Upon arrival in March, it turns out that Quinta do Arneiro is actually a working farm that runs a small food shop and an organic restaurant. We arrived for brunch, and the restaurant was filled with other patrons – all Portuguese.
Restoration began last year (2017), and the scaffolds tell the story of a work in progress. The hope will be to have the buildings habitable within a couple of years. For now, the main production buildings house not only the winemaking but also the tasting room and a restaurant–so there’s plenty to see while the reconstruction continues.
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Our main courses were two – a tofu and bock choi dish and a bean and quinoa dish! While we usually eat meat based dishes, both of these were amazing and sealed the deal on Quinta do Arneiro as our rehearsal dinner spot. I also got to try some of Quinta do Arneiro’s spicy red peppers. Definitely ask about them!
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Booths had been set up to showcase various regional products and offered tastes of potato chips with Piri-Piri sauce, fresh bread, and cider vinegar refresco
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For me, the best came last: a dessert of local Rocha pears (also the main ingredient in a marvelous jam often served with cheese and port wine), atop an eggy souffle.
Some of our guests still rank QDO’s beet risotto as one of tela soldada nervurada q 785 their top dishes! I wrote all about it here, so rather than going into all of the specific details again are some highlights:
A big thank-you to Bruno Gomes and everyone at Quinta do Gradil for including us in the festivities. We had a great time!
, to name just a few There was plenty of wine flowing as well, but for us, the emphasis was not on formal tastings. Rather, it was a fun day that celebrated the camaraderie, local flavors, and relaxed lifestyle of the Lisbon wine region’s countryside.
Our meal ended with an amazing gluten free “apple cobbler!” We ended up serving this again at our rehearsal dinner!
The three-course dinner was served with impressive precision—waiters marching out almost as a drill team, bringing plates to each table in turn.