A toast without alcohol does not ask for an empty table: it asks for dishes to match. TÉVA pairs with food the way a good sparkling wine does: fresh acidity, fine bubbles and a character that comes from green tea and natural botanicals, not from alcohol. The question we hear most is simple: what to serve with TÉVA? The answer is on this page: three complete recipes, from starter to dessert, created to pair with each expression. And one rule that never bends: the sparkling tea arrives intact at the table. It never goes into the pot or the marinade; it is opened at the last minute and served well chilled while the food does the rest.

Pairing with sparkling tea: three simple rules

Like a sparkling wine, TÉVA works the table with three tools: acidity that cuts through fat, bubbles that reset the palate between bites, and green tea that brings freshness back to richer dishes. The principles are classic pairing, just without alcohol:

• TÉVA Passionfruit calls for fresh, tropical dishes: raw fish, seafood, Asian flavours, lime, coriander and mild chilli.
• TÉVA Redberries calls for colour and intensity: poultry, duck, aged cheeses and fruit desserts.
• The with-wine version (5% vol.) behaves like a light sparkling wine: it carries richer plates, from creamy to dessert.

Starter · White fish ceviche with passionfruit

Ceviche is the perfect match for the tropical freshness of Passionfruit: lime ‘cooks’ the fish and the passionfruit pulp doubles the fruit note.

• 400 g firm white fish, diced (sea bass, bream or snapper)
• Juice of 4 limes
• Pulp of 2 passionfruit (half sieved)
• Half a red onion, thinly sliced; 1 red chilli; coriander; olive oil; salt

1. Season the fish with salt and cover with the lime juice; marinate in the fridge for 10 minutes.
2. Add the passionfruit pulp, onion, chopped chilli, coriander and a drizzle of olive oil; mix gently.
3. Chill for 15 minutes and serve in glasses, with corn tortillas or thin sweet potato chips.

Serve with: TÉVA Sparkling Tea Passionfruit (0%), between 6 and 8 °C. The tropical acidity of the dish meets the glass, and the bubbles tame the gentle heat of the chilli.

Main course · Duck breast with red berry reduction

A restaurant plate you can make at home in half an hour. The richness of the duck asks exactly for what TÉVA Redberries delivers: living fruit and bubbles that restart the palate with every bite.

• 2 duck breasts, skin on
• 200 g red berries (raspberry, blackberry, redcurrant)
• 2 tbsp honey, 1 tbsp balsamic vinegar
• Fresh thyme, butter, salt and pepper

1. Lay the breasts skin-side down in a cold pan, 8 to 10 minutes until the skin is golden; flip and cook 2 to 3 minutes. Rest for 5 minutes.
2. In the same pan, add the berries, honey and balsamic; reduce for 5 minutes and finish with a knob of butter.
3. Slice the duck, coat with the reduction and serve with crushed potatoes or celeriac purée.

Serve with: TÉVA Sparkling Tea Redberries (0%). The red fruit in the glass echoes the reduction and the bubbles cut through the richness of the duck.

Dessert · Passionfruit mousse

The Portuguese classic: ten minutes to make, five to disappear. Paired with the TÉVA with-wine version, it becomes a restaurant-worthy ending.

• Pulp of 3 passionfruit (reserve the seeds)
• 1 tin of condensed milk (395 g)
• 2 cartons of cream (200 ml each), well chilled
• 3 leaves of gelatine (optional, for extra firmness)

1. Blend the passionfruit pulp with the condensed milk.
2. Whip the cream to soft peaks and fold it in gently; add the dissolved gelatine, if using.
3. Chill for 4 hours. Serve with passionfruit seeds on top.

Serve with: TÉVA with wine · Passionfruit (5% vol.), or the zero-sugar version. The acidity in the glass holds the sweetness of the spoon and cleans the palate for the last bite.

The sparkling tea arrives intact at the table

Sparkling tea is not an ingredient: it is a guest. It arrives when the dish is ready, is opened at the last minute and poured into white wine glasses, between 6 and 8 °C. A 75 cl bottle gives six glasses; for a three-course dinner like this one, count one bottle per four people. And if the table brings together those who drink alcohol and those who do not, serve both lines side by side: the toast is the same.

There is a TÉVA phrase that says more than it seems: ‘More than a drink, a moment’. That is what this table is about: three dishes, three expressions and one bottle that opens the first and the last toast. There is Portugal in every bubble.