Former FC Porto chef opens restaurant in Melgaço: smoked meats, native meats and naughty rice are the stars of the menu

Being in a border area, part of the restaurant’s concept involves “stingray food”, integrating smoked meats, cheeses and “some way of interpreting products, such as lamprey”, in Spain. “We eat pan lamprey, they like grilling, drying and smoking”, he describes. Smoke, in fact, will have a strong presence, not only through the smokehouse from Spain and Castro Laboreiro, but also through charcoal and fire cooking.
Several indigenous breeds will be cooked on firewood, such as Minhota and Cachena, but also lamb, goat and Bísaro pig. Also the “Portuguese-style malandro rice, with national carolino, will always be present”, assures the chef citing some of the ingredients that can be added, such as Minho beans, seasonal vegetables, tomatoes, peppers and aromatic herbs.

As is a local characteristic, they also want cod “to be the star dish of the house”.

Endogenous and traditional recipes and products arrive at the 5 Sentidos table “with an authorial touch”, he describes the chef who had “complete freedom to design the concept and menu for this space by the same owners of the Mini Zip restaurant, also in Melgaço.

The menu includes classics from this restaurant, such as “Bacalhau à moda de Melgaço”, a recipe similar to Minho cod, and grilled Cachena meat with seasonal vegetable rice, as well as the “Roast of the day”, which varies daily; river fish “whenever work permits” and lamprey and shad in season. “We will also have trout, from Melgaço and Paredes de Coura”, he points out.

In the starters and snacks section, “Cod dreams with pepper cream (€2), “Rabbit marinade, Alvarinho vinegar, homemade toast” (€7.50), “Prados de Melgaço goat cheese cured with pepper jam” (€8.50), “Serra ham, very thin, with “Basca” tomato and toasted bread” (€8), are available. “Alheira balls with cured cheese and Dijon mustard” (€2), “Veal puff pastry with wild herbs” (€3), or “Old-fashioned egg frittata with Melgaço chorizo” (€7), as well as “Mixed board of smoked meats and cheeses, toast, jams and marinated olives” (€16.50) and “Sautéed mushrooms with Melgaço sausage, garlic and rosemary” (€9).

In addition to the “Classics”, house specials, including “Fried Cod à 5 SENTIDOS” (€25); Portuguese and sautéed vegetables” (€28).

In terms of fish, the highlights are the “Grilled cod loin, grilled mountain-style potatoes, onion, boiled egg and Fábrica D’Ouro extra virgin olive oil” (€25) and the “Family-style cod rice, roasted peppers and smoked onions” (€19.50). For meat, you can opt for Minho beef steak and vegetable rice” (€22), “Iberian pork plumas with mushroom feijoada” (€19.50) and “Pork shank confit with alheira and rosemary purée” (€38.50).

To conclude, the proposals focus on the specialties “Cream milk at the moment”, “Falso Tiramisu Melgacense” and “Rice pudding” (this only at the weekend), all to be shared by two (€12.50).

Álvaro Costa promises a “seasonal cuisine compendium” that varies depending on the seasons and diverges into two menus per year, one in spring/summer; another in autumn/winter.