"It is harder to find a good sardine than a good tin of caviar. (…) I try to get lot of my childhood flavors. I was not born eating foie gras, caviar or lobster, on the contrary, I come from a very humble family, ate cod head and tails that supposedly were less valued products. So it is what I value greatly. "
Menus 115-135 EUR s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
From January 1st to 30th.
With its own wine production, tours of the region’s best “quintas,” and a Michelin-starred restaurant, Casa da Calçada draws food and wine enthusiasts from across the globe. Chef Tiago Bonitoe describes his dishes as a mix of tradition and transgression, but the ingredients used to create them are carefully selected.
The casa considers supporting local suppliers a duty—without them, the traditional character of its dishes would be lost. When selecting new suppliers, the restaurant’s team takes the time to understand the supplier’s products and facilities; and, conversely, suppliers are invited to the kitchens to see their products in use. The restaurant operates a partnership with local supplier H2Duoro for organic vegetables and supports the region’s honey producers. It also sources fish and seafood directly from local fishermen. The use of known suppliers helps ensure sustainable fishing, with the chef selecting only seasonal fish and ensuring all parts of the fish are used.