The restaurant O Recante, in Caniçal, has already scheduled the second lunch in its series dedicated to cabidela, one of the most emblematic dishes in Portuguese gastronomy. The next event will be held on Saturday, 7 March, bringing people together around the table to celebrate tradition and conviviality.
The highlight of this lunch will be duck cabidela rice, following the first event, which was dedicated to free-range hen. The cabidelas are always prepared according to traditional recipes.
Tables will be shared in an informal and welcoming atmosphere, designed to encourage socialising among friends and families, in keeping with tradition. The third event, featuring suckling pig cabidela, will take place on 28 March.
Cabidela, also known as cabidela rice, is a traditional Portuguese dish originating from Minho. It is a meat stew, usually made with chicken, hen, duck or suckling pig, cooked in its own blood and seasoned with vinegar, which gives it a distinctive, sharp and intense flavour. It is an old recipe, often served with Carolino rice, making use of offal and various parts of the bird.
The lunches run from 12:00 pm to 4:00 pm and follow several previous events dedicated to Portuguese boiled dinner, during which Chef Eusébio Nunes showcased cured sausages from different regions of the country. These initiatives form part of his gastronomic learning journey, marked by a continuous pursuit of knowledge through travels across Portugal and beyond, always with the aim of promoting and celebrating traditional Portuguese cuisine.
Reservations can be made by calling +351 291 960 204.
