…“FLOR DE SAL
Competent
An elegant space and elaborate cuisine.
Good surprises for those who pass by Mirandela and go to the restaurant Flor de Sal, located in a green area of the town on the banks of the river Tua, near the bridge called Ponte Nova, almost on the water.
All is well designed in that place: the town, the river, the park, the building, the open-air café, the room, the menu and the wine list. And the good taste also extends to the choice of the name: the salt in its more perfect and refined form, a gourmet product that delights those who enjoy good food.
On the entrance they offer sparkling wine in the summer and a dry white port in the winter. Then, you easily discover on the menu the chef’s concern in serving regional products on the right season. There are several choices: either one of the menus – olive oil menu, degustation menu with five courses and a wine for each course, sea menu and executive menu for weekday’s lunches, with simpler, quicker and cheaper dishes – or the service à la carte, extensive and varied.
To stimulate the appetite, here’s a brief record of some of the delicacies that have already entered the story of the restaurant: “Alheira” trunk, mixture of mushrooms, dark asparagus, shellfish crepe, piquillo peppers and smoked ham biruta with tomato toasts, for first course; Flor de Sal style octopus (the best of the Galician octopus), octopus rice with octopus fillets, salt dory or sea bass, on the fishes; veal stake in olive oil toast with potatoes, mushrooms and asparagus, veal medallion, duck magret and confit, salt pork loins, roast kid and piglet, paelha (a speciality of the chef Manuel Gonçalves, whose training took place in Andorra), on the meats; flamed blackberry, raspberry or strawberry, olive oil pudding with sweet olives, berry millefeuille, on the desserts.
The restaurant is still in stage of consolidation, but the quality is superior to what’s usual regarding the facilities, the products, the cuisine and the service.”…
Manuel Gonçalves da Silva
