{"id":13978,"date":"2015-07-07T08:37:00","date_gmt":"2015-07-07T08:37:00","guid":{"rendered":"http:\/\/www.flavorsandsenses.com\/en\/?p=1239"},"modified":"2019-04-05T16:34:12","modified_gmt":"2019-04-05T16:34:12","slug":"sao-giao","status":"publish","type":"post","link":"https:\/\/flavorsandsenses.com\/en\/sao-giao\/","title":{"rendered":"S\u00e3o Gi\u00e3o"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Talking about S\u00e3o Gi\u00e3o<\/em> is invoking the religious side of gastronomy, Firstly heading to Moreira de C\u00f3negos is like a pilgrimage (I confess I much prefer this type of sacrifice), Secondly the hands and the ingredients of Pedro Nunes are divine work.<\/p>\n

Arriving to the restaurant is not one of hardest tasks, a good GPS or a friend who\u2019s a fan of football easily can indicate you the location of Moreirense\u2019s<\/em> Stadium; as to S\u00e3o Gi\u00e3o<\/em> it\u2019s a bit harder to find at first, but it is right in front of the Stadium\u2019s parking lot, in a house, that looks\u00a0more like a private house, without great identification.<\/p>\n

After entering the heavy wood door everything changes, the space is wide and bright due to the big windows surrounding the room, which put the green fields of the region as background.<\/p>\n

\"\"<\/a><\/p>\n

The decoration is simple, with classic and modern details but minimalist, the colored water glasses being the main extravagance, the tables are spacious and well distributed, allowing some privacy and the right to talk even with a full house.<\/p>\n

Already well installed we started with the couvert (2,5\u20ac)<\/em> that would proved to be the least happy moment of the meal, much because of the bread, which quality I won\u2019t miss, accompanied with olive oil.<\/p>\n

\"\"<\/a>Goose liver<\/em> Tureen<\/strong> (10\u20ac)<\/em><\/p>\n

The menu at S\u00e3o Gi\u00e3o<\/em> changes in an almost daily basis, based on the emotions of Pedro Nunes and the best ingredients he gets at his house. We had the luck to taste his Foie Gras mid-cuit<\/em>, and forgive me the bitterest PETA activists, but it was one of the best Tureens I ever\u00a0tasted in Portugal. Super right texture, strong but delicate flavor, served at the correct temperature (it fails so many times), very well accompanied by thin toasts and a raspberry jam, which sweetness and acidity worked very well with the tureen.<\/p>\n

\"\"<\/a>Shrimp omelet<\/strong> (12\u20ac)<\/em><\/p>\n

It is really hard to find a nicely executed\u00a0omelet around here, either they\u2019re burned with a dry interior, or they taste like oil without a pinch of butter. At S\u00e3o Gi\u00e3o<\/em> they are a classic so we decided to share one as a starter. If on the outside it had several slightly burned areas, the interior compensated the excess cooking temperature, creamy and still a bit liquid with the correct seasoning and on spot shrimps, also in the right amount. If it weren\u2019t for its exterior it would’ve been perfect!<\/p>\n

\"\"<\/a>Fried Roosterfish,<\/strong> A\u00e7orda de milharas (21\u20ac)<\/em><\/p>\n

Being in the Minho region the doses are big and would be enough to share, but we don\u2019t do this pilgrimage everyday so we decided to be a little selfish. The roosterfish fillets (quite big) were perfectly fried, without excess fat, a good batter, quite crunchy with a moist interior. An absolutely delicious fish very well accompanied by the tasty a\u00e7orda de milharas <\/em>(a type of traditional Portuguese soup from Alentejo), well-seasoned with the right amount of roe, was just a bit to liquid for my personal taste, having in account I like my a\u00e7orda<\/em> a bit more consistent and creamy.<\/p>\n

\"\"<\/a>Patty<\/strong> of assorted meats (18\u20ac)<\/em><\/p>\n

A delicious and comforting pie, with meats travelling between chicken and game, still moist and succulent. A strong dish, full of flavor, enhanced by the potato gratin and the very nicely roasted vegetables. Another excellent moment.<\/p>\n

\"\"<\/a>Abade Priscos<\/strong>\u00a0Pudding<\/em>\u00a0(4,5\u20ac)<\/em><\/p>\n

