Main Course
Ria Formosa Shellfish RiceDesert
FruitDrinks
White and Red Lagoa Wine
Mineral Water
Coffee
Description: The "Ria Formosa Tasting Menu" offers flavours shared by the peoples throughout the centuries based on Sea and Ria Formosa resources.
The menu is based on two basic philosophies. The first concerns the use of dry and salty products originating from the Roman occupation, which had a growing fishing, salt extraction and conservation industry. The Tuna Fish Moxama, Tuna Fish Salad and the Mackerel Filets represent these in our menu.
The Tuna Fish Moxama consists of tuna fish loin in brine, which is then dried in the sun; it is a kind of sea-smoked ham. It is cut in thin slices and nowadays fishermen still carried it in their pockets to "help" them drink a glass of wine or a beer - habits.
The Tuna Salad consists of dried briny tuna that has previously been steeped in water and then mixed with tomato, pepper and minced onion and marinated with olive oil and vinegar - traditions.
The Alimado Mackerel Filets can also be done with horse mackerel, chub mackerel, sardine or even bogues or sargus, it is another way of having fish in brine. The fish is cleaned and laid in layers separated by salt in a recipient with holes in order for the water to filter through. The fish is then cooked in boiling water, plunged several times in cold water portions until it has attained the right salty flavour and then its skin is finally pulled off. It is covered by onion and garlic and seasoned with olive oil and lemon - delicious.
The second philosophy regards the use of fresh fish. It has to be consumed as soon as it is caught otherwise it will loose its gastronomic qualities. That is the case of the Fried Cuttlefish (in black ink sauce) where the sauce results from the cuttlefish being fried in olive oil, garlic and bay leaf and then stewed in wine. Here the black sauce is proof of the fish's freshness, as once it is frozen it can no longer be used for the Black Sauce - delicacies.
The main course - Ria Formosa Shellfish Rice - is the emblem of the Ria Formosa's biological richness and one of the cornerstones of its economical value as approximately 90% of the country's shellfish comes from the Ria Formosa. But, although they have excellent gastronomic qualities, not all species can be commercialised, as it is not possible to preserve all of them during the time necessary for its commercialisation. Their use in the preparation of the Rice dish, in which all the flavours of the miscellaneous shellfish will be preserved, cooked in tomato, onion, garlic and olive oil seasoned sauce, refreshed with fresh coriander - an experience.
The Menu is completed with the Carrot Salad: cooked carrots, cut into slices and marinated in olive oil, garlic, pepper, parsley, cumin and vinegar and with the Salad "Montanheira": tomatoes, peppers, cucumber, onion, garlic cut into pieces and flavoured with marjoram, olive oil and vinegar and with the "Olives" - a refreshing vegetarian flavour.
The Bread is homemade and the kneaded dough produces its yeast. The wine is the liasing element between all the Menu flavours.
In order to keep the menu totally Algarvian, we offer you a wine from the famous Adega Regional, in Lagoa: white, red or both. But of course we recomend: the "Verde" wine, for although it is produced in Minho (North of Portugal) it serves the Menu better - Portugal at its best.
"Verde" Wine can be chosen in the Wine Menu (extra payment).