Christmas is the opportunity to celebrate, strengthen family and friendship bonds, and create memories. A table generously filled with delicacies will add even more joy to the festivity.
In line with tradition, the InterContinental Cascais-Estoril hotel proposes a personalized program for Christmas Eve dinner and Christmas lunch. The menus, designed by Chef Pedro Lopes, aim not only to satisfy the palate but also to generate moments of unity, making each meal a special and engaging event.
The InterContinental Hotels Group is a renowned global hospitality company with prestigious brands, operating more than 200 hotels and resorts in around 75 countries. To celebrate the season with elegance, InterContinental Cascais-Estoril, a luxury seaside hotel, emerges as one of the ideal choices.
The restaurant has prepared a Christmas Eve dinner for the night of December 24, with the meal divided into four distinct moments, each with a suggestive title.
It begins with “Family Memories,” where you can enjoy Octopus Carpaccio in Cabernet Sauvignon and “Warm” Spices, with a Coulis of Peppers and Onion Compote. Next is “The Christmas King at the Table,” which, as usual, features the traditional Cod Confit with Crushed Chickpeas, Watercress, and Corn Bread Crisp. The meat dish, named “The Chef’s Star,” includes Lamb Loin with Sautéed Chestnuts in Brown Butter and Wild Mushrooms. The last moment of the meal will be “Sweet Magic and its Dried Fruits,” for which the Chef has selected two dessert options: Walnut Tart and Caramel Mousseline with Pecan Crisp and Cinnamon.
For Christmas Day, the restaurant offers a special lunch with varied options, always preserving Christmas traditions, so that you feel “at home.”
The buffet begins with a selection of salads, savory appetizers, and Chef’s cold dishes, where you can savor a selection of Atlantic Seafood; foie gras; Port Wine reduction and Grillotes; Couscous salad; a board of National Cheeses and Cured Meats, among others.
Regarding hot dishes, there are three options with accompaniments such as Arabian Rice and Seasonal Vegetables Sautéed in Distinctus Olive Oil. These include Pan-Seared Grouper with Seafood Juices and Carrot; the typical slow-cooked Christmas turkey “Carved at the Moment,” and as a vegetarian option, penne with sun-dried tomato, pesto, and parmigiano-reggiano.
Finally, adding a sweet touch to the meal, Chef Pedro Lopes has selected some traditional Christmas desserts, including filhoses, French toast; bolo-rei; old-fashioned rice pudding; Belgian chocolate mousse; cocoa crumble, and a selection of seasonal sliced fruits.
These menus include a selection of wines from the Sommelier, water, sodas, and coffee.
By: Francisca Jardim