Going to Minho and not eating the most important of the national puddings would never be seen with good eyes, so, it was the first dessert chosen. And in good time we made\u00a0that decision, perfect consistence, with the characteristic features of a good Abade de Priscos<\/em> pudding, with the notes from the toucinho<\/em> (bacon) and the Port wine being felt; sweet enough for an already long and heavy meal.<\/p>\n

\"\"<\/a>Blueberry puff pastry pie <\/strong>(4,5\u20ac)<\/em><\/p>\n

A puff pastry made of crunchy layers of filo pastry, filled with a good blueberry jam. A simple dessert but with a good game of textures and temperatures, conjugating very well the warmth and the sweetness of the puff pastry with\u00a0the red fruit ice cream.
\n<\/strong><\/p>\n

The wine list presents the main national references, as it should being Pedro Nunes a claimed oenophile, with reasonable prices. We accompanied our meal with a White from Duas Quintas 2013<\/em> from Ramos Pinto<\/em> (17,5\u20ac) that behaved in a very competent way with the chosen dishes.<\/p>\n

Besides the menu and the hands of the Chef, the Service is one of S\u00e3o Gi\u00e3o<\/em>\u2019s strengths, competent employees that like what they\u2019re doing, mixing very well the professionalism and the detail of a classic service with the opening and relaxation from more modern spaces.<\/p>\n

\"\"<\/a><\/p>\n

Final Remarks<\/strong>
\nPedro Nunes is a guaranteed highlight name among his pairs, mostly for the mastery with which he combines the Portuguese tradition with the French technique and some more irreverent details, being easy to find in his menu either his famous roasted lamb, \u00a0an oyster risotto or a foie tureen, like the one we had.<\/p>\n

Concerning our meal, if it wasn\u2019t for the quality of the couvert<\/em> being below the expected and the omelet being slightly burned on the outside, everything would be perfect. Great quality ingredients and good quality techniques make this one of the most interesting restaurants in the North and in the Country. A space that deserves all the pilgrimages and festivals and of which I consider myself a devotee! Now it remains for me to pray that in my next religious tour the menu will have carabineiros<\/em> (prawns)!<\/p>\n

Note: After this visit the S\u00e3o Gi\u00e3o restaurant was elected by the voters of the \u201cFlavors & Senses \u2013 The Best for 2015\u2033 awards, in the the category of Out of Doors Restaurant (see<\/a>).
\n<\/em><\/p>\n

\"\"<\/a>The countless awards of \u00a0S\u00e3o Gi\u00e3o<\/span><\/em><\/p>\n

S\u00e3o Gi\u00e3o Restaurant
\nAvenida Comendador Joaquim de Almeida Freitas, 56 Moreira de C\u00f3negos
\n253 561 853<\/p>\n

Vers\u00e3o Portuguesa<\/strong><\/span><\/a><\/p>\n

Text: Jo\u00e3o Oliveira | Photos: Flavors & Senses<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Talking about S\u00e3o Gi\u00e3o is invoking the religious side of gastronomy, Firstly heading to Moreira de C\u00f3negos is like a pilgrimage (I confess I much prefer this type of sacrifice), Secondly the hands and the ingredients of Pedro Nunes are divine work. Arriving to the restaurant is not one of hardest tasks, a good GPS…<\/p>\n","protected":false},"author":5,"featured_media":25904,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2110,1989],"tags":[986,2082,2083,2044,2084,1996,1951],"class_list":["post-13978","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-north_of_portugal","category-traditional","tag-best-tables","tag-minho-en","tag-pedro-nunes-en","tag-portugal","tag-sao-giro-en","tag-travel-en","tag-where-to-eat"],"yoast_head":"\nS\u00e3o Gi\u00e3o - Flavors and Senses<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/flavorsandsenses.com\/en\/sao-giao\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"S\u00e3o Gi\u00e3o - Flavors and Senses\" \/>\n<meta property=\"og:description\" content=\"Talking about S\u00e3o Gi\u00e3o is invoking the religious side of gastronomy, Firstly heading to Moreira de C\u00f3negos is like a pilgrimage (I confess I much prefer this type of sacrifice), Secondly the hands and the ingredients of Pedro Nunes are divine work. 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