A Vela and Casa Algarvia

Simon Macdonald · Post by **Simon Macdonald** » Fri Oct 12, 2007 4:19 pm

Just back from two weeks of gastronomic bliss, due mainly to the service, quality and consistantly high standards of food produced at A Vela and Casa Algarvia.

Firstly, congratulations to A Vela. A hard choice to say what would be my favourite dish. The duck in Mango sauce was exquisite with just the right tangy taste from the cream mango sauce to cut through the duck but not hide the flavour. Chicken breast in a shortcrust pastry, stuffed with bananna and a mild curry sauce works really well. an exotic delight. Then the fillet of sole with shrimps in a cream leek suace was light and wonderful... be careful what wine to drink with this one, as anything heavy will hide the intricacies of a superb dish.

I always find it difficult to find any dish served on the Algarve and beyond to surpass the Swordfish Portimao style served in Casa Algarvia... I am still looking! I enjoyed this delicious, huge swordfish steak served with boiled potatoes and smothered in a cream safron sauce on each visit. I must admit, this one has become a bit of a habit for me now, and every time I go to Casa Algarvia, they automatically bring me this mind blowing experience on a plate. The service is superb, but make sure you either book, or go early because the restaurant is always full. Full marks to the singing waiter who brings the couvert, a real character without much English, but a great sense of humour.

As a professional in the world of food and wine, I would stake my reputation on these two brilliant establishments. I can't wait for my next visit in a few months time

tbbr · Post by **tbbr** » Fri Oct 12, 2007 5:05 pm

What a welcome relief to see a report actually praising the quailty of food that can be found in the Algarve.

Its not all Chicken Piri Piri, stone steak etc.

Had my first tastes of salt cod in a small place in Aveiro ( just south of Porto ) a few weeks ago.

Only 98 versions to go.

Ellie · Post by **Ellie** » Fri Oct 12, 2007 6:23 pm

tbbr wrote:What a welcome relief to see a report actually praising the quailty of food that can be found in the Algarve.

Its not all Chicken Piri Piri, stone steak etc.

Had my first tastes of salt cod in a small place in Aveiro ( just south of Porto ) a few weeks ago.

Only 98 versions to go.

Its funny you should say that Tbbr...you won't believe it but even after living in Algarve for a couple of years, the very first time I tasted 'Bacalhau' was on our return trip to Portugal in '94. We got to Cuidad Rodrigo (spllg?) and crossed the border at Vilar Formoso and caught the end of lunchtime in a cafe where they serving up the cod & vegetables..
must say I found it very tasty!

Simon, I stay right nextdoor to A Vela but Ive never eaten in there!
But their menu always looks very inviting..Ill have to give it a go!

Simon Macdonald · Post by **Simon Macdonald** » Sat Oct 13, 2007 12:58 pm

I can't help but feel that many good restaurants in Portugal can let themselves down badly by the couvert provided. This is the ice breaker on entering the establishment and should set the standard for the rest of the meal. A good chef should be proud of providing a tantalising taste of things and standards to come. Very few on the Algarve seem to have worked this out. The couvert should be small, tantalising and titilating in a culinary way. There should be variety, and good presentation. The couvert is not to fill you up, but to entice the tastebuds into seeking more.

On this vein, A Vela does well. Their chick pea and tuna offering is very good and really gets the tase buds on allert. They also have a delicious and subtle tapanade on fine chopped black olives laced with a hint of garlic, olive oil and oregano. However they let themselves down a little with mini tubs of laughing cow cheese.

Casa Algarvia couvert is presented by the singing waiter, is very simple and consists of slices of carrot in olive oil, fine chopped onion and garlic with black olives. they also do a very tasty egg cup of fresh fish pate and thin slices of bread. There is nothing pretentious about their couvert, but it sets the pace and leaves you ready for the main event.

House wines are very important, and I am glad to say that both establishments score well here. A Vela's house red is a little fruitier than Casa Algarvia, but works really well with the Duck and Mango sauce.

Ellie, you have no excuses for not going to A Vela, it's only next door!

Cheers,

Simon.

Bruce Wallis · Post by **Bruce Wallis** » Sat Oct 13, 2007 3:21 pm

I take a slightly more cynical view on the cover as offered by most restaurants, that is that it is a compulsary way of extracting a few more Euros from each client.
My exception to this would be Elle & Ella who certainly use the cover in the way you describe.

