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FLAVOR TASTING WITH TESTED WINES At Lafes restaurant you will find the breakfast area in the Lafes restaurant, just behind an original huge wrought iron gate. A very complete buffet, with clear tables and plenty of privacy to help you start the day in the best possible way. But it is the Viriato restaurant, with its very original interpretations of typical regional cuisine, that will blow you away. Be ready to find many of the city's personalities having business lunches or celebration dinners: Viriato is sophisticated, elegant and inconspicuous, a perfect combination for such occasions. The bar, open from noon till midnight, with a window much like the one you will find in the D.Duarte hall, the bar summons you to taste the best regional wines in the magnificent Mestre Gro Vasco cloister. But there's no problem whatsoever if you decide to have a cup of tea at 5 pm. The whole point is to make the most of the facilities and experience the great privilege of being who you are You can count on toasted bread, fresh bread, olive oil, butter and seasoned olives in the couvert, not to mention the unpredictable amuse-bouches. Sweet potato chips, sausage with mushrooms and cottage cheese with cherry tomato on a skewer may be the best way to start this exciting trip to the world of flavors. The restaurant's signature dishes are the iconic wild rabbit rice with wilk, the amazing and tender roast veal la Lafes, accompanied with mashed turnip greens and baked potatoes - and served on a black clay pot from Molelos, the regional Viseu-style "rancho" and in the desserts section the "cavacas" of Viseu and the Vouzela pastries close the menu with honor and satisfaction. Be sure to try the gratin made of chestnut cream with anise and regional cheese, it is aromatic, sweet and offers a delicious contrast with the cheese - a journey through the flavors of the mountain area. And since you are spending your holidays in the Beira region, don't forget to try the sausages. Portuguese regional sausages, ham and cheese are the most typical products you can find. If there is a place where you should try a frying pan filled with regional sausages from the Beira region with fried corn bread, this is the place. You can try vegetarian and detox dishes and salmon slice, croaker supreme, cod loin with crusted chestnut, and "lagar" octopus meet fine traditional accompaniments, such as sauted sprouts, cabbage and local "migas", in a delicious and highly tempting complicity. And, of course, be sure to save some room to try the famous Mirandesa chop, the sublime lamb puff, baked with leek, mushrooms and wrapped in puff pastry with a side of lettuce and roasted tomato or the tender black pork cheeks with crushed potatoes and the "alheira" sausage cooked in Do red wine. Finish this highly sophisticated and yet so essentially regional experience with the typical "Papas de Carolo", which could be described as a softer rice pudding; or the Vouzela pastries with sliced pineapple and red fruit coulis.
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