O Menu do Restaurante de Conimbriga é uma recriação do receituário de Apicius e de mais de quatro dezenas de cozinhados da dieta mediterrânica, recolhidas no Maciço Calcário de Sicó-Condeixa e Alvaiázere, preparados pela arte dos chef António Lagoa, Sónia Neves e da sua equipa, aos quais se junta uma variada selecção de produtos regionais de todo o país, representativos da alimentação funcional (saudável) e do bom gosto da cozinha portuguesa. As crianças e os vegetarianos, não foram esquecidos.
Apicius (b. 25 BC), was a noble Roman from the lower aristocracy. He left us the classic work De re coquinaria, a synthesis of the art of Greek, Roman and Empire cooking. In its sauces, seasonings and prepared dishes, other gastronomes are evoked, such as Terence, Varda ( would he have been Emperor Elagabulus?) and the Emperor Vitellius (b. 15 AD)
The region of Sicó constitutes a geomorphologic, historical and cultural unit that corresponds to the oppidum of Conímbriga, a region with obvious similarities to the Mediterranean regions.
The Menu of the Conimbriga Museum Restaurant includes a recreation of Apicus’ recipe collection, and also a number of recipes from the Mediterranean diet, with elements collected from the hilly limestone region of Sicó, Condeixa and Alvaiázere, all these prepared by chefs António Lagoa and Sónia Neves and his kitchen staff. Furthermore, there is a selection of various regional products from all over the country, representing functional (healthy) nourishment and the good taste of Portuguese cuisine. Children and vegetarians haven’t been forgotten, with suggestions to suit their specific requirements. To accompany each one of our dishes, we present you with a suggestion from our Wine List.
At our Shop of traditional products you can buy wine, liqueurs, confectionery and other specialities (please ask our sales assistants for further information).
Couvert
Olives marinated in fine herbs from the Sicó mountain range, finest quality olive oil and short-cloved garlic Rabaçal cheese topped with honey Enchidos (type of smoked sausage) with broa (traditional Portuguese cornbread) and bread from the Sicó Region Meia-desfeita (traditional Portuguese dish with salt cod and chickpeas) Mimos do chefe ( chef’s surprise choice) Soup Apicius’ chestnut broth with typical Portuguese black pudding Sicó farmhouse soupCream of mushroom soup, with herbs from Sicó, Condeixa and Alvaiázere mountain rangeSmooth tomato soup garnished with cheese marinated in Ansião olive oil
Gustatio (Appetizers)
Warm salt cod tart on a bed of softened onions and oregano Game pie with red berries, sweet potatoes and St. Maria’s herbsBreaded fillet of trout, embellished with stewed broad beans and mussels, strips of crispy prosciutto Terence’s salad consisting of asparagus wrapped in strips of salted meatVegetable salad from the Region of Sicó
Fercula (main dishes)
FISH DISHES
Poached ray in a mussel and pennyroyal broth, on bread soup with asparagus [Wine Suggestion: Terras de Sicó - White]Grilled octopus fillet, potatoes from the “rabusco” covered in saltpetre and steamed broccoli. Finest quality olive oil from the Sicó countrysideVarda’s Scombrus (mackerel), dark bread and russet apple baked in the oven. Balsamic vinaigrette and mint grown in the rivulet Salt cod comfit in olive oil and rosemary on a chickpea or cow-pea purée and sautéed cabbage sprouts or turnip leaves
MEAT DISHES
Apicius’ wild boar baked in “Terras de Sicó” red wine, mountain herbs, fried broa and glazed vegetablesGrilled pork loin grilled with its Farinheira (typical Portuguese smoked sausage), wild mushroom rice and sautéed cabbageDeer medallions browned with fresh tarragon, corn bread migas and chestnuts. Vitellius’ pea purée. Thickened sweet and sour sauce of mature red wine.Slice of grilled veal, with a drizzle of olive oil. Rice with kidney beans
For children
Breaded fish fillet accompanied by rice cooked with peas. Tomato sauceGrilled veal/ pork, duchess potatoes and broccoliMeatballs, Varda styleFresh sausage, Lucania style
Vegetarian dishes
Apicius’ asparagus tart Vegetables and dried fruit in the “pela” with Rabaçal cheese
Mensae Secundae (Dessert)
Cottage cheese ice-cream and red berries with chocolate sauce Escarpiada with dried fruits and barriga de Freira (conventual pastry) Portuguese sponge cake with drunken pear on Condeixa rice pudding Walnut cake com Singeverga Monastery liqueurFruit Plate of Rabaçal cheeses and other traditional cheeses
