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High-quality ingredients, a harmony of flavours, clever use of contrasting textures and a subtle touch of spiciness here and there. It's good to come back to @euskaldunastudio and see the consistency both across the entire menu and over time. Unpretentious, unconventional and contemporary. Excellent wine pairing too. Bravo @vascocoelhosantos... More
High-quality ingredients, a harmony of flavours, clever use of contrasting textures and a subtle touch of spiciness here and there. It's good to come back to @euskaldunastudio and see the consistency both across the entire menu and over time. Unpretentious, unconventional and contemporary. Excellent wine pairing too. Bravo @vascocoelhosantos @euskaldunastudio Less
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- João Wengorovius added a new meal Dinner at Senhor Uva at Senhor Uva
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- João Wengorovius added a new meal Dinner at Lupita Pizzaria at Lupita Pizzaria
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- João Wengorovius added a new meal Dinner at Table restaurant - Bruno Verjus at Table by Bruno Verjus
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- João Wengorovius added a new meal Dinner at LES OMBRES at Les Ombres
“Bacalao skin, sea urchin and broth”. A perfect starter #admo @lesombres.quaibranly
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- João Wengorovius added a new meal Dinner at Senhor Uva at Senhor Uva
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- João Wengorovius added a new meal Dinner at Lupita Pizzaria at Lupita Pizzaria
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- João Wengorovius added a new meal Dinner at LES OMBRES at Les Ombres
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- João Wengorovius added a new meal Dinner at Septime at Septime
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- João Wengorovius added a new meal Dinner at Table restaurant - Bruno Verjus at Table by Bruno Verjus
I arrived just in time for the last service. The place lights up your spirits the moment you get in. There’s something unexpected about its configuration, a table that spreads itself around the room like a serpent, embracing guests seated in tall chairs. There’s a lively atmosphere which you’ll soon find to be contagious. I sit at the corner which... More
I arrived just in time for the last service. The place lights up your spirits the moment you get in. There’s something unexpected about its configuration, a table that spreads itself around the room like a serpent, embracing guests seated in tall chairs. There’s a lively atmosphere which you’ll soon find to be contagious. I sit at the corner which usually means the best view of the room. A friendly sommelier suggests a glass of wine. Soon after, some fellow guests seated next to me offer me another: “try this, it will probably be the best white wine you’ll have tonight”, they claim. Nice guys. We have a chat. They have a restaurant called @lesenfantsdumarche and are celebrating their fourth (or fifth?) anniversary. Cheers!
And then the food arrives. It is a sequence of nicely thought dishes where produce is king and technique is subtle but precise to allow it to shine. Vegetables and flowers, squid, frog, lobster, abalone, pigeon, sea bass, ... Everything delightful. By the time the desserts are served, most guests have already left. The chocolate Grand Cru and caviar it's just perfect. The coup de feu has passed, I'm the last guest around. Everyone relaxes. The team seats around Bruno and me for a casual chat. I sense very good energy in the group and a sense of belonging that many restaurants would envy. The laughs and the stories continue til late. I walk back to the hotel and sleep like an angel.
As I often say: each table has a story to tell.
Thank you @bruno_verjus for making me feel at home at the Table. Less