ribeira grande - culinary itinerary

Ribeira Grande Culinary Itinerary

Caldeira Velha

3


Located on the island of São Miguel, the municipality of Ribeira Grande is the third most populous of the archipelago and the second largest in area on the island, boasting a vast

natural, cultural and culinary heritage, which takes us back to times gone by.

Being gracious hosts is part of the essence of our culture: our pleasure in receiving and sharing the best we have to offer is recognised and appreciated by all those who visit us.

The food served at our restaurants is considered to be among the best the island has to offer. The offer is diverse and excels in quality. The locally-produced cheeses, smoked sausages, and sweets open and close meals that delight all those who visit us, bringing us back the flavours of grandmother›s cooking.

The richness of our sea offers the freshest fish and seafood, prepared in many different ways: grilled, fried, stewed or in soup are the most common ways of cooking these ingredients. One of the trademarks of our traditional eateries is stewed octopus, which is cooked in red wine with typical seasoning.

The unique characteristics of the island›s grasslands give meat dishes a genuine taste and utmost quality. Our varied offer most notably includes: the meat stew, stewed beans with tripe, fava beans

with chorizo, the Portuguese «cozido» stew, cooked in the fumaroles of Ribeira Grande›s Caldera, and the typical «bife à Micaelense» (São Miguel-style steak).

Visiting Ribeira Grande involves getting to know its cuisine.

Alexandre Gaudêncio, Mayor of Ribeira Grande.

4


Caldeiras da Ribeira GrandeA unique and iconic location, situated

next to a thermal spa and hot springs,

a few kilometres from the famed

Lombadas Springs. Here you can try

the finest delicacies of the region, such

as the Portuguese stew cooked in the

Caldeiras and «Bolo da Sertã» (is a

kind of bread cooked in a clay pan). The

extensive menu also includes vegetarian

dishes. Regional buffet every Sunday.

Specialities – Cozido das Caldeiras, Caldeiras Steak, Ideal Steak, Roasted Octopus, Caldeirense Cod.

Caldeiras da Ribeira Grande9600 – 508 Ribeira GrandeParish: MatrizOpening hours: 10 a.m. to 11 p.m.Weekly closing day: MondayE-mail: [email protected]/caldeiras.restaurante Phone: (+351) 296 474 307 Fax: (+351) 296 473 450GPS: UTM 26 N 633153.0 4184459.5 m

5


Portuguese Stew cooked in the Caldeiras

IngredientsVegetablesSweet potatoWhite PotatoesYamRegional Smoked MeatsBeef/PorkChickenCoarse Salt

PreparationSeason the meat with salt and place it in the pot with the vegetables, in alternating layers. Seal the pot with cling film. Cover the lid with a cloth and tie with twine. Boil for 6 hours.

6


7


8


AlaboteCombining modern and

traditional features, the

restaurant offers a unique view

of the ocean, in an intimate,

romantic and sophisticated

atmosphere.

The terrace is a great option in

the summer.

The menu is quite diverse.

Specialities – Traditional and Innovative Cuisine

Rua East Providence, 689600 – 524 Ribeira GrandeOpening hours: noon to 2 a.m.Weekly closing day: Winter: WednesdaySummer: Open every dayE-mail: [email protected]/alabote.restaurantePhone: (+351) 296 473 516GPS: UTM 26 N 630031.0 4187383.9 m

9


Wreckfish Puff PastryFor the pastry:Brush a puff pastry dough square with egg yolk and bake for 10m, until the dough is cooked.For the stuffing:Chop the wreckfish into cubes and place it in a casserole, along with the grated carrots and the cream. Season with salt and white pepper, to taste.After the flavours are properly blended and the

fish is cooked through, place the mix over the puff pastry prepared previously.For the applesauce:Boil the 100 gr of golden apple with cinnamon.Once cooked, purée and serve as a side dish.Presentation tip: Decorate the plate with a few cubes from the same apple

10


O SilvaSince 1979, ‹O Silva› has stood out

for its seafood, along with its locally-

based cuisine and fresh fish, having

established itself as an icon in the

Municipality's restaurant sector.

