CheckIn 20-08-2021

Bailliage de l’Algarve “Al Fresco” dinner in Faro on Friday 20 August 2021

In Faro city.

Members of the Chaîne des Rôtisseurs and their guests were warmly welcomed by Chef Leonel Pereira and his Maître d’ Delfim João when they arrived at the esplanade of the Chef’s own restaurant “Checkin” close to the harbour in central Faro for their scheduled Diner Gastronomique. It was plain to see that although Covid restrictions were still governing the number of quests who could be seated at any one table, even on the esplanades and terraces outdoors, the hospitality venues were taking advantage of the wide cobbled pavements of the old city and the beautiful warm evenings to provide opportunities to be able to serve their guests once again.

Once the group was seated Sommelier Vitor d’Avó began to unveil the journey through his chosen wines starting with Murganheira Super Reserva Brut 2015 to accompany the first dish of mackerel filet on potato and celery salad. Sommelier d’Avó had chosen a route for the selected wines from a mono grape through a two grape blend, onto the final wine with 4 grape sorts. The concept of a journey is the philosophy behind the restaurant’s name Check-in. Chef Leonel Pereira, formally of restaurant São Gabriel where he obtained a Michelin star, wishes to portray a journey through his creative culinary career showcasing his innovative approach using local sustainable products and preserving their individual flavour. He invites his diners to check in for this journey.

The Diner Gastronomique continued with crab in a sauce with coconut, tomato and coriander accompanied by Barão do Hospital – Loureiro Minho 220, a monogrape vinhos verde. This was followed by octopus cooked at low temperature for 15 hours and accompanied by sweet potato puree, tomato petals, courgettes and sapphire. The chosen wine was a fresh, light, white Casal da Azena – Lisboa 2018. The main course was pork cheeks stuffed with red wine and spices served with red cabbage, sauerkraut and truffle potato. The accompanying wine was a rich, intense red Dão, Quinta de Lemons Dona Santana – Dão 2011 made with 4 grape varieties, Touriga National with Tinta Roriz, Jaen and Alfrocheiro.

Apple tart with tonka beans ice cream was the desert which was served with Arbum honey “Melosa” Algarve; an arbutus brandy combined with honey from the Serra do Caldeirão. The presentation of a token of appreciation from the Bailliage de l’Algarve to the establishment was followed by coffee and tea served with pineapple jelly stars under the Algarve stars and brought the enjoyable meal to an end.

Valerie Lantau

V. Chargée de Presse, Bailliage de l’Algarve