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“Charley Marley Goes to Mexico — Eggplant, mole and chianina”. Delicious.
@gucciosteria
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- João Wengorovius added a new meal Dinner at Quique Dacosta Restaurante at Quique Dacosta
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- João Wengorovius added a new meal Dinner at Spazio Niko Romito Bar e Cucina at Spazio Roma
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- João Wengorovius added a new meal Dinner at Marlene, at Marlene,
A glimpse from the soulful cuisine of @chefmarlenevieira at her @marlene.restaurant in Lisbon. “Cuttlefish/ boletus mushrooms”, “Lamb, celery, yellow beetroot”, “Scarlet Shrimp Xerém”, Sous Chef Mário Cruz @mari_o_cruz
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- João Wengorovius added a new meal Dinner at Casadonna Reale at Reale
Mist in Abruzzo, “Porcini mushroom jelly, almond and black truffle”, @nikoromito in the kitchen, “Radicchio and peanuts”
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- João Wengorovius added a new meal Dinner at Casadonna Reale at Reale
“Lentils, hazelnut and garlic oil” and “Capellini pasta with leeks” at @ristorantereale The contrast of textures from the lentils al dente and the jelly underneath is just perfect. The pasta is another version of a memorable dish I had here a couple of years ago of capellini and tomato water, this time with an extraction and reduction... More
“Lentils, hazelnut and garlic oil” and “Capellini pasta with leeks” at @ristorantereale The contrast of textures from the lentils al dente and the jelly underneath is just perfect. The pasta is another version of a memorable dish I had here a couple of years ago of capellini and tomato water, this time with an extraction and reduction of leeks which is used to cook the pasta, sautéed in this sauce, instead of first boiled in water. Excellent. Less
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- João Wengorovius added a new meal Dinner at Casadonna Reale at Reale
“Interrogate the product until it confesses to its strengths.”
As I taste the new menu at @ristorantereale from Niko Romito in Abruzzo, this old advertising strategy saying comes to mind again.
The phrase is attributed to famous British adman Robin Wight (1979-1999), known for advocating the approach of starting by discovering an unequivocal... More
“Interrogate the product until it confesses to its strengths.”
As I taste the new menu at @ristorantereale from Niko Romito in Abruzzo, this old advertising strategy saying comes to mind again.
The phrase is attributed to famous British adman Robin Wight (1979-1999), known for advocating the approach of starting by discovering an unequivocal truth about the product and then exploiting it to its fullest extent.
And here I am thinking about this at Niko’s restaurant where they question each ingredient extensively, one at a time, exploring its limits and possibilities, discovering its essence and making it shine.
In a process which often involves extraction, reduction, and concentration in search of more depth of flavour and spectrum of textures for each ingredient.
And then expressing it with simplicity, pureness, and minimalism. Remember “L’assoluto di cipolle” (“The Absolute Onion”)?
This plant-based menu asks again the same questions. How far can a leaf of broccoli go? (“Broccoli leaf and anise”, here in the picture) Or, a humble potato? (“Potato soup”). Niko will show you.
You just have to close your eyes to conventional thinking and let yourself go. Less
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- João Wengorovius added a new meal Dinner at Tuamadre.evora at Tua Madre
It was one of those really hot days in the beautiful city of Évora, the capital of Portugal's south-central Alentejo region.
The thermometer marked 38 Cº, and you think the only place to eat would be in an air-conditioning dining room.
But the green tables of @tuamadre.evora scattered along the narrow street in the historic centre were... More
It was one of those really hot days in the beautiful city of Évora, the capital of Portugal's south-central Alentejo region.
The thermometer marked 38 Cº, and you think the only place to eat would be in an air-conditioning dining room.
But the green tables of @tuamadre.evora scattered along the narrow street in the historic centre were in the shade, and it felt good outside. The one under an old arch looked like the perfect setting in anticipation for a long, pleasurable meal.
And so it was.
I had heard good things about this tiny restaurant and it deserves them all.
This unexpected match between Italian and Portuguese food led by chef Francesco Ogliari and Marisa Tiago, nicely paired with low-intervention wines, is a gem of deliciousness, simplicity and ingenious use of organic and seasonal ingredients. Must come back.
Pics:
“Strawberries and tomatoes”/ “Cured mackerel and eggplant” / “Goat cheese ravioli, purslane and 20-year-old balsamic vinegar” Less
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- João Wengorovius added a new meal Dinner at Quique Dacosta Restaurante at Quique Dacosta
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- João Wengorovius added a new meal Dinner at Quique Dacosta Restaurante at Quique Dacosta