Louro, one of the gastronomic venues of Conrad Algarve, has just presented a reinvention of the most traditional Portuguese flavors by the hand and creativity of their executive chef Osvalde Silva.
In the new menu, local and seasonal products gain special attention in an unpretentious menu that reveals a fresh and contemporary approach to this space.
A entrada de Salmão Curado, com pickle de beterraba, rabanete & maçã Granny Smith e gel de salsifi (14€) ou o Xerém de Ameijoas, com carabineiro 48ºc, xerém algarvio, gel de coentros e torresmos (22€) são duas ótimas sugestões. As novidades da nova carta passam ainda pela Sopa de Peixe, confeccionada com peixes da nossa costa e ravioli de carabineiro (15€), o Bacalhau Fresco (32€), o Polvo à Lagareiro (32€) com puré de feijão branco e coco, grelos salteados, paiola alentejana e maionese de alho e o Tornedó Rossini que apresenta um lombo de novilho assado, foie gras, batata cilíndrica, micro legumes e molho Madeira (38€). Para dois, algumas das novidades do chef recaem sobre a Cataplana Algarvia (70€) ou o Peixe ao Sal (75€). Também a carta de sobremesas tem novas opções: Flor de Laranjeira, uma combinação algarvia com compota de laranja, pudim de alfarroba, gelado de flor de laranjeira e crumble de amêndoas (12€) e Baunilha do Tahiti (14€) são bons exemplos.
"The traditional Portuguese cuisine is an inexhaustible source of inspiration: it is complex, rich and fascinating. This new menu presents a reinterpretation of the flavors that the Portuguese know so well, with a touch of modernity," said Osvalde Silva, executive chef of Conrad Algarve .
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