Thursday, November 14, 2019
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Food and Drink

With cannibals at the table

Our dog is immediately given a bowl of water by Andreia Silva. We’ve come to try this vegetarian restaurant in Tavira at lunchtime. Good. I notice an Argentinian ant. It climbs up my table, walks across my plate and goes back down again. It’s not interested in the plate (from IKEA, Made in Portugal), since it’s still empty. This little ant is special. The species came into Europe via a port in southern France, then spread through Spain to Tavira, reaching as far as Silves and Monchique and from Aljezur to Cape Saint Vincent. It’s a little fighter. There are …

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A pot with many good things from your garden

Our goal is to become self sufficient with our food. We need five years to achieve this. We will reach this goal in five steps. In the first year, we worked the land, clearing it and creating a fine tilth, removing the stones and weeds. At the same time, we composted, then used compost as a fertilizer for the first sowing in the second year: potatoes and onions, peas and beans, tomatoes and peppers and many more things. We also would recommend a permaculture course at Quinta Vale da Lama in Lagos. For today’s recipe, almost all of the ingredients …

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Seeing things from the “Other Side”

When they met, Artur was vegetarian and worked in the field of permaculture; Carla, who has been a crudivore for about two years, had been a vegetarian for 20 years, and worked professionally in teaching yoga, in functional medicine and macrobiotic cooking and Ayurveda. “I was interested in finding a location to open an organic grocery and Artur was looking for a place to open a vegan restaurant; we were both independent and started to look at shops and got to know each other better; we ended up falling in love,” Carla explains, with a twinkle in her eye. Their …

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Blogs take to the smallholdings

What do four bloggers, one organic grocery, one farmer and ten guests do on a wonderful sunny day at Quinta das Seis Marias in Sargaçal, Lagos? They prove that fruits that are treated with respect are those that provide the best final taste. On your plate and in your body. And so, baskets in hand, four culinary bloggers go down to the farm to gather products that, together with those from the Mercearia Bio, they will combine in nearly twelve recipes made exclusively from organic foodstuffs. All the participants are involved in observing, gathering and smelling. Queries about plants such …

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Gengibre e Canela, Ayurveda on your plate

Lunchtime buffet from Monday to Saturday. There are always two dishes, one vegan, the other lacto-vegetarian. I was there on a Thursday and tried out the broccoli soup. Then I put together a mixed salad with coriander dressing and followed that with a tasty feijoada with rice. I washed it all down with a juice made of orange, apple, carrot and beetroot. Some people still think that vegan food doesn’t fill you up. What nonsense! Anyone claiming this can either not cook vegan food well, or perhaps still has some way to go in their thinking. The dessert too, a …

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restaurante rota das sedas

The Rebirth of Fábrica das Sedas

I’ll start by saying that I’ve surrendered to my discovery of the Lisbon restaurant Rota das Sedas (The Silk Route). The name revives the local history, for situated in that area was the Real Fábrica das Sedas (Royal Silk Factory) until mid-century XIX, a fact that is highlighted by the various advertisement on this gastronomic corner. But for those who used to pass by Rua da Escola Politécnica almost daily for two years, 23 years ago, it is hard not to feel comfort from the new life blooming there. Decaying buildings remodelled, while still taking the original prints into consideration, …

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Cor de tangerina - Guimarães

Vegetarian flavours in the lands of D’el Rei

The colour of orange is not the same as the colour of tangerine given that the latter is a Guimarães exclusive and more specifically in Portuguese, Cor de Tangerina, the name of the vegetarian restaurant located right in front of the castle that was the birthplace of the County of Portugal. Conceived of in Santo Tirso but put into practice in Guimarães, this is the only vegetarian restaurant in all of the city but one that still manages to pack the gastronomic history of the surrounding region into details such as usage of typical aromatic herbs such as rosemary or …

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How come almost half of humanity spends all its time talking about food, about the best ingredients and wonderful recipes, only to then inflict exactly the opposite on their bodies, in most cases? Food that is too full of fat and calories, and often not at all healthy; most people eat supermarket meat produced though intensive livestock farming, where the origin of all those chops and steaks and sausages is by no means transparent. Many people don’t even want to know. Are our eating and drinking habits falling victim to the thoughtlessness of our era of fast living? Just don’t …

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Tradition at the right pace

A prior warning: if you are the type broadly indifferent to food and prefer to rush through meals quickly, ‘A Charrette’ is not the place for you. This is an establishment where everything takes its respective due time, from preparing and cooking the dishes on the menu, giving (even requiring) space for flavouring the excellent food, taking in the décor and ambience, chatting and enjoying the company. Located in the centre of Monchique, anybody entering immediately notes the traditional and welcoming environment with old (but well treated) wooden furniture and containing a wealth of working or household utensils from times …

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restaurante museum of cuttlefish

Where heritage gets savoured

Museum of Cuttlefish It is impossible to think about cuttlefish without immediately conjuring up the city of Setúbal. Every region has its own particular gastronomy and Setúbal is no exception to that rule. Whilst Lisbon has its grilled sardines, Porto has its tripe à moda do Porto and, when thinking about cuttlefish, and especially fried cuttlefish, we think of Setúbal. However, thus far there was no place to do justice to the presence of cuttlefish in the historical, cultural and economic traditions of the region. Located on Avenida Luísa Todi, right in the heart of Setúbal, the Museum of Cuttlefish …

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