Fortaleza do Guincho
Initially, I had decided that on the food front, I wanted my Portugal trip to be very casual. Aside from maybe one tasting, I wanted to really experience the food of each region and savor the quality and vibrance of its seafood. However, somewhere along the way, I was hit with the sudden and intense feeling of impending regret. What would I be missing out on? Could I maybe find a way to taste it all? Amongst the meals I added on was that at Fortaleza do Guincho, a restaurant and hotel located along the coast near Cascais. It was a beautiful meal that highlighted the fruits of the sea, and as I ate and looked out into the ocean, I happily reaffirmed to myself, “no regrets.”
Mussel on an Edible Mussel Shell
Empanada with Beer
Cuttlefish Ink Rice Crisp, Fish, Chickpea Purée. Dried and Fried Fish Spine and Head Stuffed with Fish.
I’ve never seen a hand towel presented so beautifully, so I had to include it. It was lemon-scented, too.
Tomato Gazpacho, Cherry Tomato Salad, Smoked Tomato and Amberjack
Crispy Bread and Filling of Bread and Tomato
Small Pasta with Fish, Tomato Sauce Broth, Crispy Shell
THWACK! You are instructed to hit the shell with your spoon before eating.
Razor Clam Tartare, Cockle, Red Pepper, Cuttlefish Ink, and Broth made with all those ingredients
Bread: Corn Bread; Wheat, Rye, and Algae Powder; Wheat
Butter: Sea Salt, Seaweed, Red Pepper, Brown Butter
Fried Cuttlefish with Bergamot Mayonaise
Seared and Braised(?) Red Mullet, Courgette, Zucchini Flower Filled with Cuttlefish Tartare, Sauce fo Cuttlefish Ink
Slow Cooked Red Snapper, Fennel, Barley(?), Sauce of Fennel and Fortified Wine
Coconut Cubes, Aloe Gel, Citronella Granita
Slow Cooked John Dory, Artichoke, Squid, Red Wine, Crispy Squid, Sauce of Fish and Red Wine
Stew of Fish Roe (John Dory), Squid, and Tomato
Avocado Mousse; Cucumber and Apple Tartare; Basil, Coriander, Fennel, and Green Apple Sorbet; Pastry (Brazilian) made of Peanut; Wild Strawberry; White Chocolate Leaf.
Pine Nut Mousse, Crunchy Pine Nut, Pine Nut Crumble
Cheese Tart from Sintra, Milk Chocolate with Honey and Rosemary, Dark Chocolate with Juniper, Communion Wafer with Eucalyptus Meringue.
Espresso
Date: September 2018
Camera: Canon 6D