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| Interior |
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| Exterior |
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| Restaurant Saudade |
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| Love the furnishings |
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| Walk-In Wine Cellar |
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| The back of the restaurant |
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| Amuse Bouche |
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| Cataplana de palourdes, recette a "Bulhao Pato" - infusion d'ail et coriandre fraiche a l'huile d'olive |
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| Clam freshly steam with white wine and butter inside a copperpot |
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| Filets de sardines confites -consewerie pinhais- tuiles de pain de mais et poivrons grilles |
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| Grilled sardines on toast |
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| Floral olive oil |
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| Porca de Murca - Douro River, Portugal |
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| Hommard entier, grille a la braise, beurre aille au chorizo |
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| Grilled Lobster |
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| Entrecote de boeuf "Rubia Gallega" incomparable em saveur poelee a l'hile d'olive extra vierge |
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| Amazing Duoro white wine |
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| Espuma de "leite creme" - comme une creme brulee, framboises fraiches |
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| Tart de Azeitao - Tarte roulee a la creme d'oeufs et parfums de cannelle, poires "Rocha" caramelisees, caramel beurre sale |
This humble restaurant is one of the hidden of gem, who would knew a Portuguese restaurant would exist in Versailles. Having been to Porto myself, I am somewhat familiar with Portuguese cuisine. Forever obsess with the word, Cataplana aka Copperpot. The minute I see Cataplana on the menu at the front entrance, I knew I had to eat at this restaurant. We went in the restaurant on the dot at 7pm, soon, people start flowing in to the restaurants and several walk-in were rejected as all table were booked.
Highlight:
The saucisson, soft cheese before meal were incredibly fresh.
The copperpot of clams were refreshing and punch of flavors.
The lobster was great dish.
They were generous with the entrecote portion. It was really good with the Portuguese extra virgin olive oil.
The Caramel tart was a great desserts.
Highly recommended that you book in advance to avoid disappointment.
Pictures by MSW
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