Santiago Hotel Cooking & NatureMagazine Style | 16 Apr 2018
MAKE FOOD NOT WAR
More than 430km separate the city of Porto from Santiago do Cacém. A long journey is in store for us. We set out for a city, and a hotel, where discovery is in every corner. For us, ‘city girls’, travelling to Alentejo is a constant spiritual search, it always means times of isolation. But, as a general rule, Alentejo constantly brings us unexpected surprises. The first hotel DHM – Discovery Hotel Management – that opened in Alentejo countryside was one of these surprises. We arrived at Santiago Hotel Cooking & Nature precisely at lunch time and confirmed for ourselves that the name and the slogan don´t mislead. At Santiago gastronomy is among the main attractions. We are welcomed, literally, on À Terra – the reception is actually located in the dining room – which leaves no room for uncertainty: in here, cooking is sovereign. Seated at the dining table, we began with a couvert of bread, butter and Portuguese sausage, and then we tasted eggplant, tomato, Buffalo mozzarella, oregano and salad: a starter that stimulates the palate for the rest of the meal. By the hands of chef Diogo Águas the tuna was uncovered, garnished with mashed sweet potatoes and vegetables. The smoked flavour that Josper`s wood-fired oven confers on food is tremendous. We left the dining table and the room and almost entered a supernatural dimension. But we came back. Further delicacies await us. The roasted pork neck is all that it promised to be, mouthwatering juicy and tasty, along with crunchy chips and the delicious surprise that are the tomato crumbs. Then we had to taste the chef`s mother´s chocolate cake completed by vanilla ice cream. The perfect ending to an already unique banquet.
Featured in ROOF 13
Text: Inês Mendes and Isadora Faustino
Photography: Isadora Faustino and Santiago Hotel Cooking & Nature
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