Awards and citations:

1997: Le Prix du Champagne Lanson Noble Cuvée Award for investigations into Champagne for the Millennium investment scams

2001: Le Prix Champagne Lanson Ivory Award for

2011: Vindic d'Or MMXI – 'Meilleur blog anti-1855'

2011: Robert M. Parker, Jnr: ‘This blogger...’:

2012: Born Digital Wine Awards: No Pay No Jay – best investigative wine story

2012: International Wine Challenge – Personality of the Year Award

Sunday, 1 July 2018

Restaurante Terroso – Pedro & Vitalina set up in Cascais

Pedro Jorge @ the entrance to 
Restaurante Terroso, Cascais
(above and below) 

 Vitalina rattling the pots and pans 
(above and below)

Sign for Terroso in small Rua do Poço Novo, Cascais

For many years Pedro Jorge ran the Garrafeira Alfaia in the Bairro Alto making it one of Lisbon's best wine bars, while his wife Vitalina, cooked deliciously in the associated restaurant across the street. Unfortunately about a year ago there was a family bust-up, Pedro and Vitalina left. 

The good news is that they have set up on their own in the seaside resort of Cascais with Restaurant Terroso. It is great to see Pedro and Vitalina so happy and proud of their new venture, which opened about three months ago. Pedro stresses that they still have the same philosophy that made Alfaia so successful. People are welcome whether they just want a glass of wine and some cheese or ham or they want a full meal. However, given how good Vitalina's cooking is it is a seriously missed opportunity not to try her food!

Coast towards Lisbon

Looking towards Cascais

Arriving in Lisbon last Wednesday we wasted no time in heading out to try out Terroso. Catching the train from Cais do Sodre we got off a Monte Estoril and walked the rest of the way along the seafront to Cascais.

Terroso is very close to Casais' central seafront near to the Hotel Baia but just off the main drag. You can either eat outside or in – we chose in as there was a coolness in the air. Terroso has been very well done out with clean lines and using the Terroso motif very effectively.

 Here come the reds.....  
 Tiled tables from the 1920s 
that the previous restaurant had covered up

Roots showing the local products 
– including wine, honey, olives

 First things first – a bottle of crisply refreshing
2016 Arinto Quinta do Síbio from the Douro

 We selected a couple of petiscos for our starters.
We had to have the pata negra, which is still delicious 

Also the liver and olives  

Duck and wild mushroom pastry parcel
– one of Vitalina's signature dishes
We were the first to try this as Terroso's 
electricity supply has just be upgraded 
– previously they could run the oven at a sufficient heat 
 The compelling 2014 Casa de Mouraz, Dão
One of the increasingly rare bottles for this producer
badly affected by the forest fires

 Grilled sea bass – we shared 
a perfectly grilled dish

Vitalina, Pedro and their enthusiastic waiter

Terroso is open from Tuesday to Sunday from noon to 11pm.  

How much is a season train ticket from Lisbon to Cascais......? We are already planning to go back.

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