We use cookies for analytics and to improve our site. You agree to our use of cookies by closing this message box or continuing to use our site. To find out more, including how to change your settings, see our Cookie Policy.
Enjoying dinner at a quaint Portuguese trattoria in Brussels. Owner recommends wine from his home town as a companion to Portuguese grilled bone-in joint of beef. Superlative steak washed down with outstanding red wine. Make no mistake, this is a smooth, glycerine wash knock out for 30 euros in restaurant. Buy a case for your unapologetic carnivore repasts — 8 years ago
Jacques Galipeau
Enjoying dinner at a quaint Portuguese trattoria in Brussels. Owner recommends wine from his home town as a companion to Portuguese grilled bone-in joint of beef. Superlative steak washed down with outstanding red wine. Make no mistake, this is a smooth, glycerine wash knock out for 30 euros in restaurant. Buy a case for your unapologetic carnivore repasts — 8 years ago