Gastronomy: traditional flavors and family of Beja in the new house in Bethlehem.
The traditional Alentejo cuisine sits at the counter in Bethlehem, shaped snacks and a tribute to the family, by the hand of two cousins. There are recipes from mothers and grandmothers and carved wine own production in this new The Friar.
It was the magazine Evasões, a publication of the Journal News, has revealed that “The Friar”, house inspired by the recipes that their mothers and grandmothers, Sergio Frade and Carlos Afonso (na photos), They do at home and at Friar Tavern, the family opened in Beja in years 60.
Their training and experience in haute cuisine led him to Michelin restaurants like Azurmendi, in Bilbao, and the Ocean, no Algarve, but it is in the traditional Alentejo cuisine, comfort and tacho, You feel like a fish in water. "It is what like to do and eat. It's more authentic », explains Carlos Afonso, 32 year old, Just bring some of "his" Beja to Bethlehem.
Beside the cousin Sergio, just opened the restaurant-tavern The Friar (Platter Help), near the Coach Museum, where mind eating the counter, in the front row and eyes on the action. After all, this relaxed home, the duo of cousins ​​will interact with diners empathetically and with humor.
Familiarity also sit at the table, to fold. Starting with the carving of wines produced by Frade family for three generations, and that earned them the title of first exclusive producer of DOC wines hoist. But also for inspiration in the recipes that their mothers and grandmothers do at home and at Friar Tavern, the family opened in Beja in years 60.
Chicken acerejada, fried in garlic and vinegar touch, follows the recipe from Charles's grandmother, as well as homemade butter, Chili mass comprising, lard and sausage. Fresh pickled duck is ideal for hot days and scrambled eggs with túbaras denote the focus on regional product, as well as the chorizo ​​Alentejo, rojões, Black pork tenderloin and jowl to Alentejo, all perfect for sharing.
Juicy duck rice, with an aroma of orange that feels remotely, longer be difficult to split, as well as the chocolate mousse with olive oil Alentejo, fleur de sel, Dried fruit and mint-of-stream.
Photo: global Images
