Barão Fladgate: awaken your senses to the table
Overlooking the Douro River, the restaurant Barão Fladgate in the cellars Taylor’s, offers an experience that goes far beyond the expected combination between food and wine. The new letter, authored by the chief Ricardo Cardoso, promises to surprise the palate, flavors, harmonies, and contrasts of a kitchen designed to the last detail to elevate the experience and awaken the senses.
Starting with vista, that draws the most emblematic landmark of the city of Porto, with the Douro River, the D. Luís Bridge and the old houses of the riverfront area as a backdrop. The space has been recently renovated with a warm and stylish décor. And don’t be surprised if you see one of the famous peacocks that live in the caves Taylor’s have recognized and awarded the visitors with the exuberance of their tails.
The new letter was created thinking in the hot seasons, reflects the philosophy of the chef and the restaurant Barão Fladgate. In the entries, shows the lightness and freshness of flavours from the mediterranean, which highlights the Cream of Tomato (€7), foam of parmesan, basil, bacon bísaro and tomatoes, the Calf involved in the blaze of cheddar cheese (€16) served with an egg at a low temperature or the Slivers of Salmon (€12), with ice cream of mango, avocado, coconut, toasted and daikon.
In main dishes, in the new charter of the restaurant Barão Fladgate reign the fish and seafood, and an invitation to the days of sun and heat. Between the sea Bass with aioli mussels and scallop, seaweed, gnocchis, prawns, salicórnias and eggs of sea trout (€25), the exotic version of Octopus and crunchy sauce with mild curry and sweet potato purple, cauliflower in saffron foam and lima kaffir (€24) or the Monkfish with risotto of shellfish, medallion of lobster, tapioca of cuttlefish ink and emulsion of sea urchin (€26), there are many proposals to enjoy the summer in the Barão Fladgate. In the meats, especially the Lamb in a crust of herbs and black olives of Douro, potato confit and mushrooms (€25), Thigh painted with belly of suckling pig, cannelloni of cabbage and vegetables (€18) or the international classic Surf &Turf vitelão with lobster (€26), an interpretation of the Head.
The desserts in the restaurant Barão Fladgate have been designed to harmonise with the categories the noble wine of the Oporto house, which produces some of the nectars the world’s most famous. To this sweet end, the Boss suggests the Cheesecake of banana, walnut pecan and caramelized, reduction of Port wine 10 years old Tawny with sauce and ice cream dark chocolate (€10), the Terrine of chocolate and crunchy peanut, toffee and ice-cream from salted caramel (€10) or a cappuccino with milk foam, vanilla ice cream and Bourbon sauce hot chocolate (€10).
The restaurant Barão Fladgate (Rua do Choupelo, 250, Vila Nova de Gaia. Tel. 223 772 951) is open every day for lunch, from 12h30 to 15h00, and dinner from 19h30 to 22h30. If you prefer, you can opt for the tasting menu consisting of six dishes, with a value of €65 per person, with a supplement of wines by the additional value of €19.
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