It offers a varied menu. You can

choose from various suggestions:

Shellfish, Stewed or Roasted

Octopus, ‹Passarinhos› (Small Birds),

Horse Mackerel with ‹Vilão› Sauce

and Wine and Garlic Marinade Pork

Rinds.

Specialities – Meat, Fish and Seafood.

Rua Direita de Cima, 419600 – 221 Ribeira GrandeParish: Ribeira SecaOpening hours: Tuesday to Sunday from noon to 10:30p.m.Weekly closing day: MondayE-mail: [email protected]://restsilva.wix.com/rest-o-silvawww.facebook.com/Restaurante-O-SilvaPhone: (+351) 296 472 641 / (+351) 917 725 881GPS: UTM 26 N 629030.9 4186096.2 m

11


Wreckfish Rice

Ingredients1/2 Liter of water150 grams of rice200 grams ofPeeled Giant ShrimpSalt to tasteOlive oil to tasteSafflower to tasteOnions to taste

PreparationMix all the ingredients and cook for 30 minutes.

12


Associação Agrícola

A reference in the restaurant

sector in São Miguel and in the

Azores, due to several speciality

dishes, such as the Associação-

Style Steak, of superior quality.

It is also famous for some of its

fish and seafood dishes.

Specialities – Traditional and Innovative Cuisine

Campo do Santana, Recinto da FeiraRabo de Peixe9600-096 Ribeira GrandeE-mail: [email protected]/restauranteaasmPhone: (+351) 296 490 001GPS: UTM 26 N 626274.5 4185622.4 m

13


Associação - Style Steak

Ingredients300g of sirloin beefGarlic to tasteCoarse salt to taste‹Pimenta-da-Terra› to tasteWhite wine to tasteCooking oil to taste

PreparationSeason the steak with salt and fry in hot cooking oil. After searing, add the garlic, the pepper and the white wine to be reduced.Serve with a fried egg and chips.

14


Monte VerdeFamed for its fresh fish, located

by the ocean and next to one of

the most famous beaches of the

municipality of Ribeira Grande,

Monte Verde is the place to go for

a good grilled fish, which you can

pick out from the daily catch.

Specialities – Grilled Limpets, Fish Soup, Charbroiled Fresh Fish, Monte Verde-Style Grilled Meats.

Rua da Areia, 49600-546 Ribeira GrandeParish: ConceiçãoOpening hours: 11 a.m. to 5 p.m. and 7 p.m. to midnightWeekly closing day: MondayE-Mail: [email protected]/MonteVerdeRestaurantePhone: (+351) 296 472 975GPS: UTM 26 N 629663.5 4187106.5 m

15


Forkbeard fillets with

tomato rice

Ingredients½ kg of rice1 Onion3 Garlic Cloves½ Pack of butterPowdered garlic to tasteCoarse salt to tasteLemon 2 Knorr Chicken Stock cubes3 Tomatoes, choppedForkbeard fillets

PreparationStir-fry the onion, garlic, tomatoes, 2 measures of water and add the rice.Let it cook. When water rises over the rice, turn off the heat and let it cook on the residual heat. Season the fish with salt, lemon and powdered garlic. Coat the fillets in egg, then in flour and fry them in hot cooking oil.Serve with boiled potatoes, sliced onions and garlic.

16


17


18


A MerendaIn business for almost one hundred

years, under the motto «tradition

and innovation», Merenda has

became a reference pastry.

Located in the historic city centre,

with private parking, it offers a wide

range of products: pastries, light

meals and its own bread.

One fish dish and one meat dish

every day.

Specialities – Pastries/Bakery (own production), Pizzeria, Ice-cream Parlour, Coffee Shop, Snack-bar.

Rua Nossa Senhora da Conceição, 1209600 – 568 Ribeira GrandeOpening hours: 7:30 a.m. to 9 p.m.Weekly closing day: Open everyday.E-Mail: [email protected]@hotmail.comwww.facebook.com/AmerendaSnackPhone: (+351) 296 472 604GPS: UTM 26 N 629876.9 4186963.6 m

19


Brown Sugar Cake

Ingredients6 Eggs3 Cups flour1 cup white sugar½ Cup brown sugar1 Cup fruit salad1 Cup walnut kernels1 Tablespoon of Royal baking powder

PreparationMix all the ingredients and bake at 180°.

