Esporão Restaurant: The Time of the Land continues in Pedro Pena Bastos’ cuisine

Esporão Restaurant: The Time of the Land continues in Pedro Pena Bastos’ cuisine

Chef Pedro Pena Bastos may be at the helm of Herdade do Esporão’s restaurant, but it’s actually nature who’s in charge. What dictates new dishes here is the seasonal character of the ingredients, whether wild or produced at the Herdade, as well as their storage during times of greater abundance and flavour, so they can be enjoyed now. The menu maintains the same four options – ‘Vinha’, ‘Montanheira’, ‘Tempo da Terra’ (Time of the Land) and Vegetarian – but the protagonists are prone to change.

The Time of the Land concept focusses on simple flavours, high quality and the cycles of ingredients. This harmonious relationship with nature allows Chef Pedro Pena Bastos to frequently present new dishes and make changes to the menu. It’s not a new menu, but rather adaptations that take the seasonal character of ingredients into account, which means that diners can look forward to rediscovering the restaurant every time they visit. As such, the current menu offers the seasonal flavours of summer truffles, lemon verbena, apricots, peaches, strawberries and wild garlic, while some of the harmonious combinations that the Chef suggests include mackerel, Iberian pork, turbot and Alentejo lamb.

The culinary experience begins with homemade bread and butter, as well as a range of Esporão extra-virgin olive oils. Then come chickpea scratchings with algae and cod roe mousse, as well as pig trotters in shiso gelatine, inviting you on a tour de force of flavours.

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Aged butter
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Chickpea scratchings with algae and cod roe mousse
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Peach, lavender tart and lemon verbena
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Chef Pedro Pena Bastos
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