In the best restaurant in Beira Interior there is no plastic and 80% of the products are seasonal and endogenous

28 de 02 de 2022, às 14h51

Alkimya restaurant, in Covilhã, was the big winner of the second edition of Beira Interior Gourmet. For the first time, the Chef Valdir Lubave Award was awarded.

Alkimya restaurant was the big winner of the second edition of the Beira Interior Gourmet contest. The distinction of “Best Restaurant” was won thanks to the menu specially prepared for this competition. “Mother pasta, pheasant and roasted carrots”, accompanied by “Almeida Garrett Beira Interior DOC, Chardonnay, White 2019” (starter), “Cod, grain and egg textures”, in the company of “Talabara 2016 Beira Interior DOC, Premium Edition , Red 2011” (main course), and “Cerejas da Beira, organic sheep’s cheese and dried fruits” served with “Beira, Beira Interior DOC, Moscatel Galego, Branco 2019” (dessert) were the dishes and their respective pairings at the restaurant. Covilha. With these proposals, Alkimya beat dozens of other restaurants in the region, which participated in this competition promoted by the Wine Commission of Beira Interior.

It should be noted that the Alkimya restaurant (Avenida Frei Heitor Pinto, 1, Covilhã. Tel. 275 334 174) has recently undergone changes, now offering a more modern environment and a renewed menu, where 80% of the raw used in the kitchen is seasonal and comes from Cova da Beira, in an assumed “between endogenous products and local producers”. In the name of the future, space has also abolished the use of plastics. With a variety of vegetarian dishes, the restaurant's menu includes the “Escabeche de truta” (€9), with sourdough toasts, “Organic lamb stew” (€18.50) and the “Our pheasant pie” (€18), a shredded pheasant, with chestnuts and parsnip puree au gratin. There are two tasting menus (from €45), with the possibility of pairing with wines exclusively from the Beira Interior region.

In this second edition of the Beira Interior Gourmet contest, Convento de Belmonte was distinguished as the “Best Space”, while the “Best Wine List” was presented by “Nobre Vinhos e Tal” in Guarda. The winner of the first edition, the “Colmeia” restaurant, also in the city of Guarda, won in the “Best Wine Service” category, and the Alquimia restaurant at the H2otel Congress & Medical SPA, in Unhais da Serra, won the “Best Entrance” trophy. ” with a “Consommé of clarified partridge, foie gras choux and mushrooms in noisette butter”, taken to the table with “Casas Altas Beira Interior DOC, White Chardonnay” wine.

In the “Best Dish” category, the prize went to Adega dos Apalaches, in Oleiros, with the “Cabrito estonado de Oleiros”. The wine selected for this dish was “Almeida Garrett Beira Interior DOC, select, Red 2015”. Taverna da Matilde, in Figueira de Castelo Rodrigo, won the distinction of “Best Dessert”, thanks to “Tarte de Gravanços with almond ice cream”, harmonized with “Quinta da Biaia, Beira Interior DOC, Late Harverest, Syria Branco 2017” ”.

The jury also decided to award the prize for “Best Pairing Wine and Food” to the restaurant Soadro do Zêzere, in Valhelhas, which went into the competition with “Roasted figs, goat cheese, Jaen and almonds” in the company of the wine “BI Anselmo Mendes, Beira Interior DOC, White 2017”; and “Cabidela de queijo do campo” with “Quinta dos Tempos Beira Interior DOC, Talhão da Serra, Reserva Rufete 2017”. The menu ended with the dessert “Brown cream and blueberries from the mousetrap” paired with “Quinta da Biaia, Beira Interior DOC, Late Harvest, Syria white 2017”.

At the awards ceremony of the second edition of the Beira Interior Gourmet contest, organized by the Beira Interior Winery Commission, which for the first time extended to restaurants outside the region, chefs Mário Rui were awarded with the Chef Valdir Lubave Award. Ramos, from Idanha-a-Nova, and Júlio Fernandes from the D'Bacalhau restaurant, in Lisbon. This special distinction, which pays tribute to the Brazilian chef who died in 2021, aims to reward professionals who embody his cultural and culinary legacy, especially in the appreciation of mycological resources.