20


A CascataLocated near the Church of

Nossa Senhora da Estrela, in the

Ribeira Grande city centre, this

Beerhouse serves various snacks

and house specialities.

Known for making the finest beer

on the north coast.

Specialties – «Prego» (steak on a roll), Grilled Chicken, Horse Mackerel

Rua Gonçalo Bezerra, 1 – 39600 – 559 MatrizOpening hours: 8 a.m. to midnightE-Mail: [email protected]/cerveijaria.cascataPhone: (+351) 296 472 015GPS: UTM 26 N 630264.2 4187234.6 m

21


Parboiled Spare Ribs

Ingredients3 kg of pork spare ribs2 OnionsCooking OilPowdered GarlicWhite pepperBlack pepper‹Pimenta-da-Terra›Aromatic wine

PreparationDip the pork spare ribs in the wine and garlic marinade overnight. Cook in a pot, covering the ribs in cooking oil, and let simmer for 2 hours, stirring from time to time.

22


O EsgalhaLocated near the municipal

swimming pools and the Casa do

Arcano Museum, it is a typical

regional cuisine restaurant, with

an extensive menu.

Can accommodate groups.

Rua do Conde de Jácome Correia9600-520 Ribeira GrandeParish: MatrizOpening hours: 11 a.m. to 10 p.m.www.facebook.com/pages/Restaurante-O-EsgalhaPhone: (+351) 296 473 147GPS: UTM 26 N 630166.5 4187453.9 m

23


Stewed Octopus

Ingredients2 Kg octopus1 Onion3 Garlic cloves2 Tablespoons of pepper2 Tablespoons of powdered sweet pepper1 Glass of aromatic wineOlive oil to taste

PreparationStir-fry the garlic, onion, olive oil, pepper, sweet pepper, wine and octopus and then boil for about 20 minutes.Add the potato, sliced in cubes, and let boil. Cover with parsley before serving.

24


25


26


Maré CheiaLocated near the Moinhos

Beach, it offers a functional

and intimate atmosphere. The

décor reflects the restaurant›s

location. Maré Cheia stands out

for the excellence of its fish,

giving its patrons a taste of the

sea, accompanied by a fine wine

from its cellar.

Choices range from seafood to the typical marinated onion, including grilled fish of the season, limpets and barnacles.

Specialities – Octopus, Fish, Limpets and Seafood.

Rua dos Moinhos, 27Parish: Porto FormosoOpening hours: 7 a.m. to 2 a.m.Weekly closing day: Open everyday.Phone: (+351) 296 446 625GPS: UTM 26 N 636888.3 4187268.4 m

27


Grilled Blackbelly Rosefish

Ingredients1 Blackbelly RosefishCoarse Salt

PreparationSeason the fish with coarse salt and grill for 15 minutes. Serve with boiled yams, boiled white potatoes and sweet potatoes, marinated onions and salted ‹Pimenta-da-Terra›.

28


Residencial Ribeira GrandeA generous space, located near

the Secondary School and the

Municipal Museum. It offers a

buffet service in which some

dishes are family recipes,

highlighting the cow foot stew,

prepared according to knowledge

passed on across generations.

Specialities – Regional Food

Rua dos Condes, 89600-521 Ribeira GrandeParish – MatrizOpening hours: 12:30 p.m. to 3:30 p.m.Weekly closing day: MondayE-Mail: ribeira@residencialribeiragrande.comwww.residencialribeiragrande.comwww.facebook.com/Residencial-Ribeira-GrandePhones: (+351) 296 473 488 / (+351) 296 473 878GPS: UTM 26 N 630178.9 4186768.1 m

29


Cow Feet

Ingredients2 Cow FeetPotatoes in cubesSliced carrotsPowdered sweet pepper‹Pimenta-da-Terra›White pepperCoarse salt to taste

PreparationBoil the Cow Feet in salted hot water for 45 minutes. After boiling, chop into small portions.In a second saucepan, add the water where the chopped cow feet were boiled, the potatoes, the carrots, the ‹Pimenta-da-Terra›, the white pepper and the powdered sweet pepper. Let simmer for 30 minutes, mixing from time to time.

