{"id":39975,"date":"2024-11-01T15:57:09","date_gmt":"2024-11-01T15:57:09","guid":{"rendered":"https:\/\/terracallaeci.pt\/?p=39975"},"modified":"2026-02-12T10:15:15","modified_gmt":"2026-02-12T10:15:15","slug":"restaurante-abstrato-apresenta-carta-de-inverno","status":"publish","type":"post","link":"https:\/\/terracallaeci.pt\/en\/2024\/11\/restaurante-abstrato-apresenta-carta-de-inverno\/","title":{"rendered":"Abstrato Restaurant presents winter menu"},"content":{"rendered":"

Abstrato Restaurant, at Boticas Hotel<\/a> Art & Spa, has a new winter menu that celebrates Portuguese cuisine with a touch of sophistication and innovation.<\/p>\n\n\n\n

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Justa Nobre received the 2023 Career Award from Boa Cama Boa Mesa Guide.<\/p>\n<\/blockquote>\n\n\n\n

Under the direction of award-winning chef Justa Nobre, each dish is meticulously prepared with fresh seasonal ingredients, exalting the traditional flavours of the Barroso region and providing a unique gastronomic experience, harmonised with a special selection of wines from Tr\u00e1s-os-Montes.<\/p>\n\n\n\n

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Partridge vol-au-vent<\/em>. Photo BH<\/figcaption><\/figure>\n\n\n\n
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Cod confit in olive oil and thyme<\/em>. Photo BH<\/figcaption><\/figure>\n\n\n\n
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Duck leg confit<\/em>. Photo BH<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

We highlight the Partridge vol-au-vent<\/em> with Jewish chestnuts and green asparagus, the Cod confit in olive oil and thyme<\/em> with crushed chickpeas and cabbage, and the Duck leg confit<\/em> with sweet potato pur\u00e9e and port wine reduction. <\/p>\n\n\n\n

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Rabanadas<\/em> with a reduction of Vinho dos Mortos and Barroso honey. Foto BH<\/figcaption><\/figure>\n\n\n\n

For dessert, you'll want to try the famous Rabanadas<\/em> with a reduction of Vinho dos Mortos and Barroso honey. <\/p>\n\n\n\n

Get to know the full menu here.<\/a><\/p>\n\n\n\n

The Abstrato<\/a> opens every day for lunch between 12h00 and 15h00 and for dinner between 19h30 and 22h30.<\/p>\n\n\n\n

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PUB<\/div>
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O Restaurante Abstrato, do Boticas Hotel Art & Spa, tem uma nova carta de inverno que celebra a cozinha portuguesa, com um toque de sofistica\u00e7\u00e3o e inova\u00e7\u00e3o. Justa Nobre recebeu o Pr\u00e9mio Carreira 2023 DO Guia Boa Cama Boa Mesa. Sob a dire\u00e7\u00e3o da premiada chef Justa Nobre, cada prato \u00e9 meticulosamente elaborado com ingredientes […]<\/p>\n","protected":false},"author":6,"featured_media":39981,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,34],"tags":[7601,5096,5095,7701,5091],"class_list":{"0":"post-39975","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-divulgacao","8":"category-noticias","9":"tag-abstrato","10":"tag-boticas","11":"tag-boticas-hotel","12":"tag-justa-nobre","13":"tag-restaurante"},"_links":{"self":[{"href":"https:\/\/terracallaeci.pt\/en\/wp-json\/wp\/v2\/posts\/39975","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/terracallaeci.pt\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/terracallaeci.pt\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/terracallaeci.pt\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/terracallaeci.pt\/en\/wp-json\/wp\/v2\/comments?post=39975"}],"version-history":[{"count":0,"href":"https:\/\/terracallaeci.pt\/en\/wp-json\/wp\/v2\/posts\/39975\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/terracallaeci.pt\/en\/wp-json\/wp\/v2\/media\/39981"}],"wp:attachment":[{"href":"https:\/\/terracallaeci.pt\/en\/wp-json\/wp\/v2\/media?parent=39975"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/terracallaeci.pt\/en\/wp-json\/wp\/v2\/categories?post=39975"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/terracallaeci.pt\/en\/wp-json\/wp\/v2\/tags?post=39975"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}