«Pork subtleties, cream of fava beans with chorizo and chestnuts in red green» and «The sea bass, the giblet and the turnip in a black and white portrait of Costa Verde» are two of the dishes on the special dinner menu created by the guest chefs Renato e Dalila Cunha, from the Ferrugem restaurant, in Vila Nova de Famalicão, for the EMO Restaurant, at the Tivoli Victoria (Vilamoura), to be presented tomorrow, June 10th.
«Garfo de Ouro 2013/2014», Ferrugem has as ingredients the hospitality and the popular roots of Portuguese cuisine, seasoned with creativity and innovation.
Renato and Dalila Cunha are ambassadors of Minho cuisine and green wines and, in their exclusive menu for the EMO Restaurant, they will present several irresistible proposals that include a greeting from the Chefs; one entrance; a fish dish, where the sea bass is the protagonist; an elixir; a meat dish, where pork subtleties are harmoniously combined with cream of fava beans with chorizo and chestnuts in red green; a pre-dessert and a dark chocolate-based dessert. The menu is priced at 45 euros (drinks not included).
This initiative is part of the “EMO Invites” project, which, by presenting the presence of pop-up restaurants at EMO, aims to bring the best of Portuguese cuisine to the Algarve and promote the exchange of experiences and sharing between renowned and renowned Chefs.
So Chef Bruno Rocha, from EMO, will also host Filipe Pina and Américo Santos, from Belcanto Restaurant, on July 20, and Rui Martins (Masterchef participant and winner of the northern stage of the 2014 Chef Cook Competition) ; Luis Gaspar, from the Cais da Pedra Restaurant; Louis Anjos, from Suites Alba and Chef Cook of the Year 2012, on August 22nd.
Open Hours: 19:00 pm - 22:30 pm
Reservations: Tel: (+351) 289 317 000 / Email: [email protected]
EMO RUST POP-UP MENU
Greetings from the Chefs
The green broth and the corn bread toasted with olive oil
Home
Codfish with all
Fish
Sea bass, giblets and turnips in a black and white portrait of Costa Verde
Elixir
Bitter almond and lemon slush
Carne
Pork subtleties, cream of fava beans with chorizo and chestnuts in red green
Pre-Dessert
fruit salad
Dessert
Dark Chocolate and the generous Portuguese
Coffee and mini custard tart
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