Astória at Oporto: All Day Dining, al Fresco
Would it be possible to combine elegance slash generous table? Of course it is, at Oporto we would not expect anything else
The Astória Restaurant, at the Hotel InterContinental Porto - Palácio das Cardosas, has a new menu designed by Chef Francisco Pico, purposely for the summer days at recently opened terrace.
With the All Day Dining concept - from 10:30 a.m. to 11:00 p.m. - and overlooking the magnificent Praça da Liberdade, the Astória wants to position itself as a downtown hot spot, with meal options and snacks, at any time of the day.
Grilled Sardines in Spicy Tomato Sauce and Galega Olive (a natural spicy/bitter traditional olive).
In this new season it is possible to enjoy at the Astoria’s terrace, tapas and traditional snacks (from 6,50 €), like the Grilled Sardines in Spicy Tomato Sauce and Galega Olive (a natural spicy/bitter traditional olive); Boiled Tiger Shrimp with Selection of Sauces; Beans with Iberian Chorizo, Duck Breast and Smoked Duck or a selection of cold meats and national chorizos, pickles and toasts.
Beef Steak, Buttery Goat Cheese in Caco Cake (a typical bread from Madeira Island).
For those who prefer safer options, the Chef recommends the Beef Steak, Buttery Goat Cheese in Caco Cake (a typical bread from Madeira Island), the Serrano Ham and Serra Cheese, and Ham Sandwich in delicious heavy rustic bread or a variety of fresh and light salads such as the Niçoise with Fresh Tuna, Galega Olive and Cherry Tomato.
Tomato and Burrata salad, with Balsamic Vinegar and Fresh Basil.
For vegetarian options, the restaurant highlights two salads: Tomato and Burrata, Balsamic Vinegar and Fresh Basil and Roasted Beetroot, blue cheese, caramelized nuts and honey.
Broad beans with Iberian Chorizo, Smoked Duck Breast and Low Temperature Cooked Egg Yolk.
During lunch hours (12:30 a.m. - 3:00 p.m.) or dinner (7:30 a.m. p.m. - 4:30 p.m.), Chef Francisco Pico's signature dishes such as Linguado de Mar, butter sauce, capers and fennel are added to the terrace menu, and Matured Entrecôte, Portuguese way. Directly from the barbecue come to the table Salmon Filet, Bio Chicken Breast, or Iberian Pork Secretos.
Two Chocolates Mousse, (bitter dark and sweet white).
Desserts include the Two Chocolates Mousse, (bitter and white), Panacotta of Greek Yogurt and Passion Fruit, Abade de Priscos Pudding (an ancient and traditional monastic recipe), Citrus Salad and Lemon Sorbet.
On the left, Greek Yogurt Panacotta and Passion Fruit, and on the right the Abade de Priscos Pudding (an ancient and traditional monastic recipe), with Citrus Salad and Lemon Sorbet.
For drinking, there are over 30 wine-by-glass options (white, red, rosé or sparkling), a variety of signature or classic cocktails, aperitifs, liqueurs, and more.
In the words of Chef Francisco Pico: "This is a menu designed for the hot summer days, where we are on the terrace and we feel like eating something fast, fresh and light at any time of the day. A glass of wine or a cocktail also always falls well. "
The Astória restaurant, located in the emblematic Palácio das Cardosas, wants to keep among relevant spots at Oporto, offering both informal and exquisite delights. The terrace menu is already available and will be kept until the end of the summer.
More info here.
Images provided by the organization.
In Rua do Rosário we find the Bom Porto that Philippe-Didier Fouligny opened when he moved to Porto, an interior shop / art gallery
Jewish Lisboa on foot
Walking tours through Jewish Lisbon with the Green Trekker. A story with happy chapters and others not so much.
- Populaires Récents