BALCONY Restaurant takes a round trip to the Tagus River
Wine Dinner Insulana Navigation Routes
The Wine Dinner Insulana Navigation Routes returns to BALCONY Restaurant at the Grand Hotel Açores Atlântico on the island of S. Miguel on November 2, with an enogastronomic journey round trip to the Tagus River.
In this seventh edition, chef José Gala creates an exclusive menu featuring five tasting moments paired with wines, guided by head waiter Acácio Oliveira, in partnership with Quinta de Chocapalha.
Inspired by the stories and traditions of Empresa Insulana de Navegação, chef José Gala and head waiter Acácio Oliveira explain what the “Round Trip to the Tagus River” is like, through a menu that aims to be a mix of memories and emotions with traditional, a retrieval of some themes that integrate the identity and culture of the authors.
“Elders say that those who have no History have no culture and, like other Routes, this was also created to make us reflect, through a menu full of identity, research, product, flavour, technique, and surprises, in which food communicates and each element has a specific context. It is a journey that aims for comfort, refinement, service, daring, and innovation, to which we add the wines, elements that promise to create memories that linger on the palate of those who accompany us on this round trip up the river, without leaving São Miguel,” chef José Gala begins to explain. “A journey back to my roots. A menu that will draw inspiration from the rich history of the banks of the Tagus River, where I grew up, in Lisbon and the region of Saloia that, for many centuries, supplied the capital with all kinds of fresh products, and where the wine producer that is part of this menu is located,” he adds.
The suggestions presented in this seventh edition promise to surprise the most demanding palates. “We start the menu with oysters, reminding the more forgetful that, until the mid-70s, the Tagus was an important export bank for this mollusk throughout Europe. In France, where they are highly appreciated, they are still remembered today as ‘Les Portugaises,” he continues.
The second moment takes the “travellers” to the river estuary: dried fish soup with seaweed, Salicornia from the salt marsh, and beluga caviar, approaching salt flats and an ancient conservation technique, drying.
Next is a third moment, dedicated to the city of Lisbon, in a dish with notes that recall the celebrations of the Popular Saints – grilled line-caught seabass, smoked roasted peppers, pickled red onion, partridge-eye potato, clam, and sardine roe.
The journey continues up the river towards the Saloia region, with fried quail stuffed with foie gras, garlic puree, country bread, and Moura Alves vinegar.
The fourth moment heads to the rice of the Ribatejo marshes and the Monte Junto mountain range, where Quinta de Chocapalha is located. “We prepared a suggestion with flavours from our roots and origins, mountain herbs and rabbit, in a dish of great comfort and tradition,” the chef continues.
On the way back, the last moment will be highlighted by a mix of autumn and conventual flavours from Odivelas and the Azores: cold and smoked roasted chestnut, cutting marmalade, and egg wrap from 1903.
Once again, head waiter Acácio Oliveira will select the wine for the dinner. He is recognized for his mastery of wine pairings during these tasting moments.
“We immediately established a strong relationship with Quinta de Chocapalha – for the shared values with our company: family tradition, concern for sustainability, respect for nature and building value for new generations, always to achieve excellence in everything produced,” Acácio Oliveira explains, for whom the selected wine reflects “the maritime freshness to ripe and juicy fruit that provides, in each glass, a fantastic wine experience.”
The embarkation on this unique journey of celebration and discovery, with the 5-star hospitality of the Grand Hotel Açores Atlântico, part of the Bensaude Hotels Collection, begins at 7:30 PM, on November 2, and the cost is €85/person.
About the Bensaude Hotels Collection:
The Bensaude Hotels Collection – Azorean Hospitality is currently the most notable Azorean hotel group. Comprising five hotels on the island of S. Miguel – Grand Hotel Açores Atlântico, Terra Nostra Garden Hotel, Hotel Marina Atlântico, S. Miguel Park Hotel, and NEAT Hotel Avenida – one on the island of Terceira – Terceira Mar Hotel – one on the island of Faial – Hotel do Canal – and one in Lisbon – Hotel Açores Lisboa, it totals eight hotels.
Follow us on Facebook, Twitter, Instagram, Youtube, and TikTok and see the exclusive content for social networks.
