News

The Fado night at New Year´s Eve will still be longer and more charming than the usual ones.

We present a menu that will delight those who choose to make the last Dinner of 2016 in a musical environment of Fado.

If Fado tells us stories, and allows us to revisit our emotions, it also tells stories about what is still to come, starting on the first day of 2017!

Check our Special Menu:

COUVERT: 3 kinds of Bread and Olive Oil

APPETIZER: Black Tortellini of Scallops and Shrimps, Celery and Coconut Vichyssoise

FIRST COURSE (FISH): Croaker Confit and Caroline of Octopus (Coriander Olive-Oil)

SECOND COURSE (MEAT): Veal cooked in Low-Temperature with Chery’s Sauce,

Sauté Potatoes and Vegetables

DESSERT: White Chocolate Mousse, Walnuts, Black Chocolate, Crumble and Wild Berries

DRINKS:           Mineral Water, Coffee or Tea

Aperitif Porto Wine “Taylors”

White Wine, “Castello D’ Alba” Reserva D.O.C. (Douro Region)

Red Wine “Castello D’ Alba” Reserva D.O.C. (Douro Region)

Digestive “Moscatel do Douro” (Real C.ª Velha)

Sparkling Wine Super Reserve Brut Blanc de Blancs (Douro Region)

VEGETARIANS

[ the Couvert, Dessert and Beverages are the same as the Main Menu ]

APPETIZER: Tortellini of Dry Tomato and Leeks, Celery and Coconut Vichyssoise

FIRST COURSE: Creamy Rice of Green Asparagus , Rings of Onions in Butter

SECOND COURSE: Green Pastry of Vegetables, Pasta with Sauté Mushrooms, Dairy-Cream Sauce, Mustard and Spring Onions

€ 135,00 per Person (all included)

For Reservations, simple, just press Book Now here in the website

The Real Companhia Velha producer from the Douro region is one of the long-time suppliers of Fado & Food Group, with which we have also established various partnerships, namely in events.

The excellence of this wine cellar has won the most important awards.

For the second consecutive year, Real Companhia Velha is one of its wines in the ‘Top 100’ of Wine Spectator, the wine Evel red 2014.

Find it on our Wine List.

Chef Aléxis Gregório is still digesting the gold reached in the 2016 edition of the A Revolta do Bacalhau contest.

Cooking point, salting time, and the finish of the winning dish does not say everything from the winning recipe, but reveals one of the best kept secrets in Adega Machado, and that is eaten.

You can find and order this dish in our Menu:

Codfish Flakes Confit

(Sweet Potato Sticks, Fried Onion, Egg’s Cream, Dehydrated Black Olives)

Read the interview here.

It was a National Contest, professionals were challenged to develop Cod recipes from Norway, looking for traditional or complementary models of product use, techniques and equipment for the preparation and presentation of the works to the competition.

COME ON THE CHALLENGE!

Was. Since Café Luso fulfills the initiative to point out the elevation of Fado to Intangible Heritage of Humanity since 2012, the date of the first anniversary, a new tradition seems to be establishing itself at the height of this historic establishment.

In addition to the presence of the artists belonging to the Fado & Food Group castings, artists from different generations, who embodies Fado, have joined this important celebration and make it follow.

Not being able to exhaust the total number of presences, and highlighting the honorable presence of the Portuguese Guitar Master, António Parreira, among guests and others who joined the party, here are some names:

Marina Rosa, Fernando de Sousa, Bernardo Espinho, Sérgio Silva, Cátia Santos, Fernanda Santos, Maurício Cordeiro, António Martins, Filipa Tavares, Miguel Costa, Liana, Bruno Chaveiro, Tiago Fins, Tiago Correia, André Vaz, José Carreiro, Carolina Gomes, Vitória Leuca, Teresa Tapadas, Miguel Silva, Mónica Fonseca, Jaime Aragão da Rocha, Adelaide Sofia, Susana Pinto, Sara Duarte, Renata Pawelec, Ana Sofia Marques, Diana Soares, Fernando Costa, Liliana Martins, Filipa Carvalho, Joana Rangel, Rita Santos, António Barbosa, Teresinha Landeiro, Cátia Santos, Hugo Prazeres, Augusto Ramos, Joana Almeida, among others.