Cuisine

Salpoente

Cuisine

Chef Duarte Eira

chef_duarte_eira

Part of the 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 from the Ria of Aveiro

Oysters, Curry, Coconut, Green Apple, Cucumber, Yuzu, Codium

Our Coast

Cream of Fish, Clams, Algae, Salted Baby Shrimp, Fish, Coriander

Cod and Samphire

Cod, “Carolino” Rice (short-grain), Samphire, Clams, Sea Lettuce

Marinhoa

Marinhoa Beef, Potato, Onion, Courgette, Chives, Beef Jus

“Ovos Moles” (local delicacy made with egg yolks and
sugar), “Encharcada” (conventual sweet made with egg
yolks, sugar and almonds), “Bolo do Morgado”
(traditional layered dessert made with egg yolks, sugar,
walnuts and honey)

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.

 

Memories

Salpoente

Memories

Tasting menu

Memories

 

In this menu, Chef Duarte Eira and his team look to demonstrate
what is done best in Salpoente cuisine, a cuisine that
is based on four fundamental cornerstones: Portuguese cuisine,
product quality, travel and, finally, the experiences
each team member has garnered throughout their careers.

Atlantic Bluefin Tuna

Tuna, Avocado, Gazpacho, Coriander, Tomato, Onion

Quail

Quail, Garlic, Corn, Barrancos Chorizo, Parsley

Head Cheese

Head Cheese, Apple, Onion, Barrô Bread, Watercress

Turbot

Turbot, Cauli?ower, Beets, Fennel

Duck Magret

Magret, Sweet Potato, Green Asparagus, Orange

Raspberries, Goat Cheese and Yoghurt

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 have any food allergies, please ask the server about the ingredients 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

 

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 = 1 ENTRADA + 1 PRATO PRINCIPAL + 1 SOBREMESA
MENU 2 = 2 ENTRADA + 1 PRATO PRINCIPAL + 1 SOBREMESA
MENU 3 = 1 ENTRADA + 2 PRATO PRINCIPAL + 1 SOBREMESA
MENU 4 = 2 ENTRADA + 2 PRATO PRINCIPAL + 1 SOBREMESA

Couvert

Pão variado, Manteigas, Tapenade de Azeitona e Azeite

Entradas

Caso opte pelo menu 1 ou 3, escolha uma entrada que será igual para todo o grupo.
Caso opte pelo menu 2 ou 4, escolha uma entrada de cada secção que será igual para todo o grupo.

CALDO VERDE, BROA E CHOURIÇO

ou

SOPA DE PEIXE, PEVIDE E COENTROS

FOLHADO DE ALHEIRA E COGUMELOS

ou

PANADO DE POLVO, MAIONESE DE ALHO E SALSA

Pratos Principais

Caso opte pelo menu 1 ou 2, escolha um prato de carne ou um prato de peixe.
Caso opte pelo menu 3 ou 4, escolha um prato de carne e um prato de peixe.

BACALHAU, GRÃO DE BICO, BROA, AZEITONA E LEGUMES

ou

SALMÃO, BATATA, LEGUMES, CITRINOS E ESPUMANTES

RABO DE BOI, PURÉ DE CENOURA CEBOLINHAS E JUS DE CARNE

ou

VAZIA DE VITELA, CAKE DE BATATA LEGUMES EM MOLHO DE COGUMELOS

Sobremesas

A sobremesa selecionada deverá ser igual para todo o grupo.

PÊRA, CHOCOLATE

ou

PANACOTTA, FRUTA DA ÉPOCA

Bebidas

VINHOS DA CASA (TINTO E BRANCO), ÁGUAS, SUMOS, CAFÉ

“Nenhum prato, produto alimentar ou bebida pode ser cobrado se não for solicitado pelo cliente ou por este for utilizado.”

Se sofre de alguma alergia alimentar consulte o funcionário sobre os produtos usados ​​no nosso menu.

 

Preço e condições sob consulta