We had no idea what to order, couldn’t really read the menu and didn’t think to ask for an English version. Sitting next to us was a couple who had just been served what looked to be chicken and vegetables for two so when our server came to take our order we pointed to the table next to us and said, “For two, please.” And, this is what we got.
What’s Not to Love?
We ate until we could eat no more and without exaggeration we licked the plates clean. That was our first serving of side-by-side rice and potatoes and we were hooked. If I remember right we paid a whopping 13€ for the meal. What’s not to love?
We find most often the accompaniment of cabbage and carrots served along with main courses. I’m sure it has to do with the cost factor, but as a flavor profile it works for me because I happen to love cabbage and carrots and there’s just a hint of seasoning along with salt and pepper that makes these veggies particularly yummy.
Thank You Rick Steves
When we visited Porto in 2015, we had a mere 5 nights to explore the city and oh boy did we do it justice. So much so that we have found being back in Porto we now have the gift of just being able to explore at random. We had a bit of been there done that, so now we just get to check out all the little nooks and crannies for which most travel experiences don’t allow the time. You know, like finding the authentic dining experiences.
We have Rick Steves to thank for one of our amazing meals. I packed along his Portugal travel guidebook and finally got around to opening it to the Porto chapter only to find that yep, we’d been there, done that. But, he did recommend dining at Abadia – Abbey of Porto Restaurante. Funny thing happened as we approached Abadia, which is located on a side street and not altogether easy to find, Abi realized he and our son had dined at Abadia when the two of them took a self-guided port wine tour of the region in 2010.
Portuguese Menus
We’ve found many of the Portuguese menus offer similar dishes, but there are subtle differences in the taste based on the skills of the chef. Abadia did not disappoint. As a matter of fact it may have taken the lead in our ever-growing list of top choices. At first Abi was going to order fish but then decided he’d venture down another culinary path and he chose the kid goat in a casserole. He took one bite and uttered, “Yum.”
We had no idea what to order, couldn’t really read the menu and didn’t think to ask for an English version. Sitting next to us was a couple who had just been served what looked to be chicken and vegetables for two so when our server came to take our order we pointed to the table next to us and said, “For two, please.” And, this is what we got.
What’s Not to Love?
We ate until we could eat no more and without exaggeration we licked the plates clean. That was our first serving of side-by-side rice and potatoes and we were hooked. If I remember right we paid a whopping 13€ for the meal. What’s not to love?
We find most often the accompaniment of cabbage and carrots served along with main courses. I’m sure it has to do with the cost factor, but as a flavor profile it works for me because I happen to love cabbage and carrots and there’s just a hint of seasoning along with salt and pepper that makes these veggies particularly yummy.
Thank You Rick Steves
When we visited Porto in 2015, we had a mere 5 nights to explore the city and oh boy did we do it justice. So much so that we have found being back in Porto we now have the gift of just being able to explore at random. We had a bit of been there done that, so now we just get to check out all the little nooks and crannies for which most travel experiences don’t allow the time. You know, like finding the authentic dining experiences.
We have Rick Steves to thank for one of our amazing meals. I packed along his Portugal travel guidebook and finally got around to opening it to the Porto chapter only to find that yep, we’d been there, done that. But, he did recommend dining at Abadia – Abbey of Porto Restaurante. Funny thing happened as we approached Abadia, which is located on a side street and not altogether easy to find, Abi realized he and our son had dined at Abadia when the two of them took a self-guided port wine tour of the region in 2010.
Portuguese Menus
We’ve found many of the Portuguese menus offer similar dishes, but there are subtle differences in the taste based on the skills of the chef. Abadia did not disappoint. As a matter of fact it may have taken the lead in our ever-growing list of top choices. At first Abi was going to order fish but then decided he’d venture down another culinary path and he chose the kid goat in a casserole. He took one bite and uttered, “Yum.”