30


O FariaLocated in the centre of Ribeira

Grande, near the Azorean

Emigration Museum and the

Municipal Market, it is famous

for its typical dishes and

traditional cuisine. It has stayed

faithful to its original menu since

its establishment. Only opens

for lunch.

Specialities – Dried Fava Beans, Stewed Octopus, Meat Stew

Rua Estrela9600 – 525 Ribeira GrandeParish: ConceiçãoOpening hours: Monday to Saturday, from 7 a.m. to 9 p.m.Sunday from 5 a.m. to 2 p.m.Weekly closing day: Sunday, from 2 p.m.Phone: (+351) 296 472 641 or 188 / +351 917 725 881GPS: UTM 26 N 629779.9 4187101.9 m

31


Fava Beans

Ingredients4 Large Onions4 Serving spoons of ‹Pimenta-da-Terra›2 Serving spoons of powdered chilli200 gr of Pork Rinds4 kg of dried fava beans1 Litre of Aromatic wine

PreparationBoil the fava beans Stir-fry the onions, the ‹Pimenta-da-Terra›, chilli and the pork rind.When the onion is cooked through, add the aromatic wine to create the sauce. Add the fava beans to the sauce and serve.

32


Manuel FlorA local eatery with a genuinely

traditional atmosphere,

near tourist interest sites,

located in the heart of the city

of Ribeira Grande, it offers

traditional cuisine and several

local specialities. Its terrace

by the square is an irresistible

invitation.

Specialities – Stewed Octopus, Grilled Chicken, Passarinhos (Small Birds).

Largo Conselheiro Hintze Ribeiro, 169600 – 509 Ribeira GrandeParish: MatrizOpening hours: Monday to Saturday, from 6 a.m. to midnightSunday from 6 a.m. to 2 p.m.Weekly closing day: Sunday, from 2 p.m.E-mail: [email protected]: (+351) 296 472 564GPS: UTM 26 N 630296.9 4187148.1 m

33


Stewed OctopusIngredients (for 4 people)2 Kg octopus1 Onion1 Tablespoon of olive oil1 Tablespoon of powdered chilli1 Tablespoon of red pepper paste1 Tablespoon of powdered sweet pepper2 Tablespoons of tomato sauce3 Garlic cloves1 Litre of Aromatic wine500 Gr. of potatoesSalt and pepper to taste

PreparationBoil water in a pot. Prepare the octopus. When the water is boiling, add the octopus and let it evaporate.After 15 minutes, add the aromatic wine and the rest of the ingredients except for the potato. The garlic and onion must be chopped. When the octopus is nearly fully cooked, add the potatoes and 15 minutes later, your stewed octopus should be ready.

34


Modest, family-owned restaurant

and beerhouse. Serves various

dishes, with emphasis on regional

cuisine.

Located in the city centre, near the

Azorean Emigration Museum and

the Tourist Office, it stands out for

its simplicity.

O Correia

Rua Estrela, 269600 – 525 Ribeira GrandeParish – ConceiçãoOpening hours: 6:30 a.m. to midnightWeekly closing day: SundayE-Mail: [email protected]/profile.php?id=100009158047621&fref=tsPhone: (+351) 296 472 731GPS: UTM 26 N 629921.3 4187176.3 m

35


Conger Stew

Ingredients1 Knorr fish stock cube4 Conger steaks1 Onion, Garlic to taste500 Gr. of potatoesCoarse Salt, PepperRed pepper pasteParsley, Tomato SauceOlive Oil

PreparationWash and salt the fish 30 minutes before cooking. Chop the onion and the garlic, place it in a pot with some olive oil and stir-fry for a bit. Add the pepper, the tomato sauce and the red pepper paste. Add water to the pot. When the water is boiling, add the potatoes and let boil. When boiled, remove the potatoes from the pot and add the

fish to boil, along with the fish stock.After 30 minutes, check if it's cooked through. Check the seasoning when the fish is cooked and add the chopped parsley.

