The Gradil Winery, in Cadaval, was the chosen place for a dinner that sought to anticipate a new phase of the company bet on innovative initiatives, differentiating experiences, new wines and a new home.
The four elements of nature- fire, air, water and earth – were the starting point and inspiration of the chefs for the elaboration of four dishes to which a 5th element was added, the Gradil Winery wines element aggregator which together with ingredients from local producers such as bread, mushrooms or vegetables created unique gastronomic experiences.
The four elements of nature – Fire, Air, Water and Earth – were the starting points for a unique gastronomic experience in Gradil’s Winery restaurante
Daniel Sequeira, the resident chef, António Alexandre, a chef who recently joined the family to improve the irreverence of Daniel Sequeira to levels that put space on the gastronomic itineraries of excellence and two chefs, friends of both Rodrigo Castelo and Eduardo Duarte, were those responsible for this challenge largely overcome according to the opinion of those who attended.
The dinner was served in Gradil Winery restaurant where once a distillery worked and where still existing the centenaries stills that are part of the decoration of the space. With a privileged location this gastronomic area enjoys a magnificent view of the vineyards and the natural beauty of the imposing Montejunto Montains.
The ‘V Element’ – the wines of Gradil Winery – were the aggregator of this experience
The start of this new phase of Gradil Winery began in January of 2018 with the works in the Palace which was in ruin and that has almost two hundred years history. An investigation also started with the works to discover the Gradil Winery origins and was thus revealed the relation to the Marquis of Pombal. Along with this work Gradil Winery also bet on an executive chef to help in the projection of the restaurant and in the arrival of a new winemaker, Tiago Correia, who has the experience and know-how of António Ventura who is preparing to present novelties to the market. The company also announced that other profiles are about to arrive in addition to the Carmo Vineyard and Rosé Sparkling which have already emerged within the scope of recent historical discoveries.
The four elements of nature, metaphorized by the four chefs
The new positioning of Quinta do Gradil elevates the space and provided experiences as an essential ally for the growing recognition of the quality of the Winery wines. With the restoration of the Palace and the surrounding countryside, the participants of the initiatives that Quinta do Gradil promotes will Very soon be able to move to an interior full of charms and nooks of nineteenth-century influence where other varieties of events can happen, besides the clear bet on the active wine tourism which has brought enthusiasts of the modalities that are practiced among vineyards, coming from the whole country.
Chef Daniel Sequeira with executive chef António Alexandre
Since 2015 the bet on Daniel Sequeira is won: a rising young man in Quinta do Gradil, that has been surprising with inspirations and many genuine ingredients. His dishes arise from traditional flavors and knowhow, in harmony with each house wine, with a tasteful presentation and I’s own irreverence. Also with him is executive chef António Alexandre, already matching the world-class prospective, for the Lisbon brand. The chef defines his cuisine “as an experience of texture, emotions, contrasts and passions, based in the intense chemistry united with the traditional or contemporary storytelling to the experience sharing. Each of his creations, heavily influenced by Portuguese products, allows everyone to travel enlightened and limitless through the most addictive quadrants of the palate”.
Gradil Winery Restaurant
