Penha Longa Resort
Estrada da Lagoa Azul - Linhó - 2714-511 Sintra - Portugal
Tel: +351 21 924 90 15
Sintra – July 2017 – A new wave of Asian culinary creativity has swept through Portugal’s famous Penha Longa Resort inspiring the opening of two restaurants — Spices and Midori.
Well known as the oldest Japanese restaurant in the country, Midori has been reimagined, redesigned and reopened as an intimate venue for up to just 18 people serving exclusive tasting menus that celebrate Japan’s exquisite flavours.
Spices, meanwhile, is a new restaurant that captures the culinary diversity of Asia with selected specialties from Thailand, India, China and Japan. Both restaurants have been given an imaginative twist of Portuguese fresh flavours.
“Since the Royal Family used Penha Longa as a summer retreat in the 16th century, this has always been a place to come to enjoy exceptional food in the relaxed splendor of the surrounding mountain nature reserve,” says the resort’s General Manager David Martinez.
“We are proud to be continuing that tradition today. Our gourmet restaurant LAB was recently awarded its first Michelin Star and now with the opening of Midori and Spices there are even more reasons to savour the unique culinary inspiration of Penha Longa.”
Chef Pedro Almeida is the creative force behind Midori and Spices. After working in the capital’s most famous Japanese restaurants he brought his love of Far Eastern gastronomy and classic Portuguese cooking to Penha Longa where he is now the resort’s Executive Sous Chef.
“My tasting menus for Midori have been designed to celebrate the best of Japanese cuisine using the finest local ingredients to create dishes such as Algarve shrimp nigiri, red mullet sashimi and sakamushi in osuimono sari bulhao pato style,” says Chef Pedro.
At Spices the geographic culinary palate is more expansive but the Portuguese influence is unmistakable. Main dishes include suckling pig and Serra cheese korokke with Japanese curry, tuna with peixinho da hora and yuzu, prawn tom yum gung with apple and seabass green curry.