Friendly reminder that our Gambas al Ajillo are still on the menu, and as one particularly enthusiastic customer said, 'they will change your life'. 🦐 We can't promise you that, but we're pretty certain you'll leave happy.
We're absolutely delighted to announce our new Guest Chef Series! Featuring some of Portugal's top chefs, this four part line-up is bringing Portugal's leading restaurants to your doorstep. 🇵🇹 Joining us we have, Antonio Galapito of @prado_restaurante, João Cura @almejaporto, Vasco Coelho Santos @euskaldunastudio and Manuel Maldonado @100maneiras. 👨🍳 Visit the Link in Bio for more details and to register your interest! #BDGuestChefSeries
December is here, tinsel is appearing and Christmas is well and truly upon us! 🎄 Get into the spirit with our Robala com Funcho e Laranja: Whole Roast Seabass, Fennel and Orange. 🍊 Now available on our Christmas Feast Menu (bookings of 6-14 people). Make an enquiry:
Crisp mornings in Porto. ❄️ Winter in London could learn a thing or two. 📷: @PauloFurtado
Partridge w/ Wild Mushrooms. A beautifully simple dish, rich with chanterelles. 🍴 And landing on our specials board today!
Amêijoas à Bulhão Pato, Roast Squash & Requeijão and a glass of vinho. Perfect for sharing...or not. 😋
Our Croquetes de Alheira have quite a story behind them! The Alheira sausage was invented in the 16th Century by the Jewish community living in the Tres-os-Montes, a remote part of Northern Portugal, where they sought refuge from the Inquisition. This community developed a bread and game sausage that could fool Catholic informers and local zealots who denounced them for not eating pork. We have taken inspiration from this historical sausage, and use an Alheira predominantly made with smoked chicken. 🐓
What says Winter more than indulgent puddings and a glass of Port. 🍷
Another Portuguese classic, arriving on our specials board tomorrow: Amêijoas à Bulhão Pato. 🇵🇹