I havent tried A Vela yet, but as a self confessed foodie certainly will.

tbbr · Post by **tbbr** » Sat Oct 13, 2007 7:17 pm

The couverts up North where they serve the locals rather than tourist are very different.

home made tuna or sardine pate, octopus salad, salt cod and chick peas,

olives of course, breads, and different types of cheeses., slices of ham, dried sardines etc.

You [ pay for what you want and return to waiter those you do not want to eat.

Please Sir · Post by **Please Sir** » Sat Oct 13, 2007 7:56 pm

That is often the case once you get east of Faro towards Tavira. Where is Casa Algarvia please?

ceh · Post by **ceh** » Sat Oct 13, 2007 8:23 pm

I agree about the Swordfish Portimao style - it's something I cannot resist. I'd wondered what the sauce was and now I know - it's to die for...........Can't wait to get back

e-richard · Post by **e-richard** » Sun Oct 14, 2007 10:26 am

Bruce Wallis wrote:I take a slightly more cynical view on the cover as offered by most restaurants, that is that it is a compulsary way of extracting a few more Euros from each client...

To be clear. The couvert is OPTIONAL. I have never had any problems politely declining it, but its wise to do so when you sit down, and not when they bring it, although I've even declined it then, and not had any problems.

blue · Post by **blue** » Sun Oct 14, 2007 10:34 am

We often decline the couvert, never a problem. Unlike BW's cynical view I think the restaurants often do themselves out of making more money by serving such a (usually) generous cover. People tend to just order a main course then, no starter or desert. The portions of the meals are usually huge as well, if they wanted to make more money (or as some people see it, rip customers off) they'd stop serving the cover & reduce the portion amounts so people would order more.

Simon Macdonald · Post by **Simon Macdonald** » Mon Oct 15, 2007 5:07 pm

Delighted to see ceh is a devotee of Swordfish Portimao style. Being in the culinary world and they recognised me from a tv show I did with fish, I was invited to the kitchens to cook my own under the guidance of their chef... I hasten to add, I still had to pay full wack for cooking it and also the other dishes I cooked for my other guests!!! However, it was good fun in a busmans holiday sort of way.

I know the secret and now serve up this wonderful dish to friends at home. Also did it on a prog' on UKTVfood. I've added one or two twists to jazz it up a bit but not loose sight of the original flavours.

blue · Post by **blue** » Tue Oct 16, 2007 9:14 am

Presumably we'd recognise you if the waiters at Algarvia did, I'm sorry your name doesn't ring a bell. My daughter watches wall to wall food programmes, perhaps you could post a piccy of yourself in all your culinary glory. Next time we're in Algarvia I shall definitely try the swordfish

Michael Crane · Post by **Michael Crane** » Tue Oct 16, 2007 9:26 am

blue wrote:Presumably we'd recognise you if the waiters at Algarvia did, I'm sorry your name doesn't ring a bell. My daughter watches wall to wall food programmes, perhaps you could post a piccy of yourself in all your culinary glory. Next time we're in Algarvia I shall definitely try the swordfish

Check out his web site via his above post.

Simon Macdonald · Post by **Simon Macdonald** » Tue Oct 16, 2007 11:01 am

I am often asked, "where can you buy stones for steak". I have finally tracked down a guy by the name of Nick Metcalf who produces a very good steak stone. you can check him out on www.steakstones.com The product is well made and has the usual three little dishes for the various sauces plus an extra rectangular dish on the side for potatoes, veg' garnish etc.

Nick sent me a couple of stones up to try for myself and use in demo's. They work really well. But, word of warning... you have to really blast the heat in to make them work for a good length of time. Remember, when you order a stone steak, the stones have been heated in a commercial oven for a long time. these ovens work at a far higher temperature than the domestic variety. To overcome this, I crank the oven (domestic) up to full blast, while preheating the stones directly on full burners on the gas hob. Then the stones go in the oven for at least an hour. Make sure everything is fully prepped before bringing the stones out and placing them on the boards. I also prefer to quickly sear the steak on both sides, in a hot pan with flambed madeira immediately before puting them on the stone s and serving... yum

I've just decided what to have tonight!

Never skimp on the steak you use for this. Only fillet steak, cut from the top end and about an inch thick. For a bit of extra flavour, wrap streaky bacon round the edge of the steak... Casa Algarvia do this and it works well.

Michael Crane · Post by **Michael Crane** » Tue Oct 16, 2007 11:04 am

Simon, can I come over for dinner?

A Vela and Casa Algarvia

A Vela and Casa Algarvia

Couvert

Swordfish Portimao

steak on the stone