36


Miradouro de Santa Iria

37


38


Fim do SéculoFrom the dining room décor

to the dishes it serves, this

restaurant is the result of a

generational dialogue inspired by

millers, farmers and fishermen.

Here, there is perfect harmony,

from the warm welcome to

preparation, cooking and serving.

The menu is constantly renewed

according to adages dedicated

to each season, prepared by Chef

Guilherme.

Specialities – Seasonal fresh fish and typical local dishes.

Rua Boavista, 59 B9625-333 MaiaOpening hours: 6 a.m. to 10 p.m.Phone: (+351) 296 442 787GPS: UTM 26 N 641695.5 4188501.8 m

39


Fresh fish cooked on vegetable bedding

Ingredients(For 2 people)Fresh fish steak or fillet5 cl Olive Oil8 cl of High-quality white wine2 Large onions, sliced4 Garlic cloves, peeled and with no sprouts2 Tomatoes, sliced‹Pimenta-da-Terra›Coarse Salt

PreparationPlace the olive oil, the garlic, and the tomato in a frying pan. When hot, place the fish over the remaining ingredients. Flip the fish when juices are flowing.When almost cooked through, add 8 cl of white wine, seasonal herbs and skinned and seedless «pimenta-da-terra». Let sit for 5 minutes before serving. On a separate

plate, prepare the bottom layer of potatoes, carrots, broccoli and cauliflower, cooked al dente, and place the fish on top. Season with herbs.

40


Grão de AreiaFamily-owned restaurant serving

regional cuisine, in a small space

where simplicity stands out. Try

the daily special.

Rua Rosário, 20Parish: MaiaOpening hours: 7 a.m. to 9 p.m.Weekly closing day: SundayPhone: (+351) 296 442 976GPS - UTM 26 N 641893.1 4188315.2 m

41


Grilled Pork Tenderloin

Ingredients1 pork tenderloin, slicedWhite WineGarlicSalt

PreparationMarinate the tenderloin in wine and garlic for a few hours. Grill and serve with rice, chips and salad.

42


O EmigranteThe history of an establishment

is written by its patrons.

Specialities include grilled

meats, namely veal chops.

Specialities – Grilled Meats, Fish Soup, Limpets

Ramal de São Brás, 109625 – 511 São BrásOpening hours: Monday to Saturday, from 2 p.m. to 2 a.m.Sunday to 1 p.m.Weekly closing day: Sunday, to 1 p.m.https://www.facebook.com/profile.php?id=100010432536946&fref=tsPhone: (+351) 296 446 457 / (+351) 964 345 147GPS: UTM 26 N 639533.2 4186909.4 m

43


Charbroiled Tuna

Ingredients250 gr of tuna per personCoarse Salt

PreparationSeason the tuna with coarse salt.Grill for 3 minutes, flip and grill for another 2 minutes.Serve with green salad, boiled potatoes and green sauce or butter sauce.

44


O AmaralFamily eatery with a relaxed and

traditional atmosphere, great for

having a snack. It is a mandatory

stop to all those visiting Porto

Formoso.

Its cuisine is regional, and its

speciality is fresh fish dishes,

Limpet Rice, Pork Rinds and

Assaduras (Roasts).

Specialities – Fish Soup, Roasted Octopus, Fried Horse Mackerel;Limpet rice; Grilled Black Tail Comber. Meat dishes: Fried or grilled blood sausage; Pork rinds with yams.

Rua José do Canto, 289625-425 Porto FormosoOpening hours: Every day from 6 a.m. to 10 p.m.www.facebook.com/Casa-de-Pasto-O-AmaralPhone: (+351) 296 442 258GPS: UTM 26 N 638023.6 4187328.0 m

45


Grilled Black Tail Comber

Ingredients1 GrouperCoarse SaltFresh parsley

PreparationSeason the fish with coarse salt and grill. Serve with unpeeled boiled potatoes and salad.Sprinkle with the parsley.

