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Restaurants
- João Wengorovius added a new meal Dinner at Restaurante Belcanto at Belcanto
Beetroot and red currants @the_gelinaz @chefantonionobre @joseavillez @celine_pham_
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So good to come back to @prado_restaurante this weekend. @antoniogalapito is on top of his game. The times are harsh for restaurants, more constraints have just been mandated by the government for the coming weeks. Somehow places like this are still holding on and cooking really well, miraculously navigating the rising uncertainty.... More
So good to come back to @prado_restaurante this weekend. @antoniogalapito is on top of his game. The times are harsh for restaurants, more constraints have just been mandated by the government for the coming weeks. Somehow places like this are still holding on and cooking really well, miraculously navigating the rising uncertainty. We’re fortunate to have them. The city will need them when we finally overcome this storm. In these pics, “Mussels, chard, coriander, bread” and “Mackerel toast, lard and caramelized onion”, but I could also mention the eel, the boletos with egg, the grouper with seaweeds, the razor clams... Less
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- João Wengorovius added a new meal Dinner at Bairro Do Avillez at Pateo - Bairro do Avillez
A happy re-encounter with an old favorite: lobster and shrimp rice with coriander, lime and chilies at @bairrodoavillez
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- João Wengorovius added a new meal Dinner at Cavalariça at Cavalariça
So good to come back to @cavalaricacmprt for an “Alentejo Sour” and an irresistible grilled brioche and chicken liver parfait, followed by gamba rosa w/salt and lemon and pork shoulder croquetas w/clam emulsion and mustard. Thanks for making us feel so welcome here @_brunocaseiro @a_picolita @fabion0br3... More
So good to come back to @cavalaricacmprt for an “Alentejo Sour” and an irresistible grilled brioche and chicken liver parfait, followed by gamba rosa w/salt and lemon and pork shoulder croquetas w/clam emulsion and mustard. Thanks for making us feel so welcome here @_brunocaseiro @a_picolita @fabion0br3 Less
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- João Wengorovius added a new meal Dinner at Prado Restaurante at PRADO Restaurante
A new dish not to miss @prado_restaurante “Sea bream from the Azores, orange, mizuna, and fermented white asparagus”.
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- João Wengorovius added a new meal Dinner at Quinta do Vallado at Quinta do Vallado
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- João Wengorovius added a new meal Dinner at FOGO Restaurante & Bar at Fogo
Always good to come back to a place where you had a positive first impression to find out that it’s now even better. @fogorestaurant the fire cooking space that @alex_d_silva recently opened in Lisbon with @manuel.liebaut at the helm was such a case. Watercress and flowers, grilled oysters, grilled Blue Fin tuna collar,... More
Always good to come back to a place where you had a positive first impression to find out that it’s now even better. @fogorestaurant the fire cooking space that @alex_d_silva recently opened in Lisbon with @manuel.liebaut at the helm was such a case. Watercress and flowers, grilled oysters, grilled Blue Fin tuna collar, 1kg squid... the list goes on Less
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What a wonderful dish!
Edible wild mushrooms Amanita caesarea (Caesar's mushrooms), now in season, from nearby São Mamede mountains, served raw, with a good olive oil and sea salt, @laraurestaurante in Estremoz
#now #terroir #33words #wechefs #wechefsbook #alentejo #estremoz... More
What a wonderful dish!
Edible wild mushrooms Amanita caesarea (Caesar's mushrooms), now in season, from nearby São Mamede mountains, served raw, with a good olive oil and sea salt, @laraurestaurante in Estremoz
#now #terroir #33words #wechefs #wechefsbook #alentejo #estremoz #restaurants Less
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- João Wengorovius added a new meal Dinner at Taberna do Calhau at Taberna do Calhau
Here’s to all the sweet, ingenious, delicious, “there’s always room for them”, desserts (and the chefs and pastry chefs behind them) “Chèvre and pumpkin” @taberna_do_calhau
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- João Wengorovius added a new meal Dinner at Soão - taberna asiática at Soão
“Dim Sum of champagne, lobster and shrimp” and a set of very good nigiris by @luisdcardoso @soao.tabernaasiatica