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

Discovering Regional Products

 

Embarking on an adventure through the flavours of the Coast, the Ria and the Land is the promise made by Chef Duarte Eira and his Team. This is a journey of the senses through the region, a tribute to Aveiro, recreated in a world-class cuisine.

Horse Mackerel Ceviche

Horse Mackerel, Pastry, Sea Lettuce

Marinhoa Carpaccio

Marinhoa Beef, Ilha Cheese, Moura Alves Vinegar

Oysters from the Ria of Aveiro

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

Marinhoa

Marinhoa Beef Shank, Potatoes, Truffles, Black Garlic, Mushrooms, Beef Jus

“Ovos Moles”*
“Bolacha Americana”**

*(Local delicacy made with egg yolks and sugar)
**(Traditional Biscuit)

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

 

“No dish, food or drink may be charged if it has not been requested or consumed by the client.”

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

 

Price on request

In the Hands of the Chef

Salpoente

In the Hands of the Chef

In the Hands of the Chef

 

The essence of Salpoente cuisine presented in a menu with seven moments, where every detail highlights the dishes of choice. The language of Chef Duarte Eira and his team in the creation of a shared experience which lasts throughout time.

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

 

“No dish, food or drink may be charged if it has not been requested or consumed by the client.”

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

 

Price on request

Discovering the Faithful Friend

Salpoente

Discovering the Faithful Friend

Discovering the Faithful Friend

 

Cod plays a major role in a menu that pays homage to one of the cornerstones of traditional Portuguese cuisine. This is an opportunity for surprise and discovery, where the flavours of Portuguese recipes are involved in the creative contemporary cuisine by the hands of Chef Duarte Eira and his Team.

Preserved Cod Roe

Cod Roe, Seasonal Fruit, Tomato, Borage, Garlic

Our version of “Brás de bacalhau” (Salted Cod with egg and crisps)

Cod, Onion, LT Egg, Olives, Shoestring Potatoes, Parsley

Cod swim bladders and chickpeas

Cod, Swim bladders, Roasted Chickpeas, Baby Carrots, Turnip Greens, Cow Hoof

Chocolate, Hazelnuts, Tonka Beans

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

 

“All our dishes are limited to Existing Stock”

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

 

Price on request

Salpoente Menu

Salpoente

Salpoente Menu

 

Chef Duarte Eira welcomes you to Salpoente. Born in Vila Real, in the north-east of the Trás-os-Montes region, Duarte Eira has won the national contest “Revolta do Bacalhau” (with his proposal “Roasted Norwegian Cod in a contemporary version”), which granted him as a prize a trip to Norway, where he got to know and perfect new ways of cooking “the faithful companion”.
Do not hesitate to contact the staff if you have any doubt, suggestion or complaint to the chef.

To start…

 

From the Sea…

 

Of the Land…

 

Desserts…

 

“No dish, food or drink may be charged if it has not been requested or consumed by the client.”

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

 

Price on request

Children

Salpoente

Children

Children

 

Cream of Vegetable Soup

Panko-breaded Sea Bass Fillet, White Rice and Baby Carrots

Spaghetti Bolognese with Tomato Sauce and Parmesan

Ice-cream Bowl

 

“All our dishes are limited to Existing Stock”

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

 

Price on request

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 entre os 4 possíveis.
Caso opte pelo menu 3 ou 4, escolha dois pratos entre os 4 possíveis.

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

 

CONDIÇÕES COMERCIAIS

1. Menus
MENU 1 = 3 MOMENTOS (1 ENTRADA + 1 PRATO PRINCIPAL + 1 SOBREMESA)
MENU 2 = 4 MOMENTOS (2 ENTRADA + 1 PRATO PRINCIPAL + 1 SOBREMESA)
MENU 3 = 4 MOMENTOS (1 ENTRADA + 2 PRATO PRINCIPAL + 1 SOBREMESA)
MENU 4 = 5 MOMENTOS (2 ENTRADA + 2 PRATO PRINCIPAL + 1 SOBREMESA)
Para o Menu seleccionado terá que ter em conta as condições apresentadas anteriormente (excepto casos pontuais de intolerâncias/alergias alimentares, Veggie/Vegan e Crenças).

2. Esta proposta é válida por 30 dias, mediante a disponibilidade do restaurante, à data de adjudicação do serviço
3. A escolha dos pratos que compõem o Menu selecionado, terá que ser solicitada por escrito com uma antecedência mínima de 5 dias úteis
4. A adjudicação do serviço deve ser acompanhada do comprovativo de transferência de 50% do valor total da refeição

 

O Restaurante não se responsabiliza por eventuais atrasos na escolha dos vários pratos.

“All our dishes are limited to Existing Stock”

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