In the bay of São Francisco acolhe, on the 24th, the first ever initiative dedicated to Portugal in the North American state of California.
The highlight will be the Portuguese gastronomy, gathered at Portugal Restaurant Week for a week.
Organized by the AICEP – Agência para o Investimento e Comércio Externo de Portugal – and the Consulate-General of Portugal in São Francisco, the event integrates five restaurants with renowned Portuguese chefs: Adega, La Salete, Petiscos, Tasca Tasca and Uma Casa.
“The objective is to promote Portuguese gastronomy and products in the Bay Area”, said Teresa Fernandes, director of the desk of AICEP in São Francisco, quoted by Agência Lusa.
O Adega is the only Portuguese restaurant with a Michelin star in the United States of America. Located in São José, chef David Costa created a more compact menu on his initiative, which will give consumers the possibility of choosing and combining several dishes for a more affordable price.
Já or Petiscos, with a casual and more familiar atmosphere, offers a variety of flavors, from duck rice, polvo à linguiça and stone soup.
No Uma Casa, from São Francisco, or chef Telmo Faria created an element of typical dishes, such as pastéis de bacalhau, caldo verde, bacalhau à Gomes de Sá or pork meat à alentejana.
O La Salete, in Sonoma, by chef Manuel Azevedo, celebrates what he calls new Portuguese cuisine, with Portuguese flavors, Californian ingredients and his own interpretation of gastronomy.
Another restaurant by Manuel Azevedo, or Tasca Tasca, offers unusual experiences, in an atmosphere that recalls traditional taverns.
This fifth-feira, on the 20th, there will still be a gathering with a producer from Herdade do Esporão to promote Portuguese wines.
The expectation is that Portugal Restaurant Week promotes the growth of exports of products from the agri-food sectors and wines and can attract people to Portugal as a destination for tourism and investment.
