Thursday, 24 February 2011


I’ve just had a very pleasant meal in a little restaurant down in the Ribeira area of Porto, overlooking the Douro and the Port houses in Gaia.

One thing struck me though about the food, and it’s something I’ve noticed before in Lisbon (but only one or twice and not to this extent), was the slight addition of salt to the cooking.

Actually, slight is a bit of an understatement. When it came to the vegetables the main flavour was salt with the hint of vegetable matter underneath.

The Salmon was again very nice, but the skin had been pretty much encased in salt which had then leached into the fish.

Not that I’m complaining, the food was very nice, very well presented and exceptionally good value. It’s just a little concerning that I’m probably getting my weekly allocation of salt in one hit, it can’t be that good for you.

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