46


Ponte dos oito Arcos

47


Lagoa Azul

48


Tuká TuláNear the access to the famous

Surf Beach - Areal de Santa

Bárbara, enjoy the terrace facing

the sea and the magnificent view

of the sunset on the north coast,

as well as the practice of water

sports.

With international cuisine specialities, highlight goes to grilled fish, snacks, cocktails and gins. Occasionally, there is live music entertainment.

Areal de Santa Bárbara9600 – 096 Ribeira GrandeParish: Ribeira SecaOpening hours: Weekdays: 11 a.m. to 10 p.m.Saturdays from 10 a.m. to midnightSundays from 7 p.m. to 10 p.m.Weekly closing day: MondayE-Mail: [email protected]/tukatula.barPhone: (+351) 296 477 647 / (+351) 966 532 079GPS: UTM 26 N 628262.9 4186674.7 m

49


Grilled Fish

IngredientsSeasonal fishSaltBay leavesOlive OilGarlic

PreparationSeason the fish with salt, bay leaves, garlic and olive oil. Grill the fish. Serve with fresh vegetables, baked potatoes and salad.

50


BOLINHOS D’AVÓ Bolinhos d’ Avó - Casa de chá e boutique de bolos, Rua Adolfo Coutinho de Medeirosm 9600-516/ Ribeira Grande/ São Miguel/ Açores Junto ao Hipermercado Continente. Horário: seg. a dom. das 14:00 às 19:00T.: 966 845 324, Facebook: https://www.facebook.com/bolosavo/timeline


BOTEQUIM AÇORIANOO LUGAR ONDE A GASTRONOMIA E A CULTURA AÇORIANA SE SENTAM À MESMA MESAEstrada Regional, Rabo De Peixe/ Ribeira Grande/ São Miguel/ Açores T.: 296 708 401, T.: 931 961 108/ Horário: seg. a dom. das 12:00 às 24:00

52


Já AgoraReasonably priced restaurant

with takeaway service.

Its menu focuses on elegance

and diversity.

Family-style although somewhat

bold cuisine.

Specialities – Grilled Chicken Breast with Pineapple or Chestnuts, Breadcrumb Crusted Cod, Turkey Breast with Mexican sauce, Cod ‹à la Créme›.

Rua Cidade Laval, 229600 – 587 Ribeira GrandeParish: ConceiçãoOpening hours: 11:30 a.m. to 3 p.m. and from 5 p.m. to 9 p.m.Weekly closing day: Sunday and Tuesday afternoonE-Mail: [email protected]/Jáagora-Take-awayPhone: (+351) 296 477 765GPS: UTM 26 N 629640.4 4186614.2 m

53


Golden Fish Fillets

Ingredients200 gr of fish fillets0.60 gr of flour1 Egg180 ml of cooking oil1 LemonCoarse SaltWhite pepper1 Garlic1 Bay leaf

PreparationCut and season the fillets. Place the egg (beaten) in one bowl and the flour in another. Coat the fillet with the egg and flour and fry in hot oil. Serve with white rice and steamed vegetables.

54


Bar Esplanada Bela Vista

Enjoy the view over Santa

Bárbara.

The dining room is filled with the

aroma of the food being cooked

in the traditional firewood

stove, as it has been for many

years. The food is seasoned by

the owner, José Domingos, who

decided to serve the products

produced in his industrial unit.

Specialities – ‹Bifanas› (pork cutlets on bread), Pork rinds, Roasted Beans, Roasted Potatoes, Chorizo.

Rua S. José, 25 / Santa Bárbara9600 – 414 Ribeira GrandeOpening hours: Thursday from noon to 2 p.m.E-Mail: [email protected]: (+351) 296 472 481GPS: 37.804085,-25.533830

55


Pork Rinds

IngredientsRed pepper pasteGround ‹Pimenta-da-Terra›GarlicLardPork spare ribs, chopped in cubes

PreparationSeason the pork spare ribs with the red pepper paste, ‹Pimenta-da-Terra› and garlic. Melt the lard and cook slowly.Serve with roasted beans, roasted potatoes and grilled chorizo, liver and blood sausage.

56


57


59


60


Mata do Doutor Fraga

61


62


63


ribeira grande - culinary itinerary

Documents