Cuisine

Salpoente

Cuisine

Chef Duarte Eira

Winner of the last edition of Portugal Throphy 2019, Top 5 “Chefs of 2017” and winner of the competition, “Revolta do Bacalhau” (“Cod Uprising”) in 2011.

Duarte Eira, from Vila Real, is a promising young chef, with extensive experience and who is highly dedicated to cuisine of excellence, highlighting the “faithful friend” in his curriculum.
He started his culinary journey with a traineeship at the Hotel Régua Douro, and has since worked in several kitchens. Noteworthy, are the kitchens of the Hotel Aquae Flaviae, of the Casino-Hotel in Chaves, of the Hotel Monte Prado & Spa and of the Casa da Calçada Relais & Chateux, this last being graced with a Michelin star.
Duarte Eira was the winner of the seventh edition of the competition “Revolta do Bacalhau” (“Cod Uprising”) in 2011, in the culinary category with his entry, “Norwegian Cod baked in a contemporary manner”. This competition was presided over by the renowned Chef Hélio Loureiro and its motto was “For cuisine, innovate, innovate!” According to Hélio Loureiro, “uprisings are trendy. Competitors are expected to be authentic, value Portuguese cuisine, be true to themselves and be consistent in their work”.
As the winner of the competition, Duarte Eira received an intensive training course to perfect his techniques in cod preparation at the “Gastronomik Institut” in Norway. The training was given by Daniel Madsen, one of the culinary members of Norway’s Olympic team.
According to Duarte Eira, his experience in Norway was a vivid example of “giving value to national products and respect for nature”, and of the use “of seasonal products”, with excellent culinary results, which combine beautiful, whilst at the same time, tasty cooking”.

 

 

Discovering Regional Products

Salpoente

Discovering Regional Products

Tasting menu

Discovering Regional Products

 

In this menu, Chef Duarte Eira and his team have sought to highlight the premium
products which are characteristic of our region. On this journey, you will
discover the flavours of the Ria, the Coast and the Land, honouring the gastronomic
heritage of the Baixo Vouga region.

Oysters, Mango, Lime, Almonds

Glace oysters, lime, mango salad with chives and chilly pepper, toasted almond foam

Our Cod Soup

Cream of cod, seaweed “biscuit”, parsley and olives

Cod and Salicornia

Confited cod, salicornia rice and cockles, seaweed powder

Marinhoa Beef Shank

Slow cooked, roasted carrot purée, seasonal vegetables, beef jus

Journey across portuguese traditionally sweets

Tasting menu

with or without

Wine pairing

Menus Available at LUNCH between 12:30 and 14:00 and DINNER between 19:30 and 21:30

Tasting Menus may be altered without Previous Notice and should be ordered for the entire table

 

If you suffer from any food allergy, please ask the employee about the products used in our menu.

 

Salpoente Menu

Salpoente

Salpoente Menu

 

OUR CLASSICS

Salpoente Classics

 

Dishes which have honed palates over the years
and thus have conquered their place on our menu.
A gastronomic offer which represents the cuisine
of Salpoente

Starters

 

Main Dishes

 

TO START…

(Starters)

 

From the Sea…

(Main)

Of the Land…

(Main)

Desserts…

 

If you suffer from any food allergy, please ask the employee about the products used in our menu.

Children

Salpoente

Children

Children

 

Vegetable Mix Soup

Salmon Meatball with Tomato Sauce and Mashed Potatoes

Spaghetti Bolognese with Tomato Sauce and Parmesan

Ice-cream Bowl

 

If you have any food allergies, please ask the server about the ingredients used in our menu

Menu for Groups

Salpoente

Menu for Groups


Menu 1 = 3 Moments (1 Starter + 1 Main Course + 1 Dessert)
Menu 2 = 4 Moments (2 Starters + 1 Main Course + 1 Dessert)
Menu 3 = 4 Moments (1 Starter + 2 Main Dishes + 1 Dessert)
Menu 4 = 4 Moments (2 Starters + 2 Main Dishes + 1 Dessert)

Couvert

Varied bread, butter, olive tapenade and olive oil

Sarters

If you choose Menu 1 or 3, choose a starter for the entire group.
If you choose Menu 2 or 4, choose a starter from each section for the entire group.

Codfish Cream, celery croutons,
herbal olive oil

or

Velvety field chicken, chestnuts,
green olive oil

Tomato bruschetta mozzarella,
olives and oregano

or

Oxtail Bao, red onion, sesame
seeds and parsley

Main dishes

If you choose Menu 1 or 2, each person will be entitled to one equal sh or meat dish for the entire group.
If you choose Menu 3 or 4, each person will be entitled to two dishes, one of sh and one of equal meat for the whole

Creamy Cod, Lettuce Mix, Olives
Powder and Parsley

or

Croaker, Creamy Potato, Vegetables
and Curry Sauce

Sirloin Veal, Mushroom Risotto and Meat
Sauce

or

Pork Neck, Chestnut Puree and Bread and
Chestnut Crumble

Dessert

The selected dessert should be the same for
the whole group.

Almond Pie, Chila, Tonka Bean English Cream

or

Cheesecake, Seasonal Topping

Drinks

House Wines (Red and White), Waters, Juices, Coffee

“No dish, food product or drink can be charged if not requested by the customer or by the customer for use.”

If you suffer from any food allergies please consult the employee about the products used in our menu.

 

Price and conditions on request.