Behind Saboreal are three good friends whose goal is to bring traditional fish specialties to the world with a modern twist and in a new guise. For example to Berlin, to us! All pies are made from locally sourced ingredients and sustainably caught fish, and are hand-produced in the Algarve. Vincent Jonckheere, one of the founders, visits us and lets you taste his sardine, mackerel and tuna pies. We look forward to seeing him and of course to you!

With the kind support of the Portuguese Chamber of Commerce , we invite you to a tasting with a focus on Portugal on December 1st. As you already know, Portugal has a lot more to offer than European soccer champions, including fantastic world-class wines. We also serve delicious Portuguese canned fish. There are also a few more surprises in store, including from Anabela's Kitchen and Natas Berlin - but only while stocks last!

The year is drawing to a close... and every end contains a beginning. Hesse once said something like that. Things are less poetic here, but more culinary! That's why we're dedicating our first tasting of the winter to duck, this noble poultry, and serving you a variety of fine duck specialties under the motto "Duck good, all good," supported by our Catalan supplier Collverd.

4 days, 4 regions, countless fantastic wines. This is the conclusion in numbers of our last trip to Portugal. In this blog post we tell you what we experienced and who we met. There is news from Rita Marques Ferreira of Conceito Wines from the Douro, a discovery in Alvarinho, a new vintage from Alvaro Castro... enjoy reading and travel inside!

Madeira? Madeira, Madeira...? Isn't that an island in the Atlantic? And isn't that where the Portuguese football hero Christiano Ronaldo comes from? That's all true. But Madeira is also the protected name of a very excellent and still little-known liqueur wine that comes from the Atlantic island of Madeira, which belongs to Portugal. And of course that interests us gourmets the most! Everything you always wanted to know about it, you can read here!

Have you ever experienced that intercultural differences arose on the cheese platter and a dispute broke out about how to cut the cheese correctly? Of course, there's no absolute right or wrong about the whole thing, but we'll explain how it's done in France and what the French think when they don't slice their cheese. Have fun!

On Friday, October 13th, 2017 it's that time again: we invite you to our annual cardboard party! The concept is very simple: we need space for our many new discoveries and therefore cordially invite you to taste various wines in a relaxed atmosphere and then take your favorites home by the box with a box discount of up to 25%. So roll up your sleeves and make room in the trunk and wine cellar!

Have you always wondered what is important when putting together a cheese board? Then you don't have to wait any longer: in this short film we'll tell you the best tips and tricks for the perfect cheese platter!

The Cheese in Bra cheese fair, organized by Slow Food Italia, is for professional gourmets and cheese lovers of all stripes what Mecca is for a good Muslim: the holy pilgrimage cities that you must visit at least once in your life. This year we two sisters were there too and felt like we were in cheese heaven. A short experience report.

There are close ties between France and Portugal and there are a number of parallels: among other things, viticulture plays an important role in both countries. Not only for the self-image of its residents, but also for business and tourism. So it's no wonder that as French people in Berlin we are so in love with Portugal and its products, including wine! Antonio Madeira and Tiago Teles are two winemakers that we personally know well and value both for their exceptional wines and as good friends. Both belong to the group of “French Portuguese” who have one foot in France and the other in Portugal. Their wines "Vinhas Velhas 2013" and "Maria da Graça 2015" are among our favourites. Here we tell you why that is.

As part of our visit to the SIRHA delicatessen trade fair in Lyon, we recently paid a visit to our cheese supplier Paccard. The family business with 12 employees is based near the picturesque village of Manigod in Haute Savoie, which can be reached by car via serpentine roads. Although we did not register, the chef, Jean-François Paccard, took a lot of time with us. For an hour he took us through all the maturing cellars and showed us the various other departments where the very fresh cheeses are delivered or prepared for shipment. The icing on the cake was a tasting of various cheeses, with which we were given a glass of Crémant de Savoie to celebrate the day – it was Philippe's birthday.

Maître Philippe & Filles are better known for French cheeses and we want to keep it that way. However, there are rumors that the Dutch also achieve quite acceptable results when it comes to cheese... The most famous Dutch cheese is Gouda, a large, round hard cheese made from cow's milk, if possible without holes, which comes from the eponymous village in the Netherlands, or at least is named after it. The name itself is not protected, which is why Gouda can and is made anywhere in the world. It is therefore obvious that the quality is not always right.