO World Heritage site. She describes the city as "fascinating, lovable, and a bit rugged." A seasoned tour guide, Da Silva honed her skills in the cultural tourism sector, specializing in Iberian Peninsula tours[3]. Her book, "Lissabon," has already graced German bookshelves in 2018, also published by Südwest.
Da Silva's passion for cuisine flourished alongside her love for travelling and was solidified with the discovery of international cuisines in Paris. The melody of stories about the land and its people weave an irresistible tapestry between the recipes in the book[2]. Wine and vineyards hold a significant role, as do fish, fruit, and vegetables - showcased by a visit to the bustling market hall of Matosinhos[2].
A taste of Porto on June 24th is an essential experience - even if you miss it this year, mark your calendar for the next! The Feast of Saint John is a unique celebration for visitors, who might be spontaneously invited to partake in the traditional dishes of the day, such as grilled sardines, Broa (corn bread), and Port wine[2]. Whether you prefer street cafes, art deco restaurants, cozy sailors' taverns, or Michelin-starred establishments, Porto's culinary landscape caters to all tastes[2].
Michelin-Starred Luxury: Bite Into the Best of Porto
The culinary scene in Porto caters to connoisseurs of all types. Recent years have seen the rise of innovative chefs interpreting Porto's distinctive flavors with a modern twist[2]. Three Michelin-starred establishments stand out for their exceptional offerings:
1. Antiqvvm- Tucked away in a leafy Porto park near the Museu Romântico, this exquisite dining spot promises fine-dining at its best with a focus on innovative, dynamic dishes.- Chef Vítor Matos excels in enhancing key ingredients with his creative, seasonal cuisine. Signature dishes include blue lobster with Moqueca and a vegetarian tasting menu dubbed "Organic."- Experience an unforgettable dining adventure through two locally-acclaimed tasting menus: Sensory Moments and the unique Organic (vegan) selection[4].
2. The Yeatman- This magnificent restaurant, with two Michelin stars to its name, delights its patrons with spectacular views of Porto’s historic Ribeira district from its vantage point in Vila Nova de Gaia.- The restaurant is renowned for its delectable seafood-focused tasting menus and meticulous wine pairings pulled from its extensive cellar.- Begin your memorable fine-dining journey moments away from Porto Cathedral[5].
3. Elemento- With its one Michelin star, Elemento calls out as a must-visit forPorto's Michelin-starred connoisseur cuisine[2]. Its unique "fire dining" concept and elegant atmosphere make it a standout among the city's gourmet options.
Grilled Chicken à la My Father (Frango Assado Do Meu Pai)
"The aroma of this dish is intoxicating. Frango assado is customarily served at markets and folk events, usually accompanied by homemade fries and enjoyed without utensils. My father's recipe is my all-time favorite, which I am eager to share."
Ingredients for 4 people:
1 free-range chicken (approximately 1 kg)Coarse salt1/2 cup peanut oil1/2 cup dry white wine2 cloves of garlic1 bay leaf2 tsp paprika powder2 pinches of Piri-Piri
Preparation:Preparation time: 15 minutes, resting time: 30 minutes, cooking time: 20-30 minutes
The method for preparing the chicken may differ between the grill and the oven.
• For whole chicken on the charcoal grill: Slice open the breast, unfold, and press down firmly. Conversely, if cooking on the oven grill, cut the chicken into pieces.
Regardless of the method chosen, generously coat the chicken with coarse salt and let it rest for approximately 30 minutes at room temperature. Prepare your grill or oven grill during this time.
Combine oil, white wine, garlic, bay leaf, paprika powder, and Piri-Piri in a small pot. Simmer on medium heat, removing the pot from heat right before it boils. Cover the pot and allow the sauce to infuse. Remove the excess salt from the chicken.
Preparation on the grill: Oil the grill grate, place the chicken on it, close the grate, and position it 20 cm away from the embers. Watch the cooking process. If flames flare up, dampen with a little water. When the chicken begins to brown, brush it with the sauce. Repeat this step 2-3 times. Grill the chicken for 20-30 minutes, turning it regularly to ensure even cooking.
Baking in the oven: Line the oven rack with parchment paper, place the chicken pieces on it, position the drip pan beneath, and pour in the oil and white wine mixture. Roast for 20-30 minutes, brushing the pieces with sauce whenever they begin to brown. Rotate regularly until they're golden brown.
