Our chef, Cristina, likes to experiment, and that’s reflected in our cooking technologies and our varied, original menu. She makes most of her offerings using the Sous Vide method, achieving the results that would be impossible with simple cooking. That makes our dishes taste rich and as natural as possible.
Only in “A Casa do Vizinho”, you can taste the dishes that cannot be found in any other Maderian restaurant, such as traditional Espada fish cooked Sous Vide in herbs with cauliflower and truffle Parmentier on the side, or “Leitão crocante”, Sous Vide suckling pig brisket cooked for 48 hours and roasted to a crunchy crust, with thin slices of pumpkin in Herbs de Provence on the side.
Cristina is very particular about choosing her ingredients. She goes to the market personally to select only the best foods for your plate.
Come to “A Casa do Vizinho” to witness how professional our chef is and how unique our dishes are.