10 July 2024

Milton Ferreira, known for leading the Quinta do Portal restaurant in Sabrosa since 2008, is now facing a new challenge by taking over the kitchen of the Rabelo restaurant at the Vintage House Hotel.

In the heart of Pinhão, the chef from Trás-os-Montes presents a cuisine marked by local ingredients, traditional recipes and global influences. Along with his arrival, the hotel is launching the Summer Escape Program, a special summer program available until August 31st.

"My cuisine is based on Portuguese tradition, closely linked to my roots in Trás-os-Montes, to which I have added some international influences that I acquired during my training. I try to provide gastronomic and sensory experiences that create memories. That's also what I want to do here," explains Chef Milton Ferreira.

An Innovative and Regional Menu

The new menu at Restaurante Rabelo highlights the quality and seasonality of the region's produce, reinventing traditional recipes with a modern twist. Among the starters, the chef presents Mil Folhas de Legumes, a kind of lasagna in which the vegetables are topped with carrot puree and a crunchy quinoa, and Beterraba em Diferentes Texturas, a dish that explores the different shapes, textures and temperatures of this vegetable, resulting in a colorful and balanced combination. Another starter is the Cod Loin confit in olive oil and garlic with various textures of chickpeas and pickled onions, a modern version of the half-done cod salad. The Scallop is served in a sophisticated way, with smoked tupinambor puree, muscatel sauce, fatty bacon and beluga caviar, completing the starters.

The main dishes all include Port wine at some stage of the cooking process. Sea bass is marinated in white Port wine and served with citrus and saffron rice, dill oil, black seaweed caviar and wakame seaweed broth. The turbot is accompanied by corn from Trás-os-Montes, drizzled with white port broth, aromatic herbs, clams and salmon caviar. The Octopus à Lagareiro is made in a contemporary version with sweet potato, egg yolk gel, roasted onion and port wine vinaigrette.

For the meat options, the chef proposes the Oxtail stewed for 12 hours, served with celery puree, pear cooked in saffron and a Port wine reduction. The Bísaro Pork Cheek is cooked at a low temperature in a red port wine marinade and accompanied by beans, potatoes au gratin, seasonal vegetables and a mild touch of curry. The Veal Maronesa is presented with transmontano spits covered in a sauce of peppers, onions and tomatoes, finished with a Port wine reduction.

The menu also includes vegetarian options and dishes for children. Desserts include custard ice cream with citrus pudding, lime mousse and ginger crumble, and moist caramel cake with port wine jelly, peanut butter and chocolate popcorn.

Milton Ferreira has also introduced new items to the menu at the Library Bar at the Vintage House Hotel. The marinated chicken sandwich with kimchi, shichimi togarashi sauce, goat's cheese, lettuce and egg gel is one of the options, as is the hamburger made with sourdough bread, mushrooms, watercress and Island cheese. There are also nutritious salads with fresh ingredients such as quinoa, vegetables, sprouts and flowers.

Summer Escape Program

For those who want to take advantage of the latest gastronomy, the Vintage House Hotel offers the Summer Escape Program during the summer months. This program includes a minimum of two nights' accommodation with breakfast, access to various experiences at the hotel and in the region, including a self-guided visit to Quinta da Roêda with Port wine tasting and a boat trip for two people

The program, available from €348 per night, also includes a €15 food and beverage credit, a welcome glass of Port wine per person and a cocktail at the Library Bar per stay.

Reservations can be made by e-mail: [email protected] or by calling 220 133 185/128/126/137