Paulo'z Way

Wednesday, December 09, 2009 - We started with own-made soft cheese dashed with oregano and olive oil, marinated olives from Paulo's family estate in Alentejo (also the source of our plucky red wine), and a platter of king prawns baked in a bombastic chilli and garlic broth. Mains were equally upbeat, from salt cod bacalhau in a peppery tomato sauce with (slightly undercooked) chipped potatoes, to a tender picanha rump steak served with chips, black beans and fried plantain...We left sated, a touch unsteady and feeling like one of the family.