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Restaurants
“Barnacles and elderflower water“, from the upcoming menu of @gil.vieira.fernandes @rest_fortalezadoguincho
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- João Wengorovius added a new meal Dinner at BouBou's at BouBou's
Ox tongue, ravigote sauce, smoked eel, eel consommé, nasturtiums @louisebourrat @bou.bou.s
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- João Wengorovius added a new meal Dinner at BOUBOU'S at BouBou's
“King crab tartare”, just one of several delightful, precise and delicate dishes of @louisebourrat tasting menu @bou.bou.s
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- João Wengorovius added a new meal Dinner at Arkhe at arkhe
@arkherestaurante keeps getting better and better with its imaginative and delicious plant-based cuisine, genuine hospitality and handpicked wines.
The duo behind it, @joaord.alves (in the kitchen) and @chavarroalejo (front of house and wines), complement each other’s skills and talents wonderfully, making this one... More
@arkherestaurante keeps getting better and better with its imaginative and delicious plant-based cuisine, genuine hospitality and handpicked wines.
The duo behind it, @joaord.alves (in the kitchen) and @chavarroalejo (front of house and wines), complement each other’s skills and talents wonderfully, making this one of the most sought-after tables in Lisbon whenever vegetable-based cuisine comes to mind (or just a great restaurant, for that matter).
One of my favorites: Pleurotus mushroom, activated charcoal, broccoli and broccoli pesto, sauce of carrot, orange, and turmeric. Less
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- João Wengorovius added a new meal Dinner at Refúgio da Roca - Restaurante at Refúgio da Roca
Lulinhas (baby squid heads) à Refúgio.
I keep coming back for this dish, which was created by Carlos’s father, António, in this cosy traditional restaurant that celebrated its 50th anniversary last December - a remarkable achievement.
@refugiodaroca
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- João Wengorovius added a new meal Dinner at Arkhe at arkhe
@arkherestaurante keeps getting better and better with its imaginative and delicious plant-based cuisine, genuine hospitality and handpicked wines.
The duo behind it, @joaord.alves (in the kitchen) and @chavarroalejo (front of house and wines), complement each other’s skills and talents wonderfully, making this one... More
@arkherestaurante keeps getting better and better with its imaginative and delicious plant-based cuisine, genuine hospitality and handpicked wines.
The duo behind it, @joaord.alves (in the kitchen) and @chavarroalejo (front of house and wines), complement each other’s skills and talents wonderfully, making this one of the most sought-after tables in Lisbon whenever vegetable-based cuisine comes to mind (or just a great restaurant, for that matter).
One of my favorites: Pleurotus mushroom, activated charcoal, broccoli and broccoli pesto, sauce of carrot, orange, and turmeric. Less
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Lulinhas (baby squid heads) à Refúgio.
I keep coming back for this dish, which was created by Carlos’s father, António, in this cosy traditional restaurant that celebrated its 50th anniversary last December - a remarkable achievement.
@refugiodaroca
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- João Wengorovius added a new meal Dinner at Belcanto - José Avillez at Belcanto
Crunchy and melt-in-your-mouth at the same time. “The egg and the chicken” @belcanto_joseavillez
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- João Wengorovius added a new meal Dinner at Boragó Restaurante at BORAGó
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- João Wengorovius added a new meal Dinner at Boragó Restaurante at BORAGó
It was the end of spring in the South-South but there were still plenty of flowers and leaves to eat at Boragó in Santiago do Chile.
The ones they pick and the ones they make up.
Plus the rock plants and the seafood and seaweed that Rodolfo’s geniality turns into the most imaginative and delicious dishes, to our surprise and delight. He knows that... More
It was the end of spring in the South-South but there were still plenty of flowers and leaves to eat at Boragó in Santiago do Chile.
The ones they pick and the ones they make up.
Plus the rock plants and the seafood and seaweed that Rodolfo’s geniality turns into the most imaginative and delicious dishes, to our surprise and delight. He knows that to do differently you have to go the extra mile. Search more, experiment more, create more.
This is a reassuringly original place, out of the way and out of the norm.
2023 was a year of many noteworthy meals, to which I may refer later, but the two I had at @boragoscl with @rgborago (in March and December) were certainly among the very best ones. First dish: Native Spring aromas salad “A la Van Gogh”. Second: Spring poppies, picha picha, Chilean Morell and nalca. The is Kollof seaweed. Less