Chef Miguel Rocha Vieira’s Culinary Brilliance Shines at Forno da Telha in Évora

Source: Jornal de Notícias

Forno da Telha restaurant, in Évora, is Chef Miguel Rocha Vieira’s natural space for creativity and experimentation. Located within the Holiday Inn Express Évora Hotel, it is a remarkable expression of the flavors, textures, and history of the Alentejo region.

We begin with the opening section of what Forno da Telha restaurant, in Évora, has to offer, appropriately titled To Share and Snack On, where we immediately come across irresistible breaded pig’s trotters with cilantro emulsion. Exquisitely prepared, they reveal the culinary intelligence of our featured chef. There is Iberian acorn-fed cured ham, sliced to order at the moment of service. The Iberian pork jowl, cured with garlic and Forno da Telha olive oil, is outstanding. Equally impressive is the codfish tiborna with roasted peppers and cilantro.

The appetizer selection is equally enticing. There is a traditional cozido soup prepared in the most authentic way, with no shortcuts or disguises. The codfish migas gatas with spinach purée offer a true lesson in regional cuisine. The rabbit escabeche with carrot and orange quickly becomes a favorite. And the marinated mushrooms are an inspired creation that lingers in the memory long after the meal.

The fish dishes are deeply rooted in the Alentejo tradition. The codfish with an Iberian pork chorizo crust and braised chickpeas is so appealing that it invites a second serving every time. It has everything we need to be happy: Chef Rocha Vieira has recreated the traditional pairing of codfish and chickpeas with exceptional refinement. The Alentejo-style bread soup with freshwater fish is unforgettable. And there is a dogfish bean stew that is simply impossible to forget.

The meat dishes are equally revealing of a distinctly Alentejo way of life. The roasted Alentejo beef is a perfect example, served with truffle mashed potatoes, wild mushrooms, and Trincadeira wine sauce. In a dish Chef Miguel calls Iberian Pork from Head to Toe, he makes the versatility of pork abundantly clear, taking us on a journey through its different cuts, each prepared in its own distinctive way. The free-range chicken with cherries and grains reflects rustic roots and features a beautifully delicate fried preparation. Inspired by the home cooking traditions of Algarve households, it is a delightful dish that wins everyone over.

The sweet finale comes with a visit to the generous dessert selection. Delicacies include sericaia with Elvas plums. The chocolate mousse with sea salt flakes and Forno da Telha olive oil is absolutely unmissable. Completing the convent-inspired dessert selection are fidalgo and pão de rala. And before leaving, we are already making a reservation for our next visit.