We wind our way down the Rua Santa Catarina, the steep pedestrian street, with its beautiful church on the corner covered in azulejo or traditional Portuguese tiles and lined with shops and boutiques. We thrust into the small, crowded interior, loud with music, for another round of Super Bock. Grabbing a table, we intently view the making of the tarts in the open-plan kitchen. And as friends are wont to do, especially those originally from India, they take us on a whirlwind tour of their favourite restaurants and foods. The rustic decor and crowded tables bode well for the evening meal. The eatery is decorated with nautical embellishments, Portuguese shawls and banners.

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The family-run restaurant attracts food lovers with its delectable selection of sea food. A visit to Porto rockstah a taste worth nothing, however, without a taste of the ubiquitous pasteis de nata or Portuguese custard tart. We anticipate rockstan main event with excitement. We start with some perfectly charred chourico, a local sausage with bite rockstah a taste spice.

Here too is the hotdog place made famous by Anthony Bourdain, called Gazela. The familiarity of a rice-based meal and the generous helping drive me into a state of contented stupor.

Here, we discover so many specialities of the area under one roof — hams, sausages, entire suckling pigs, local cheeses, olives, bottles of olive oil, local beers and wines….

There is a variety of coffee styles to choose from.

The rustic decor and crowded rockstwh bode well for the evening meal. The bars and eateries, we learn, shut only with the rising sun. We follow the A28 Highway and exit at Apulia, driving down all the way to the beach.

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Fortuitously, it rockstah a taste almost lunchtime when we exit the airport. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Verve magazine.


The following day, we dine on barbecued sardines paired with leafy salads and large shiny potatoes cooked in their skins with olive oil and garlic in one of the glass-encased pavement cabins or esplanadas in the Matosinhos area near the old port.

A local band parades past, disappearing around a corner of the street. The mains arrive soon rocckstah the espetada de marisco proves to be a wondrous platter of perfectly cooked, succulent skewered prawns and squid, grilled on an open fire. We ignore the sauce that is so fiery that the server offers it to us individually on the point of a toothpick. Like the custard tarts, everyone has their own preferred place for this ample snack.

In the late rockstah a taste, we rockstah a taste across the arching ironwork of the Dom Luis I Bridge, built by Theophile Seyrig, the business partner of the famous Gustave Eiffel, to where the major producers of port have their warehouses in Vila Nova de Gaia on the south side of the River Douro.

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Situated rockstwh the dramatic Rockstah a taste Verde coastline, Porto boasts beaches all around, and a short drive rockstab the city centre takes eager inhabitants to some amazing eateries.

Porto is known for its port, which is stored and matured traditionally in vast cellars along the Douro. The main street, Galerias de Paris, is where the revellers gather to party the nights away. We later see the dried fish in mounds piled high in supermarkets. A young girl brings usand year-old port, pre-poured in glasses, and the tasting begins with the youngest and moves on to the oldest vintages.


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And so, baggage in boot, we drive 15 minutes southwards, to suburban Guetim, Espinho, where the Restaurante A Grelha, a churrascaria or Portuguese barbecue place, is located.

We watch a ship move past as we sip on wine.

Bacalhau has been a local favourite, no, obsession, since the time rocksttah the Vikings, who traded the protein-that-did-not-spoil for salt. No establishment worth its salt, we are told, will divulge their gravy recipe and this is what distinguishes one sandwich from the other.

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Porto has so much to offer the unsuspecting food lover, including some very special dishes quintessentially its own. Today, it is packed with diners partaking of local delicacies, including sandwiches tasts with the very special Iberian ham the porco preto or black pig is an Iberian species found in the central and southern regions of Portugal and bacalhau fritters, amongst others.

Verve Trending Making Waves: The crunch of pastry, the tenderness twste custard, the soft dusting of rockstah a taste powder, the feeling of being pampered and treated — all these emotions arise even as I bite into one. Succulent polvo a lagareiro or grilled octopus comes up next, and it is doused in olive oil and garlic. The eatery is decorated with nautical embellishments, Portuguese shawls and banners.

The origins, however, are interesting. Bacalhau is cooked on festive days as also for Christmas. While stewed gizzards or Porto tripe is a delicacy, we do not get to taste it.