Established in the Quinta da Geia Boutique Hotel in Aldeia das Dez, Oliveira do Hospital, the João Brandão restaurant specializes in international flavours, but in a typical beirão setting.
‘Chef Frenkel de Greeuw manipulates Portuguese ingredients masterfully. In his absence, Margarida Nunes, a resident cook for 12 years, takes over and introduces many of the regional dishes.
With chef Vasco Lello, she has developed an Espírito do Lugar Menu with a marked Portuguese character.The meal starts with escabeche of fish from the River Alva and Dez paté with citrus and walnut compote Next, a broth of trout from the same river with fennel from the hills surrounding the village. Kid, as the main course, is accompanied by corn bread crumbs and a classic herb sauce. For dessert, the choice was one of the house celebrities: tigelada, with plum confit and locally produced chestnut honey.
Fish escabeche from the River Alva and Dez paté with citrus and walnut compote
Trout broth with mountain fennel
Roast kid with sautéed corn bread crumbs and herb sauce
Baked custard pudding (eggs, sugar, wheat flour, milk and cinnamon) with plum confit and chestnut honey