Dorada with Oven Potatoes (Peixe Assado No Forno com Batatas)
Ingredients for 4 people:
4 thick dorada (or cod) steaks1 tbsp Fleur de SelJuice of 1 lemon12 medium potatoes1 liter of water1 handful coarse salt2 medium onions, peeled3 tomatoes2 green bell peppers, seeded and sliced2 cloves garlic, peeled6 sprigs fresh parsley4 bay leaves4 tbsp olive oilSalt, pepper1/2 glass of dry white wine
Preparation:Preparation time: 20 minutes, Cooking time: 45 minutes
Preheat the oven to 180°C (top/bottom heat).
Season the fish with Fleur de Sel and lemon juice.
Cook the potatoes with their skin in a pot with water and coarse salt for about 15 minutes. Drain the potatoes and set aside.
Cut the onions into rings, the tomatoes into thin slices, and the bell peppers into strips. Chop the garlic and parsley. Cut the bay leaves in half.
In a large oven-safe dish, create a base of layered onions, tomatoes, bell peppers, garlic, bay leaves, and parsley. Drizzle with olive oil, season with salt and pepper, and place the fish steaks on top. Again, season with salt and pepper, and pour in the white wine.
Bake for 30 minutes. After 15 minutes, distribute the potatoes among the fish. Baste the fish with the pan juices periodically. If necessary, add water to maintain moisture.
Tia Leta's Rum-Glazed Pineapple Upside Down Cake
"Pineapple, Abacaxi, is a common dessert in Portugal, often served as a fruit salad to aid digestion following a heavy meat-based meal. However, my preference lies with Tia Leta's version. My aunt, a talented baker, often brought us slices of this delectable cake on Sunday mornings as a child."
Ingredients for 6 people:150g unsalted butter, softened270g granulated sugar1 packet vanilla sugar3 large eggs150g all-purpose flour1 packet baking powder1 can (425g) pineapple slices in juice3 tbsp dark rum
Preparation:Preparation time: 15 minutes, Baking time: 40 minutes
Preheat the oven to 180°C (top/bottom heat).
Coat a 23-centimeter round springform pan with softened butter. Line the bottom with a circle of parchment paper.
Caramelize 100g of the sugar in a small saucepan over medium heat, stirring until it melts and turns amber in color. Pour the caramel into the prepared springform pan, tilting and rotating the pan to coat the bottom evenly. Chill the pan in the refrigerator for 10 minutes, allowing the caramel to harden.
Arrange the pineapple slices evenly on the caramel layer.
Whisk the remaining sugar, vanilla sugar, butter, and eggs together in a large bowl until smooth and fluffy.
Sift the flour and baking powder into a separate bowl. Gradually fold the dry ingredients into the egg mixture.
Melt 30g of unsalted butter and stir in the rum. Pour this mixture over the pineapple slices. Spoon the batter over the pineapple slices and carefully spread it out with a spatula.
Bake for 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool for 10 minutes before carefully inverting it onto a serving platter. Garnish with fresh mint leaves, if desired.
Enjoy your baking journey - happy vacation planning Heidi Driesner.
Source: ntv.de
- Portuguese Culture
- Michelin Star Restaurants
Extra:
The top-rated Michelin-starred restaurants in Porto are:
1. AntiqvvmThis two-Michelin-star restaurant, nestled in a picturesque Porto park near the Museu Romântico, offers exquisite fine-dining. Chef Vítor Matos highlights key ingredients with his creative, seasonal cuisine, such as the blue lobster with Moqueca and the vegetarian tasting menu called Organic[4].
2. The YeatmanWith two Michelin stars, The Yeatman impresses visitors with its breathtaking views of Porto’s historic Ribeira district from its location in Vila Nova de Gaia across the Douro river. Known for seasonal tasting menus starring Atlantic seafood, such as sea urchin, tuna belly, and turbot, with meticulous wine pairings from an extensive cellar[5].
3. ElementoHelmed by chef Ricardo Costa, this Michelin-starred establishment in the heart of Porto is recognized for its innovative "fire dining" concept marrying excellent cuisine with an engaging dining experience[2].
- Sylvie Da Silva's book "Porto" delves into French, food-and-drink, and lifestyle aspects of Porto, offering traditional and modern recipes, making it an ideal travel companion for those seeking a culinary exploration.
- The French-born author, who specializes in Iberian Peninsula tours, gives a glimpse into Porto's vibrant food scene, from street cafes to Michelin-starred restaurants, highlighting a diverse range of taverns and Michelin-starred dishes.
- Recommended Michelin-starred restaurants in Porto include 'Antiqvvm', 'The Yeatman', and 'Elemento', each offering distinct culinary experiences for French, food-and-drink lovers to savor during their travel through Porto.
