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Posted by nelson on August 08, 2017
Executive chef Osvalde Silva

Many of Portugal’s most “traditional flavours” have been “reinvented” by executive chef Osvalde Silva for the new menu of Conrad Algarve’s Louro restaurant.

Described as “unpretentious”, the menu presents a “fresh and contemporary take on Portuguese cuisine using local produce”.

Cured salmon with pickled beet, radish, and Granny Smith apple (€14) or clam ‘xérem’ (a corn-based shellfish dish, €22) are some of the highlight appetisers.

Other novelties include ‘Bacalhau Fresco’ (fresh cod, €32), ‘Polvo à Lagareiro’ (Lagareiro-style octopus, €32) and Tournedos Rossini (a French steak dish, €38).

There are also new dishes for two people, most notably the ‘Cataplana Algarvia’ (a seafood stew cooked in a clam-shaped pot, €70), and new mouth-watering desserts like ‘Flor de Laranjeira’, a combination of orange jam, carob pudding, orange blossom ice cream and almond crumble (€12).

“Portuguese typical gastronomy is an endless source of inspiration: it is complex, rich and fascinating,” said Silva.

He added: “This new menu presents a reinterpretation of the flavours that the Portuguese know so well, with a modern touch.”

Louro is open every day for lunch (from midday to 4pm) and dinner (6pm to 10.30pm).



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