Gourmet Natural is a Uruguayan-style steakhouse located about 15 minutes from the Vale do Lobo…read moreresort. It's a little off the beaten path from the cluster of restaurants you pass along the way, and somewhat hidden. In fact, my taxi driver zoomed right past it. The signage isn't obvious, so keep your eyes open!
The first thing you notice when walking into the restaurant, apart from how very nice the decor and ambiance is here, would be the campfire-like smell. It soon becomes apparent what the source of this aroma is: the huge firebox (see photo) used to prepare the meat. It dominates your field of view, drawing you ever closer, even though the hostess is trying in earnest to lead you toward the terrace. However, once seated in this lovely outdoor dining area, the roaring flames that once entranced fade away, and you settle into a comfortable and relaxed state of being.
Upon being seated, I was greeted by my waitress and presented with the cocktail list to review pre-dinner beverage options. I settled on an orange mojito, and it was both refreshing and potent.
It was a bit challenging to decide on my entree. Despite the fact I was dining alone, I gave serious consideration to the mixed grill for two, which consisted of rib eye, sirloin and filet. Rather, I opted for the butterflied filet with potato gratin and pan roasted asparagus. But, to start, I enjoyed a duo of amazing empanadas. One was filled with 3 kinds of cheese with a crust as flaky as a real Parisian croissant. The other was filled with a well seasoned meat, the crust more dense and tender. They were served with a piquant barbecue sauce and a nice, verdant pesto.
Ah, but on to the main event. My steak, beautifully grilled, was served plainly on a large white plate, a light streaking of sauce its only accompaniment. I did, however, get a side of the chimichurri. Other side sauce options included Bernaise, red wine reduction, peppercorn and creamy mushroom. But, since this is a South American styled establishment, chimichurri was the obvious choice. The potato gratin looked outstanding, with the kind of cheesy crust one would find on a well made French onion soup. The asparagus was bright green, sitting in a small chafing dish with a few roasted shallots and a few dabs of thick Balsamic vinegar.
Cutting into my filet, I was rewarded with a perfect medium rare. And the flavor was very much reminiscent of the beef I've enjoyed in Argentina or Brazil. It's the kind of deep beefy flavor we just don't often get in the states (Snake River Farms or Lone Mountain being a few notable exceptions.) Despite the excellent crust, the gratin might have been a tad too rich, but was nonetheless very tasty. I was, however, simply blown away by the asparagus. It was perfectly cooked, still very crisp, and tasted like it had just been picked. In all my life I've never had such fresh tasting asparagus, or perhaps any vegetable. Dabbing a bit of it in the Balsamic only further contributed to an already perfect side dish. The vinegar's flavor was so intense and acid so profound, not only did it heighten the asparagus itself, it also served as an excellent means to cutting through the gratin's creamy richness. Needless to say, I finished every single bite. All of this was washed down with an amazing Portuguese vinho tinto, in this case a bottle of 2009 Quinta do Crasto Reserva Old Vines Red. Unfortunately, my Portuguese isn't so good and was unable to discern anything from the bottle. But, in aroma it smelled much like a Cabernet, while the flavor was similar to a Charbono or a Barbera. In any case, it was a delicious wine and an excellent pairing.
Did I need to order dessert? Well, this is vacation afterall and I recall something about those calories not counting. Anyway, I like options so decided to get the Gourmet Trio. Situated on a rectangular plate were pretty substantial servings on milk toffee cheesecake, apple crumble and chocolate mousse cake. Don't make me pick a favorite; they were all excellent in their own way. If pressed, though, I'd probably say the cheesecake.
Service was extremely friendly, attentive and aiming to ensure the finest dining experience possible. I have to say that they certainly hit the mark. Although my stay in Portugal isn't over yet (I have another 4 days ahead), this is the best meal I've had and probably will have while here. I hope to be surprised in the next few days, but when you hit perfection, how can it be topped?
