The story
Taberna do Sal Grosso offers an intriguing, if occasionally uneven, addition to the dining landscape of Évora. The restaurant’s potential is most evident in its seafood, with creator Cosa mangiamo oggi? highlighting the octopus with sweet potato puree as a standout dish that justifies a visit. However, the experience can be hit-or-miss; the same reviewer noted that the peixe curado gazpacho fell short, leaving them feeling somewhat underwhelmed by the execution despite the venue's attractive presentation.
At a price point of €37 per person, the restaurant remains a worthwhile stop for those exploring the local food scene. While consistency is not yet guaranteed, the kitchen shows clear promise in its best moments. As Cosa mangiamo oggi? suggests, it is best to visit with an open mind and form your own impression of this charming, albeit imperfect, Portuguese tavern.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
The peixe curado gazpacho dazzles as the standout dish, a vibrant, oceanic starter. Overall, the food earns praise for its bold, sun-drenched simplicity.
“I'm very happy because this peixe curado gazpacho has arrived which means seasoned fish, therefore dry-aged fish, I think. And he has a really nice face. The nice thing is that you pour the gazpacho directly onto the tomatoes and fish. It's a decomposed gazpacho. It's a mix between a panzanella... I like the idea that they put the fish but in my opinion it lacks a bit of acidity, a bit of fatness, perhaps an extra drizzle of oil was needed and the bread, put like this, would be from my point of view, either blended directly into the gazpacho to give texture, or the croutons slightly browned in the pan, crunchy, placed on top. This is old bread but it doesn't have a fantastic chewiness inside the gaspacho. It makes it look more like panzanella but it's not... I would have handled the bread differently. Then, in general, it tastes good.”
What creators say
1 creator has covered Taberna do Sal Grosso. Most active: Cosa mangiamo oggi?
I'm a bit disappointed, it's a bit of a shame because in my opinion this place has potential and the problem is that one of the two dishes was wrong, guys. Whatever Franci says, I liked the octopus and found it to be a good dish. There were things in the gazpacho that weren't right. It is also true that two dishes are not enough to promote or fail a place. What can I tell you guys, come and try it and tell us your opinion.
Dishes mentioned
Peixe Curado Gazpacho
I'm very happy because this peixe curado gazpacho has arrived which means seasoned fish, therefore dry-aged fish, I think. And he has a really nice face. The nice thing is that you pour the gazpacho directly onto the tomatoes and fish. It's a decomposed gazpacho. It's a mix between a panzanella... I like the idea that they put the fish but in my opinion it lacks a bit of acidity, a bit of fatness, perhaps an extra drizzle of oil was needed and the bread, put like this, would be from my point of view, either blended directly into the gazpacho to give texture, or the croutons slightly browned in the pan, crunchy, placed on top. This is old bread but it doesn't have a fantastic chewiness inside the gaspacho. It makes it look more like panzanella but it's not... I would have handled the bread differently. Then, in general, it tastes good.
Octopus with Sweet Potato Puree
An octopus has arrived. I was expecting an octopus salad to tell the truth. The octopus is salted but this puree here is sweet potatoes so let's taste them together. The octopus still has a lot of salt, but the sweet potato accompaniment is fine and I have to tell you that the most interesting thing of all is the sweet potato puree. So, I'll take the other tentacle. For my tastes it's not too salty. The potatoes with what Franci called gremolada are super, super interesting and, I can tell you, I really appreciate this sauce too. Generally when we order octopus with potatoes, at least in my imagination, I always expect a cold salad. Here, however, it is hot and soupy but I must say it is very comfort food, I really like this dish. We started out a little meh, with the gazpacho. A little…? A little meh. But this one recovered eh. And I'll tell you, I appreciated this sauce so much that I even do scarpetta.
