Subject - boa cama boa mesa

Flor de Sal

"Now here’s a house that promises to “make waves” in what concerns the gastronomic offer in the lands of Trás-os-Montes. It is young (it was open in July 2004), modern and has a daring cuisine. Producer of olive oil, keen on wines and fond of good food, João Paulo Carlão, the owner, suggests three menus (Sea, Degustation and Olive Oil), and a varied service à la carte. One of the many choices is: «carpaccio» of braised bisaro with aromatic herbs and terrincho cheese chips, grilled oyster mushrooms in olive oil, octopus Flor the Sal style or in olive oil with fine herbs, duck «confite» with red fruits reduction and champagne and truffle «rizotto», and bread panada of game meat alheira."