Golf & Gastronomy just got better in Portugal with 9 new Michelin stars awarded in 2017 including a first for Andre Silva at Largo do Paco restaurant, Casa da Calcada hotel, Amarante, Porto, Portugal.

Situated in the heart of Amarante town, this hotel is a must for golfers that appreciate fine food & wines! The Casa da Calcada not only produces "Vinho Verde" wines but is pleased to oganise tours to the regions best wine " quintas" so you will never foget the differences between Tawny, Ruby, Wine or Vintage Port !

Completely restored, this palace houses the luxury 5 star boutique hotel Casa da Calçada Relais & Chateaux. You are assured of the finest service and the highest levels of luxury and comfort.

Situated close by is the Campo de golfe de Amarante with an 18 hole forest course complete with clubhouse & terrace, driving range , putting green, chipping & bunker practice area.


The Tâmega Bar is as sumptuous as the rest of the hotel. Large stuffed armchairs invite you to relax in comfort, or enjoy the enchanting views over the river and the village from the large outdoor terrace; a truly magical spot both during the day and at night.

The Largo Cerqueira's Bar offers a bar service by the pool area during the summer. And if you have difficulty imaging something more precious than the panoramic views bathed in the special light of sunset, imagine enjoying all of this with a glass of chilled sparkling wine produced from the surrounding vineyards.

A Taste of Porto from A Golfing Experience

 

Abade de Priscos (Portuguese Bacon Pudding)

 

Directly from Chef Vito  Matos  former  head chef restaurant  Largo do Paco  at the wonderful 16th Century hotel Casa de Calcada  and taking a traditional Portuguese desert and adding his contemporary creative touch. Using simple ingredients and a glass of Port wine you can recreate this dish at your own dining table.

Pudim Abade de Priscos (Portuguese Bacon Pudding)

 

400g sugar
50g fresh bacon
15 egg yolks
5dl water
1 glass Port wine
1 lemon rind
1 cinnamon stick
Caramel (200g sugar)

Heat the sugar with the water, lemon rind, cinnamon, and the bacon, chopped in thin strips. Bring to boil and cook steadily until a little of the mixture separates into threads when dropped into cold water (103º). Remove from the heat, and let it cool. Add the egg yolks and Port wine to the syrup and stir well. Then pour the pudding mixture into a large pudding basin, with caramel poured ahead. Place the basin in a bain-marie and cook in the oven (250º) for about 1 hour. The pudding should be set and slightly golden. Next remove from the oven and leave to cool until lukewarm. Enjoy it!