Creativity without limits: The salt pans of Castro Marim welcomed special guest chef Nuno Martins from the Michelin-recommended NUMA restaurant for a mouth-watering Sunday experience
The salt pans of Castro Marim welcomed a special guest who turned the Warehouse into a space for leisure and socialising. On a sunny Sunday with scorching heat, unforgettable memories were created with the dishes of chef Nuno Martins, owner of the NUMA restaurant, in Portimão.
Recently added to the Michelin Guide’s list of Recommended Restaurants for its dedication to uplifting Algarvian food, NUMA never ceases to amaze, and this time away from home. Nuno Martins once again proved that creativity has no limits and, with his typical good humour and friendliness, he was responsible for a gastronomic experience where the flavours of the sea and fresh ingredients left everyone’s mouth-watering.
Chef Nuno Martins
In the presence of family and friends, chef Nuno prepared five unique and delicious moments in an informal and relaxed atmosphere that allowed for new friendships and the exchange of ideas.
To whet the appetite, guests were served a ceviche of marinated coastal shrimp with Bolhão-style cream (creme de Bolhão Pato), on brioche bread made with hydrated and then dehydrated orange peels – the perfect starter to begin a tasting of dishes that transport us directly to the beach and bring back the taste and smell of the sea.
The second course stayed true to the flavours of the region. A slice of sourdough bread served with braised, deboned sardines, seasoned only with salt, accompanied by roasted red peppers and mashed potatoes.
This was followed by grilled scarlet prawns (carabineiros) with oyster mayonnaise and butter made from the heads and shells of the prawns, which had been roasted and carefully seasoned – a testament to chef Nuno’s concerns dedication to sustainability and zero-waste techniques, both at events and daily at his restaurant.
After hours of surrounding the chef and questioning him about all the ideas he had brought to Castro Marim, it was time to calm down and simply savour this unique blend. The guests sat at the table and shared the incredible explosion of flavours, a combination that is as exceptional as it is wonderful.
As the Algarve is a region of traditions – after all, this is a land of fishermen who took advantage of everything that came from the sea –, chef Nuno served a tomato xerém with cockles, with a texture that can only be achieved with talent and dedication.
“Different types of tomato are roasted and caramelised with onion and some carrots, then crushed to create a paste that is added to the corn flour,” the chef explained.
Finally, for meat lovers, succulent slices of Zambujal pork presa were laid out on the eco-grill, which was also used for the sardines, king prawns, and bread previously.
Salmarim’s co-founder and CEO, Jorge Raiado and Chef Nuno Martins
As food and drink are both essential at a social occasion, Salmarim’s co-founder and CEO, Jorge Raiado, served a shot of aguardente (firewater), a typical Portuguese drink. Inside the glass was a prawn’s head, giving a unique flavour to this spirit, which went from transparent to an orange blue.
Jorge Raiado
The meal was paired with a white wine from Quinta do Rogel, a local and small-scale production, which brought freshness, delicacy, and exclusivity to the whole experience. The selection of dishes was made thinking about which sea ingredients, with simple seasoning, could result in magnificent sensations. “Salt is the star ingredient, it’s the secret,” revealed the chef as he seasoned the prawns and sardines. “The fleur de sel is the finishing touch,” he added, confessing that the only salt he uses at NUMA is from Castro Marim.
Inspiration comes from everywhere, “from sleepless nights, lots of literature, gastronomic events and conversations with friends, colleagues, and clients”, said chef Nuno Martins, stressing that making mistakes is important, as is the ability to improvise during the creative process.
Spontaneity is one of his characteristics and so is his focus on not overwhelming the palate. “I don’t like to overdo it with spices or go for elaborate mixtures so as not to alter the original flavour of the ingredients,” he explained.
The combinations he created will undoubtedly stay with his guests for a long time, as will the experience of harvesting fleur de sel, an experience guided by Jorge Raiado. He was the one who invited chef Nuno who, without hesitation, agreed to take part in “a different, intimate and sharing event”.
Chef Nuno Martins
The chef didn’t always make his living from the kitchen; he began working in the hotel and catering industry and later devoted himself to civil engineering.
He has always enjoyed cooking, but it was only recently that his career path took him into this area. Nuno Martins took pastry and bakery courses and went on to obtain his certification as a chef, deciding in May 2021 to open NUMA in his hometown, after gaining national and international experience in the kitchens of prestigious hotels.
The Salmarim project began in 2007, and the brand was registered the following year, with the subsequent launch of five fleur de sel products.
Since then, the brand has been gaining a foothold in the market in an irreverent and innovative way, as well as taking part in different projects such as the documentary short film on Artisanal Salt, in 2013, and the documentary Movement – Creative Lives, An Inspiring Journey, in 2017.
Over the years, it has promoted gastronomic events with chefs from the regional and national scene, where salt flakes become the star of the show.
__
Follow Essential Algarve Magazine on Instagram, Facebook, Twitter or Linkedin for more news!
You might also like:
Lagoa welcomes back a new edition of the Jazz Fest starting this July 19
Get ready for this summer’s hottest events and activities in the Algarve
NO COMMENT