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Salsus – Magnum Wine Club http://magnumwineclub.com/wp Magnum Wine Club Aveiro Thu, 15 Nov 2018 16:47:25 +0000 pt-PT hourly 1 74084812 Gastronomia de Bordo no Salsus (Praia da Barra) http://magnumwineclub.com/wp/2018/11/gastronomia-de-bordo-no-salsus-praia-da-barra/ http://magnumwineclub.com/wp/2018/11/gastronomia-de-bordo-no-salsus-praia-da-barra/#respond Thu, 15 Nov 2018 16:39:37 +0000 http://magnumwineclub.com/wp/?p=1202 Para quem não conhece o Salsus, chegar a ele não tem nada que saber… vamos na avenida de entrada na Barra, e na penúltima à direita (basta ver quando se está perto do Mercado, virar ai. Simples. O GPS também resulta, para os neófitos da terra.

O Salsus é um restaurante despretensioso, que aposta em servir os seus clientes – muito dos quais conhecidos, oriundos, durante a semana, do tecido industrial gafanhense e ao fim de semana do tecido industrial aguedense – como se… estivessem em casa. Pratos eficazes, com uma aposta clara nos peixes frescos e para os quais tem duas inovações importantes: peixes identificados na montra e preços não por kg mas sim por porção, evitando a obrigatoriedade da matemática aplicada para o cliente 🙂

Há pratos do dia, correctamente identificados e a carta de vinhos, curta, serve o propósito. Quase todas as regiões representadas, com vinhos facilmente reconhecíveis e a preços modestos. Para o menú que iria degustar aproveitei a opção pela Beira Interior, por um Quinta do Cardo 2016, um 100 por cento Síria que esteja perfeitamente à altura de todos os pratos!

No âmbito do Festival de Gastronomia de Bordo, experimentou-se o menu sugerido, que incluia duas entradas: as ovas cozidas e o guisado de samos de bacalhau sendo o prato principal o lombo de bacalhau na brasa com grelos. Tivemos a oportunidade de provar, igualmente, uma especialidade: a tortilha de bacalhau à Ti Arminda. Esta tortilha é um bom exemplo de um prato simples, em que a cebola, ovos, salsa e bacalhau transformam num bom almoço.

As ovas de bacalhau estavam feitas de forma simples, cozidas, com bom sabor a alho e abundante azeite, com dois pequenos gomos de limão à mão de semear para tempero a gosto. Com uma pedra de sal, ficariam excelentes.

O Guisado de Samos de Bacalhau demonstrou duas evidências: samos de alta qualidade, de origem islandesa, e um trabalho na cozinha onde a conjugação da massa, do tomate do picante produziu um pratinho de “massada de samos” muito agradável à vista e ao paladar.

Fico com pena que este prato (de guisado de samos) não esteja na carta…

Por fim, o lombo de bacalhau na brasa estava no ponto, quer de demolha quer de brasa. E igualmente no tamanho, que alguns restaurante abusam, quer seja por excesso ou diminuta quantidade. Aqui estava tudo certo. Os grelos, claramente de nabiça, conjugaram com as batatase o azeite. Para ficar bem satisfeito. Já sem vontade nenhuma, devido ao menu vasto e de qualidade, alinhámos na sugestão da casa, e o cheesecake comportou-se muito bem!

Resumindo, o Marco António, nome a fazer juz a Salsus, de seu nome Marco António Vinagre tem aqui uma casa onde se come… como se estivesse em casa e quisesse um peixinho. Comida caseira, verdadeiramente de conforto, e que vale a pena visitar. E comer.

*Refeição a convite da C.M. Ílhavo, no âmbito do Festival de Gastronomia de Bordo

 

Restaurante Salsus

Avenida Vasco da Gama, 22, Praia da Barra

3830-752 Gafanha da Nazaré

GPS: 40°38’29.2″N 8°44’44.7″W

Google Maps: 40.641451, -8.745750

Horário semanal: terça-feira a sábado entre as 12h30 e as 14h30 e as 19h30 e as 21h30. Domingos entre as 12h30 e as 14h30.

Telefone para reservas: (+351) 234 369 120

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