A cuisine of complicities

The cuisine of Flor de Sal may be considered author’s cuisine, giving importance to the use of regional products, such as the Trás-os-Montes olive oil, – certified product and with Protected Designation of Origin (PDO) – the braised bisaro and the mirandesa meat, sausages, cheeses, honey, and many others.
There’s also a constant preoccupation with fresh fishes, always from the sea, served with salt, roast in the oven with creativity and innovation or simply grilled.