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.

Oyster au Gratin

Oyster au Gratin, Seaweed, Egg Bechamel, Fleur de Sel and Lime

Cockle “Açorda” (Bread Stew)

Cockle “Açorda” (Bread Stew), Egg Yolk Cream, Coriander, Olive Powder, Fried Onion

Cod Swim Bladders, Chickpeas and Cow’s Trotters

Cod, Cod Swim Bladder Stew, Roasted Chickpea Purée, Baby Carrots, Turnip Greens, Broth made from Cow’s Trotters

Marinhoa Beef (cattle breed)

Marinhoa, Sausage and Cabbage Rice, Pak Choi, Turnips, Ground Bay Leaves, Beef Jus

“Trouxas de Ovos Moles” (“Bundles” filled with a local delicacy made with egg yolks and sugar) and Red Berries

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.

Snacks By Duarte Eira

Tasting of 3 snack varieties

Grouper Carpaccio

Grouper, Smoked Mayonnaise, Pickles, Ginger and Watercress

Scallop

Seared Scallop, Topinambur (Jerusalem Artichoke) and Crustacean Cream, Codium, Yuzu Pearls, Coriander

Fish from the Sea

Seared Fish Fillet, Confit Potatoes, Lemon Grass, Capers, Sun-dried Tomatoes, Beef Jus, Pak Choi

Venison

Venison Loin, Pearl Barley with Mushrooms, Swiss Chard, Red Wine Sauce

In the hands of Pastry Chef

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 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

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…

 

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