Chef Miguel Rocha Vieira Wants to Tell a Story in Every Dish at Forno da Telha

Source: Alentejo Sul Informação

Creating recipes with local products and ingredients while telling a story in every dish is what Chef Miguel Rocha Vieira envisioned for his latest restaurant in Évora, Forno da Telha. This is the first restaurant under the banner of AHM - Ace Hospitality Management with the creative signature of Chef Miguel Rocha Vieira in Évora. The project aims to honor the gastronomic traditions of the region by reinterpreting them with a touch of modernity, technique, and originality.

Forno da Telha is located in the former Quinta do Poço Novo, built in the 19th century by General Godinho Caeiro. "Here, we celebrate the true essence of Alentejo, bringing to the table the flavors that make this region one of the richest and most complete in the country. We created recipes using local products and ingredients, telling a story in every dish," explains Chef Miguel Rocha Vieira.

The menu reflects the Alentejo roots, local products, fertile fields, the knowledge and generosity of the local population, and traditional recipes. It awakens the palate, collective memory, and the emotional connection that only gastronomy can offer, as highlighted in the press note.

In the couvert, there’s Alentejo bread, fermented olives, pork butter, and even Forno da Telha’s exclusive extra virgin olive oil. This olive oil is specially crafted by Chef Miguel Rocha Vieira at a mill in Serpa, boasting a fruity aroma, a touch of green apple, an intense flavor, and a slightly spicy finish.

Appetizers include pig’s trotters with coriander “kimchi,” cured and grilled pike-perch served with migas and a sausage broth, or the hearty soup known as sopa de panela. The main courses are divided between fish options, such as dogfish or cod with chickpeas and chorizo, and meat options, with pork shoulder and lamb taking center stage. Desserts feature lemon and acorn toast (fatia parida), velvety pudding with coriander and walnuts, medronho brandy cake, and quince salad.

At Forno da Telha, wine also plays a central and prominent role, diving into the tradition of vinho de talha (wine made in clay amphorae). "More than just a technique, vinho de talha is an expression of the Alentejo essence. Each tasting is an authentic and profound encounter with the legacy of this land, translating into unique, intense aromas and flavors," shares Chef Miguel Rocha Vieira.

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