Tasca do Celso: cheer cheerful to the Alentejo
It began as a tavern with a small kitchen. Today, the Tasca do Celso welcomes a larger kitchen, open to a bright room and dominated by the happy shades, to combine with the dishes of clay that takes on the flavors of the Alentejo to the table.
In the tables in slate arranged in the wall are read, the name of the snacks and dishes inscribed on the menu. Or so, this is hand-delivered by those who practice the sympathy and the cordiality allied to the art of well receiving.
The Woodpecker, the black pork (€8,50) and the Mussel to the Tavern (€10,50) gain prominence in the snacks of this temple, the food of the alentejo region, where the quality product is a winning bet, and everything is prepared to the time as mandated by the book of the cook copy. The Eggs escangalhados (€12,50) is another of the proposals of the Tasca do Celso (Street of Pilots 34, Vila Nova de Milfontes. Tel. 283 996 753) to begin a meal an enjoyable two and are not, certainly few that share the famous Asparagus with scrambled eggs (€8,50), or the Clams bulhão Pato (€19,50), or the Prawn alhinho (€16,50).
Among the products from the alentejo, and which is typical of the region, it should be noted, at the entrances, the Paio of black pork (€4,25), the Serpa Cheese DOP (€6,70), or the Ham of black pork (€10,50). But, let’s pause here, because there is that to save appetite for the ai comes from.
What the sea brings to the land, the cuisine of the Tasca do Celso comes with the wisdom of one who has in his hands the gift of cooking so well. Starting with the Rice and clams (€16,50), stew as if she wants to, and done in perfection. The alignment of the list there is space for a variety of tastes, since the Streak grilled or d alhada for Turbot grilled or fried with rice beans (€25), passing by the Sarrajão au Dijon (€15,50), by the “Shrimp Açorda (€15,90), by Fillets of fish-rooster with rice and tomato (€22,50) or by speedy giant Shrimp with bread (€24,50). Between dishes eaten in the household or among friends, there is space for the traditional recipes prepared for the two, as the monkfish Rice (€32,50), the Mass of sea bass (€32,50) and the Cataplana fish (€38).
In meat dishes, is to agree that the Locket at pepper (€22,50) is the first in the list of the orders of the one who chooses the Tasca do Celso for a meal time and dealt with refinement. The recipe of the region arrives at the table the flagship Carne de porco à alentejana (€16,50), in addition to the slices of pork ham (€16,50), the Secret of black pork (€16,50) and the Lagartinhos black pork (€16,50), the lamb Chops on the grill (€18,50) or the Espetada mixed (€16,50) it is made with products from the alentejo. When the meal is to divide by two, the choice may fall on the Roast beef (€30,50) in the Chunk of beef (€34,90) or the Steak a la plancha (€44,90).
The outcome of such a typical regional meal can only contemplate the Sericaia (€4) or the Pão de rala (€6,50), the dual of the convent sweets of Alentejo. The traditional cuisine conquers the palate conventional, but also of taste whetted to perfection, with the sweet Rice (€4) or the Milk-cream (€4). There is still the Soufflé apple (€4) or the Mousse Majericão and Lima (€5,50), a true balm for the sunny days.
The desserts may very well be accompanied by a dessert wine-picked or recommended by the own José Ramos Cardoso, the owner of Tasca do Celso, one of the restaurants that bears the seal of Certification of the Alentejo region, in honour of the cuisine and the typical products of the region.
Back to the wine, is to highlight the rich wine of the Tasca do Celso, given the impressive number of bottles exposed in the house and almost all the references are served by the glass. A true roadmap leading wine all over Portugal, from north to south, with an obligatory stop in the Alentejo, the region is more honored in the letter. Enjoy the nectars also during the afternoon, in the company of snacks, this is made in the wine cellar, on the sofas arranged in this space cozy and intimate or huge table supported on wooden barrels, the latest novelty of the restaurant that, in the medium term, will have other good news to tell.
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