Leading the kitchen of Baron Fladgate, the Taylor’s cellar restaurant, for 5 years, Chef Ricardo Cardoso is experienced in Port wine weddings with the best Portuguese flavors, but he always wanted to go further.
On this return, he presents an extensive letter, as he has already got us used to. There are many choices and complex dishes, with many unusual ingredients and for which we do not know the aromas beforehand.
So, for dinner, from Monday to Friday, just choose between the four fish dishes, the four meat dishes and the two vegetarian dishes. Sea bass, for example, brings wild prawn, oyster cevadotto from Foz do Arelho, mussels and green sauce, lettuce, seawater foam and cuttlefish ink (30€). And if in fish, it’s the sea breeze that caresses the table, in meat the colors and textures of the hot season make the party livelier. Osso Buco is made at low temperature and is paired with duxelles sauce, turnips, hibiscus onion, braised corn, tatsoy, riesling beet blades, gold tempura needles and hoods (24€). In vegetarian options, the dance of flavors gains another rhythm. Cauliflower is grilled with chimichurri, black garlic, creamy Jerusalem artichoke, golden beet slices, crispy Douro almond and chicory in a toasted almond vinaigrette (16€).
In addition to the à la carte options available for dinner and the executive lunch menu (30€), the Taylor’s Menu, already an icon of the restaurant, remains. Composed of three dishes (starter, main course and dessert), all of which are paired with Port wine, it costs €54 per person and is the perfect formula to understand the philosophy of the space.
With an elegant and intimate atmosphere, provided by the involvement in the Port wine cellars, the Barão Fladgate restaurant promises a peaceful meal, maintaining a generous spacing between the tables, reinforced by the open doors to the terrace. The terrace is also inviting, allowing outdoor dining, with the fabulous view over the Douro and Porto’s riverfront.
