When a Portuguese restaurant is widely known for its excellence in Italian cuisine, it definitely piques interest and intrigue, and Come Prima is no exception. Recognized as one of the top 70 Italian restaurants in the world at one point, this is a can't-miss spot in the quaint neighborhood of Lapa (which houses a number of the country's embassies - perhaps that's why the international food scene here is notable). The restaurant space itself is cozy yet elegant, with an unassuming, ivied exterior and a warm, inviting interior complete with flickering candles and an upstairs, "loft-like" area with surprisingly ample seating. Our group of five had made a reservation for 7:30pm on a Wednesday night, and we're glad we did - this is a popular restaurant that books out weeks in advance.
We were immediately led to our table, where our server expertly guided us through the menu's ample options. Apart from their impressive wine list, there are plenty of dishes to sample, including fresh antipasti, pastas made in-house (both dry and fresh), hand-tossed pizzas, and delectable entrees. A note about the pastas: they're organic and made with top-quality eggs and flour, lending a really unique taste. Naturally, since the chef was crowned "Knight of the Truffles of Alba", two members of our party ordered the Tajarin Bio Con Sálvia E Tartufo Nero Fresco (€19,95), which is "Fresh house pasta (angel hair), sage, Azorean butter and fresh Portuguese black truffle." They remarked on the lovely, toothsome texture of the light-as-air pasta, and how it was bathed in an indulgently earthy truffle sauce complemented by the peppery, piney flavor of the sage and the deep richness of the butter. The thin parmesan cheese grated on top also lent a nutty taste to the umami-bomb of a dish.
Two other members of our party opted for the Rigatoni BIO al Ragù di Maiale di Ghianda (€18,95), which is comprised of a perfectly al-dente rigatoni (tubular pasta, thicker than usual), in a veal and black Alentejo acorn pork ragu with "with tomatoes, fresh herbs and fresh goat cheese from the mountain range of Serpa." The two types of robustly-flavored meats lent a full-bodied character to the sauce, with the tomatoes and herbs providing an acidic brightness, and the goat cheese (crumbled appetizingly over the top) adding both color and that tangy, rich flavor. Both the Tajarin and the Rigatoni were well-sized portions for the price, especially when compared to Italian restaurants of similar caliber back in the states.
Lastly, I opted for the Ossobuco di Vitelo Mirandesa ai Funghi Porcini (€22,95), which is a
slow-cooked veal ossobuco (shank) with porcini mushrooms and roasted vegetables. You can opt for fresh pasta instead of vegetables for a €2 supplement, but as I'm gluten-sensitive, I kept the dish as-is. The shank itself was succulent and fall-off-the-bone tender, enriched in a savory, hearty mushroom sauce. The marrow inside the bone of the shank was rich beyond belief, though not overly so, and the vegetables were well-seasoned and still toothsome. It was a filling portion, especially compared to a similar dish in the States that could set you back $30+.
For dessert, we shared a couple of their famous options. Their Tiramisu (€6,10) was indulgent yet light, with "Layers of savoiardi biscuits soaked in 100% Arabica coffee, Mascarpone and Bio egg cream, sprinkled with Madagascar cocoa powder." The biscuits were neither overly soggy nor hard, while the flavors of the coffee and cocoa powder showcased the fantastic quality of Come Prima's ingredients. The mascarpone and Bio egg cream were light and fluffy, contrasting the deep earthiness of the latter ingredients. Their Tartufo di Cioccolato (€5,50) was luscious and smooth, with a rich Zabione cream heart in the middle, surrounded by a velvety chocolate ice cream, and caramelized hazelnuts adding a lovely crunch, all topped off with that same cocoa powder from the tiramisu. Lastly, their Panna Cotta (€5,50) was solid if not stellar: I enjoyed the subtle flavor of the vanilla bean, and it was neither over-set nor goopy, topped with warm wild berries. I also have to comment on the competitive pricing of their desserts, which would go for $10+ in most other high-end places.
Overall, our time at Come Prima was one of the best dining experiences we've ever had in Europe - service was patient and friendly (we even were offered complimentary limoncello shots!), the atmosphere was intimate and romantic, and the food was truly delicious - we will certainly be returning!