Day 3: Sightseeing, Ferreira Winery, IN Diferente dinner.
On a bus tour around town, we stop and see this castle. In the background is a cruise ship,
and the cruise terminal they are building.
Walking about town.
We end up going back over the same bridge we were on yesterday.
This bridge is quite high.
And we go back down the same cable car.
A strange little tourist shop with thousands of cans of sardines and other seafoods.
This wall is cans commemorating your birth year.
Our optional excursion to the port wine cellar and lunch, starting with these appetizers.
A cheese-stuffed portabello mushroom.
The entree was veal, and this was the dessert.
Then we went on to the Ferreria Winery.
It is very old, in operation since the 1800's.
On the right are some aging casks, and the museum is on the left.
In the museum, some artifacts and notes from the original owner.
Port aging in casks for as far as the eye can see.
Some of the old-fashioned tools for making casks.
We sit down for a tasting of three different ports.
A white port, a tawny port, and a ruby port. The tawny port is just good to drink, and our favorite,
though the ruby port would be good with certain foods.
That evening we have a reservation at IN Diferente.
We decided to dress up a little.
Here is our tasting menu for the evening.
Our first amuse bouche, featuring salt cod in a crust.
This one is served with caviar on top...
...and is served on this beautiful ceramic hand.
Our bread course, with seaweed butter, regular butter, and special olive oil.
Veal and Oscietra Caviar with hollandaise, broccoli and horseradish.
The dish opened up so you can see the veal tartare inside.
The foie gras course with a cherry shell and a tiny brioche bun.
The scarlet shrimp with curry sauce, mango, and powdered sugar with coconut.
Roasted sea bass with Jerusalem artichoke chips on top, and truffle foam.
Veal tenderloin with mushrooms, spring onion, and truffle jus.
A pistachio dessert.
A deconstructed "Pastel de Nata" with a cinnamon tuille and cinnamon ice cream.
They sent us home with the truffles, but we never got a chance to eat them.
