Restaurante Barão Fladgate presents the new summer menu

With an extensive room and a generous terrace that invite you to enjoy the hot and long summer days, Taylor's cellar restaurant has designed a menu inspired by the colors and flavors of the season.
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The privileged view over the D. Luís bridge and the riverside landscape of Porto serve as an aperitif to an experience in which gastronomy and wines complement each other to appeal to the senses

The restaurant Baron Fladgate, in Taylor's cellars, brings color, flavor and freshness to hot days and invites you to enjoy its large terrace, perfect setting for special moments at the table.

Summer has always served as a motto for creation. Salvador Dalí conceived many of his great works from his home overlooking the sea, in Cadaqués, on the Costa Brava. Van Gogh immortalized starry nights and sun-ripened wheat fields.

In the new summer letter, Chef Ricardo Cardoso's creativity is inspired by the glow of nature and the flavors of the season to design a menu that seduces the eye even before conquering the palate. Each ingredient is carefully worked in hues of color and different textures, creating appealing and appetizing visual compositions.

As in the artistic currents, the Chef's cuisine also reflects international influences, from the sophistication of the French school to the authenticity of Italian gastronomy that intersects with the quality of Portuguese products and cuisine, in a creative exchange that takes us to travel along the shores of the Mediterranean.

An intention unveiled right from the Entries, with emphasis on Vichyssoise, a cold soup with salmon cannelloni, Atlantic scallop, celery mousse, textured apples and smoked lumen roe (€ 12) and Foie gras in two confections, duck ham, toasted hazelnuts , aged balsamic cherry, figs macerated in Taylor's Port and spices (18 €).

The letter plunges into the ocean to present a bold version of Monkfish with wild gamba, chili and lime risotto with cuttlefish ink coral chips and crayfish beurre blanc (22 €).

Already in meat dishesThey are also thought of in detail and served with great delicacy, Rib eye with a toasted olive crust, crispy baby corn, cauliflower gratin with cheddar, smoked pancetta rostie and barbecue sauce (28 €). Pork at low temperature, served with carrot textures, grilled Japanese aubergine, rhubarb, rustic pork “madeleine” with sesame seeds and Douro orange sauce (€ 22) and Duck with arancini, Campari, blackberry and aged balsamic, shitake and tagliolino of sparkling Melgaço and black tartufo (20 €).

There is no shortage of news vegetarian options, such as dried tomato and mint risotto (16 €) and spinach, asparagus, shitake and chili tagliatelle (18 €).

As with the rest of the suggestions, also the Desktop they are seductive to the senses. As captivating as the way they are served is its description: the new proposal of red chocolate apple stuffed with Thai berry, red fruits and Grand Marnier coulis (10 €) joins the well-known Tropical combination with coconut, pineapple, tropical fruits, toasted cashew and aged rum, coconut ice cream and piña colada ice cream (10 €).

The new summer flavors of the Taylor's Caves restaurant have an ally in the wine list to elevate the experience or not, this was the home of one of the most reputed Port wine brands created more than three centuries ago. Among the wine selection, there is naturally a privileged collection of Port Taylor's wines, from their award-winning Vintages to the old Tawnies, perfect for a special celebration or simply prolonging good conversations.

For those looking for a more complete suggestion, the Baron Fladgate presents a joint program (55 €) that includes the gastronomic experience and the visit to Taylor's cellars. Taylor's Menu is suggested for the meal, in which Port wine accompanies each dish, from the entrance to the dessert, showing its versatility. This program must be purchased at the reception of the Taylor's Visitor Center on the day of the visit and dinner. The usual value of the Menu (without visit) is 54 € and includes three dishes and three Taylor's wines: Taylor's Chip Dry Tonic, Taylor's LBV 2014 and Taylor's Tawny 10 Years Old.

The restaurant Baron Fladgate it is open every day for lunch (12:30 - 15:00) and dinner (19:00 - 22:00). From Monday to Friday, for lunch, an Executive Menu is also available, renewed every week, with three courses and a glass of wine included (€ 28).

The reservation is, at this stage, mandatory. You can consult here the profile of the restaurant where you will find the respective contacts.

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