A few days ago I went to visit the Portofino Restaurantone of the most recognized restaurants in the Fifth regionwhich is located in front of the sea in the Hope Hillone of the most important in the beautiful city of Valparaiso. This place that was opened last year 1998has an interesting menu, highlighting characteristic dishes from the sea, meats and various pastas, which make it an attractive place to eat.
Arriving at the place, we went to the terrace table, an ideal place to have a view of Valpo in all its splendor, with a seabed, and the Cove Portals which is right in front. We start with an entry “Octopus with Lemon”which is quite a refreshing mix of octopus tentacles marinated in lemon, dill cucumber, celery, avocado and lemon aioli. The truth is that it was a very good alternative to split our food.
‘Octopus with Lemon’. Octopus tentacles marinated in lemon, dill cucumber, celery, avocado and lemon aioli. Photo: Nicholas Symmes
After that came the main course, which consisted of Salmon and Gnocchia mixture of Pacific Salmon accompanied by potato gnocchi, broad beans, tomato Cherry Y basil yogurt. The preparation was fabulous, with a mix of flavors that are enjoyed from start to finish.
My wife, who accompanied me, ordered a plate of «Anatra Alla Prugna», which is a duck confit with a sauce of plums, potatoes, glazed sweet potatoes and chives, which although it is very far from the conventional maritime of the area, made it clear to us that there is a powerful work on its menu for all tastes. I must admit how complex it is to cook the duck, where the places I’ve been, have hardly been with a perfect touch, but here we get the best of surprises.
‘Anatra Alla Prugna’. Duck confit with plum sauce, potato, glazed sweet potato and chives / Photo: Nicolás Symmes
To finish, we went for the key part of every restaurant: The dessert. We were lucky enough to visit here a few days before the new year, so we were able to exclusively try the dessert that was served that night. This consisted of a crispy sphere of semi-cold gianduja with European hazelnut cream, with a liquid center of passion fruit, covered in bitter chocolate, and a mix of dried fruits. A delicacy that I insisted a lot to the chef that he should add to the 2022 menu.
Crispy sphere of semifreddo gianduja with European hazelnut cream, with a liquid center of passion fruit, covered with bitter chocolate, and a mix of dried fruits. / Photo: Nicholas Symmes
Other must-sees of portofinoare the Portofino pastewhich is made at home, and which consists of an egg fettuccine accompanied by shrimp and avocado sautéed in olive oil and pesto, and the Portofino fish of the daywhich consists of a fish of the day sautéed with capers and artichokes with olives, accompanied by a watercress salad, arugula, shrimp and avocado seasoned with the classic lemonade.
Finally, I want to highlight its chef, Giuliano Olmoswho was very kind to show us all the news in his seasonal kitchen.
The Portofino Restaurantis located in Bellamar 301 Cerro Esperanza, Valparaiso