The name of the restaurantA Ver Tavira字面意思是“看到塔维拉”，这是有道理的，因为餐厅在阿尔加威东部的塔维拉镇提供景致。从50欧元开始有三种品尝菜单。我们选择了最大的一个，“Fauna Marinha”（Sea Fauna）菜单为7课程90欧元，葡萄酒配对50欧元。雷竞技raybet.com
But first an aperitif: a Portuguese sparkling wine. This time not from Bairrada, but from Douro, and made from Gouveio, Malvasia Fina, Rabigato, Viosinho, and Touriga Franca. It is complex and elegant.
The first wine is an unfiltered Alvarinho, a bit in the style of a ‘natural wine’.
The second course is oysters and squid ‘puree’. The squid is very tender and the dashi quite sweet. That sweetness accentuated the bitter notes of the wine, which I didn’t like.
The next wine was an Encruzado from Dão and had a marked acidity, which in such a hot climate is a sign of craftmanship of the wine producer.
It was paired with sea bass, served with rice in a ‘sautéed fish’ sauce that reminded me of arroz de marisco. The fish was nicely moist with a crispy skin.
The next wine is a rosé from Douro that is made like a white Burgundy with aging in barriques and battonage from a blend of predominantly Mourisco, Rufete, and Touriga Nacional. The wine tastes more like a white wine than a rosé and (again) had a high acidity.
The next wine is a blend of Bical and Maria Gomes (yes a grape variety with a woman’s name) from Bairrada. Again with high acidity, it seems that the sommelier is fond of that.
Unfortunately this wine doesn’t work at all with the turbot, served with salsify and mushrooms. The astringency of the wine was accentuated by the creaminess of the sauce.
The sommelier noticed I wasn’t pleased and came to ask if everything was to our liking. I explained the wine was too acidic for the dish and she immediately came with a great replacement, a Malvasia Fina from Minho. The wine was delicious and worked very well with the dish.
The pre-dessert was a fruit sorbet.
And a crusted port, which is a type of ruby port and quite fruity.
The food of chef Luis Brito is creative, delicious and beautifully presented. The dishes are of a constant good level.
Although the sommelier is his wife, they do not work together as sublimely as Jonnie and Therese of theLibrije。伟大的葡雷竞技raybet.com萄酒和exc葡萄酒配对特性ellent value for money, but I think the pairings can be improved upon. From the descriptions given of the wine pairings it appears that the wines have been chosen based on a match of aromas. However, the mouthfeel is even more important when pairing wine and food. This was done optimally only for the mackerel and dessert, and for the turbot with the alternative wine that was provided. The high acidity of most wines was accentuated by the very cold serving temperature of 5C/40F.
The service was very attentive and very friendly.