The restaurant Val Moreira of Vila Galé Douro Vineyards won the Bronze prize in the “Revolta do Bacalhau” contest, a tasting in the form of a gastronomic route where applicants present new recipe proposals for Dried Salted Codfish from Norway, the competition’s key element.
This is the first time that the restaurant has participated in this contest in the “Restaurants” category, with the dish of cod loins, mashed potatoes, sautéed broccoli rabe, poached egg and white wine sauce.
This was the competition’s 15th edition, an initiative by INTER Magazine for Recheio Cash&Carry, which awards the creativity and quality of the best cooks, cooking students and restaurants when creating recipes for traditional Norwegian codfish.
