Many dishes caught my eye on this new menu by Hans Neuner; the Marreco Prawn (Plesionika martia) with pumpkin, beurre noisette and curry, or the elegant, minimalist take on the ‘francesinha’ (with scarlet prawns, black truffles and chouriço), the precious barnacle tartlet, with green almonds and garlic confit, or the “Piri Piri Quail”, an haute cuisine interpretation of the ‘franguinho da guia’… but it was the Garfish, with caviar (subtly placed beneath the fish), horseradish and kohlrabi that completely won me over (pic 4.)
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